Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Icsd - Dewitt Middle School last inspected?
The most recent inspection on record was on Oct 28, 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?
8 inspections on record, from Feb 2, 2024 to Oct 28, 2026.
Has Icsd - Dewitt Middle School ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Feb 2, 2024.
The Full Inspection History
8 inspections
Re-Inspection
Oct 28, 2026
Critical violations found
1 recorded violation
criticalCode 6BFood temperature
Official Wording
Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
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.
Official record from New York State Department of Health, Oct 28, 2026 · Original Source
Inspection
Sep 16, 2026
Critical violations found
1 recorded violation
criticalCode 6AFood temperature
Official Wording
Potentially hazardous foods are not kept at or above 140�F during hot 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.
Official record from New York State Department of Health, Sep 16, 2026 · Original Source
Inspection
Jan 27, 2026
Non-critical violations only
1 recorded violation
minorCode 8FFood temperature
Official Wording
Improper thawing procedures used
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.
Official record from New York State Department of Health, Jan 27, 2026 · Original Source
Inspection
Oct 1, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 1, 2025 · Original Source
Inspection
Feb 14, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Feb 14, 2025 · Original Source
Re-Inspection
Dec 19, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 19, 2024 · Original Source
Inspection
Sep 18, 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.
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.