ESL BALLPARK-POP 'N' HOTS

1 MORRIE SILVER WAY, ROCHESTER, NY 14608 · Restaurant (Restaurant)

31 inspections

1. InspectionApr 30, 2026

   2 infractions

   • 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
2. InspectionMay 1, 2025

   1 infraction

   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
3. InspectionMay 30, 2024

   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
   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
4. Re-InspectionJun 21, 2023

   0 infractions

5. InspectionMay 31, 2023

   2 infractions

   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
     • Critical Violation
6. InspectionJun 22, 2022

   2 infractions

   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
7. InspectionMay 18, 2021

   1 infraction

   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
8. InspectionJul 9, 2020

   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
9. InspectionJun 14, 2019

   0 infractions

10. Re-InspectionJun 19, 2018

    0 infractions

11. InspectionMay 25, 2018

    2 infractions

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

    1 infraction

    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
13. InspectionJun 28, 2016

    4 infractions

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • 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
14. Re-InspectionJun 19, 2015

    0 infractions

15. InspectionJun 4, 2015

    2 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • 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
16. Re-InspectionJun 16, 2014

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
17. InspectionJun 3, 2014

    2 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
18. Re-InspectionAug 20, 2013

    0 infractions

19. Re-InspectionJul 25, 2013

    1 infraction

    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
20. InspectionJun 19, 2013

    2 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
21. Re-InspectionAug 15, 2012

    0 infractions

22. Re-InspectionMay 22, 2012

    1 infraction

    • 12A: Hot, cold running water not provided, pressure inadequate
      • Not Critical Violation
23. InspectionApr 10, 2012

    3 infractions

    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
    • 12A: Hot, cold running water not provided, pressure inadequate
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
24. Re-InspectionMay 24, 2011

    0 infractions

25. InspectionApr 14, 2011

    1 infraction

    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
26. Re-InspectionAug 11, 2010

    0 infractions

27. Re-InspectionJun 24, 2010

    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
28. InspectionApr 28, 2010

    7 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • 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
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • 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
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • 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
29. Re-InspectionJun 25, 2009

    0 infractions

30. Re-InspectionJun 9, 2009

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
31. InspectionApr 16, 2009

    2 infractions

    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation