Food Establishment Inspections

About Our Inspections
The major emphasis of our Food Establishment Inspections is to focus attention on Foodborne Illness Risk Factors that have been shown to be directly linked with the causes of foodborne illnesses.

Remember that any inspection report is a 'snapshot' of the day and time of the inspection. On any given day a restaurant could have more or fewer violations than noted here. An inspection may not be representational of the overall, long-term cleanliness of the establishment. Also, at the time of the inspection, violations are recorded but often corrected while the Environmental Health Officer is still at the establishment. These are designated as Corrected on Site (COS). Violations that are cited on consecutive inspections may be designated as Repeats (R).

Inspection records prior to January 2007 are not available due to changes in the inspection database and the inspection form. If you need to view an earlier inspection, please contact DEC.

Foodborne Illness Risk Factors and Public Health Interventions
Risk factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention (CDC) as contributing factors in foodborne illness outbreaks. These are prioritized by being on the front page of the inspection report.

Good Retail Practices
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals and physical objects into foods. These are found on the second page of the inspection report.