More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Two Goats Brewing last inspected?
The most recent inspection on record was on Apr 14, 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?
4 inspections on record, from Mar 11, 2024 to Apr 14, 2026.
Has Two Goats Brewing ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Mar 11, 2024.
The Full Inspection History
4 inspections
Inspection
Apr 14, 2026
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, Apr 14, 2026 · Original Source
Inspection
Apr 16, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Apr 16, 2025 · Original Source
Re-Inspection
Nov 19, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 19, 2024 · Original Source
Inspection
Mar 11, 2024
Critical violations found
1 recorded violation
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.