Cafe Tiramisu (NYS Health Operation #366591) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 810 Route 82, Hopewell Junction, NY 12533. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 19, 2025.
| NYS Health Operation ID | 366591 |
| NYSDOH Gazetteer | 135400 |
| Facility Name | CAFE TIRAMISU |
| Operation Name | CAFE TIRAMISU |
| Facility Address | 810 ROUTE 82, HOPEWELL JUNCTION |
| Permitted Corporation Name | TIRAMISU BRICK OVEN CAFE INC |
| Permitted Operator Name | ARTIE CAROZZA |
| Address | 810 Route 82 Hopewell Junction NY 12533 |
| Municipality | E. FISHKILL |
| County | DUTCHESS |
| Local Health Department | Dutchess County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2025-12-31 |
| Inspection Date | 2025-12-19 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 1 |
| Violations | Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-19 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A |
| 2024-11-20 | Inspection | Critical: , Noncritical: 1, Violation Items: 8C Adequate temperatures: Walk in cooler marinara sauce 42F, Dessert cooler carrot cake 45F, Pizza cooler cheese 44F. |
| 2023-10-13 | Inspection | Critical: , Noncritical: 1, Violation Items: 11C Adequate temperatures: Dessert case carrot cake cream cheese frosting 44F, Indoor walk in cooler meat sauce 41F, cookline bain marie eggplant cutlets 42F. |
| 2023-03-16 | Inspection | Critical: , Noncritical: 3, Violation Items: 11C; 8A; 8C Adequate temperatures: Hot held marinara sauce 182F, Indoor walk in cooler meat sauce 41F, Pizza cooler cheese 38F. Dishwasher final rinse sanitizer residual ~100ppm. |
| 2022-11-02 | Inspection | Critical: , Noncritical: 2, Violation Items: 11A; 8A Adequate temperatures: Dessert case cheesecake 39F, Walk in cooler meat sauce 42F, Hot held gravy 175F. |
| 2022-07-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: All violations from previous inspection have been resolved. |
| 2022-06-14 | Inspection | Critical: 1, Noncritical: , Violation Items: 5E Adequate temperatures: Indoor walk in cooler sauce 42F, Outdoor walk in cooler cannoli cream 41F, cookline cooler pasta 44F. |
| 2021-09-27 | Re-Inspection | Critical: , Noncritical: , Violation Items: Violations from previous inspection have been resolved. |
| 2021-09-22 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15A; 5E Adequate temperatures: Indoor walk in cooler meat sauce 42F, Pizza station flip top cooler sauce 38F , Hot held tomato sauce 210F. |
| 2020-10-28 | Inspection | Critical: , Noncritical: , Violation Items: Adequate temperatures: Walk in cooler chicne 40F, Outdoor walk in cooler buttercream frosting 41F, Pizza station dough 43F. |No violations observed at time of inspection. |
| 2020-03-11 | Inspection | Critical: , Noncritical: , Violation Items: Adequate temperatures: Pastry case cream 38F, Walk in cooler chicken breasts 38F, Cookline hot held sauce 156F. |Note: Relocate fly paper strips so that they are not above or next to food storage or prep areas. |
| 2019-10-09 | Inspection | Critical: , Noncritical: 2, Violation Items: 11A; 14C Acceptable temperatures: Pastry case 44F ,chicken broth on steam table 168F. WIC, cream 43F. THPC being followed. |Digital inspection report being sent 10/10/19, paper report left with operator on 10/9/19. |
| 2019-03-26 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 12E; 15A; 5C; 8A Acceptable temps: 42F dessert case. Cheesecake 44F, pizza cooler 38F, bleach at dish wash station 200 ppm, 40F walk in cooler |
| 2019-03-11 | Re-Inspection | Critical: , Noncritical: , Violation Items: Hopewell Hamlet Water district experienced damage to their main water line during excavation on 3/7/2019. Water outage occurred for greater than four hours, leading to potential contamination of the water supply. Boiled water notice issued by this department on 3/7/19 as a precaution to protect public health. This facility�s water supply is served by Hopewell Hamlet Water District. |Boiled water notice is lifted 3/11/19 in accordance with water regulations. Previous violation issued on 3/7/19 has been corrected. Facility may now use their water supply for culinary purposes. |
| 2019-03-07 | Inspection | Critical: 1, Noncritical: , Violation Items: 1B |
| 2018-12-04 | Inspection | Critical: 6, Noncritical: 6, Violation Items: 10B; 11B; 12E; 14B; 15A; 1B; 2B; 5B; 5C; 5E; 8A Meeting onsite with restaurant owner 12/5/18 to discuss inspection report. Discussed items with staff and with owner by phone during inspection. |Reinspection to be performed on or after one week. |
| 2018-08-24 | Inspection | Critical: , Noncritical: 7, Violation Items: 10A; 10B; 11B; 15B; 8A Reinspection in 1-2 weeks. Recommend coolers be checked and maintained as necessary to ensure operating cooler temperatures of 38-40F. TPHC application delivered and directed to be completed and returned to allow speciality pizzas on display to be out of required temperature for up to 4 hours. Bathroom doors must self-close. |
| 2018-03-01 | Inspection | Critical: , Noncritical: , Violation Items: all temps up to code |
| 2017-12-26 | Inspection | Critical: , Noncritical: , Violation Items: All temps were up to code |
| 2017-10-11 | Inspection | Critical: , Noncritical: , Violation Items: all hot and cold temps are up to code |
| 2017-04-20 | Re-Inspection | Critical: 1, Noncritical: , Violation Items: 5A |
| 2017-04-17 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11A; 5A; 8D Note: hot and cold temps in other units up to code. Kitchen bain marie down.|Reinspection in a week................. |
| 2016-11-21 | Inspection | Critical: 1, Noncritical: , Violation Items: 5C 9 pooled eggs in metal saucer on prep shelf over prep surface at 63 degrees. Per chef eggs pooled about an hour ago. CDI: Eggs voluntarily discarded. Reasons discussed. |
| 2016-09-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2016-03-24 | Inspection | Critical: , Noncritical: 5, Violation Items: 11A; 11B; 15B; 9B; 9D |
| 2015-12-04 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 2E; 8A; 8B; 8C |
| 2015-08-14 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-08-11 | Inspection | Critical: 1, Noncritical: , Violation Items: 5A two bain maries out of temp; repair mechanic called |
| 2015-02-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-12-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-09-10 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-04-14 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-03-18 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11B; 3C; 8A; 9D |
| 2013-12-16 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-08-29 | Inspection | Critical: , Noncritical: 3, Violation Items: 11B; 8A; 8B |
| 2013-03-28 | Inspection | Critical: 1, Noncritical: , Violation Items: 5C |
| 2012-12-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-09-20 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-03-21 | Inspection | Critical: , Noncritical: 5, Violation Items: 11D; 8A; 8F |
| 2011-11-07 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-10-28 | Re-Inspection | Critical: 3, Noncritical: 3, Violation Items: 3C; 5C; 5E 3c. employee handling lettuce for salads with bare hands. CDI: salad voluntarily discarded, employee put on gloves. |5C. Observed apx 2 lbs cooked roasted potatoes at counter, 60F. CDI: Voluntarily discarded. |5E. Prep line cooler next to steam table: Products between 55-60F. CDI: Products moved to alternate cooler, service call placed. | |
| 2011-10-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-08-18 | Re-Inspection | Critical: 1, Noncritical: 3, Violation Items: 10B; 11C; 15A; 3C |
| 2011-08-02 | Inspection | Critical: , Noncritical: 6, Violation Items: 10B; 11D; 12E; 15A; 8C |
| 2011-04-25 | Inspection | Critical: , Noncritical: 4, Violation Items: 11D; 8A; 8E |
| 2010-08-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-08-13 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 10B; 14A; 15B; 1D; 3C Severely dented can of pineapple stored with in use cans. Can was discarded during inspection.||Observed food service worker stuff ready to eat pastry with bare hands. Pastries discarded and worker donned gloves. |
| 2010-04-13 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 14C; 8A |
| 2009-08-26 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D; 8A |
| 2009-04-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-08-26 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-08-19 | Inspection | Critical: 1, Noncritical: , Violation Items: 4A 1 can of sealed WD40 stored directly above food service prep area. I did not observe evidence of cross contamination and area was cleaned/sanitized during the inspection. The can of WD40 was removed from from kitchen. |
| 2008-04-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-04-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-08-21 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-04-11 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-04-05 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10B; 15B; 3C; 8E Observed Chef plate a cooked chicken breast with bare hands. Chicken breast placed back on grill, heated on both sides (temp 175F) and re-served. Staff educated regarding the handling of ready to eat foods. |
| 2006-08-17 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-08-14 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 3C Observed foodservice worker remove calzones from oven with bare hands and place on plate to be served to a customer. Food service worker educated and calzones discarded. |
| 2006-04-13 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-04-06 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 5A 5A. Prep counter: cooked sausage in ice bath, 66F. Chef said it was there 1 hr. CDI- increased ice, decreased food level.|5A. 1 pallet shell eggs, ambient. Employees said baker left it out. CDI- voluntarily discarded. |
| 2006-01-31 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-01-05 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-12-29 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 5A; 5E 5A/5E. Vertical cake cooler: parfait 52F, pie 51F. CDI- unit being checked, product moved to WIC. |
| 2005-10-13 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-09-23 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-09-08 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-09-02 | Inspection | Critical: 6, Noncritical: 6, Violation Items: 5A; 5B; 5E 5A, 5E: Pie/cheesecake case does not chill below 45F. Crepe 60F, cheesecake 55F. Chef said he put hot items in case 1 hr previously, items not fully cooled. CDI- service call placed.||5A, 5E. Cake case does not chill below 45F. Water 55F, crepe 55F. Chef said he put hot items in case 1 hr previously, items not fully cooled. CDI- service call placed.||5A. Containers above pizza counter: cooked sausage, 69F, cooked chicken, 58F. Chef said they were out for lunch. CDI- voluntarily discarded. ||5B. 1 gallon cream sauce, WIC, 6 deep, 105F. CHef said it was put in 1 hr prior. CDI- poured into shallow pans. |
| 2005-06-13 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-06-03 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-05-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-03-31 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-11-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-09-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-08-23 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-08-16 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-05-13 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-04-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-12-22 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-12-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-08-06 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-06-04 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-05-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-05-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-04-21 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-04-14 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-04-04 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-01-22 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-01-09 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-12-13 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-12-12 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-06-10 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-06-05 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-01-04 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-12-20 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-12-11 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-12-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-05-31 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-05-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 2B | Critical Violation | Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 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. |
| 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. |
| 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 |
| 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 |
| 14C | Not Critical Violation | Pesticide application not supervised by a certified applicator |
| 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 |
| 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 |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| 9D | Not Critical Violation | Dressing rooms dirty, not provided, improperly located |
| Street Address |
810 ROUTE 82 |
| City | HOPEWELL JUNCTION |
| State | NY |
| Zip Code | 12533 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Franco's Italian Deli · G's Deli Inc | 810 Route 82, Hopewell Junction, NY 12533 | Delicatessen | 2025-11-18 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Pizza Village LLC | 799 Route 82, Hopewell Junction, NY 12533 | Restaurant | 2025-02-18 |
| Subway-Rt. 82 East Fishkill · Shree Lalji Corp | 800 Route 82 Suite B, Hopewell Junction, NY 12533 | Restaurant | 2025-09-08 |
| 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 |
| Hopewell Deli Inc | 807 Route 82, Hopewell Junction, NY 12533 | Delicatessen | 2018-02-01 |
| Golden Jade | 814 Route 82, Hopewell Junction, NY 12533 | Restaurant | 2025-12-10 |
| La Torretta Pizzeria Trattoria · Rigilio Pizzeria Inc | 827 Route 82 #8, Hopewell Junction, NY 12533 | Restaurant | 2015-12-14 |
| Pastry Garden III · Partnership | 415 Route 376, Hopewell Junction, NY 12533 | Bakery | 2015-03-05 |
| Tokoharu Japanese & Chinese Bistro | 415 Route 376 Suite 3, Hopewell Junction, NY 12533 | Restaurant | 2021-09-22 |
| Hopewell Hot Bagels Inc | 792 Route 82, Hopewell Junction, NY 12533 | Restaurant | 2021-10-19 |
| Plaza Diner, Inc. | 810 Rte 82 Ste A, Hopewell Junctoin, NY 12533 | Restaurant | 2014-04-25 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Hopewell Inn | 488 Route 376 Route, Hopewell Junction, NY 12533 | Restaurant | 2025-11-24 |
| Fusion Tavern · Benvenuto A Luna's Corp D/Ba Fusion Tave | 105 Route 376, Hopewell Junction, NY 12533 | Restaurant | 2025-09-26 |
| 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 |
| Sparrow's Nest of The Hudson Valley | 10 Town Center Boulevard, Hopewell Junction, NY 12533 | Catering Operation | 2025-09-22 |
| Handshakes | 337 Route 82, Hopewell Junction, NY 12533 | Restaurant | 2025-12-11 |
| Mc Shane's Pub · Mc Shanes Pub Lts | 722 Route 376 Route, Hopewell Junction, NY 12533 | Restaurant | 2025-11-21 |
| Trump National Golf Club Restaurant · Trump National Golf Club Dutchess Co LLC | 178 Stormville Road, Hopewell Junction, NY 12533 | Restaurant | 2025-10-30 |
| Tso's Asian Cuisine · Jnl Restaurant Inc. | 1906 Route 52, Hopewell Junction, NY 12533 | Restaurant | 2025-11-28 |
| All Skwe'd Up LLC · All Skew'd Up LLC. | 70 Harrison's TRAIL, Hopewell Jct, NY 12533 | Catering Operation | 2025-11-10 |
| S&J Superette · Jfc Deli LLC | 2593 Route 52, Hopewell Junction, NY 12533 | Restaurant | 2025-10-17 |
| Find all businesses in the same zip code | |||
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Tuscan Oven Pizza and Cafe · Time To Eat Corp. | 100 Broadway, Menands, NY 12204 | Restaurant | 2025-05-30 |
| Cascarino's Brick Oven Pizzeria · Hudson Valley Pizza, LLC | 121 Hawkins Drive, Montgomery, NY 12549 | Food Service Establishment | 2025-09-30 |
| Steve's Brick Oven Pizza · Tuxedo Hospitality Corp. | 156 Route 17, Tuxedo Park, NY 10957 | Food Service Establishment | 2021-07-10 |
| Positano Brick Oven Pizza and Ristorante · Affinity Flsd and Security Corp | 406 Hillside Avenue, Williston Park, NY 11596 | Restaurant | 2022-04-19 |
| Charred Brick Oven · Ndl Restaurant Corp | 3915 Merrick Road, Seaford, NY 117832823 | Restaurant | 2021-10-29 |
| Orange Brick Cafe · The Old Chapel Antique & Artisan Market Inc. | 172 Robinson Street, North Tonawanda, NY 14120 | Frozen Desserts | 2021-09-03 |
| Florina's Trattoria · Croton Brick Oven Pizza & Cafe, Inc. | 6795 Route 9, Rhinebeck, NY 12572 | Restaurant | 2017-02-10 |
| Orange Brick Cafe · The Old Chapel Antique & Artisan Market Inc. | 172 Robinson Street, North Tonawanda, NY 14120 | Restaurant | 2021-09-03 |
| Lavilla Brick Oven Pizza · Restaurant 55 Main LLC | 55 East Main Street, New Rochelle, NY 10801 | Food Service Establishment | 2018-04-06 |
| Rustica Brick Oven Pizza · Villa Organica Ltd | 1 Nassau Boulevard, Garden City South, NY 11530 | Restaurant | 2025-06-18 |
Do you have more infomration about Cafe Tiramisu? Please fill in the following form.
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. |