More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Alternative Grounds Caffe last inspected?
The most recent inspection on record was on Jan 14, 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 May 14, 2024 to Jan 14, 2026.
Has Alternative Grounds Caffe ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated May 14, 2024.
The Full Inspection History
5 inspections
Inspection
Jan 14, 2026
Non-critical violations only
1 recorded violation
minorCode 15BFacility maintenance
Official Wording
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from New York State Department of Health, Jan 14, 2026 · Original Source
Inspection
May 21, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 21, 2025 · Original Source
Inspection
May 13, 2025
Critical violations found
3 recorded violations
minorCode 11BCleaning and sanitizing
Official Wording
Wiping cloths dirty, not stored properly in sanitizing solutions
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.
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, May 13, 2025 · Original Source
Re-Inspection
Jun 14, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 14, 2024 · Original Source
Inspection
May 14, 2024
Critical violations found
1 recorded violation
criticalCode 5BFood temperature
Official Wording
Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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.