Food Service Establishment · Madison County, NY

Loka Leaf Tea Lounge

76 Albany Street

Last inspected Sep 11, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

No violations found

Get the Next Inspection, Free.

We'll email you when Loka Leaf Tea Lounge has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Loka Leaf Tea Lounge last inspected?: The most recent inspection on record was on Sep 11, 2026. The result listed by New York State Department of Health was “No violations found”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 4 inspections on record, from Dec 5, 2024 to Sep 11, 2026.
Has Loka Leaf Tea Lounge ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Dec 5, 2024.

The Full Inspection History

4 inspections

Re-Inspection

Sep 11, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Sep 11, 2026 · Original Source

Inspection

Aug 7, 2026

Critical violations found

3 recorded violations

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 2CFood temperature

Official Wording

Cooked or prepared foods are subject to cross-contamination from raw foods.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Aug 7, 2026 · Original Source

Inspection

Oct 10, 2025

Critical violations found

1 recorded violation

criticalCode 1CFood source and labeling

Official Wording

Home canned goods, or canned goods from unapproved processor found on premises

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from New York State Department of Health, Oct 10, 2025 · Original Source

Inspection

Dec 5, 2024

Critical violations found

3 recorded violations

criticalCode 5CFood temperature

Official Wording

Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

In Plain English

More about food kept at an unsafe temperature

minorCode 10BCleaning and sanitizing

Official Wording

Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.