Dutch's Tavern (NYS Health Operation #843202) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 206 Rock Hill DRIVE, Rock Hill, NY 12775. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is October 2, 2025.
| NYS Health Operation ID | 843202 |
| NYSDOH Gazetteer | 526300 |
| Facility Name | DUTCH'S TAVERN |
| Operation Name | DUTCH'S TAVERN |
| Facility Address | 206 Rock Hill DRIVE, Rock Hill |
| Permitted Corporation Name | Dutch's Sports Tavern, Inc |
| Permitted Operator Name | Edward Gallet |
| Address | 206 Rock Hill DRIVE Rock Hill NY 12775 |
| Municipality | THOMPSON |
| County | SULLIVAN |
| Local Health Department | Middletown District Office |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2026-09-30 |
| Inspection Date | 2025-10-02 |
| Inspection Type | Inspection |
| Total Critical Violations | 6 |
| Total Noncritical Violations | 7 |
| Violations | Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans); Item 1F- Critical Violation [RED] Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.; Item 3B- Critical Violation [RED] Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.; Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; 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 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin; 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 | All cold held units were properly holding food items at 45F. Proper thermometers were present at time of inspection. Dumpster and used cooking grease are were clean and not in disrepair. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-10-02 | Inspection | Critical: 6, Noncritical: 7, Violation Items: 10A; 10B; 11A; 14B; 15A; 15B; 1D; 1F; 3B; 5C; 6A; 8C All cold held units were properly holding food items at 45F. |Proper thermometers were present at time of inspection. |Dumpster and used cooking grease are were clean and not in disrepair. |
| 2025-04-03 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 10B; 11C; 11D; 14A; 15A; 5E; 6A; 8A Bathrooms were adequately maintained. All other hot and cold holding temperatures were adequate. Suppression system tags were up to date. Storage areas were adequatley maintained. Sanitizing solutions were adequate. Test strips for sanitizing solutions were on top of the dishwasher. Hand washing facilities at three bay sink was adequate. |
| 2024-12-04 | Inspection | Critical: , Noncritical: 4, Violation Items: 11D; 15B; 8A; 8E Adequate cold and hot holding temperatures observed. Product thermometers and test strips for sanitizing solutions observed to be readily available. Shellfish tags were observed to be retained for 90 days. Hood ventilation system was observed to be clean from the inside of the facility but the drum outside needs some attention. Suppression system tags were up to date. Dumpster area was adequatley maintained. Leak observed in the walk in refrigerator in previous inspection was repaired. Bathrooms, hand washing, and dishwashing facilities were adequate. Bar area was adequate. Storage areas were adequate.|Discussed with general manager that facility will be inspected two times a year. |
| 2024-09-27 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 11D; 15B Shellfish tags were observed to be retained for 90 days. Bushels of shellfish were stored with their tags. All foods in refrigerated storage were observed to be covered. All refrigeration units had accurate digital thermometers and were stored at adequate cold holding temperatures. Hot holding was adequate. Product thermometers were observed to be readily available and accurate. Bathrooms were adequately maintained. Soap and paper towels were observed to be stored at the three bay sink. Facility does not have a designated hand washing sink. Second sink in the facility is used as a slop sink. Storage areas were adequately maintained. Garbage was adequately maintained. |
| 2023-11-09 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 10A; 10B; 14B; 15B; 1F; 5E Refrigeration units were observed to have adequate unit thermometers and were storing foods at adequate cold holding temperatures. Foods in hot holding were observed to be held at adequate temperatures. Probe thermometer was observed to be readily available. Dishwasher was observed to have sanitizing solution for its final rinse. Storage area in the basement was adequately maintained. Hand washing and bathroom facilities were observed to be adequately maintained. Suppression system tag was observed to be up to date. |
| 2022-12-28 | Inspection | Critical: 6, Noncritical: 24, Violation Items: 10B; 11A; 11D; 12D; 12E; 14C; 15A; 15B; 16; 1B; 3C; 4A; 6A; 8A; 8D; 8E Permit visibly posted. |All food items were found within proper temperatures unless otherwise stated.|Prep top cooler in kitchen:|Diced tomatoes 39F|Ranch dressing 41F|Pasta 41F|Tartar sauce 38F|Raw chicken 38F|Outdoor walk-in cooler:|Chicken wings 42F|Roast beef 41F|Plastic container full of cooked chicken wings 42F|Recommendation to remove old equipment not in use. The outside walk-in cooler was taken out of service approximately one year ago as per operator.|DOH surveillance sample collected from the bar three-compartment sink at the time of inspection.|Photos obtained at the time of inspection. |Please contact the Middletown District office when the dishwasher is repaired.|All violations must be corrected and subject to enforcement action. Please contact the Middletown District Office if you have any questions. |
| 2021-04-06 | Re-Inspection | Critical: , Noncritical: 6, Violation Items: 11C; 11D; 12C Proper mask usage by staff members observed (only two staff on-site during inspection). Facility�s NY Forward plan completed and readily available for inspection. Cleaning log properly maintained and observed. All hand-wash sinks properly maintained and hand sanitizer available for use by staff and patrons. In addition, a daily health screening log was readily available for all staff. |All violations cited during previous inspection, except for those cited above, have been corrected. All cold and hot-holding temperatures properly maintained. Significant improvement observed and facility was found to be in substantial compliance. |Roof, ceiling and floor of walk-in cooler were observed to be dry; however, manager stated that a contractor has been hired and is expected to begin work on the roof this week (note that manager explained that work was expected to be completed last week, but was postponed due to the weather (windy conditions)). Manager indicated that roof will be repaired and that an addition to the roof will be constructed (like an awning and with approval from the building department) to help divert rain water and snow melt off of the roof. Facility has obtained building permit from T. Thompson (10 days prior to today). |Manager: Louise|Operator signature not obtained due to COVID19 restrictions. |
| 2021-03-09 | Inspection | Critical: 10, Noncritical: 18, Violation Items: 10B; 11C; 11D; 12C; 15A; 15B; 15C; 1H; 2C; 2E; 4D; 5B; 5C; 7F; 8A; 8E Proper mask usage by staff members observed (only two staff on-site during inspection). Facility�s NY Forward plan completed and readily available for inspection. Cleaning log properly maintained and observed. All hand-wash sinks properly maintained and hand sanitizer available for use by staff and patrons. |All cold-holding temperatures observed to be properly maintained (aside from improperly cooled corned beef in walk-in cooler). Only non-TCS (time/temp controlled for safety or non-potentially hazardous) wing sauces observed to be stored on stove (without heat). Ingredients for wing sauces discussed and found to be acceptable. Within large open-top cooler, water from condenser observed to be dripping into collection container, and found to be adequate during the inspection. |Discussed: emailing proof of thermometer onsite; proper storage of cleaning and sanitizing chemicals; proper cooling techniques for large quantities of food, including large portions of meat. Corned beef portions within the walk-in cooler were not massive, and appeared to be narrow. Discussed placing roasts individually on sheet pans, uncovered, in the walk-in cooler to allow for adequate cooling; discarding foods intended to be tossed immediately, as opposed to temporarily storing at three basin sink until able to toss; everything within the walk-in cooler must be covered, except if cooling; and discussed mechanical dishwasher operation and preparation of sanitizing solution. |Manager: Louise|On-site cook: Roberto |Operator signature not obtained due to COVID19 restrictions. |
| 2020-02-07 | Re-Inspection | Critical: 1, Noncritical: 1, Violation Items: 11C; 5E All other violations found during last inspection were observed to have been corrected, including that a proper food-grade container was in use in place of previous french fry brine container. |
| 2020-01-23 | Inspection | Critical: 3, Noncritical: 5, Violation Items: 11C; 15B; 2C; 5A; 5C; 8A All hot-holding temperatures properly maintained: wing sauces on flat-top all measured to be 170+F, steam bath � onion soup 182F, chili 170+F. Product thermometer readily available and observed to be used by cook. Walk-in cooler � mashed potatoes 34F, small food prep cooler � sliced cheese 35F. Hand-wash station acceptable. Sanitizing solution properly prepared and test strips available. |
| 2019-03-29 | Re-Inspection | Critical: 1, Noncritical: 8, Violation Items: 11A; 15A; 15B; 5C; 8A Cooks: Tommy and Justin. // Buckets of sanitizing solution (prepared using ammonia quaternary tablet) stored at multiple locations throughout kitchen. pH test strips purchased instead of required ammonia quaternary test strips. // All hot-holding ok. Soup warmer � onions and chili measured to be 145F and 153F (additional warmer purchased and in use to eliminate use of steam bath on stove, which was previously cited for improper hot-holding). // Proper thawing observed (no improper thawing observed). Paper towel dispenser observed to have been installed at three basin sink (also used for handwashing) and soap available. Manager stated that soap dispenser was ordered and will be installed shortly. |
| 2019-01-14 | Inspection | Critical: 2, Noncritical: 17, Violation Items: 11A; 11B; 11D; 12E; 15A; 15B; 5C; 6B; 8A; 8F General manager: Louise, kitchen manager/cook: Tommy. // Proper glove-use observed, product thermometer readily available. Ansul system tagged July 2018. // Soup warmer - soup and chili measured to be greater than 170F. Open-top food prep cooler: sliced tomatoes measured to be 47F (discussed keeping cooler lid closed), chopped tomatoes 40F. Small open-top prep cooler - sliced cheese 38F. // All refrigeration units properly equipped with unit thermometers. // Buckets of sanitizing solution (prepared using ammonia quaternary tablet) stored at multiple locations throughout kitchen. // Discussed proper cooling techniques and observed cook transfer large pot of soup into shallow pan (approximately 4 inches in depth) after cooking, to allow for proper cooling. Discussed that foods are uncovered during cooling and transferred to walk-in cooler once temperature drops to 120F. // Wing sauces observed to be properly hot-held in water basin on grill (all measured to be greater than 140F). // Discussed that hands are washed between glove changes. // Discussed reheating procedures in that all precooked (then cooled) foods are heated on stove to greater than 165F prior to being hot-held. |
| 2018-01-30 | Inspection | Critical: , Noncritical: 12, Violation Items: 11A; 11B; 11C; 12D; 15A; 15B; 8B; 8F Cold-holding temperatures - Open-top preparation cooler (large): sliced tomatoes 36F; Open-top preparation cooler (small): tarter sauce 34F; Walk-in cooler: Thai chili sauce 35F. Hot-holding temperatures - Beef chili 168F, chicken and vegetable soup 194F. Product thermometer provided. Observed proper disposable glove use. Discussed procedures for elimination of bare hand contact and proper rapid cooling procedures. |
| 2017-12-18 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 11A; 11B; 12D; 5A; 8A Hot-Holding Temperatures: Chicken soup 182F, chili 183F, French onion soup 167F, gravy 170F, au ju sauce 183F. |
| 2016-09-01 | Inspection | Critical: 2, Noncritical: 9, Violation Items: 12D; 12E; 14A; 15A; 15B; 2E; 5A; 8A; 8E |
| 2015-12-15 | Inspection | Critical: 4, Noncritical: 6, Violation Items: 11B; 15A; 16; 5C; 7F; 8A; 8B Owner called fire suppression system company atoi. |
| 2015-01-29 | Inspection | Critical: , Noncritical: 9, Violation Items: 10B; 11B; 15A; 15B; 8A |
| 2014-12-15 | Inspection | Critical: , Noncritical: 9, Violation Items: 10B; 11D; 12E; 15A; 15B marinara sauce in the steam table temped at 157F, sliced tomatoes in the top section of the baine marie temped at 37F.|New stainless steel walls installed behind the grill and ovens, new floor put in by the entrance by the bar, drainage put in during the fall appears to be keeping the floors in the basement dry, new walk in units are installed and working. Remaining walls in the kitchen are now tile. Test strips for the sanitizer in the sinks are now available. |
| 2013-08-28 | Re-Inspection | Critical: , Noncritical: 7, Violation Items: 10B; 11A; 11D; 15A; 8C renovations being done in kitchen. entire kitchen area will have stainless steel on walls and stainless steel shelving units to be installed. beer room to have new walls installed, along with mop area storage and floor drain installed-Town of Thompson to perform electrical inspection of room next week-the room than can be sheet rocked. New walk in cooler/freezer combo. to be installed outside. Approximate 4 feet width of gravel installed around perimeter of building to help with seepage of water into basement- gutters also to be installed. gravel area to be black topped and sloped away from building, also. NOTE: floors, walls, ceilings should be smooth, durable and non-absorbent, walls should also be light colored. |
| 2013-04-22 | 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) |
| 1F | Critical Violation | Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. |
| 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. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 3B | Critical Violation | Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. |
| 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. |
| 4D | Critical Violation | Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)} |
| 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. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 6B | Critical Violation | Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| 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 |
| 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 |
| 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 |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 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 |
206 Rock Hill DRIVE |
| City | Rock Hill |
| State | NY |
| Zip Code | 12775 |
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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. |