More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Jamesville Dewitt H.S. Inside Stand last inspected?
The most recent inspection on record was on Dec 6, 2025. 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?
3 inspections on record, from Dec 8, 2023 to Dec 6, 2025.
Has Jamesville Dewitt H.S. Inside Stand ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Dec 8, 2023.
The Full Inspection History
3 inspections
Inspection
Dec 6, 2025
Non-critical violations only
1 recorded violation
minorCode 9CEmployee health and hygiene
Official Wording
Hair is improperly restrained
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from New York State Department of Health, Dec 6, 2025 · Original Source
Inspection
Dec 10, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 10, 2024 · Original Source
Inspection
Dec 8, 2023
Non-critical violations only
3 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.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
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.