Restaurant · Steuben County, NY

Lou Ann's Diner

11 West Front Street, Suite 103

Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗

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No violations found

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

Quick Answers

When was Lou Ann's Diner last inspected?: The most recent inspection on record was on Oct 8, 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?: 6 inspections on record, from Apr 15, 2024 to Oct 8, 2026.
Has Lou Ann's Diner ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Apr 15, 2024.

The Full Inspection History

6 inspections

Re-Inspection

Oct 8, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Oct 8, 2026 · Original Source

Inspection

Mar 25, 2026

Critical violations found

3 recorded violations

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

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 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.

More about food kept at an unsafe temperature

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

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Mar 25, 2026 · Original Source

Inspection

Aug 29, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Aug 29, 2025 · Original Source

Inspection

Jan 29, 2025

Non-critical violations only

2 recorded violations

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

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 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.

More about food not protected from contamination

Official record from New York State Department of Health, Jan 29, 2025 · Original Source

Re-Inspection

May 23, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, May 23, 2024 · Original Source

Inspection

Apr 15, 2024

Critical violations found

1 recorded violation

criticalCode 5EContamination

Official Wording

Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.