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.
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 15, 2026 · Original Source
Inspection
Nov 4, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 4, 2025 · Original Source
Inspection
Jul 17, 2025
Non-critical violations only
1 recorded violation
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.
Official record from New York State Department of Health, Jul 17, 2025 · Original Source
Inspection
Nov 12, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 12, 2024 · Original Source
Inspection
Mar 7, 2024
Non-critical violations only
1 recorded violation
minorCode 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.