Grind & Brew Cafe

525 EAST STREET, RENSSELAER, NY 12144 · Restaurant (Restaurant)

30 inspections

1. InspectionMar 5, 2026

   1 infraction

   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
2. InspectionMar 11, 2025

   0 infractions

3. InspectionMar 11, 2024

   0 infractions

4. InspectionNov 29, 2023

   0 infractions

5. InspectionApr 14, 2022

   0 infractions

6. InspectionJun 4, 2021

   0 infractions

7. InspectionNov 24, 2020

   1 infraction

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
8. InspectionJun 4, 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
9. InspectionOct 4, 2017

   2 infractions

   • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
     • Critical Violation
   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
10. InspectionMay 16, 2016

    3 infractions

    • 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
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
11. InspectionSep 23, 2015

    2 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
12. InspectionSep 26, 2014

    3 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • Critical Violation
    • 7F: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
      • Critical Violation
13. InspectionJan 17, 2013

    2 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 9C: Hair is improperly restrained
      • Not Critical Violation
14. InspectionJan 10, 2012

    0 infractions

15. InspectionMar 30, 2011

    0 infractions

16. InspectionMar 24, 2011

    1 infraction

    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
17. InspectionMar 31, 2010

    4 infractions

    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • 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
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
18. InspectionDec 10, 2009

    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
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
19. Re-InspectionJan 17, 2008

    0 infractions

20. InspectionJan 3, 2008

    0 infractions

21. Re-InspectionFeb 12, 2007

    0 infractions

22. InspectionJan 17, 2007

    0 infractions

23. InspectionJan 20, 2006

    5 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • 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
    • 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
    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
      • Critical Violation
24. InspectionMar 10, 2005

    0 infractions

25. Re-InspectionApr 28, 2004

    0 infractions

26. Re-InspectionApr 14, 2004

    0 infractions

27. InspectionMar 5, 2004

    0 infractions

28. Re-InspectionFeb 21, 2003

    0 infractions

29. InspectionFeb 20, 2003

    0 infractions

30. InspectionSep 20, 2002

    0 infractions