Restaurant · Onondaga County, NY

Sapori By Antonio

5962 State Route 31

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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Critical 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 Sapori By Antonio last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Mar 28, 2024 to Oct 6, 2026.
Has Sapori By Antonio ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Mar 28, 2024.

The Full Inspection History

4 inspections

Inspection

Oct 6, 2026

Critical violations found

2 recorded violations

criticalCode 5CFood temperature

Official Wording

Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

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 2CFood temperature

Official Wording

Cooked or prepared foods are subject to cross-contamination from raw foods.

In Plain English

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Oct 6, 2026 · Original Source

Inspection

Apr 9, 2026

Critical violations found

4 recorded violations

criticalCode 5CFood temperature

Official Wording

Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

In Plain English

More about food kept at an unsafe temperature

minorCode 11DCleaning and sanitizing

Official Wording

Non food contact surfaces of equipment not clean

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.

More about cleaning or sanitizing problems

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.

More about food not protected from contamination

minorCode 13BEmployee health and hygiene

Official Wording

Garbage storage areas not properly constructed or maintained, creating a nuisance

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.

More about employee hygiene or health policy issues

Official record from New York State Department of Health, Apr 9, 2026 · Original Source

Inspection