BEEKMAN SQUARE DINER

2515 ROUTE 55 ROUTE, POUGHQUAG, NY 12570 · Restaurant (Restaurant)

91 inspections

1. InspectionJan 14, 2026

   2 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
2. InspectionOct 21, 2025

   3 infractions

   • 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
   • 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. InspectionJan 29, 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
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
4. Re-InspectionJul 18, 2024

   2 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
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
5. InspectionJul 16, 2024

   6 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
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
     • 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
   • 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
6. Re-InspectionFeb 9, 2024

   0 infractions

7. InspectionFeb 5, 2024

   4 infractions

   • 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • 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
   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
8. InspectionNov 16, 2023

   2 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
9. InspectionSep 27, 2023

   6 infractions

   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • 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
   • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
     • Not Critical Violation
   • 8C: Improper use and storage of clean, sanitized equipment and utensils
     • 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
   • 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-InspectionFeb 22, 2023

    0 infractions

11. InspectionJan 30, 2023

    3 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
12. Re-InspectionOct 26, 2022

    0 infractions

13. InspectionOct 13, 2022

    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
14. InspectionApr 12, 2022

    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
15. InspectionDec 13, 2021

    0 infractions

16. InspectionDec 9, 2021

    8 infractions

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • 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
    • 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
    • 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)
      • 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
    • 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
17. InspectionSep 20, 2021

    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
18. InspectionDec 22, 2020

    0 infractions

19. InspectionOct 16, 2020

    1 infraction

    • 4D: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
      • Critical Violation
20. InspectionFeb 27, 2020

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
21. InspectionSep 24, 2019

    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
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
22. InspectionJan 31, 2019

    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
23. InspectionDec 19, 2018

    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
24. Re-InspectionOct 4, 2018

    1 infraction

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
25. InspectionSep 25, 2018

    3 infractions

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 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)
      • 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. InspectionMar 9, 2018

    0 infractions

27. InspectionDec 15, 2017

    3 infractions

    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • 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
    • 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
28. InspectionOct 2, 2017

    0 infractions

29. InspectionMar 30, 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
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
30. InspectionNov 18, 2016

    2 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • 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
31. InspectionSep 7, 2016

    3 infractions

    • 14A: Insects, rodents present
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
32. InspectionMar 3, 2016

    5 infractions

    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • 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
    • 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)
      • 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
33. InspectionOct 27, 2015

    0 infractions

34. InspectionJul 24, 2015

    0 infractions

35. InspectionFeb 17, 2015

    0 infractions

36. Re-InspectionDec 2, 2014

    0 infractions

37. InspectionNov 25, 2014

    2 infractions

    • 9D: Dressing rooms dirty, not provided, improperly located
      • 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
38. InspectionSep 3, 2014

    0 infractions

39. InspectionFeb 18, 2014

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
40. InspectionNov 19, 2013

    0 infractions

41. InspectionJul 25, 2013

    4 infractions

    • 14C: Pesticide application not supervised by a certified applicator
      • 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
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
42. InspectionMar 20, 2013

    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
43. InspectionDec 21, 2012

    0 infractions

44. InspectionOct 3, 2012

    0 infractions

45. InspectionMar 1, 2012

    0 infractions

46. InspectionDec 12, 2011

    0 infractions

47. InspectionSep 7, 2011

    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
48. Re-InspectionMay 3, 2011

    0 infractions

49. InspectionMar 9, 2011

    3 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
50. Re-InspectionSep 28, 2010

    0 infractions

51. InspectionSep 17, 2010

    0 infractions

52. Re-InspectionApr 6, 2010

    0 infractions

53. InspectionMar 16, 2010

    0 infractions

54. InspectionDec 30, 2009

    0 infractions

55. Re-InspectionNov 6, 2009

    0 infractions

56. InspectionOct 20, 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
57. InspectionJun 22, 2009

    0 infractions

58. InspectionApr 27, 2009

    0 infractions

59. InspectionApr 13, 2009

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
60. Re-InspectionJan 5, 2009

    0 infractions

61. InspectionDec 9, 2008

    1 infraction

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
62. InspectionSep 16, 2008

    0 infractions

63. InspectionApr 30, 2008

    0 infractions

64. Re-InspectionSep 4, 2007

    0 infractions

65. InspectionAug 22, 2007

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
66. InspectionMar 12, 2007

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
67. InspectionOct 3, 2006

    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
68. InspectionMay 4, 2006

    0 infractions

69. InspectionNov 17, 2005

    0 infractions

70. InspectionSep 21, 2005

    0 infractions

71. Re-InspectionMar 14, 2005

    0 infractions

72. InspectionFeb 8, 2005

    0 infractions

73. InspectionDec 17, 2004

    0 infractions

74. InspectionAug 3, 2004

    0 infractions

75. Re-InspectionMar 15, 2004

    0 infractions

76. InspectionMar 2, 2004

    0 infractions

77. InspectionDec 11, 2003

    0 infractions

78. InspectionOct 9, 2003

    0 infractions

79. InspectionFeb 19, 2003

    0 infractions

80. InspectionDec 3, 2002

    0 infractions

81. Re-InspectionOct 10, 2002

    0 infractions

82. Re-InspectionOct 2, 2002

    0 infractions

83. InspectionSep 12, 2002

    0 infractions

84. Re-InspectionMar 6, 2002

    0 infractions

85. InspectionFeb 19, 2002

    0 infractions

86. Re-InspectionFeb 8, 2002

    0 infractions

87. InspectionJan 29, 2002

    0 infractions

88. Re-InspectionNov 13, 2001

    0 infractions

89. InspectionSep 26, 2001

    0 infractions

90. Re-InspectionFeb 23, 2001

    0 infractions

91. InspectionFeb 7, 2001

    0 infractions