Inspection
Oct 2, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 2, 2026 · Original Source
Restaurant/Catering Operation · Tompkins County, NY
Inn At Taughannock, The
2030 Gorge Road
Last inspected Oct 2, 2026 · View Map ↗ · Compare ↗
No violations found
Get the Next Inspection, Free.
We'll email you when Inn At Taughannock, The has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Inn At Taughannock, The last inspected?
- The most recent inspection on record was on Oct 2, 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?
- 9 inspections on record, from Oct 26, 2023 to Oct 2, 2026.
- Has Inn At Taughannock, The ever been closed by the health department?
- No closure appears in the 9 inspection records we hold for this business. The earliest is dated Oct 26, 2023.
The Full Inspection History
9 inspectionsInspection
Jun 5, 2026
Non-critical violations only
1 recorded violation
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 issuesOfficial record from New York State Department of Health, Jun 5, 2026 · Original Source
Re-Inspection
Nov 7, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 7, 2025 · Original Source
Inspection
Nov 7, 2025
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.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, Nov 7, 2025 · Original Source
Inspection
May 23, 2025
Critical violations found
1 recorded violation
criticalCode 5AFood temperature
Official Wording
Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold 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.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, May 23, 2025 · Original Source
Inspection
Oct 10, 2024
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.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, Oct 10, 2024 · Original Source
Re-Inspection
Oct 10, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 10, 2024 · Original Source
Inspection
May 24, 2024
Critical violations found
2 recorded violations
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 temperatureminorCode 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.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, May 24, 2024 · Original Source
Inspection
Oct 26, 2023
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.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, Oct 26, 2023 · Original Source
More Restaurants Nearby
No matching records are available. Try another search.