SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
2 inspections
Inspection
Jun 9, 2025
Critical violations found
1 recorded violation
criticalCode 7EFood temperature
Official wording
Other potentially hazardous foods requiring cooking are not heated to 140�F or above.
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, Jun 9, 2025 · Original Source
Inspection
Sep 4, 2024
Non-critical violations only
1 recorded violation
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.