Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Fox Run Vineyard Cafe last inspected?
The most recent inspection on record was on Mar 4, 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 Sep 3, 2024 to Mar 4, 2026.
Has Fox Run Vineyard Cafe ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 3, 2024.
The Full Inspection History
4 inspections
Inspection
Mar 4, 2026
Critical violations found
1 recorded violation
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.
Official record from New York State Department of Health, Mar 4, 2026 · Original Source
Re-Inspection
Nov 3, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 3, 2025 · Original Source
Inspection
Apr 25, 2025
Critical violations found
2 recorded violations
minorCode 8AContamination
Official Wording
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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.
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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.