Re-Inspection
Jul 27, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 27, 2026 · Original Source
Food Service Establishment · Dutchess County, NY
Gaby's Mini Market
34 Railroad Street
Last inspected Jul 27, 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.
The full inspection history
7 inspectionsInspection
Jul 22, 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.
More about food not protected from contaminationOfficial record from New York State Department of Health, Jul 22, 2026 · Original Source
Inspection
Nov 12, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 12, 2025 · Original Source
Inspection
Feb 24, 2025
Critical violations found
3 recorded violations
criticalCode 5BFood temperature
Official wording
Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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 temperatureminorCode 8FFood temperature
Official wording
Improper thawing procedures used
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 temperatureminorCode 11AOther
Official wording
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from New York State Department of Health, Feb 24, 2025 · Original Source
Inspection
Oct 16, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 16, 2024 · Original Source
Inspection
Mar 28, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 28, 2024 · Original Source
Inspection
Dec 7, 2023
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 7, 2023 · Original Source
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