ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Storys last inspected?
The most recent inspection on record was on Oct 26, 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: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Nov 27, 2023 to Oct 26, 2026.
Has Storys ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 27, 2023.
The Full Inspection History
7 inspections
Inspection
Oct 26, 2026
Non-critical violations only
2 recorded violations
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.
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from New York State Department of Health, Oct 26, 2026 · Original Source
Inspection
Apr 30, 2026
Critical violations found
3 recorded violations
criticalCode 1HContamination
Official Wording
Food from unapproved source, spoiled, adulterated on premises.
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.
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.
Official record from New York State Department of Health, Apr 30, 2026 · Original Source
Re-Inspection
Nov 17, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 17, 2025 · Original Source
Inspection
Oct 16, 2025
Critical violations found
6 recorded violations
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.
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.
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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.
Official record from New York State Department of Health, Oct 16, 2025 · Original Source
Inspection
May 9, 2025
Non-critical violations only
3 recorded violations
minorCode 10ACleaning and sanitizing
Official Wording
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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.
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, May 9, 2025 · Original Source
Inspection
May 7, 2024
Critical violations found
6 recorded violations
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.
Cooked or prepared foods are subject to cross-contamination from raw foods.
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.
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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.
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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.
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.
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.
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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.