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MARIA'S TAVERN

509 NORTH FRANKLIN STREET, WATKINS GLEN, NY 14891 · Restaurant (Tavern)

Inspection summary

MARIA'S TAVERN has been inspected 43 times by New York State Department of Health (NYSDOH) since May 18, 1998. The most recent inspection, on September 2, 2026, found no infractions.

18 of 43 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 12 times across 11 separate inspections, most recently on April 13, 2026. For example: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

  • 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 10 times across 10 separate inspections, most recently on January 14, 2025. For example: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

  • 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 7 times across 6 separate inspections, most recently on January 14, 2025. For example: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

  • 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 5 times across 5 separate inspections, most recently on September 2, 2021. 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)

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on January 14, 2025. For example: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

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.

43 inspections

  1. Re-Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • 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
  3. Re-Inspection

    0 infractions

  4. Inspection

    6 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
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 14C: Pesticide application not supervised by a certified applicator
      • Not Critical Violation
  5. Inspection

    5 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
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • 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
  6. Inspection

    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
    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • 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
  7. Inspection

    2 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
  8. Inspection

    2 infractions

    • 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
  9. Inspection

    3 infractions

    • 14C: Pesticide application not supervised by a certified applicator
      • 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
  10. Re-Inspection

    0 infractions

  11. Inspection

    3 infractions

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • 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
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
  12. Inspection

    3 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • 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
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
  13. Inspection

    6 infractions

    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not 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
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 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
  14. Re-Inspection

    0 infractions

  15. Inspection

    4 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 4D: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
      • Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • 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-Inspection

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
  17. Inspection

    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
    • 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
    • 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
    • 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
  18. Inspection

    0 infractions

  19. Inspection

    0 infractions

  20. Inspection

    4 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
    • 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
  21. Inspection

    2 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
  22. Inspection

    1 infraction

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
  23. Inspection

    3 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • 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
    • 14C: Pesticide application not supervised by a certified applicator
      • Not Critical Violation
  24. Inspection

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
  25. Inspection

    1 infraction

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
  26. Inspection

    3 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
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
  27. Inspection

    3 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
      • 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
  28. Re-Inspection

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
  29. Inspection

    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
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
  30. Inspection

    2 infractions

    • 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
  31. Inspection

    0 infractions

  32. Inspection

    0 infractions

  33. Inspection

    1 infraction

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
  34. Inspection

    0 infractions

  35. Inspection

    0 infractions

  36. Inspection

    0 infractions

  37. Inspection

    0 infractions

  38. Re-Inspection

    0 infractions

  39. Inspection

    0 infractions

  40. Inspection

    0 infractions

  41. Inspection

    0 infractions

  42. Re-Inspection

    0 infractions

  43. Inspection

    0 infractions

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