Re-Inspection
Jul 2, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 2, 2026 · Original Source
Institution Food Service · Orange County, NY
Orange County Correctional Facility
110 Wells Farm Road
Last inspected Jul 2, 2026 · View Map ↗ · Compare ↗
No violations found
Get the next inspection, free.
We'll email you when Orange County Correctional Facility has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
11 inspectionsInspection
Apr 15, 2026
Critical violations found
2 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 issuescriticalCode 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 temperatureOfficial record from New York State Department of Health, Apr 15, 2026 · Original Source
Inspection
Oct 22, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 22, 2025 · Original Source
Re-Inspection
Jun 4, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 4, 2025 · Original Source
Re-Inspection
Apr 28, 2025
Critical violations found
1 recorded violation
criticalCode 5EContamination
Official wording
Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
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 contaminationOfficial record from New York State Department of Health, Apr 28, 2025 · Original Source
Inspection
Apr 1, 2025
Critical violations found
4 recorded violations
minorCode 8EFood temperature
Official wording
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 temperaturecriticalCode 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 temperaturecriticalCode 5AFood temperature
Official wording
Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold 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 temperatureminorCode 10BCleaning and sanitizing
Official wording
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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 problemsOfficial record from New York State Department of Health, Apr 1, 2025 · Original Source
Re-Inspection
Nov 22, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 22, 2024 · Original Source
Inspection
Oct 28, 2024
Critical violations found
1 recorded violation
criticalCode 1DOther
Official wording
Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from New York State Department of Health, Oct 28, 2024 · Original Source
Inspection
Apr 18, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Apr 18, 2024 · Original Source
Re-Inspection
Nov 3, 2023
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 3, 2023 · Original Source
Inspection
Oct 4, 2023
Critical violations found
1 recorded violation
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 temperatureOfficial record from New York State Department of Health, Oct 4, 2023 · Original Source