Food Service Establishment · Ulster County, NY

Arango Cafe

Name: Arango Cafe
Address: 1090 Morton Boulevard, Ulster County, NY

1090 Morton Boulevard

Last inspected Feb 3, 2026 · View Map ↗ · Compare ↗

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No violations found

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

Inspection

Feb 3, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Feb 3, 2026 · Original Source

Inspection

Jan 30, 2026

Critical violations found

5 recorded violations

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

minorCode 8FFood temperature

Official wording

Improper thawing procedures used

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

minorCode 14CPests

Official wording

Pesticide application not supervised by a certified applicator

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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 wording

Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from New York State Department of Health, Jan 30, 2026 · Original Source

Inspection

Jan 9, 2026

Non-critical violations only

5 recorded violations

minorCode 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 problems

minorCode 14APests

Official wording

Insects, rodents present

In plain English

More about signs of rodents or insects

minorCode 12CWater, plumbing, and sewage

Official wording

Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 15BFacility maintenance

Official wording

Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

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 issues

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

Official record from New York State Department of Health, Jan 9, 2026 · Original Source

Inspection

Feb 3, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Feb 3, 2025 · Original Source

Inspection

Jan 7, 2025

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.

More about chemicals stored or used unsafely

Official record from New York State Department of Health, Jan 7, 2025 · Original Source

Inspection

Feb 7, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Feb 7, 2024 · Original Source

Inspection

Jan 16, 2024

Non-critical violations only

1 recorded violation

minorCode 10ACleaning and sanitizing

Official wording

Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

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 problems

Official record from New York State Department of Health, Jan 16, 2024 · Original Source