College Food Service · Orange County, NY

Occc- Middletown SUNY

Name: Occc- Middletown SUNY
Address: 115 South Street, Orange County, NY

115 South Street

Last inspected Apr 7, 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

4 inspections

Inspection

Apr 7, 2026

Non-critical violations only

2 recorded violations

minorCode 8AContamination

Official wording

Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

In plain English

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 contamination

minorCode 8DOther

Official wording

Single service items reused, improperly stored, dispensed, not used when required

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, Apr 7, 2026 · Original Source

Inspection

Oct 8, 2025

Non-critical violations only

1 recorded violation

minorCode 8AContamination

Official wording

In plain English

More about food not protected from contamination

Official record from New York State Department of Health, Oct 8, 2025 · Original Source

Re-Inspection

Mar 31, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Mar 31, 2025 · Original Source

Inspection

Mar 3, 2025

Critical violations found

2 recorded violations

criticalCode 2EFood temperature

Official wording

Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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

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 3, 2025 · Original Source