ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Upper Golf Course last inspected?
The most recent inspection on record was on Aug 16, 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?
3 inspections on record, from Sep 3, 2024 to Aug 16, 2026.
Has Upper Golf Course ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 3, 2024.
The Full Inspection History
3 inspections
Inspection
Aug 16, 2026
Critical violations found
1 recorded violation
criticalCode 5EContamination
Official Wording
Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
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, Aug 16, 2026 · Original Source
Inspection
Aug 19, 2025
Non-critical violations only
2 recorded violations
minorCode 12EHandwashing
Official Wording
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from New York State Department of Health, Aug 19, 2025 · Original Source
Inspection
Sep 3, 2024
Non-critical violations only
6 recorded violations
minorCode 15CEquipment and utensils
Official Wording
Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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.
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.
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.