Food Service Establishment · Orange County, NY

Captain's Table (The)

Name: Captain's Table (The)
Address: 547 Route 17m, Orange County, NY

547 Route 17m

Last inspected Jan 9, 2026 · View Map ↗ · Compare ↗

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Non-critical violations only

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

Inspection

Jan 9, 2026

Non-critical violations only

3 recorded violations

minorCode 9BEmployee health and hygiene

Official wording

Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

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

minorCode 9DOther

Official wording

Dressing rooms dirty, not provided, improperly located

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from New York State Department of Health, Jan 9, 2026 · Original Source

Re-Inspection

Mar 28, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Mar 28, 2025 · Original Source

Inspection

Mar 6, 2025

Critical violations found

3 recorded violations

minorCode 8BEquipment and utensils

Official wording

In use food dispensing utensils improperly stored

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

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 4AChemicals

Official wording

Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from New York State Department of Health, Mar 6, 2025 · Original Source

Re-Inspection

Dec 23, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Dec 23, 2024 · Original Source

Inspection

Sep 23, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Sep 23, 2024 · Original Source

Re-Inspection

Feb 20, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Feb 20, 2024 · Original Source

Inspection

Jan 12, 2024

Critical violations found

2 recorded violations

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

criticalCode 1DOther