SED Satellite Feeding Site · Monroe County, NY

Foodlink

1999 Mt Read Boulevard

Last inspected Jul 29, 2025 · View Map ↗ · Compare ↗

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No violations found

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

Quick Answers

When was Foodlink last inspected?: The most recent inspection on record was on Jul 29, 2025. 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 Jul 18, 2024 to Jul 29, 2025.
Has Foodlink ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jul 18, 2024.

The Full Inspection History

4 inspections

Re-Inspection

Jul 29, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jul 29, 2025 · Original Source

Re-Inspection

Jul 22, 2025

Critical violations found

1 recorded violation

criticalCode 5EContamination

Official Wording

Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from New York State Department of Health, Jul 22, 2025 · Original Source

Inspection

Jul 17, 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.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Jul 17, 2025 · Original Source

Inspection