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School K-12 Food Service · Schenectady County, NY

Bradt,H.L. Primary

2719 Hamburg Street

Last inspected May 26, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Bradt,H.L. Primary last inspected?
The most recent inspection on record was on May 26, 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?
4 inspections on record, from Jun 25, 2024 to May 26, 2026.
Has Bradt,H.L. Primary 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

May 26, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, May 26, 2026 · Original Source

Inspection

Oct 15, 2025

Non-critical violations only

1 recorded violation

minorCode 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 temperature

Official record from New York State Department of Health, Oct 15, 2025 · Original Source

Inspection

May 6, 2025

Critical violations found

1 recorded violation

criticalCode 5AFood temperature

Official Wording

Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold 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 temperature

Official record from New York State Department of Health, May 6, 2025 · Original Source

Inspection

Jun 25, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jun 25, 2024 · Original Source

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