ANTONELLA'S RESTAURANT

738 ROUTE 9 FISHKILL PLAZA, FISHKILL, NY 12524 · Restaurant (Restaurant)

87 inspections

1. InspectionJan 27, 2026

   2 infractions

   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 8F: Improper thawing procedures used
     • Not Critical Violation
2. Re-InspectionOct 23, 2025

   0 infractions

3. InspectionOct 21, 2025

   4 infractions

   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
   • 14A: Insects, rodents present
     • Not Critical Violation
   • 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
4. InspectionFeb 24, 2025

   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
5. InspectionNov 21, 2024

   2 infractions

   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
6. Re-InspectionAug 26, 2024

   0 infractions

7. InspectionAug 6, 2024

   2 infractions

   • 5E: 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.
     • 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
8. InspectionDec 7, 2023

   1 infraction

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
9. InspectionSep 11, 2023

   3 infractions

   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • 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
10. Re-InspectionMar 24, 2023

    0 infractions

11. InspectionMar 20, 2023

    6 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 1F: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
      • Critical Violation
    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • 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
12. InspectionOct 11, 2022

    0 infractions

13. InspectionFeb 8, 2022

    1 infraction

    • 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
14. InspectionSep 24, 2021

    1 infraction

    • 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
15. InspectionNov 5, 2020

    0 infractions

16. InspectionFeb 13, 2020

    0 infractions

17. InspectionAug 28, 2019

    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
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
18. InspectionMar 20, 2019

    0 infractions

19. InspectionNov 16, 2018

    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
    • 8F: Improper thawing procedures used
      • Not Critical Violation
20. InspectionJul 26, 2018

    0 infractions

21. InspectionMar 19, 2018

    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
22. Re-InspectionJan 16, 2018

    0 infractions

23. InspectionDec 18, 2017

    3 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
    • 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
24. Re-InspectionNov 3, 2017

    0 infractions

25. InspectionOct 19, 2017

    2 infractions

    • 8B: In use food dispensing utensils improperly stored
      • 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
26. Re-InspectionApr 5, 2017

    0 infractions

27. InspectionMar 21, 2017

    4 infractions

    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • 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
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
28. Re-InspectionNov 25, 2016

    0 infractions

29. InspectionOct 25, 2016

    5 infractions

    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
    • 8F: Improper thawing procedures used
      • 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
30. Re-InspectionApr 7, 2016

    0 infractions

31. InspectionMar 28, 2016

    4 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
    • 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
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
32. InspectionDec 14, 2015

    0 infractions

33. Re-InspectionNov 4, 2015

    0 infractions

34. InspectionOct 23, 2015

    3 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • 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
    • 5E: 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.
      • Critical Violation
35. Re-InspectionApr 9, 2015

    0 infractions

36. InspectionMar 23, 2015

    0 infractions

37. Re-InspectionJan 28, 2015

    0 infractions

38. Re-InspectionNov 6, 2014

    0 infractions

39. InspectionOct 30, 2014

    1 infraction

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
40. Re-InspectionApr 9, 2014

    0 infractions

41. InspectionMar 19, 2014

    2 infractions

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
42. Re-InspectionOct 21, 2013

    0 infractions

43. InspectionOct 9, 2013

    0 infractions

44. InspectionMar 18, 2013

    0 infractions

45. Re-InspectionSep 26, 2012

    0 infractions

46. InspectionSep 25, 2012

    0 infractions

47. Re-InspectionMar 28, 2012

    0 infractions

48. InspectionMar 21, 2012

    1 infraction

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
49. Re-InspectionOct 5, 2011

    0 infractions

50. InspectionSep 13, 2011

    0 infractions

51. Re-InspectionApr 4, 2011

    0 infractions

52. InspectionMar 24, 2011

    3 infractions

    • 5E: 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.
      • Critical Violation
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • 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
53. InspectionSep 16, 2010

    0 infractions

54. InspectionMar 2, 2010

    1 infraction

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
55. Re-InspectionOct 7, 2009

    0 infractions

56. InspectionSep 28, 2009

    0 infractions

57. Re-InspectionMar 26, 2009

    0 infractions

58. InspectionMar 19, 2009

    1 infraction

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
59. Re-InspectionSep 26, 2008

    0 infractions

60. InspectionSep 11, 2008

    0 infractions

61. Re-InspectionApr 1, 2008

    0 infractions

62. InspectionMar 25, 2008

    2 infractions

    • 5E: 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.
      • 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
63. Re-InspectionSep 20, 2007

    0 infractions

64. InspectionSep 14, 2007

    2 infractions

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
65. Re-InspectionMar 14, 2007

    0 infractions

66. InspectionMar 5, 2007

    0 infractions

67. Re-InspectionOct 2, 2006

    0 infractions

68. InspectionSep 22, 2006

    3 infractions

    • 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
    • 3B: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
      • 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
69. Re-InspectionMar 20, 2006

    0 infractions

70. InspectionMar 13, 2006

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
71. InspectionDec 29, 2005

    0 infractions

72. InspectionMar 23, 2005

    0 infractions

73. Re-InspectionNov 4, 2004

    0 infractions

74. InspectionOct 27, 2004

    0 infractions

75. Re-InspectionMar 25, 2004

    0 infractions

76. InspectionMar 18, 2004

    0 infractions

77. Re-InspectionOct 17, 2003

    0 infractions

78. InspectionOct 7, 2003

    0 infractions

79. Re-InspectionMar 18, 2003

    0 infractions

80. InspectionMar 12, 2003

    0 infractions

81. Re-InspectionNov 1, 2002

    0 infractions

82. InspectionSep 17, 2002

    0 infractions

83. Re-InspectionMar 22, 2002

    0 infractions

84. InspectionMar 13, 2002

    0 infractions

85. Re-InspectionOct 11, 2001

    0 infractions

86. InspectionOct 4, 2001

    0 infractions

87. InspectionMar 26, 2001

    0 infractions