More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Rit-Control Alt Deli last inspected?
The most recent inspection on record was on Oct 30, 2026. The result listed by New York State Department of Health was “Non-critical violations only”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Mar 6, 2024 to Oct 30, 2026.
Has Rit-Control Alt Deli ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Mar 6, 2024.
The Full Inspection History
5 inspections
Inspection
Oct 30, 2026
Non-critical violations only
1 recorded violation
minorCode 8AContamination
Official Wording
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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.
Potentially hazardous foods are not kept at or above 140�F during hot 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, Oct 9, 2025 · Original Source
Re-Inspection
Mar 20, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 20, 2024 · Original Source
Inspection
Mar 6, 2024
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.