Food Service Establishment · Ontario County, NY

Caruso's Cafe LLC

110 Main Street

Last inspected Jun 2, 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 Caruso's Cafe LLC last inspected?: The most recent inspection on record was on Jun 2, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Nov 8, 2023 to Jun 2, 2026.
Has Caruso's Cafe LLC ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Nov 8, 2023.

The Full Inspection History

5 inspections

Inspection

Jun 2, 2026

Critical violations found

1 recorded violation

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.

More about food not protected from contamination

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

Re-Inspection

Apr 8, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Apr 8, 2025 · Original Source

Inspection

Mar 12, 2025

Critical violations found

2 recorded violations

minorCode 10BCleaning and sanitizing

Official Wording

Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

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

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

More about food not protected from contamination

Official record from New York State Department of Health, Mar 12, 2025 · Original Source

Inspection

Apr 2, 2024

Non-critical violations only

1 recorded violation

minorCode 10BCleaning and sanitizing

Official Wording

Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

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

Official record from New York State Department of Health, Apr 2, 2024 · Original Source

Inspection

Nov 8, 2023

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

minorCode 10BCleaning and sanitizing

Official Wording

Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

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

Official record from New York State Department of Health, Nov 8, 2023 · Original Source