Handshakes (NYS Health Operation #274789) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 337 Route 82, Hopewell Junction, NY 12533. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 11, 2025.
| NYS Health Operation ID | 274789 |
| NYSDOH Gazetteer | 136800 |
| Facility Name | HANDSHAKES |
| Operation Name | HANDSHAKES |
| Facility Address | 337 ROUTE 82, HOPEWELL JUNCTION |
| Address | 337 Route 82 Hopewell Junction NY 12533 |
| Municipality | WAPPINGER |
| County | DUTCHESS |
| Local Health Department | Dutchess County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2025-01-31 |
| Inspection Date | 2025-12-11 |
| Inspection Type | Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 4 |
| Violations | Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.; Item 10A- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces); Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; |
| Inspection Comments | Adequate temperatures: Walk in cooler raw bacon 42F, Kitchen low boy cooler cream 42F, Hot held chili 167F. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-11 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10A; 11A; 11D; 15A; 2C Adequate temperatures: Walk in cooler raw bacon 42F, Kitchen low boy cooler cream 42F, Hot held chili 167F. |
| 2024-12-05 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11D; 4A; 8A; 8F Adequate temperatures: Hot held chili 141F, Flip top cooler tomatoes 42F, Low boy cooler ribs 41F. |
| 2023-11-09 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12E; 15B; 1H Adequate temperatures: Hot held chili 142F, Cook line low boy cooler ground beef 42F, Prep cooler sliced tomatoes 44F. |
| 2023-08-01 | Re-Inspection | Critical: , Noncritical: , Violation Items: Critical violation from previous inspection resolved. |
| 2023-07-25 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10B; 11B; 11D; 12E; 15A; 4A Adequate temperatures: Bain marie sliced tomatoes 45F, Hot held chili 145F, Low boy cooler ground beef 39F. Dishwasher final rinse chlorine residual ~150ppm. |
| 2023-03-17 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 12E Critical violation from previous inspection has been resolved. |
| 2023-03-10 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11B; 11D; 12E; 15A; 4A Adequate temperatures: Hot held chili 158F, Baine marie sliced tomatoes 44F, Walk in cooler raw bacon strips 42F. Dishwasher final sanitizer residual ~200ppm chlorine. |
| 2022-10-04 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 15B Adequate temperatures observed during inspection: hot held potato soup 143F, lowboy pulled pork 40F, walk-in cooler raw ground beef 39F. |
| 2022-06-10 | Re-Inspection | Critical: , Noncritical: 3, Violation Items: 12E; 15C; 8A All temperatures adequate during reinspection. |
| 2022-04-22 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 12E; 15B; 5E; 8A Reinspect within two weeks. Adequate temperatures observed during inspection: hot held chili 143F, reach-in cooler bbq pulled pork 41F, prep cooler tomatoes 43F. |
| 2021-12-09 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 15B |
| 2021-11-05 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 12E; 15B; 2C; 8A Adequate temperatures observed during inspection: hot held chowder in steam table 149F, reach-in cooler pulled pork 40F, preparation cooler raw chicken breasts 39F. |
| 2020-03-05 | Inspection | Critical: , Noncritical: 3, Violation Items: 11D; 15A; 8C Adequate temperatures: Hot holder chowder 167F, Low boy cooler ground beef patty 38F, Reach in cooler macaroni and cheese 44F. Dishwasher final rinse chlorine residual ~150 ppm. |
| 2019-10-10 | Inspection | Critical: , Noncritical: 5, Violation Items: 14A; 14B; 15A; 15B; 8A Adequate temperatures: Reach in cooler cheese 39F, Bain marie tomatoes 42F, Hot held potato soup 181F. |
| 2019-01-31 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 11A; 11B; 11D; 15B; 4A; 8A Adequate temperatures: WIC ground beef 38F, baine marie prep cooler coleslaw 38F, hot held clam chowder 158F. |
| 2018-10-19 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 10B; 14A; 15B; 1H; 4A Acceptable temperatures: Bev AIr cooler: 40 F mushrooms; prep cooler 41 F hamburger; baine marie 38F tomatoes, walk in cooler 39F hamburgers. |Reinspection to occur in one week|reminder to retain all shellfish tags 3 months. |
| 2018-04-19 | Inspection | Critical: 4, Noncritical: 10, Violation Items: 10B; 14B; 15A; 15B; 4A; 5B; 5C; 8A; 8F Reinspection in 1 to 2 weeks. All cold storage temperatures code compliant. |
| 2017-12-14 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 8A Adequate temperatures observed: prep cooler coleslaw 38F, au jus in steam table 168F, pulled pork in vertical two door cooler 41F. |
| 2017-10-13 | Re-Inspection | Critical: , Noncritical: , Violation Items: reinspection from previous report of 9/20/17.items corrected |
| 2017-09-20 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 12E; 15A; 5E; 8A; 8F Reinspection in 1 week. |
| 2017-05-11 | Re-Inspection | Critical: , Noncritical: , Violation Items: All violations from inspection on 4/27/2017 have been corrected. No violations noted during reinspection. |
| 2017-04-27 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12D; 15A; 2C Homemade ranch on stove top 168F, baine-marie coleslaw 42F, walk-in cooler lemon 43F, reach-in cooler sliced cheese 38F.|Re-inspect in two weeks. |
| 2016-12-22 | Inspection | Critical: , Noncritical: 5, Violation Items: 12E; 15A; 8A; 8D; 8F |
| 2016-08-29 | Inspection | Critical: , Noncritical: 3, Violation Items: 12E; 8A; 8D |
| 2016-03-30 | Re-Inspection | Critical: , Noncritical: 2, Violation Items: 14B; 8A |
| 2016-03-02 | Re-Inspection | Critical: 1, Noncritical: 2, Violation Items: 5C; 8A; 8D 8c and 15a from 1/22 corrected. |
| 2016-01-22 | Inspection | Critical: , Noncritical: 7, Violation Items: 15A; 15C; 8A; 8C |
| 2015-12-03 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11B; 13B; 15A; 4A; 8A 2 - insect spray cans located in kitchen prep area |
| 2015-06-17 | Re-Inspection | Critical: , Noncritical: 3, Violation Items: 12E; 15C; 8A |
| 2015-03-26 | Re-Inspection | Critical: 1, Noncritical: 3, Violation Items: 11A; 15C; 5C; 8A Homemade garlic butter by stove at 70 degrees. CDI, butter discarded. Reason for action explained. |
| 2015-03-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-01-22 | Inspection | Critical: 2, Noncritical: 8, Violation Items: 4A; 5B 4a. Spray bottle with simple green stored on counter with dressing, spices. CDI: item moved (no sign of contamination seen)|5B. Cooked stuffing on counter, 100F. Chef said it was made earlier in the day. CDI: item put in walk-in cooler to rapidly cool. |
| 2014-11-03 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-11-03 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12E; 1D; 8A Corroded container of Goya kidney beans on food storage shelf in kitchen. CDI: discarded. |
| 2014-06-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-01-23 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 12D; 12E; 15B |
| 2013-09-19 | Inspection | Critical: , Noncritical: 3, Violation Items: 14A; 15A; 15B |
| 2013-07-11 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-06-13 | Inspection | Critical: , Noncritical: 4, Violation Items: 11C; 15B; 8D |
| 2013-01-17 | Inspection | Critical: , Noncritical: 5, Violation Items: 12E; 15A; 8A |
| 2012-10-18 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-09-20 | Inspection | Critical: , Noncritical: 6, Violation Items: 11D; 14A; 8A; 8D |
| 2012-06-14 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-05-10 | Inspection | Critical: , Noncritical: 6, Violation Items: 15A; 8A |
| 2012-01-12 | Inspection | Critical: , Noncritical: 4, Violation Items: 15A; 8C |
| 2011-10-19 | Re-Inspection | Critical: , Noncritical: 2, Violation Items: 11C; 8A |
| 2011-09-15 | Inspection | Critical: , Noncritical: 10, Violation Items: 11C; 12C; 14A; 15A; 8A; 8D |
| 2011-05-05 | Inspection | Critical: , Noncritical: 3, Violation Items: 12E; 8A |
| 2011-02-24 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-01-19 | Inspection | Critical: , Noncritical: 6, Violation Items: 10A; 11D; 12D; 8A |
| 2010-09-23 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-09-16 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 11D; 14A; 15B |
| 2010-06-17 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-05-26 | Inspection | Critical: , Noncritical: 4, Violation Items: 10A; 11B; 15A; 15B |
| 2010-01-27 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D |
| 2009-09-17 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-09-10 | Inspection | Critical: , Noncritical: 6, Violation Items: 11D; 14A; 8A; 8B; 8E |
| 2009-06-17 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-06-03 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-05-27 | Inspection | Critical: 1, Noncritical: , Violation Items: 2C 3 Flats of raw eggs stored directly over produce in WIC. Corrected during inspection (eggs relocated) |
| 2009-01-29 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-01-22 | Inspection | Critical: 2, Noncritical: , Violation Items: 2C Raw hamburger patties stored directly over produce in reach in cooler. Cross contamination not observed and meat relocated to an approved location.||6 flats of eggs stored directly over produce in WIC. Cross contamination not observed and eggst relocated to an approved location.| |
| 2008-06-05 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-05-14 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-01-31 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-01-24 | Inspection | Critical: 1, Noncritical: , Violation Items: 2C Container of Raw beef stored on the same shelf and fruits and vegetables in reach in cooler. No cross contamination observed. Beef relocated to bottom of reach in cooler. |
| 2007-05-25 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-05-17 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 2C Package of raw steak (wrapped) directly over vegetables in reach in cooler. Did not observe cross-contamination. Steak relocated with over raw meats. |
| 2007-02-15 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-01-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-09-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-09-14 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-06-07 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-05-31 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 3C Observed employee handling lettuce with bare hands. Employee educated and lettuce voluntarily discarded. |
| 2006-01-26 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-01-06 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-09-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-06-06 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-05-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-03-10 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-02-24 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-01-20 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-10-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-09-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-06-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-05-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-02-20 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-02-05 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-01-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-11-13 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-10-20 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-09-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-05-21 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-05-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-02-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-01-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-12-16 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-11-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-06-24 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-05-29 | 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. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 5B | Critical Violation | Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. |
| 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. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 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 |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 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 |
| 13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
| 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 |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 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 |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| Street Address |
337 ROUTE 82 |
| City | HOPEWELL JUNCTION |
| State | NY |
| Zip Code | 12533 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Knights of Columbus 4065 Club · The 4065 Club Inc | 339 Route 82, Hopewell Junction, NY 12533 | Catering Operation | 2021-06-03 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| All Skwe'd Up LLC · All Skew'd Up LLC. | 70 Harrison's TRAIL, Hopewell Jct, NY 12533 | Catering Operation | 2025-11-10 |
| Vulajios Restaurant · Vulaj LLC | 2593 Rte 52, Hopewell Jct, NY 12533 | Food Service Establishment | 2025-11-12 |
| Sparrow's Nest of The Hudson Valley | 10 Town Center Boulevard, Hopewell Junction, NY 12533 | Catering Operation | 2025-09-22 |
| S&J Superette · Jfc Deli LLC | 2593 Route 52, Hopewell Junction, NY 12533 | Restaurant | 2025-10-17 |
| Carvel East Fishkill · Hopewell Goodies LLC | 800 Route 82 Suite D, Hopewell Jct, NY 12533 | Frozen Desserts | 2025-09-08 |
| Cafe Tiramisu · Tiramisu Brick Oven Cafe Inc | 810 Route 82, Hopewell Junction, NY 12533 | Restaurant | 2025-12-19 |
| St. Denis/St. Columba School · St Denis/ St Columba School | 849 Route 82, Hopewell Junction, NY 12533 | School K-12 Food Service | 2025-09-30 |
| Veneto Pizza · Garrison Pizza Cafe Inc | 562 Route 82 Route, Hopewell Jct, NY 12533 | Food Service Establishment | 2025-11-25 |
| Subway-Rt. 82 East Fishkill · Shree Lalji Corp | 800 Route 82 Suite B, Hopewell Junction, NY 12533 | Restaurant | 2025-09-08 |
| Circle Lodge Food Servi Ce | 335 Sylvan Lake Road, Hopewell Junction, NY 12533 | Restaurant | 2025-08-05 |
| Find all businesses in the same zip code | |||
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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. |