Restaurant · Dutchess County, NY

Roma Nova

Name: Roma Nova
Address: 435 Fishkill Avenue, Dutchess County, NY

435 Fishkill Avenue

Last inspected Sep 9, 2026 · View Map ↗ · Compare ↗

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Non-critical violations only

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

10 inspections

Inspection

Sep 9, 2026

Non-critical violations only

1 recorded violation

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

Official record from New York State Department of Health, Sep 9, 2026 · Original Source

Inspection

Feb 24, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Feb 24, 2026 · Original Source

Inspection

Nov 25, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Nov 25, 2025 · Original Source

Inspection

Feb 28, 2025

Non-critical violations only

1 recorded violation

minorCode 8AContamination

Official wording

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.

More about food not protected from contamination

Official record from New York State Department of Health, Feb 28, 2025 · Original Source

Re-Inspection

Sep 24, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Sep 24, 2024 · Original Source

Inspection

Aug 29, 2024

Critical violations found

2 recorded violations

criticalCode 5CFood temperature

Official wording

Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

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 8BEquipment and utensils

Official wording

In use food dispensing utensils improperly stored

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, Aug 29, 2024 · Original Source

Inspection

Apr 11, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Apr 11, 2024 · Original Source

Inspection

Nov 17, 2023

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Nov 17, 2023 · Original Source

Re-Inspection

Oct 4, 2023

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Oct 4, 2023 · Original Source

Inspection

Oct 2, 2023

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.