Food Service Establishment · Chautauqua County, NY

Campi's Pizza Fse

Name: Campi's Pizza Fse
Address: 8 Central Ave, Chautauqua County, NY

8 Central Ave

Last inspected Apr 30, 2026 · View Map ↗ · Compare ↗

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No violations found

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Inspection

Apr 30, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Apr 30, 2026 · Original Source

Inspection

Jun 2, 2025

Non-critical violations only

2 recorded violations

minorCode 15DCleaning and sanitizing

Official wording

Improper storage of cleaning equipment, linens, laundry unacceptable

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

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, Jun 2, 2025 · Original Source

Inspection

Aug 2, 2024

Critical violations found

2 recorded violations

minorCode 15BFacility maintenance

Official wording

Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

criticalCode 2CFood temperature

Official wording

Cooked or prepared foods are subject to cross-contamination from raw 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, Aug 2, 2024 · Original Source