Re-Inspection
Apr 21, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Apr 21, 2026 · Original Source
Restaurant · Dutchess County, NY
Saba
21 Raymond Avenue
Last inspected Apr 21, 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
6 inspectionsInspection
Apr 16, 2026
Critical violations found
4 recorded violations
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 contaminationminorCode 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 findingminorCode 8EFood temperature
Official wording
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 6BFood temperature
Official wording
Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
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 temperatureOfficial record from New York State Department of Health, Apr 16, 2026 · Original Source
Re-Inspection
Jan 27, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jan 27, 2026 · Original Source
Inspection
Jan 20, 2026
Critical violations found
1 recorded violation
criticalCode 6AFood temperature
Official wording
Potentially hazardous foods are not kept at or above 140�F during hot 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 temperatureOfficial record from New York State Department of Health, Jan 20, 2026 · Original Source
Re-Inspection
Aug 22, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Aug 22, 2025 · Original Source
Inspection
Aug 15, 2025
Critical violations found
2 recorded violations
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 contaminationcriticalCode 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 temperatureOfficial record from New York State Department of Health, Aug 15, 2025 · Original Source
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