CIA - AMERICAN BOUNTY

1946 CAMPUS DRIVE, HYDE PARK, NY 12538 · Restaurant (Restaurant)

71 inspections

1. InspectionMay 1, 2026

   0 infractions

2. InspectionDec 5, 2025

   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
3. InspectionMay 6, 2025

   3 infractions

   • 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
   • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
     • Not Critical Violation
   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
4. InspectionNov 12, 2024

   2 infractions

   • 8B: In use food dispensing utensils improperly stored
     • 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
5. InspectionApr 5, 2024

   0 infractions

6. InspectionDec 5, 2023

   1 infraction

   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
7. InspectionSep 13, 2023

   0 infractions

8. InspectionApr 12, 2023

   0 infractions

9. InspectionDec 6, 2022

   1 infraction

   • 9D: Dressing rooms dirty, not provided, improperly located
     • Not Critical Violation
10. InspectionJul 26, 2022

    0 infractions

11. 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
12. InspectionOct 8, 2020

    0 infractions

13. InspectionFeb 25, 2020

    2 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
14. InspectionDec 4, 2019

    1 infraction

    • 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
15. InspectionAug 28, 2019

    0 infractions

16. InspectionFeb 13, 2019

    2 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
17. InspectionDec 13, 2018

    0 infractions

18. InspectionNov 7, 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
19. InspectionJul 17, 2018

    0 infractions

20. InspectionMar 22, 2018

    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
21. Re-InspectionOct 26, 2017

    0 infractions

22. InspectionOct 20, 2017

    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
23. Re-InspectionSep 7, 2017

    0 infractions

24. InspectionAug 29, 2017

    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
25. InspectionApr 20, 2017

    0 infractions

26. InspectionDec 16, 2016

    0 infractions

27. InspectionSep 29, 2016

    0 infractions

28. InspectionApr 13, 2016

    0 infractions

29. InspectionNov 13, 2015

    1 infraction

    • 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
30. InspectionSep 17, 2015

    1 infraction

    • 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
31. InspectionApr 10, 2015

    3 infractions

    • 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
    • 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
    • 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
32. InspectionDec 17, 2014

    0 infractions

33. Re-InspectionSep 17, 2014

    0 infractions

34. InspectionSep 11, 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
35. InspectionMay 2, 2014

    1 infraction

    • 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
36. InspectionAug 21, 2013

    0 infractions

37. Re-InspectionAug 12, 2013

    0 infractions

38. InspectionAug 9, 2013

    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
39. InspectionFeb 8, 2013

    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
40. InspectionOct 5, 2012

    0 infractions

41. InspectionApr 20, 2012

    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
42. InspectionDec 1, 2011

    1 infraction

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
43. InspectionApr 26, 2011

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
44. InspectionFeb 18, 2011

    0 infractions

45. InspectionDec 10, 2010

    0 infractions

46. InspectionSep 10, 2010

    1 infraction

    • 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
47. InspectionFeb 24, 2010

    0 infractions

48. Re-InspectionNov 18, 2009

    0 infractions

49. Re-InspectionOct 29, 2009

    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
    • 8F: Improper thawing procedures used
      • Not Critical Violation
50. InspectionSep 10, 2009

    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
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
51. InspectionApr 24, 2009

    2 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 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
52. InspectionDec 11, 2008

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
53. InspectionNov 14, 2008

    0 infractions

54. InspectionApr 29, 2008

    0 infractions

55. InspectionOct 16, 2007

    0 infractions

56. InspectionApr 26, 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
57. InspectionDec 20, 2006

    0 infractions

58. InspectionMay 5, 2006

    0 infractions

59. InspectionNov 18, 2005

    0 infractions

60. InspectionOct 26, 2005

    1 infraction

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
61. InspectionMay 12, 2005

    0 infractions

62. InspectionDec 16, 2004

    0 infractions

63. InspectionMar 31, 2004

    0 infractions

64. InspectionDec 16, 2003

    0 infractions

65. InspectionJun 24, 2003

    0 infractions

66. InspectionDec 19, 2002

    0 infractions

67. InspectionMay 7, 2002

    0 infractions

68. InspectionDec 13, 2001

    0 infractions

69. Re-InspectionAug 10, 2001

    0 infractions

70. InspectionAug 7, 2001

    0 infractions

71. InspectionApr 25, 2001

    0 infractions