Olde Post Grille, LLC. (NYS Health Operation #590033) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 1454 State Route 9, Lake George, NY 12845. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is April 7, 2015.
| NYS Health Operation ID | 590033 |
| NYSDOH Gazetteer | 565700 |
| Facility Name | OLDE POST GRILLE, LLC. |
| Operation Name | OLDE POST GRILLE, LLC. |
| Facility Address | 1454 STATE ROUTE 9, LAKE GEORGE |
| Permitted Corporation Name | OLDE POST GRILLE, LLC. |
| Permitted Operator Name | HEATHER O'NEILL |
| Address | 1454 State Route 9 Lake George NY 12845 |
| Municipality | QUEENSBURY |
| County | WARREN |
| Local Health Department | Glens Falls District Office |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2016-09-30 |
| Inspection Date | 2015-04-07 |
| Inspection Type | Inspection |
| Total Critical Violations | 5 |
| Total Noncritical Violations | 19 |
| Violations | Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.; Item 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.; Item 5A- Critical Violation [RED] Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.; Item 5B- Critical Violation [RED] 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.; Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.; Item 8A- 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); Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 11D- Non food contact surfaces of equipment not clean; Item 12B- Improperly functioning on-site sewage disposal system, improper; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; |
| Inspection Comments | Comment only: Using a metal stem probe thermometer, food temps ranged from 45 to 47 degrees F inside the 2 drawer cooler below the grill. Heather agreed to have this cooler serviced. Must monitor this cooler closely to ensure food temps are at or below 45 degrees F, if not, must move all food requiring refrigeration to a properly functioning cooler immediately. Enforcement action will follow under separate cover. All remaining violations must be corrected no later than April 22, 2015, except dish room floor must be repaired no later than 5/31/15. Must submit something in writing to the Glens Falls District Office addressing corrective actions taken to all cited violations no later than 4/22/15. A re-inspection may be performed on or after 4/22/15. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2015-04-07 | Inspection | Critical: 5, Noncritical: 19, Violation Items: 10B; 11B; 11D; 12B; 12C; 15A; 15B; 2E; 3C; 5A; 5B; 5E; 8A; 8E Comment only: Using a metal stem probe thermometer, food temps ranged from 45 to 47 degrees F inside the 2 drawer cooler below the grill. Heather agreed to have this cooler serviced. Must monitor this cooler closely to ensure food temps are at or below 45 degrees F, if not, must move all food requiring refrigeration to a properly functioning cooler immediately. |Enforcement action will follow under separate cover. All remaining violations must be corrected no later than April 22, 2015, except dish room floor must be repaired no later than 5/31/15. Must submit something in writing to the Glens Falls District Office addressing corrective actions taken to all cited violations no later than 4/22/15. A re-inspection may be performed on or after 4/22/15. Name changed to: OLDE POST GRILLE, LLC./Inactive Operator: HEATHER O'NEILL |
| 2015-02-05 | Inspection | Critical: 4, Noncritical: 31, Violation Items: 10A; 10B; 11A; 11B; 11C; 11D; 12A; 12B; 12C; 12D; 15A; 15B; 1D; 4A; 5C; 8A; 8B; 8E All remaining violations must be corrected no later than 2/28/15, except floor must be repaired no later than 5/31/15. A reinspection will be conducted on or after 2/28/15. Any repeat violations may be subjected to enforcement action resulting in potential fines. If there are any questions, please contact Corey DiLorenzo at 793-3893 or corey.dilorenzo@health.ny.gov |
| 2014-05-01 | Inspection | Critical: , Noncritical: 7, Violation Items: 11C; 11D; 12E; 15A; 8B Violations to be corrected by 5/13/14. Contact Richard Hess via email when completed or with questions. |Discussed bare hand contact with ready to eat foods. Ill food worker policy also discussed. |
| 2013-05-10 | Inspection | Critical: , Noncritical: 8, Violation Items: 10B; 11D; 15A; 8A; 8E Violations to be corrected by 5/31/13. Contact Rich Hess via email when completed or with any questions.|Discussed bare hand contact prevention, ill food worker policy, temperature holding requirements & cooling methods. |
| 2012-04-24 | Inspection | Critical: , Noncritical: 3, Violation Items: 11D; 15A; 15B |
| 2011-03-22 | Inspection | Critical: , Noncritical: 13, Violation Items: 10B; 11C; 11D; 15A; 8A |
| 2010-10-18 | Inspection | Critical: , Noncritical: 9, Violation Items: 11C; 11D; 12E; 15A; 8E |
| 2010-03-03 | Inspection | Critical: 2, Noncritical: 17, Violation Items: 10B; 11B; 11C; 11D; 12C; 12D; 12E; 15A; 5A; 5E; 8E |
| 2009-09-15 | Inspection | Critical: , Noncritical: 16, Violation Items: 10B; 11C; 11D; 12C; 14A; 14B; 15A; 8A; 8B; 8E |
| 2008-10-07 | Inspection | Critical: , Noncritical: 22, Violation Items: 10B; 11B; 11C; 11D; 12E; 14B; 15A; 15B; 8A; 8E; 9B |
| 2007-11-27 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 12C; 13B; 4A; 8A; 8E |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 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. |
| 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 |
| 12A | Not Critical Violation | Hot, cold running water not provided, pressure inadequate |
| 12B | Not Critical Violation | Improperly functioning on-site sewage disposal system, improper |
| 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 |
| 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 |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| Street Address |
1454 STATE ROUTE 9 |
| City | LAKE GEORGE |
| State | NY |
| Zip Code | 12845 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Red Barn Bar & Grill · Kenny Management, Inc. | 1454 State Route 9, Lake George, NY 12845 | Food Service Establishment | 2007-05-09 |
| Montcalm Restaurant | 1415 State Route 9, Lake George, NY 12845-343 | Restaurant | 2012-02-13 |
| Meeting Place Restaurant (The) · Kenny Management, Inc. | 1454 State Route 9, Lake George, NY 12845 | Restaurant | 2005-03-08 |
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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. |