GROTON GOLF & RECREATION ASSOCIATION

STEVENS & LICK STREET, GROTON, NY 13073 · Restaurant (Restaurant)

Inspection summary

GROTON GOLF & RECREATION ASSOCIATION has been inspected 39 times by New York State Department of Health (NYSDOH) since May 30, 1996. The most recent inspection, on August 26, 2026, recorded 2 infractions.

27 of 39 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 7 times across 7 separate inspections, most recently on August 26, 2026. For example: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 4 times across 4 separate inspections, most recently on August 26, 2026. For example: 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)
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 3 times across 3 separate inspections, most recently on June 10, 2015. For example: Water/ice: unsafe, unapproved sources, cross connections
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 2 times across 2 separate inspections, most recently on June 13, 2007. For example: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on July 12, 2023. For example: Non food contact surfaces of equipment not clean

About this data

These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

39 inspections

InspectionAug 26, 2026
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
InspectionAug 19, 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
InspectionApr 29, 2024
0 infractions
InspectionJul 12, 2023
3 infractions
- 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
- 8F: Improper thawing procedures used
  - Not Critical Violation
InspectionMay 18, 2022
0 infractions
InspectionJul 21, 2021
0 infractions
Re-InspectionJul 25, 2019
0 infractions
InspectionJun 25, 2019
2 infractions
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
InspectionAug 16, 2018
0 infractions
InspectionJul 31, 2017
0 infractions
InspectionAug 8, 2016
0 infractions
Re-InspectionJun 15, 2015
0 infractions
InspectionJun 10, 2015
1 infraction
- 1B: Water/ice: unsafe, unapproved sources, cross connections
  - Critical Violation
Re-InspectionJul 31, 2014
0 infractions
InspectionJul 1, 2014
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
InspectionJun 25, 2013
0 infractions
Re-InspectionAug 1, 2012
0 infractions
InspectionJul 16, 2012
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
InspectionMay 4, 2011
0 infractions
Re-InspectionJun 16, 2010
0 infractions
InspectionMay 27, 2010
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
Re-InspectionJun 1, 2009
0 infractions
InspectionMay 19, 2009
2 infractions
- 1B: Water/ice: unsafe, unapproved sources, cross connections
  - 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
Re-InspectionMay 21, 2008
0 infractions
InspectionMay 13, 2008
1 infraction
- 1B: Water/ice: unsafe, unapproved sources, cross connections
  - Critical Violation
InspectionJun 13, 2007
1 infraction
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
InspectionJun 14, 2006
1 infraction
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
InspectionMay 18, 2005
0 infractions
Re-InspectionJun 28, 2004
0 infractions
InspectionJun 24, 2004
0 infractions
Re-InspectionJul 17, 2003
0 infractions
InspectionJun 25, 2003
0 infractions
InspectionJun 11, 2002
0 infractions
InspectionMay 30, 2001
0 infractions
InspectionJun 28, 2000
0 infractions
InspectionJun 22, 1999
0 infractions
InspectionMay 15, 1998
0 infractions
InspectionMay 9, 1997
0 infractions
InspectionMay 30, 1996
0 infractions

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GROTON GOLF & RECREATION ASSOCIATION

Inspection summary

What these findings mean

Food temperature controlHigher risk

Protecting food from contaminationHigher risk

Food source, labelling and allergensHigher risk

Building, plumbing and upkeepLower risk

Equipment and utensilsLower risk

About this data

39 inspections