IRISH EYES PUB

2956 ROUTE 9W, NEW WINDSOR, NY 12553 · Restaurant (Food Service Establishment)

49 inspections

1. InspectionJan 8, 2026

   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
2. InspectionSep 17, 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. InspectionMar 5, 2025

   1 infraction

   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
4. InspectionSep 11, 2024

   0 infractions

5. Re-InspectionFeb 28, 2024

   0 infractions

6. InspectionJan 31, 2024

   6 infractions

   • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
     • Critical Violation
   • 8D: Single service items reused, improperly stored, dispensed, not used when required
     • Not Critical Violation
   • 14A: Insects, rodents present
     • Not Critical Violation
   • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
     • Critical Violation
   • 4C: Foods or food area/public area contamination by sewage or drippage from waste lines.
     • 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
7. InspectionJun 23, 2023

   1 infraction

   • 14A: Insects, rodents present
     • Not Critical Violation
8. InspectionJan 18, 2023

   0 infractions

9. InspectionAug 26, 2022

   1 infraction

   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
10. InspectionFeb 17, 2022

    0 infractions

11. InspectionSep 9, 2021

    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
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
12. Re-InspectionMar 11, 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
13. InspectionJan 21, 2021

    4 infractions

    • 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
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • 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
14. Re-InspectionFeb 20, 2020

    1 infraction

    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
15. InspectionJan 30, 2020

    2 infractions

    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
16. InspectionOct 17, 2019

    0 infractions

17. InspectionMay 30, 2019

    1 infraction

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
18. InspectionJan 25, 2019

    1 infraction

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
19. InspectionSep 17, 2018

    2 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • 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
20. InspectionJan 10, 2018

    0 infractions

21. InspectionSep 22, 2017

    2 infractions

    • 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
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
22. Re-InspectionMay 11, 2017

    4 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • 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
23. InspectionMar 13, 2017

    5 infractions

    • 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
    • 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
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • 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
24. Re-InspectionJan 30, 2017

    0 infractions

25. InspectionNov 16, 2016

    5 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
    • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
      • Critical Violation
    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • 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
26. Re-InspectionJul 19, 2016

    0 infractions

27. InspectionMay 25, 2016

    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
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • 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
28. Re-InspectionMar 8, 2016

    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
29. InspectionDec 18, 2015

    5 infractions

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 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
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
30. InspectionApr 10, 2015

    3 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 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
    • 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
31. Re-InspectionDec 12, 2014

    1 infraction

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
32. Re-InspectionSep 23, 2014

    0 infractions

33. Re-InspectionJul 30, 2014

    1 infraction

    • 4C: Foods or food area/public area contamination by sewage or drippage from waste lines.
      • Critical Violation
34. InspectionApr 9, 2014

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
35. InspectionOct 31, 2013

    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
    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
36. Re-InspectionMay 7, 2013

    0 infractions

37. InspectionApr 18, 2013

    3 infractions

    • 8F: Improper thawing procedures used
      • Not Critical Violation
    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • 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
38. Re-InspectionDec 19, 2012

    0 infractions

39. InspectionNov 26, 2012

    3 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
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
40. InspectionNov 21, 2011

    3 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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
    • 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
41. InspectionMar 28, 2011

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
42. InspectionDec 22, 2010

    0 infractions

43. InspectionMay 5, 2010

    1 infraction

    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
44. InspectionNov 12, 2009

    1 infraction

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
45. InspectionMay 21, 2009

    0 infractions

46. InspectionDec 5, 2008

    0 infractions

47. InspectionNov 7, 2008

    2 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
      • Critical Violation
48. InspectionFeb 5, 2008

    0 infractions

49. InspectionJan 2, 2008

    3 infractions

    • 14A: Insects, rodents present
      • Not Critical Violation
    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation