Food Service Establishment · Yates County, NY

Smoke & Dough

3586 Route 14

Last inspected Aug 28, 2026 · View Map ↗ · Compare ↗

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Non-critical violations only

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Smoke & Dough last inspected?: The most recent inspection on record was on Aug 28, 2026. The result listed by New York State Department of Health was “Non-critical violations only”.
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Sep 16, 2024 to Aug 28, 2026.
Has Smoke & Dough 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 16, 2024.

The Full Inspection History

4 inspections

Inspection

Aug 28, 2026

Non-critical violations only

1 recorded violation

minorCode 16Permits, training, and postings

Official Wording

Miscellaneous, Economic Violation, Choking Poster, Training.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from New York State Department of Health, Aug 28, 2026 · Original Source

Inspection

May 1, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, May 1, 2026 · Original Source

Inspection

May 9, 2025

Critical violations found

2 recorded violations

minorCode 10BCleaning and sanitizing

Official Wording

Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

In Plain English

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.

More about cleaning or sanitizing problems

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.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, May 9, 2025 · Original Source

Inspection