School K-12 Food Service · Niagara County, NY
910 Hyde Park Boulevard
Last inspected Sep 21, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from New York State Department of Health, Sep 21, 2026 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 19, 2026 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 16, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 12, 2025 · Original Source
Inspection
2 recorded violations
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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 problemsOfficial record from New York State Department of Health, Oct 24, 2024 · Original Source
Inspection
2 recorded violations
Potentially hazardous foods are not kept at or above 140�F during hot holding.
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 temperatureMiscellaneous, Economic Violation, Choking Poster, Training.
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from New York State Department of Health, Mar 1, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 12, 2023 · Original Source
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