Inspection
Jul 21, 2026
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 21, 2026 · Original Source
Food Service Establishment · Orange County, NY
32 Main Street
Last inspected Jul 21, 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, Jul 21, 2026 · Original Source
Re-Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 21, 2026 · Original Source
Inspection
1 recorded violation
Water/ice: unsafe, unapproved sources, cross connections
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, May 12, 2026 · Original Source
Inspection
1 recorded violation
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 temperatureOfficial record from New York State Department of Health, Dec 30, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 13, 2025 · Original Source
Re-Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 17, 2024 · Original Source
Inspection
2 recorded violations
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 temperaturePotentially 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.
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 temperatureOfficial record from New York State Department of Health, Dec 3, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Apr 17, 2024 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 24, 2023 · Original Source
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