DELI WORKS @ LYELL

1651 LYELL AVENUE, ROCHESTER, NY 14606 · Restaurant (Institution Food Service)

18 inspections

1. InspectionDec 2, 2025

   1 infraction

   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
2. InspectionOct 24, 2024

   2 infractions

   • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
     • Not Critical Violation
   • 14A: Insects, rodents present
     • Not Critical Violation
3. InspectionOct 4, 2023

   2 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
   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
4. Re-InspectionOct 28, 2022

   1 infraction

   • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
     • Not Critical Violation
5. InspectionOct 13, 2022

   2 infractions

   • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
     • 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
6. InspectionSep 22, 2021

   0 infractions

7. InspectionOct 28, 2020

   1 infraction

   • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
     • Not Critical Violation
8. InspectionMay 22, 2019

   0 infractions

9. InspectionNov 28, 2018

   0 infractions

10. InspectionOct 25, 2017

    2 infractions

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
11. InspectionApr 5, 2016

    2 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
12. InspectionOct 29, 2014

    3 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 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
13. Re-InspectionAug 20, 2013

    0 infractions

14. InspectionAug 2, 2013

    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
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not 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
15. InspectionSep 19, 2012

    0 infractions

16. Re-InspectionOct 17, 2011

    0 infractions

17. InspectionSep 13, 2011

    5 infractions

    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
    • 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
    • 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
18. InspectionJul 27, 2010

    0 infractions