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Food Service Establishment · Ontario County, NY

Route 96 BBQ

300 Phoenix Mills Plaza , Ste 16

Last inspected Mar 25, 2026 · View Map ↗ · Compare ↗

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Critical violations found

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

6 inspections

Inspection

Mar 25, 2026

Critical violations found

2 recorded violations

minorCode 11BCleaning and sanitizing

Official wording

Wiping cloths dirty, not stored properly in sanitizing solutions

In plain English

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 problems
criticalCode 5CFood temperature

Official wording

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.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Mar 25, 2026 · Original Source

Inspection

Dec 16, 2025

Critical violations found

3 recorded violations

criticalCode 6AFood temperature

Official wording

Potentially hazardous foods are not kept at or above 140�F during hot 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.

More about food kept at an unsafe temperature
minorCode 12EHandwashing

Official wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In plain English

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 problems
minorCode 16Permits, training, and postings

Official wording

Miscellaneous, Economic Violation, Choking Poster, Training.

In plain English

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 issues

Official record from New York State Department of Health, Dec 16, 2025 · Original Source

Inspection

Feb 18, 2025

Non-critical violations only

2 recorded violations

minorCode 8CCleaning and sanitizing

Official wording

Improper use and storage of clean, sanitized equipment and utensils

In plain English

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 problems
minorCode 16Permits, training, and postings

Official wording

Miscellaneous, Economic Violation, Choking Poster, Training.

In plain English

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 issues

Official record from New York State Department of Health, Feb 18, 2025 · Original Source

Inspection

Oct 1, 2024

Critical violations found

2 recorded violations

minorCode 11DCleaning and sanitizing

Official wording

Non food contact surfaces of equipment not clean

In plain English

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 problems
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.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Oct 1, 2024 · Original Source

Inspection

Mar 15, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Mar 15, 2024 · Original Source

Inspection

Oct 26, 2023

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.

More about building upkeep issues
criticalCode 5BFood temperature

Official wording

Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

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.

More about food kept at an unsafe temperature
minorCode 12EHandwashing

Official wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In plain English

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 problems

Official record from New York State Department of Health, Oct 26, 2023 · Original Source

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