Restaurant · Clinton County, NY

Big Sal's Pizza

Name: Big Sal's Pizza
Address: 6050 State Route 22, Clinton County, NY

6050 State Route 22

Last inspected Feb 10, 2026 · View Map ↗ · Compare ↗

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Critical violations found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

Inspection

Feb 10, 2026

Critical violations found

5 recorded violations

criticalCode 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 unsafely

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

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

minorCode 9BEmployee health and hygiene

Official wording

Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

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.

More about equipment or utensil issues

Official record from New York State Department of Health, Feb 10, 2026 · Original Source

Inspection

Jan 16, 2025

Non-critical violations only

5 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.

More about equipment or utensil issues

minorCode 15AFacility maintenance

Official wording

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.

More about building upkeep issues

minorCode 14BPests

Official wording

Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 11DCleaning and sanitizing

Official wording

Non food contact surfaces of equipment not clean

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 14APests

Official wording

Insects, rodents present

In plain English

More about signs of rodents or insects

Official record from New York State Department of Health, Jan 16, 2025 · Original Source

Re-Inspection

Feb 7, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Feb 7, 2024 · Original Source

Inspection

Jan 31, 2024

Critical violations found

7 recorded violations

criticalCode 2EFood temperature

Official wording

Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 temperature

minorCode 11DCleaning and sanitizing

Official wording

Non food contact surfaces of equipment not clean

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 15AFacility maintenance

Official wording

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.

More about building upkeep issues

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 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 7FFood temperature

Official wording

Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

In plain English

More about food kept at an unsafe temperature

minorCode 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 problems

Official record from New York State Department of Health, Jan 31, 2024 · Original Source