Inspection
Aug 27, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Aug 27, 2026 · Original Source
Restaurant · Tompkins County, NY
Fairfield Inn & Suites
359 Elmira Road
Last inspected Aug 27, 2026 · View Map ↗ · Compare ↗
No violations found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsRe-Inspection
Sep 17, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 17, 2025 · Original Source
Inspection
Jun 30, 2025
Critical violations found
1 recorded violation
criticalCode 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 temperatureOfficial record from New York State Department of Health, Jun 30, 2025 · Original Source
Inspection
Jun 27, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 27, 2024 · Original Source
Re-Inspection
Dec 28, 2023
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 28, 2023 · Original Source
Inspection
Nov 9, 2023
Critical violations found
2 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 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 temperatureOfficial record from New York State Department of Health, Nov 9, 2023 · Original Source
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