Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Camp Homeward Bound last inspected?
The most recent inspection on record was on Jul 24, 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?
4 inspections on record, from Jun 25, 2024 to Jul 24, 2026.
Has Camp Homeward Bound ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jun 25, 2024.
The Full Inspection History
4 inspections
Inspection
Jul 24, 2026
Critical violations found
1 recorded violation
criticalCode 5BFood temperature
Official Wording
Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four 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.
Official record from New York State Department of Health, Jul 18, 2025 · Original Source
Inspection
Aug 8, 2024
Non-critical violations only
1 recorded violation
minorCode 11BCleaning and sanitizing
Official Wording
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.
Official record from New York State Department of Health, Aug 8, 2024 · Original Source
Inspection
Jun 25, 2024
Critical violations found
1 recorded violation
criticalCode 5BFood temperature
Official Wording
Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four 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.