The New York State Department of Agriculture and Markets is pleased to share its food safety inspection results for food establishments covered under the Department’s jurisdiction.  As food safety inspections are completed and reviewed the results of these inspections will be made available on this site.  Our primary goal in this endeavor is for the promotion of food safety throughout New York State..

Please remember that a food safety inspection is but a “snapshot” of conditions as they exist upon a particular day and time for a food establishment.  As a result, the inspection may not be representative of the overall, long-term cleanliness of an establishment.  Also, at the time of the inspection, violations are recorded but are often corrected on the spot prior to the inspector leaving the establishment. 

In many cases and, where possible, Department Food Inspectors do insist on immediate corrective actions for critical deficiencies. Inspection results are posted as inspections are conducted, and only represent food establishments that fall under the inspection jurisdiction of the New York Department of Agriculture and Markets.  No inspection results are available prior to January 1, 2006, the implementation date of a new inspection system.

On this website, you can view the most current inspections for all food establishments within New York State that are licensed and/or inspected by New York’s Department of Agriculture and Markets; Division of Food Safety and Inspection. Typically, unannounced inspections of these establishments are conducted at various frequencies depending on the nature and extent of the food handling conducted within the establishment.  Occasionally, as a result of unsatisfactory inspections or complaints from the public, more frequent inspections are conducted.  The inspection results for retail food establishments are also required to be posted in a conspicuous location at the entrance of the retail food establishment.

Critical Deficiencies or “red violations” reflect conditions that create a high risk of food borne illnesses or injury, such as failure to ensure:

• Temperature is controlled, such as holding foods hot enough until served, cooking meats to the proper temperature and keeping foods cold enough
• Proper hand washing facilities and procedures are followed
• Bare hand contact with ready to eat foods is avoided
• Foods are properly cooled and/or re-heated
• Food is obtained from approved sources
• Food is protected from cross contamination

General Deficiencies or “blue violations” reflect conditions that have a low risk of transmitting food borne illness or injury, but fail to control potential contamination of foods from addition of bacteria, chemicals or physical objects, such as failure to ensure::

• Utensils and equipment are properly constructed and cleaned
• Sewage and garbage disposal facilities are adequate
• Vector control measures are effectiv
• Proper hygienic practices are followed

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