ATHENIAN I-84 DINER

853 ROUTE 52, FISHKILL, NY 12524 · Restaurant (Restaurant)

106 inspections

1. Re-InspectionDec 31, 2025

   0 infractions

2. InspectionDec 30, 2025

   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
   • 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
3. InspectionDec 9, 2024

   0 infractions

4. Re-InspectionNov 28, 2023

   0 infractions

5. InspectionNov 15, 2023

   3 infractions

   • 14A: Insects, rodents present
     • 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
6. InspectionJul 26, 2023

   4 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
   • 14C: Pesticide application not supervised by a certified applicator
     • Not Critical Violation
   • 8C: Improper use and storage of clean, sanitized equipment and utensils
     • Not Critical Violation
7. InspectionJan 24, 2023

   4 infractions

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • 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
8. Re-InspectionOct 27, 2022

   0 infractions

9. InspectionOct 13, 2022

   7 infractions

   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 1H: Food from unapproved source, spoiled, adulterated on premises.
     • Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • 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
   • 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
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
10. Re-InspectionMay 3, 2022

    1 infraction

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
11. InspectionApr 20, 2022

    3 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
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
12. InspectionOct 5, 2021

    1 infraction

    • 14A: Insects, rodents present
      • Not Critical Violation
13. InspectionSep 29, 2020

    0 infractions

14. Re-InspectionDec 30, 2019

    0 infractions

15. InspectionDec 18, 2019

    2 infractions

    • 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
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
16. InspectionAug 29, 2019

    1 infraction

    • 14A: Insects, rodents present
      • Not Critical Violation
17. InspectionApr 23, 2019

    3 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
    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
18. Re-InspectionJan 3, 2019

    0 infractions

19. InspectionDec 6, 2018

    3 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
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • 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
20. Re-InspectionSep 25, 2018

    0 infractions

21. InspectionSep 14, 2018

    2 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
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
22. InspectionMar 22, 2018

    4 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
    • 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
    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
23. Re-InspectionDec 29, 2017

    0 infractions

24. InspectionDec 13, 2017

    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
    • 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
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
25. Re-InspectionAug 15, 2017

    0 infractions

26. InspectionJul 25, 2017

    4 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 2B: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
      • Critical Violation
    • 14A: Insects, rodents present
      • 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
27. Re-InspectionMar 29, 2017

    0 infractions

28. InspectionMar 13, 2017

    3 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
    • 14A: Insects, rodents present
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
29. Re-InspectionDec 22, 2016

    0 infractions

30. InspectionDec 8, 2016

    4 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 8F: Improper thawing procedures used
      • Not Critical Violation
    • 14A: Insects, rodents present
      • 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
31. Re-InspectionAug 22, 2016

    0 infractions

32. InspectionAug 10, 2016

    3 infractions

    • 14A: Insects, rodents present
      • Not Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • 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
33. Re-InspectionMar 15, 2016

    0 infractions

34. InspectionMar 8, 2016

    5 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 7F: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
      • 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
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
35. Re-InspectionDec 16, 2015

    0 infractions

36. InspectionDec 11, 2015

    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
37. Re-InspectionSep 10, 2015

    0 infractions

38. InspectionAug 27, 2015

    3 infractions

    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • 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
    • 14A: Insects, rodents present
      • Not Critical Violation
39. Re-InspectionMar 17, 2015

    0 infractions

40. InspectionMar 5, 2015

    2 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
    • 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
41. InspectionDec 17, 2014

    0 infractions

42. Re-InspectionSep 19, 2014

    0 infractions

43. InspectionAug 26, 2014

    2 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
    • 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
44. Re-InspectionMar 19, 2014

    0 infractions

45. InspectionMar 12, 2014

    0 infractions

46. Re-InspectionDec 23, 2013

    0 infractions

47. InspectionDec 6, 2013

    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
48. Re-InspectionSep 6, 2013

    0 infractions

49. InspectionAug 27, 2013

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
50. Re-InspectionApr 10, 2013

    0 infractions

51. InspectionMar 18, 2013

    0 infractions

52. InspectionDec 11, 2012

    0 infractions

53. Re-InspectionAug 29, 2012

    0 infractions

54. InspectionAug 21, 2012

    1 infraction

    • 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
55. Re-InspectionApr 4, 2012

    0 infractions

56. InspectionMar 28, 2012

    1 infraction

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
57. Re-InspectionJan 6, 2012

    0 infractions

58. InspectionDec 19, 2011

    1 infraction

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
59. Re-InspectionSep 16, 2011

    0 infractions

60. InspectionAug 25, 2011

    1 infraction

    • 2B: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
      • Critical Violation
61. Re-InspectionApr 20, 2011

    0 infractions

62. InspectionApr 5, 2011

    0 infractions

63. InspectionDec 13, 2010

    0 infractions

64. InspectionApr 29, 2010

    0 infractions

65. InspectionDec 18, 2009

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
66. Re-InspectionSep 18, 2009

    0 infractions

67. InspectionSep 9, 2009

    1 infraction

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
68. Re-InspectionMay 18, 2009

    0 infractions

69. Re-InspectionMay 8, 2009

    1 infraction

    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
70. InspectionMay 1, 2009

    1 infraction

    • 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
71. InspectionDec 15, 2008

    1 infraction

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
72. Re-InspectionApr 25, 2008

    0 infractions

73. InspectionApr 17, 2008

    2 infractions

    • 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
    • 2B: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
      • Critical Violation
74. Re-InspectionJul 25, 2007

    0 infractions

75. InspectionJun 27, 2007

    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
    • 5D: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
      • 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
76. Re-InspectionMar 7, 2007

    0 infractions

77. InspectionFeb 27, 2007

    1 infraction

    • 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
78. Re-InspectionJan 4, 2007

    0 infractions

79. InspectionDec 27, 2006

    3 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 2B: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
      • 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
80. Re-InspectionSep 6, 2006

    0 infractions

81. InspectionAug 29, 2006

    1 infraction

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
82. Re-InspectionMar 15, 2006

    0 infractions

83. InspectionMar 8, 2006

    0 infractions

84. InspectionDec 30, 2005

    0 infractions

85. InspectionSep 16, 2005

    0 infractions

86. Re-InspectionApr 25, 2005

    0 infractions

87. InspectionApr 18, 2005

    0 infractions

88. Re-InspectionDec 15, 2004

    0 infractions

89. InspectionDec 8, 2004

    0 infractions

90. InspectionSep 8, 2004

    0 infractions

91. Re-InspectionApr 28, 2004

    0 infractions

92. InspectionApr 20, 2004

    0 infractions

93. Re-InspectionDec 16, 2003

    0 infractions

94. InspectionDec 8, 2003

    0 infractions

95. InspectionAug 29, 2003

    0 infractions

96. Re-InspectionAug 29, 2003

    0 infractions

97. InspectionApr 9, 2003

    0 infractions

98. Re-InspectionDec 19, 2002

    0 infractions

99. InspectionDec 12, 2002

    0 infractions

100. Re-InspectionSep 9, 2002

     0 infractions

101. InspectionAug 30, 2002

     0 infractions

102. InspectionApr 29, 2002

     0 infractions

103. Re-InspectionJan 7, 2002

     0 infractions

104. InspectionDec 28, 2001

     0 infractions

105. InspectionSep 26, 2001

     0 infractions

106. InspectionFeb 21, 2001

     0 infractions