More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Graft Wine & Cider Bar last inspected?
The most recent inspection on record was on Jun 9, 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?
5 inspections on record, from Nov 17, 2023 to Jun 9, 2026.
Has Graft Wine & Cider Bar ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Nov 17, 2023.
The Full Inspection History
5 inspections
Inspection
Jun 9, 2026
Non-critical violations only
1 recorded violation
minorCode 12DHandwashing
Official Wording
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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, Jun 9, 2026 · Original Source
Inspection
Jun 12, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 12, 2025 · Original Source
Re-Inspection
Dec 17, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 17, 2024 · Original Source
Inspection
Nov 5, 2024
Critical violations found
2 recorded violations
criticalCode 2CFood temperature
Official Wording
Cooked or prepared foods are subject to cross-contamination from raw foods.
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.
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.