Inspection
Sep 3, 2026
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 3, 2026 · Original Source
Food Service Establishment · Ontario County, NY
4069 New York 14
Last inspected Sep 3, 2026 · View Map ↗ · Compare ↗
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Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 3, 2026 · Original Source
Inspection
1 recorded violation
Food from unapproved source, spoiled, adulterated on premises.
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, Jan 16, 2026 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 15, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 16, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 12, 2024 · Original Source
Inspection
4 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 problemsFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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.
More about building upkeep issuesFood (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 problemsPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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.
More about water, plumbing, or sewage problemsOfficial record from New York State Department of Health, Dec 5, 2023 · Original Source
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