Re-Inspection
Oct 14, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 14, 2026 · Original Source
Food Service Establishment · Orange County, NY
Blu Pointe
120 Front Street
Last inspected Oct 14, 2026 · View Map ↗ · Compare ↗
No violations found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Blu Pointe last inspected?
- The most recent inspection on record was on Oct 14, 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?
- 11 inspections on record, from Mar 13, 2024 to Oct 14, 2026.
- Has Blu Pointe ever been closed by the health department?
- No closure appears in the 11 inspection records we hold for this business. The earliest is dated Mar 13, 2024.
The Full Inspection History
11 inspectionsInspection
Sep 17, 2026
Critical violations found
3 recorded violations
minorCode 14APests
Official Wording
Insects, rodents present
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode 1DOther
Official Wording
Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 9BEmployee health and hygiene
Official Wording
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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 issuesOfficial record from New York State Department of Health, Sep 17, 2026 · Original Source
Inspection
May 15, 2026
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 problemsOfficial record from New York State Department of Health, May 15, 2026 · Original Source
Re-Inspection
May 15, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 15, 2026 · Original Source
Inspection
Nov 3, 2025
Critical violations found
4 recorded violations
minorCode 15BFacility maintenance
Official Wording
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.
More about building upkeep issuesminorCode 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 temperaturecriticalCode 4AChemicals
Official Wording
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.
More about chemicals stored or used unsafelyminorCode 8DOther
Official Wording
Single service items reused, improperly stored, dispensed, not used when required
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from New York State Department of Health, Nov 3, 2025 · Original Source
Re-Inspection
May 15, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 15, 2025 · Original Source
Re-Inspection
Apr 14, 2025
Critical violations found
4 recorded violations
criticalCode 4AChemicals
Official Wording
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.
More about chemicals stored or used unsafelycriticalCode 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 contaminationminorCode 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 contaminationminorCode 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 problemsOfficial record from New York State Department of Health, Apr 14, 2025 · Original Source
Inspection
Mar 13, 2025
Critical violations found
7 recorded violations
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 contaminationminorCode 15BFacility maintenance
Official Wording
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.
More about building upkeep issuescriticalCode 1DOther
Official Wording
Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 4AChemicals
Official Wording
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.
More about chemicals stored or used unsafelyminorCode 8DOther
Official Wording
Single service items reused, improperly stored, dispensed, not used when required
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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 problemsminorCode 15AFacility maintenance
Official Wording
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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.
More about building upkeep issuesOfficial record from New York State Department of Health, Mar 13, 2025 · Original Source
Inspection
Sep 27, 2024
Non-critical violations only
3 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 problemsminorCode 11AOther
Official Wording
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 12AWater, plumbing, and sewage
Official Wording
Hot, cold running water not provided, pressure inadequate
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from New York State Department of Health, Sep 27, 2024 · Original Source
Re-Inspection
Apr 26, 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 problemsOfficial record from New York State Department of Health, Apr 26, 2024 · Original Source
Inspection
Mar 13, 2024
Critical violations found
8 recorded violations
minorCode 8BEquipment and utensils
Official Wording
In use food dispensing utensils improperly stored
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 8CCleaning and sanitizing
Official Wording
Improper use and storage of clean, sanitized equipment and utensils
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 problemsminorCode 8FFood temperature
Official Wording
Improper thawing procedures used
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 temperaturecriticalCode 7FFood temperature
Official Wording
Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
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 temperatureminorCode 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 problemscriticalCode 2EFood temperature
Official Wording
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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 temperatureminorCode 15AFacility maintenance
Official Wording
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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.
More about building upkeep issuesminorCode 12EHandwashing
Official Wording
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from New York State Department of Health, Mar 13, 2024 · Original Source
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