Restaurant · Niagara County, NY

Slow Season

17 W. Main Street

Last inspected Oct 2, 2026 · 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 Slow Season last inspected?: The most recent inspection on record was on Oct 2, 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 May 21, 2025 to Oct 2, 2026.
Has Slow Season ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated May 21, 2025.

The Full Inspection History

4 inspections

Re-Inspection

Oct 2, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Oct 2, 2026 · Original Source

Re-Inspection

Sep 18, 2026

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, Sep 18, 2026 · Original Source

Inspection

Sep 2, 2026

Critical violations found

2 recorded violations

minorCode 8EFood temperature

Official Wording

Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

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

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.