Restaurant · Monroe County, NY
25 Parce Avenue
Last inspected Oct 29, 2025 · View Map ↗ · Compare ↗
Re-Inspection
1 recorded violation
No wording provided in the official record.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from New York State Department of Health, Oct 29, 2025 · Original Source
Inspection
3 recorded violations
Non food contact surfaces of equipment not clean
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 problemsPesticide application not supervised by a certified applicator
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 insectsPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
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, Oct 16, 2025 · Original Source
Re-Inspection
1 recorded violation
No wording provided in the official record.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from New York State Department of Health, Jan 9, 2025 · Original Source
Inspection
2 recorded violations
Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
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 temperatureFood 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)
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, Dec 20, 2024 · Original Source
Inspection
1 recorded violation
No wording provided in the official record.
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from New York State Department of Health, Dec 29, 2023 · Original Source
Perinton · Monroe County, NY·Restaurant
Perinton · Monroe County, NY·Restaurant
Perinton · Monroe County, NY·Restaurant
Perinton · Monroe County, NY·Restaurant