ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Camp Kavunas Halev last inspected?
The most recent inspection on record was on Jul 15, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Jul 16, 2024 to Jul 15, 2026.
Has Camp Kavunas Halev ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jul 16, 2024.
The Full Inspection History
4 inspections
Inspection
Jul 15, 2026
Critical violations found
1 recorded violation
criticalCode 3CFood temperature
Official Wording
Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared 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.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from New York State Department of Health, Jul 15, 2025 · Original Source
Re-Inspection
Jul 25, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 25, 2024 · Original Source
Inspection
Jul 16, 2024
Critical violations found
2 recorded violations
criticalCode 2EFood temperature
Official Wording
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.