SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Inspection
Jan 15, 2026
Non-critical violations only
1 recorded violation
minorCode 11CContamination
Official wording
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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.
Official record from New York State Department of Health, Jan 15, 2026 · Original Source
Inspection
Jan 28, 2025
Non-critical violations only
1 recorded violation
minorCode 12CWater, plumbing, and sewage
Official wording
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from New York State Department of Health, Jan 28, 2025 · Original Source
Re-Inspection
Jul 31, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 31, 2024 · Original Source
Inspection
Jul 30, 2024
Critical violations found
1 recorded violation
criticalCode 5AFood temperature
Official wording
Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold 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.