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
Aug 26, 2026
Non-critical violations only
1 recorded violation
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.
Official record from New York State Department of Health, Aug 26, 2026 · Original Source
Inspection
Mar 11, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 11, 2026 · Original Source
Inspection
Oct 23, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 23, 2025 · Original Source
Re-Inspection
Feb 25, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Feb 25, 2025 · Original Source
Inspection
Jan 24, 2025
Critical violations found
3 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.
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.
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.
Official record from New York State Department of Health, Jan 24, 2025 · Original Source
Inspection
Sep 17, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 17, 2024 · Original Source
Re-Inspection
Mar 14, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 14, 2024 · Original Source
Inspection
Feb 21, 2024
Critical violations found
1 recorded violation
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.