IVES HILL RETIREMENT COMMUNITY

1200 JEWELL DRIVE, WATERTOWN, NY 13601 · Restaurant (Institution Food Service)

Inspection summary

IVES HILL RETIREMENT COMMUNITY has been inspected 40 times by New York State Department of Health (NYSDOH) since January 28, 1999. The most recent inspection, on September 30, 2026, recorded 2 infractions.

12 of 40 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 23 times across 16 separate inspections, most recently on September 30, 2026. For example: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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 11 times across 8 separate inspections, most recently on January 8, 2016. For example: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 9 times across 9 separate inspections, most recently on January 8, 2016. 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)
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 8 times across 6 separate inspections, most recently on January 8, 2016. For example: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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 2 times across 2 separate inspections, most recently on October 20, 2015. For example: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

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.

40 inspections

InspectionSep 30, 2026
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
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionFeb 5, 2026
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
InspectionSep 29, 2025
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
InspectionJan 28, 2025
1 infraction
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionAug 1, 2024
2 infractions
- 11D: Non food contact surfaces of equipment not clean
  - 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
InspectionFeb 16, 2024
1 infraction
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
InspectionSep 14, 2023
0 infractions
InspectionJan 31, 2023
3 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
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - 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
InspectionSep 29, 2022
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
InspectionApr 1, 2022
0 infractions
InspectionOct 22, 2021
0 infractions
InspectionFeb 25, 2020
1 infraction
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionOct 15, 2019
0 infractions
InspectionJan 9, 2019
0 infractions
InspectionDec 10, 2018
0 infractions
InspectionSep 20, 2018
1 infraction
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
InspectionNov 16, 2017
2 infractions
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
InspectionFeb 14, 2017
1 infraction
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionAug 15, 2016
4 infractions
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - 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
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
InspectionJan 8, 2016
5 infractions
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - 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
- 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
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - Not Critical Violation
InspectionOct 20, 2015
8 infractions
- 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  - Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - 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
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - 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
- 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
InspectionJan 13, 2015
3 infractions
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionOct 10, 2014
4 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
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - 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
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
InspectionApr 8, 2013
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
InspectionMar 28, 2013
7 infractions
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 9D: Dressing rooms dirty, not provided, improperly located
  - 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
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 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
- 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
InspectionOct 9, 2012
6 infractions
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 8F: Improper thawing procedures used
  - 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
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - 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
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
InspectionJan 31, 2012
2 infractions
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
InspectionMay 11, 2011
11 infractions
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 9C: Hair is improperly restrained
  - Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - 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
- 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
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 2B: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
  - Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  - 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
InspectionOct 21, 2010
7 infractions
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 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
- 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
- 9C: Hair is improperly restrained
  - Not Critical Violation
Re-InspectionJun 3, 2009
4 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
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionApr 27, 2009
7 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
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - 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
- 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
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  - Not Critical Violation
InspectionMay 16, 2008
10 infractions
- 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  - Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  - 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
- 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
- 9C: Hair is improperly restrained
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
InspectionFeb 6, 2007
2 infractions
- 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
InspectionNov 15, 2006
7 infractions
- 8F: Improper thawing procedures used
  - 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
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  - Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
InspectionAug 25, 2004
0 infractions
InspectionAug 18, 2003
0 infractions
InspectionJun 19, 2002
0 infractions
InspectionAug 14, 2001
0 infractions
InspectionAug 8, 2000
0 infractions
InspectionJan 28, 1999
0 infractions

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IVES HILL RETIREMENT COMMUNITY

Inspection summary

What these findings mean

Cleaning and sanitizingHigher risk

Food temperature controlHigher risk

Protecting food from contaminationHigher risk

Handwashing and staff hygieneHigher risk

Food source, labelling and allergensHigher risk

About this data

40 inspections

Nearby inspected facilities