Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Stacy's Scratch Kitchen last inspected?
The most recent inspection on record was on Mar 20, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Sep 20, 2024 to Mar 20, 2026.
Has Stacy's Scratch Kitchen ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 20, 2024.
The Full Inspection History
3 inspections
Inspection
Mar 20, 2026
Critical violations found
1 recorded violation
criticalCode 3CFood temperature
Official Wording
Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared 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.
Official record from New York State Department of Health, Mar 20, 2026 · Original Source
Inspection
Oct 3, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 3, 2025 · Original Source
Inspection
Sep 20, 2024
Critical violations found
3 recorded violations
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.
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.
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.