Ernie Davis Academy Cafeteria (NYS Health Operation #265496) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 933 Hoffman Street, Elmira, NY 14905. The food service type is Institutional Food Service - School K-12 Food Service. The last inspection date is December 11, 2025.
| NYS Health Operation ID | 265496 |
| NYSDOH Gazetteer | 070101 |
| Facility Name | ERNIE DAVIS ACADEMY |
| Operation Name | ERNIE DAVIS ACADEMY CAFETERIA |
| Facility Address | 933 HOFFMAN STREET, ELMIRA |
| Permitted Corporation Name | ELMIRA CITY SCHOOL DISTRICT |
| Permitted Operator Name | KARI CROUSE |
| Address | 933 Hoffman Street Elmira NY 14905 |
| Municipality | ELMIRA |
| County | CHEMUNG |
| Local Health Department | Chemung County |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Permit Expiration Date | 2026-04-16 |
| Inspection Date | 2025-12-11 |
| Inspection Type | Inspection |
| Violations | No violations found. |
| Inspection Comments | No violations observed. Observed staff wearing gloves when handling ready to eat food items, such as rolls, to prevent bare hand contact. Observed warm water, soap, and paper towels at hand wash sinks. Advised staff to wash hands after using the bathroom, eating, drinking, coughing, sneezing, in between glove changes, or whenever hands are contaminated. Observed staff using digital probe thermometer to ensure chicken nuggets (a potentially hazardous time/temperature controlled for safety food item) are cooked to 140F. Observed baked beans in hot holding cabinet at a temperature of 175F (required 140F). Observed slice pineapple in commercial refrigerator at 39F. Advised staff to work in small, manageable quantities, and place any foods not actively being prepared back into hot/cold holding. Observed quaternary ammonia test strips used to evaluate sanitizer in water is 200 ppm in both 3 bay sink, and wiping cloth buckets. Final rinse temperature of dish washer was 181F. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils to prevent cross contamination. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-11 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed. Observed staff wearing gloves when handling ready to eat food items, such as rolls, to prevent bare hand contact. Observed warm water, soap, and paper towels at hand wash sinks. Advised staff to wash hands after using the bathroom, eating, drinking, coughing, sneezing, in between glove changes, or whenever hands are contaminated. Observed staff using digital probe thermometer to ensure chicken nuggets (a potentially hazardous time/temperature controlled for safety food item) are cooked to 140F. Observed baked beans in hot holding cabinet at a temperature of 175F (required 140F). Observed slice pineapple in commercial refrigerator at 39F. Advised staff to work in small, manageable quantities, and place any foods not actively being prepared back into hot/cold holding. Observed quaternary ammonia test strips used to evaluate sanitizer in water is 200 ppm in both 3 bay sink, and wiping cloth buckets. Final rinse temperature of dish washer was 181F. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils to prevent cross contamination. |
| 2025-05-15 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed at time of inspection. Observed staff wearing gloves to prevent bare hand contact with ready to eat foods such as fresh strawberries in souffle cups. Digital probe thermometer was available to ensure commercially precooked food items are cooked to required temperature of 140F or above such as breaded chicken patties(actual 185F). Observed potentially hazardous food(PHF) items such as pasta being hot held at required temperatures of 140F or above (actual 159F) on food service line. Observed PHF items being cold held at required temperatures of 45F or below such as milk(actual 41F) and chicken ranch wraps(42F) in walk in cooler, chicken patties(actual 43F) and chicken nuggets (40F) in commercial stand up refrigeration unit. Observed proper thawing of precooked chicken strips in bottom of sandwich prep unit. Observed all food items in storage covered to prevent contamination. Advised staff to work in small quantities and place any food items not actively being prepared back into hot/cold holding. Hand wash sinks were equipped with hot running water, soap, paper towels and employee hand wash signage. Advised staff of the importance to washing hands between glove changes and after any source of contamination such as eating, drinking, coughing, sneezing, and after using the rest room. Test strips were available to ensure quaternary ammonia sanitizing solution was at a minimum strength of 200 ppm to sanitize both dishware/utensils and food contact surfaces. Advised staff to wash, rinse and sanitize food contact surfaces such as knives, cutting boards and electric slicer between food items to prevent cross contamination. Dishwasher final rinse cycle was at a required minimum temperature of 170F (actual 186F). |
| 2024-12-13 | Inspection | Critical: , Noncritical: , Violation Items: No violations were observed during inspection. Observed employees using gloves and tongs to prevent bare hand contact with ready to eat food items such as bananas and pears. Discussed the importance of washing hands between glove changes and after any source of contamination such as drinking, smoking, coughing, sneezing, using the phone, restroom or returning to food service after any kind of break. Digital probe thermometers were available to ensure potentially hazardous food(PHF) items such as taco meat on the service line was cooked to 158F actual (189F). Observed required hot holding temperatures (140F or above) of chicken patties (144F actual) and required cold holding temperature (45F or below) grilled chicken on a chef salad (39F actual) and whipped topping on fresh strawberries (42F actual). Test strips were available to ensure quaternary ammonia sanitizing solution is at a strength of at least 200ppm for sanitizing both dishes/ utensils and food contact surfaces (actual 300ppm in the three bay sink) and 400ppm in the sanitizing buckets on the service line. Bathrooms were available and equipped with hot water, soap and paper towels. All dry storage items were a minimum of six inches above the floor and all commercial refrigeration cooler gaskets were intact and all coolers were equipped with thermometers. |
| 2024-05-06 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Observed staff using digital probe thermometer to check temperatures of potentially hazardous time/temperature controlled for safety food items (PHF/TCS) such as commercially prepared chicken patties (165F required). Facility was following hot/cold holding waiver by denoting PHF/TCS items on log that are using time as a public health control. Observed adequate cold holding temperatures for items not listed on waiver log such as deli ham at 43F (45F or below required). Also observed facility hot holding PHF/TCS items not listed in waiver log such as steamed peas at 165F on service line (140F required). Facility was thawing PHF/TCS items such as brown gravy by approved methods under commercial refrigeration. Observed gloves being used to prevent bare hand contact with reeady to eat food items such as pizza crust. Discussed with staff the importance of washing hands in between glove changes, after eating, drinking, sneezing, coughing, using the restroom, or whenever contaminated. Test strips were available to ensure quaternary ammonia sanitizing solution for wiping cloth buckets and washing dishware is at least 200ppm (actual 200ppm). |
| 2023-11-29 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during time of inspection. Observed digital probe thermometer being used to ensure adequate temperatures of potentially hazardous time/temperature controlled for safety food items (PHF/TCS) during cooking, cooling, reheating, and hot/cold holding. Observed facility's hot and cold holding waivers being adhered to. Facility was adequately hot holding PHF/TCS items not listed in waiver log such as green beans on service line at 140F or greater (actual 155F). Observed facility adequately cold holding PHF/TCS items not listed in waiver log such as hard boiled eggs at 45F or less (actual 41F). Staff were observed using gloves while prepping salads to prevent bare hand contact with ready to eat food items. Advised staff to wash hands in between glove changes, after eating, drinking, sneezing, coughing, using the restroom, or whenever contaminated. All hand wash sinks were adequately equipped with warm water, soap, and paper towels. Test strips were available to ensure the strength of quaternary ammonia sanitizing solution in wiping cloth buckets and three bay sinks is at least 200ppm. Dishwasher final rinse temperature was reading 175F. Advised staff to work in small, manageable quantities while preparing PHF/TCS food items and to return these items to hot or cold holding while not being actively worked with. |
| 2023-03-16 | Inspection | Critical: , Noncritical: 1, Violation Items: 12D Observed tongs available to prevent bare hand contact with ready to eat food items such as apples. Digital probe thermometer was available to ensure the internal temperature of potentially hazardous time/temperature controlled for safety food items such as commercially pre-cooked chicken nuggets are cooked to 140F or above (actual 167F). Observed facility adequately cold holding PHF/TCS items like milk at 45F or below (actual 40F). Observed test strips available to ensure the strength of quaternary ammonia sanitizing solution is 200ppm in three bay sinks and wiping cloth buckets (actual 200ppm). Advised staff to work in small, manageable quantities while prepping PHF/TCS items and to return anything not being actively worked on to cold or hot holding. Also advised staff to wash, rinse, and sanitize food contact surfaces in between food items to prevent ant cross contamination. |
| 2022-11-21 | Inspection | Critical: , Noncritical: 1, Violation Items: 12D Observed staff verifying cooking temperature using facility thermometer of buffalo chicken pizza to 140F or warmer. Observed facility using their waiver for pizza and chicken patty today on service line. Observed workers on the service line wearing gloves to prevent bare hand contact while preparing chicken sandwiches, a ready to eat food item. Observed proper hot holding of chicken sandwiches at 155 degrees (140F or warmer required). Observed proper cold holding of sour cream in ice block container while prepping smaller portions, actual temperature of 35 degrees (45F or less required). Observed staff washing hands with running warm water and soap for 20 seconds between glove change. Observed hole in wall patched at mop sink which was previously written for correction. Also observed high temperature dish machine working adequately for sanitizing step with final rinse temperature of 194F. |
| 2022-05-05 | Inspection | Critical: , Noncritical: 2, Violation Items: 11A; 15A Observed staff wearing gloves while slicing pineapple (a ready to eat food item). Observed staff using their digital thermometer to verify hot holding temperature of potentially hazardous food on the service line steam table was 140F or warmer (actual- ground beef was 158F). Observed staff washing hands following contamination prior to putting on new gloves. Discussed allowing digital thermometer that was sanitized to air dry prior to taking the temperature of food. All refrigeration operating adequately to cold hold potentially hazardous food items at 45F or less. Discussed with kitchen manager to immediately contact CCHD following events such as fires, loss of power, loss of water or waste water drainage issues. Discussed contacting CCHD within 24 hours after receiving any food borne illness complaints. |
| 2019-12-13 | Inspection | Critical: , Noncritical: 1, Violation Items: 8C Discussed importance of washing hands adequately, using food service gloves or other adequate barehand contact prevention methods, and not working while ill with fever, vomiting, diarrhea, sore throat, yellowing of eyes or skin as these symptoms may be indicative of infection transmissible through working with food. Observed baked chicken on hot-holding line, which was documented on waiver to use time as a public health control. Per interview with manager, all items documented on waiver are discarded after service period ends, which is within 4 hours from removal from cooking or cold-holding. Discussed options for storage of raw shell eggs in walk-in refrigerator to prevent contamination to ready-to-eat vegetables. Also discussed frequent changing of sanitizer buckets, especially when organic material or grease is introduced into buckets from using cloths. Potentially hazardous foods being held on cook line at adequate temperatures (45F or less or 140F or greater, or on waiver). |
| 2019-03-01 | Inspection | Critical: , Noncritical: 1, Violation Items: 15B Staff were observed properly using plastic gloves and utensils in kitchen and service line during inspection. Digital thermometers available for evaluating hot potentially hazardous (TCS) foods. Monitoring thermometers available in refrigerated storage units which contained cold potentially hazardous (TCS) foods and were maintained at less than 45 dF.Wiping cloth solution was checked- 200 ppm (Quaternary Ammonia test kit was available). Final rinse temperature of dish machine- 186 dF per gauge. Checked food temperatures- Roasted Chicken- 150 dF, Mashed Potatoes- 160 dF, Gravy- 160 dF, Sliced Turkey & American Cheese slices which were stored in refrigerated prep unit- 39 dF, Turkey & Cheese Sandwich- 44 dF, Milk- 36 dF, Pizza with Meat Topping- 160 dF. Per Manager, the kitchen is scheduled for a complete remodeling during Summer 2019. Please have School District notify Health Department for a pre-operational inspection of new kitchen prior to re-opening of school in the Fall 2019. |
| 2018-09-18 | Inspection | Critical: , Noncritical: 2, Violation Items: 11A; 15B Checked food temperatures- Chicken- 188 dF, Rice- 190 dF, Broccoli- 188 dF, Milk- 36 dF, Cut Cantaloupe- 38 dF, Turkey Sub- 41 dF. A Time Table of Compliance Date of September 25, 2018 has been established to correct the violations above. Per Maintenance Representative, motor for dish machine booster heater to be repaired today (9/18), maintenance representative to notify HD once repairs are made to dish machine booster heater. A re-inspection will be conducted after this date to determine compliance. Digital thermometers available for evaluating cooked potentially hazardous (TCS) foods. Quaternary ammonia sanitizer test kit available for evaluating dish ware and wiping cloth sanitizer. All refrigerated storage equipment used to store cold potentially hazardous (TCS) foods equipped with monitoring thermometers- were operating at less than 45 dF. Kitchen staff were observed properly using plastic gloves and utensils during inspection. |
| 2018-03-16 | Re-Inspection | Critical: , Noncritical: , Violation Items: Conducted a re-inspection due to previous violations noted on inspection report of March 1, 2018. Regarding Item # 15 A- Open seam on section of kitchen floor has been filled-in, floor is now smooth for cleaning, Item # 15 B- Ceiling bulb was replaced in rear kitchen, is operational- Corrected. Per Kitchen Manager, refrigerated display case at service line was repaired and maintaining temperature of cold potentially hazardous foods at less than 45 dF. Manager will monitor temperatures of unit daily and contact maintenance if problems with unit. |
| 2018-03-01 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 15B A Time Table of Compliance Date of March 15, 2018 has been established to correct violations listed above. A re-inspection will be conducted after this date to determine compliance. Digital thermometers available for evaluating cooked potentially hazardous (TCS) foods. Checked food temperatures- Milk- 43 dF, Cold Ham & Cheese Sandwich- 43 dF, Sweet Potato Fries- 158 dF, Taco Meat- 170 dF, Marinara Sauce- 172 dF, Sliced Turkey Inside sandwich unit- 42 dF. Food temperature log sheets maintained, sanitizer test kit available for wiping cloth solution- +200 ppm (quaternary Ammonia). Final rinse temperature of dish machine- 195 dF, per gauge. Per Kit. Manager, one of the refrigerated self-serve display cases at front service area was experiencing problem with the condenser unit, was found icing-up this week and that maintenance dept had already been notified. There were no cold potentially hazardous foods stored inside display case during inspection. Refrigerated storage unit can still be used for display of non-potentially hazardous foods only until unit has been repaired by maintenance staff. |
| 2017-10-10 | Inspection | Critical: , Noncritical: , Violation Items: Checked Food Temperatures- Nacho Cheese Sauce- 150 deg. F, Taco Meat- +180 deg. F, Rice- 180 deg. F, Macaroni & Cheese- 180 deg. F, Pizza Cheese- 43 deg. F(inside refrig.unit), Chef Salad w/ Ham- 42 deg F. Digital thermometers available for evaluating hot and cold potentially hazardous (TCS) foods, employees were observed using thermometers, plastic gloves and utensils during inspection. Facility is maintaining temperature logs for hot and cold PHF's. Regarding violations from previous inspection report of Jan.13, 2017- Blue Item # 8D- Plastic spoons & forks were properly stored with handle-ends up and food-contact surfaces stored inside containers to prevent contamination, Blue-Item # 12 E- Faucet handles were replaced in employee's rest room sink(new shut-off handles installed). Per Manager, Kitchen is scheduled for remodeling in late winter/ spring in 2018. Final rinse temperature of |dish machine- 182 degrees F, per gauge. |
| 2017-01-13 | Inspection | Critical: , Noncritical: 2, Violation Items: 12E; 8D Recommended filling or installing access panel for small hole in wall behind cook line, if possible, since insects or rodent harborage area exists. Facility utilizing new cold-holding unit which is used for preparation of sandwiches. Staff are no longer using frozen trays in which to make sandwiches upon. Observed logs for hot and cold-holding, employees using thermometers, food service gloves. |
| 2016-10-20 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 10B; 1H; 5C Observed hot held items on the service line, such as several pans of sausage patties from 160-195F, chicken and gravy at 160F, and french toast sticks at 171F. Observed adequate levels of quaternary ammonia (400ppm) in sanitizing cloth bucket using facility's test strips. |
| 2016-04-07 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 12C; 5C Observed accurate digital thermometers in kitchen being used by staff. Observed sanitizer (quaternary ammonia) at adequate level (200ppm) in wiping cloth bucket and sanitizer container for thermometers. Observed employees wearing gloves. Discussed with employee prepping pizza about working in quantities that can be done in 15-20 mins. Temperature of final rinse in dishwasher is adequate. |
| 2015-12-14 | Inspection | Critical: , Noncritical: 3, Violation Items: 11D; 12C; 8A Checked Food Temperatures- Cream Cheese- 34 degrees F, Milk- 40 degrees F, Turkey and Cheese Sandwich- 45 degrees F, Mashed Sweet Potatoes- 170 degrees F. Monitoring thermometer available to evaluate cooked potentially hazardous (TCS) foods. Quaternary sanitizer test kit available- 200 PPM. Dish machine final rinse temperature- 185 degrees F. |
| 2015-03-20 | Re-Inspection | Critical: , Noncritical: , Violation Items: Violation 12c corrected from previous inspection. Ice drippage was not observed on condenser unit in walk-in freezer. Discussed with operator watching out for any reoccurrence and that ice would be considered waste water and cannot contaminate food. Also discussed with operator that facility will be switching to quat sanitizer. Discussed that different test strips are needed for this sanitizer and proper concentration. No other items evaluated at time of inspection. |
| 2015-02-06 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 12C 15b and 12e corrected from previous inspection. Fan covers in walk-in refrigerator have been cleaned. Faucet at hand-wash sink in employee toilet room has been adjusted so that it stays on for at least 15-20 seconds. |
| 2015-01-22 | Inspection | Critical: , Noncritical: 3, Violation Items: 12C; 12E; 15B Final rinse temperature at high-temp dish machine was adequate. Sauce in steam table was >180 dF. Discussed with operator handwashing and avoiding barehand contact with ready-to-eat foods. TTOC for above violations is 2 weeks (2/5/15). |
| 2014-10-01 | Inspection | Critical: , Noncritical: , Violation Items: Violation 12d corrected from previous inspection (door to employee locker room and bathroom is self-closing and not propped open). Facility purchased new cold-holding unit for sandwiches, salads, and fruit cups. Temperature of tuna fish in single-service cup in this unit was 45 dF. Unit has plastic covers that come down over the front when it is not in use. Facility raises these only during actual lunch periods (~20 minutes at a time with a break in between in which covers are pulled down). Discussed with operator cooling of items. Discussed with operator working in amounts that can be handled in ~10 minutes. Discussed prepping any sliced tomatoes first when individual salad items in cups are prepared each morning and putting these in walk-in immediately after prepping until it's time for service. Discussed with operator protecting food items in walk-in freezer from any ice build-up. Facility is currently using chlorine-based sanitizer, but is supposed to switch to quat sanitizer soon. High-temp dish machine final rinse temperature of >160 dF per sanitarian's test strips and thermometer on machine read 178 dF. Temperature of sausage patties in steam table on service line was 162 dF. |
| 2014-06-12 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 12D; 5A; 5E FSIO1 inspection #8 for BP. |
| 2013-09-26 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15B; 1D Checked food temperatures- Milk- 39 degrees F, Cold Ham Sub- 45 degrees F, Chicken Pasta Prima Vera- 160 degrees F, Green Beans- 193 degrees F. Also evaluated dish machine rinse temperature- +180 degrees F. |
| 2013-02-05 | Inspection | Critical: 1, Noncritical: , Violation Items: 1H Ground Beef- 175 degrees F; Milk- 40 degrees F; Corn- 173 degrees F; Refried Beans- 183 degrees F; Turkey Subs- 44 degrees F. Checked rinse temperature at dish machine- Acceptable. |
| 2012-10-22 | Inspection | Critical: , Noncritical: 1, Violation Items: 11B |
| 2012-02-03 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A |
| 2011-10-06 | Inspection | Critical: 1, Noncritical: , Violation Items: 1D |
| 2011-02-10 | Inspection | Critical: , Noncritical: 4, Violation Items: 11D; 14A; 15A; 15B |
| 2010-12-09 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-10-29 | Re-Inspection | Critical: , Noncritical: 2, Violation Items: 14A; 14B |
| 2010-10-06 | Re-Inspection | Critical: 1, Noncritical: 2, Violation Items: 14A; 14B; 1H |
| 2010-09-21 | Inspection | Critical: 3, Noncritical: 2, Violation Items: 14A; 15B; 1H; 2C; 7G |
| 2009-12-10 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A |
| 2009-03-10 | Inspection | Critical: , Noncritical: 4, Violation Items: 12C; 8A; 8B; 8C |
| 2008-12-10 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-03-03 | Inspection | Critical: , Noncritical: 2, Violation Items: 15B; 8A |
| 2007-10-18 | Inspection | Critical: , Noncritical: 2, Violation Items: 12C; 12D |
| 2006-11-02 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 15B |
| 2005-02-17 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-01-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-09-23 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-01-14 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-04-08 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-02-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-10-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-12-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-10-21 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-09-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-09-24 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-01-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1997-11-10 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1997-02-10 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 5A | Critical Violation | 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5E | Critical Violation | Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. |
| 7G | Critical Violation | Commercially processed precooked potentially hazardous foods are not heated to 140°F or above within two hours. |
| Not Critical Violation | ||
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 8A | Not Critical Violation | 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) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| ERNIE DAVIS ACADEMY Summer feeding site · Elmira City School District | 933 Hoffman Street, Elmira, NY 14905 | SED Satellite Feeding Site | 2023-08-15 |
| Ernie Davis - Pool FS Concession · Ernie Davis Academy · Elmira City School District | 933 Hoffman Street, Elmira, NY 14905 | Food Service Establishment | 2024-12-13 |
| Ernie Davis - Gym FS Concession · Ernie Davis Academy · Elmira City School District | 933 Hoffman Street, Elmira, NY 14905 | Food Service Establishment | 2024-12-27 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| The Way Center - Summer feeding site · WAY CENTER, The · Elmira City School District | 132 Oakwood Avenue, Elmira Heights, NY 14903 | SED Satellite Feeding Site | 2023-07-19 |
| GROVE PARK Summer Feeding site · Elmira City School District | 651 Walnut Street, Elmira, NY 14901 | SED Satellite Feeding Site | 2025-08-01 |
| Pine City School Cafeteria · Elmira City School District | 1551 Pennsylvania Avenue, Pine City, NY 14871 | School K-12 Food Service | 2025-10-23 |
| BROADWAY Academy & Elementary Cafeteria · Elmira City School District | 1000 Broadway, Elmira, NY 14904 | School K-12 Food Service | 2025-11-05 |
| Booth School Cafeteria · Elmira City School District | 414 Davis Street, Elmira, NY 14901 | School K-12 Food Service | 2018-09-28 |
| Riverside School Cafeteria · Elmira City School District | 409 Riverside Avenue, Elmira, NY 14904 | School K-12 Food Service | 2025-10-28 |
| BLANDFORD PARK - Summer Feeding · BLANDFORD PARK Summer Feeding · Elmira City School District | 161 Judson Street, Elmira, NY 14901 | SED Satellite Feeding Site | 2018-07-18 |
| HENDY AVE SCHL Summer Feeding (self-prep) · Hendy Avenue School · Elmira City School District | 110 Hendy Avenue, Elmira, NY 14905 | SED Self Preparation Feeding Site | 2025-07-21 |
| Coburn School Cafeteria · Elmira City School District | 216 Mt. Zoar Street, Elmira, NY 14904 | School K-12 Food Service | 2025-12-05 |
| Elmira High School Cafeteria · Elmira City School District | 777 South Main Street, Elmira, NY 14904 | School K-12 Food Service | 2025-11-07 |
| Find all businesses with the same name | |||
| Street Address |
933 HOFFMAN STREET |
| City | ELMIRA |
| State | NY |
| Zip Code | 14905 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Elmira Express Booster (Ernie Davis Academy) · ELMIRA EXPRESS BOOSTER (at E.D.A.) · Elmira Express Booster Club | 933 Hoffman Street, Elmira, NY 14905 | Food Service Establishment | 2001-11-30 |
| ERNIE DAVIS ACADEMY Summer feeding site · Elmira City School District | 933 Hoffman Street, Elmira, NY 14905 | SED Satellite Feeding Site | 2023-08-15 |
| Ernie Davis - Pool FS Concession · Ernie Davis Academy · Elmira City School District | 933 Hoffman Street, Elmira, NY 14905 | Food Service Establishment | 2024-12-13 |
| Efa Summer Feeding Prep Site · Elmira City School District | 933 Hoffman Street, Elmira, NY 14905 | SED Food Preparation Site | 2014-07-23 |
| Ernie Davis - Gym FS Concession · Ernie Davis Academy · Elmira City School District | 933 Hoffman Street, Elmira, NY 14905 | Food Service Establishment | 2024-12-27 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Fat Cats Brooklyn Delicatessan | 1002b Walnut Street, Elmira, NY 14901 | Restaurant | 2014-03-19 |
| American Food - Arnot Ogden Medical Center Cafe · American Food - Arnot Ogden Mc · American Food & Vending Corp., Inc. | 600 Roe Avenue, Elmira, NY 14905 | Restaurant | 2018-10-18 |
| OOB - AOMC Cafeteria (under Aramark) · Aramark Corporation | 600 Roe Avenue, Elmira, NY 14905 | Restaurant | 2011-01-21 |
| OOB - AOMC CAFE (under Fine Host) | 600 Roe Avenue, Elmira, NY 14905 | Restaurant | 2003-01-14 |
| American Food - Aomc Coffee Kiosk · American Food - Arnot Ogden Mc · American Food & Vending Corp., Inc. | 600 Roe Avenue, Elmira, NY 14905 | Food Service Establishment | 2018-10-18 |
| GROVE PARK Summer Feeding site · Elmira City School District | 651 Walnut Street, Elmira, NY 14901 | SED Satellite Feeding Site | 2025-08-01 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| SUBWAY #53213 (W. Water St) · Subway (W. Water St.) · Cl Hufnagel LLC | 1801 West Water Street, Elmira, NY 14905 | Restaurant | 2025-01-16 |
| Oob - The Place - Alzheimer's Respite Center | 1054 West Clinton Street, Elmira, NY 14905 | Restaurant | 2003-08-19 |
| Ole Westside Tavern, LLC | 219 Hoffman Street, Elmira, NY 14905 | Tavern | 2021-07-30 |
| Oob - Holy Family Intermediate School Cafeteria · Holy Family School System | 301 Demarest Parkway, Elmira, NY 14905 | School K-12 Food Service | 2008-09-18 |
| Our Lady of Lourdes Parish Center | 1100 West First Street, Elmira, NY 14905 | Religious, Charitable, Fraternal Organization | 2001-03-02 |
| The Strawberry Mansion Society | 1849 West Water Street, Elmira, NY 14905 | Food Service Establishment | 2017-11-07 |
| Honeyduke Confections | 1849 West Water St., #7, Elmira, NY 14905 | Restaurant/Catering Operation | 2023-10-13 |
| Westside United Methodist | 743 West First Street, Elmira, NY 14905 | Religious, Charitable, Fraternal Organization | 2000-04-07 |
| American Food - Aomc Coffee Kiosk · American Food - Arnot Ogden Mc · American Food & Vending Corp., Inc. | 600 Roe Avenue, Elmira, NY 14905 | Food Service Establishment | 2018-10-18 |
| Elmira Country Club, Inc. | 1538 West Church Street, Elmira, NY 14905 | Food Service Establishment | 2025-03-27 |
| Find all businesses in the same zip code | |||
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Brighton Academy · Syracuse City School District | 309 WEST Brighton AVENUE, Syracuse, NY 13205 | School K-12 Food Service | 2025-11-19 |
| Elmira Express Booster (Ernie Davis Academy) · ELMIRA EXPRESS BOOSTER (at E.D.A.) · Elmira Express Booster Club | 933 Hoffman Street, Elmira, NY 14905 | Food Service Establishment | 2001-11-30 |
| George E. Davis E.S. · City of New Rochelle School District | 80 Iselin Drive, New Rochelle, NY 10804 | School K-12 Food Service | 2025-09-29 |
| Davis House · Family Services of Westchester Inc. | 56 Davis Avenue, White Plains, NY 10605 | Food Service Establishment | 2016-11-14 |
| ERNIE DAVIS FAMILY CENTER (Summer Feeding site) · ERNIE DAVIS FAM CNTR (Sumr Feeding) · Economic Opportunity Program, Inc | 650 Baldwin Street, Elmira, NY 14901 | SED Satellite Feeding Site | 2021-07-22 |
| 7 Valleys New Tech Academy - Food · Cortland City School District | 240 Port Watson St., Cortland, NY 13045 | School K-12 Food Service | 2021-10-27 |
| Temple Hill Academy · Newburgh Enlarged City School District (FSEs) | 525 Union Avenue, New Windsor, NY 12553 | School K-12 Food Service | 2025-12-10 |
| Elmira Christian Academy Cafeteria · Elmira Christian Center | 235 East Miller Street, Elmira, NY 14904 | School K-12 Food Service | 2015-09-30 |
| Davis Renov Stahler Hs for Boys · Hebrew Academy of Long Beach Inc | 700 Ibsen Street, Woodmere, NY 11598 | School K-12 Food Service | 2025-05-19 |
| Davis School Summer Feeding · Davis Elementary School · Underwood Catering, Inc. Dba Abbey Grp | 183 Webster Street, Malone, NY 12953 | SED Food Preparation Site | 2025-07-15 |
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description. There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc. To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide. |