Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Care-A-Lot Of N. Greece last inspected?
The most recent inspection on record was on Oct 23, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Sep 3, 2024 to Oct 23, 2026.
Has Care-A-Lot Of N. Greece ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 3, 2024.
The Full Inspection History
4 inspections
Inspection
Oct 23, 2026
Critical violations found
2 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
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.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from New York State Department of Health, Oct 23, 2026 · Original Source
Re-Inspection
Aug 26, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Aug 26, 2025 · Original Source
Inspection
Aug 12, 2025
Critical violations found
1 recorded violation
criticalCode 5AFood temperature
Official Wording
Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
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.
Official record from New York State Department of Health, Aug 12, 2025 · Original Source
Inspection
Sep 3, 2024
Non-critical violations only
1 recorded violation
minorCode 14APests
Official Wording
Insects, rodents present
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.