School K-12 Food Service · Steuben County, NY

Tuscarora Elementary School

7 Cleveland Drive

Last inspected Mar 25, 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 Tuscarora Elementary School last inspected?: The most recent inspection on record was on Mar 25, 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 Jan 9, 2024 to Mar 25, 2026.
Has Tuscarora Elementary School ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 9, 2024.

The Full Inspection History

4 inspections

Inspection

Mar 25, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

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

Inspection

Mar 5, 2025

Non-critical violations only

1 recorded violation

minorCode 12CWater, plumbing, and sewage

Official Wording

Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from New York State Department of Health, Mar 5, 2025 · Original Source

Re-Inspection

Feb 9, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Feb 9, 2024 · Original Source

Inspection

Jan 9, 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.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Jan 9, 2024 · Original Source