More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Sister's Island Cuisine last inspected?
The most recent inspection on record was on Oct 29, 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: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Nov 13, 2023 to Oct 29, 2026.
Has Sister's Island Cuisine ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Nov 13, 2023.
The Full Inspection History
9 inspections
Inspection
Oct 29, 2026
Non-critical violations only
1 recorded violation
minorCode 14BPests
Official Wording
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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.
Official record from New York State Department of Health, Oct 29, 2026 · Original Source
Inspection
Mar 30, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 30, 2026 · Original Source
Re-Inspection
Jan 5, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jan 5, 2026 · Original Source
Inspection
Dec 10, 2025
Critical violations found
3 recorded violations
criticalCode 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.
Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
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.
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.
Official record from New York State Department of Health, Dec 10, 2025 · Original Source
Inspection
Mar 6, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 6, 2025 · Original Source
Inspection
Nov 21, 2024
Non-critical violations only
1 recorded violation
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.
Official record from New York State Department of Health, Nov 21, 2024 · Original Source
Inspection
Apr 11, 2024
Non-critical violations only
1 recorded violation
minorCode 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.
Official record from New York State Department of Health, Apr 11, 2024 · Original Source
Re-Inspection
Nov 28, 2023
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 28, 2023 · Original Source
Inspection
Nov 13, 2023
Critical violations found
2 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.
Potentially hazardous foods are not kept at or above 140�F during hot 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.