Food Service Establishment · Tompkins County, NY

2nd Landing Cafe

1 Culligan Drive

Last inspected Dec 12, 2025 · View Map ↗ · Compare ↗

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No violations found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was 2nd Landing Cafe last inspected?: The most recent inspection on record was on Dec 12, 2025. 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?: 3 inspections on record, from Apr 14, 2025 to Dec 12, 2025.
Has 2nd Landing Cafe ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 14, 2025.

The Full Inspection History

3 inspections

Inspection

Dec 12, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Dec 12, 2025 · Original Source

Re-Inspection

Jun 2, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jun 2, 2025 · Original Source

Inspection

Apr 14, 2025

Critical violations found

3 recorded violations

criticalCode 1HContamination

Official Wording

Food from unapproved source, spoiled, adulterated on premises.

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

minorCode 9BEmployee health and hygiene

Official Wording

Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode 8EFood temperature

Official Wording

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.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Apr 14, 2025 · Original Source