Re-Inspection
Oct 28, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 28, 2026 · Original Source
Food Service Establishment · Chenango County, NY
Smithville General Store & Deli
5251 State Highway 41
Last inspected Oct 28, 2026 · View Map ↗ · Compare ↗
No violations found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Smithville General Store & Deli last inspected?
- The most recent inspection on record was on Oct 28, 2026. The result listed by New York State Department of Health was “No violations found”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 2 inspections on record, from Sep 21, 2026 to Oct 28, 2026.
- Has Smithville General Store & Deli ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated Sep 21, 2026.
The Full Inspection History
2 inspectionsInspection
Sep 21, 2026
Critical violations found
5 recorded violations
criticalCode 5AFood temperature
Official Wording
Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
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 temperaturecriticalCode 1DOther
Official Wording
Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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 temperaturecriticalCode 4AChemicals
Official Wording
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 11BCleaning and sanitizing
Official Wording
Wiping cloths dirty, not stored properly in sanitizing solutions
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 problemsOfficial record from New York State Department of Health, Sep 21, 2026 · Original Source
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