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79TH STREET SCHOOL

551 - 79TH STREET, NIAGARA FALLS, NY 14304 · Restaurant (School K-12 Food Service)

Inspection summary

79TH STREET SCHOOL has been inspected 40 times by New York State Department of Health (NYSDOH) since February 26, 2001. The most recent inspection, on September 23, 2026, found no infractions.

19 of 40 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 12 times across 9 separate inspections, most recently on February 24, 2025. For example: Potentially hazardous foods are not kept at or above 140�F during hot holding.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 7 times across 7 separate inspections, most recently on September 21, 2023. For example: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on December 4, 2025. For example: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on February 17, 2022. For example: 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)

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on January 8, 2026. For example: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

About this data

These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

40 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
  3. Inspection

    4 infractions

    • 12A: Hot, cold running water not provided, pressure inadequate
      • 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
    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
  4. Re-Inspection

    0 infractions

  5. Inspection

    2 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
  6. Inspection

    0 infractions

  7. Re-Inspection

    0 infractions

  8. Inspection

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
  9. Inspection

    1 infraction

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
  10. Inspection

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
  11. Inspection

    0 infractions

  12. Inspection

    1 infraction

    • 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
  13. Inspection

    0 infractions

  14. Inspection

    2 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
  15. Inspection

    1 infraction

    • 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
  16. Inspection

    1 infraction

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
  17. Inspection

    2 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
  18. Inspection

    4 infractions

    • 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
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • 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
    • 15D: Improper storage of cleaning equipment, linens, laundry unacceptable
      • Not Critical Violation
  19. Inspection

    0 infractions

  20. Re-Inspection

    0 infractions

  21. Inspection

    2 infractions

    • 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
    • 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
  22. Inspection

    2 infractions

    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
  23. Inspection

    0 infractions

  24. Re-Inspection

    0 infractions

  25. Inspection

    1 infraction

    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
  26. Inspection

    0 infractions

  27. Re-Inspection

    0 infractions

  28. Inspection

    3 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • 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
    • 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
  29. Inspection

    0 infractions

  30. Re-Inspection

    1 infraction

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
  31. Inspection

    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
    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
  32. Re-Inspection

    1 infraction

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
  33. Inspection

    3 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
  34. Inspection

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
  35. Inspection

    0 infractions

  36. Inspection

    0 infractions

  37. Inspection

    0 infractions

  38. Inspection

    0 infractions

  39. Inspection

    0 infractions

  40. Inspection

    0 infractions

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