NICOLINO'S RESTAURANT

4515 STATE HWY 30, AMSTERDAM, NY 12010 · Restaurant (Restaurant)

42 inspections

1. Contrôle4 mars 2026

   3 infractions

   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 5B: 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.
     • Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
2. Contrôle23 déc. 2025

   3 infractions

   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
     • Not Critical Violation
3. Contrôle23 juill. 2025

   3 infractions

   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
4. Contrôle30 oct. 2024

   4 infractions

   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
5. Contrôle18 avr. 2024

   4 infractions

   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 5B: 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.
     • Critical Violation
   • 1B: Water/ice: unsafe, unapproved sources, cross connections
     • Critical Violation
   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
6. Contrôle21 nov. 2023

   2 infractions

   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
     • Critical Violation
7. Contrôle26 avr. 2023

   5 infractions

   • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
     • Critical Violation
   • 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)
     • Not Critical Violation
   • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
     • Not Critical Violation
   • 14A: Insects, rodents present
     • Not Critical Violation
   • 5A: 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.
     • Critical Violation
8. Contrôle8 déc. 2022

   5 infractions

   • 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)
     • Not Critical Violation
   • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
     • Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
     • Not Critical Violation
   • 14A: Insects, rodents present
     • Not Critical Violation
9. Contrôle1 juill. 2021

   3 infractions

   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
10. Contrôle17 sept. 2020

    4 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 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)
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
11. Contrôle3 oct. 2019

    4 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 5B: 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.
      • Critical Violation
12. Contrôle5 avr. 2019

    4 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • Critical Violation
13. Contrôle5 oct. 2018

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
14. Contrôle21 mars 2018

    2 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 5A: 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.
      • Critical Violation
15. Contrôle3 nov. 2017

    2 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
16. Contrôle8 mars 2017

    2 infractions

    • 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)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
17. Contrôle6 oct. 2016

    0 infraction

18. Contrôle6 avr. 2016

    2 infractions

    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
19. Contrôle6 nov. 2015

    0 infraction

20. Contrôle4 sept. 2014

    4 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 5B: 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.
      • Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 1B: Water/ice: unsafe, unapproved sources, cross connections
      • Critical Violation
21. Contrôle11 oct. 2013

    3 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
22. Contrôle14 déc. 2012

    0 infraction

23. Contrôle8 avr. 2011

    5 infractions

    • 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)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 14C: Pesticide application not supervised by a certified applicator
      • Not Critical Violation
24. Contrôle23 sept. 2010

    5 infractions

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 14A: Insects, rodents present
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
25. Contrôle5 mai 2010

    4 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 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)
      • Not Critical Violation
26. Contrôle11 sept. 2009

    3 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
27. Contrôle19 mars 2009

    0 infraction

28. Contrôle1 mai 2008

    4 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 12B: Improperly functioning on-site sewage disposal system, improper
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
29. Contrôle6 avr. 2007

    1 infraction

    • 5A: 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.
      • Critical Violation
30. Contrôle10 janv. 2006

    0 infraction

31. Contrôle22 sept. 2005

    0 infraction

32. Contrôle5 avr. 2005

    0 infraction

33. Réinspection21 mai 2004

    0 infraction

34. Réinspection28 avr. 2004

    0 infraction

35. Contrôle2 mars 2004

    0 infraction

36. Contrôle20 mai 2003

    0 infraction

37. Contrôle1 août 2002

    0 infraction

38. Contrôle18 avr. 2002

    0 infraction

39. Contrôle27 sept. 2001

    0 infraction

40. Contrôle1 nov. 2000

    0 infraction

41. Contrôle1 juin 1999

    0 infraction

42. Contrôle3 juill. 1998

    0 infraction