MASHOMACK FISH & GAME PRESERVE

7435 ROUTE 82 ROUTE, PINE PLAINS, NY 12567 · Restaurant (Restaurant)

85 inspections

1. InspectionMar 16, 2026

   2 infractions

   • 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
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
2. InspectionOct 22, 2025

   0 infractions

3. Re-InspectionJun 6, 2025

   0 infractions

4. InspectionJun 6, 2025

   1 infraction

   • 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
5. InspectionMar 5, 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
6. InspectionDec 4, 2024

   0 infractions

7. InspectionSep 13, 2024

   1 infraction

   • 8C: Improper use and storage of clean, sanitized equipment and utensils
     • Not Critical Violation
8. Re-InspectionMar 7, 2024

   1 infraction

   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
9. InspectionMar 4, 2024

   6 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
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • 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
   • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
     • 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
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
10. InspectionNov 30, 2023

    0 infractions

11. InspectionMay 23, 2023

    1 infraction

    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
12. InspectionMar 28, 2023

    1 infraction

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
13. InspectionNov 16, 2022

    1 infraction

    • 1F: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
      • Critical Violation
14. InspectionMay 24, 2022

    1 infraction

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
15. InspectionDec 16, 2021

    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
16. InspectionNov 5, 2020

    1 infraction

    • 8F: Improper thawing procedures used
      • Not Critical Violation
17. Re-InspectionDec 23, 2019

    0 infractions

18. InspectionNov 27, 2019

    6 infractions

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • 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
    • 8F: Improper thawing procedures used
      • 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
    • 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
19. InspectionAug 29, 2019

    0 infractions

20. InspectionDec 20, 2018

    3 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • 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
21. InspectionJan 18, 2018

    0 infractions

22. InspectionDec 28, 2017

    0 infractions

23. InspectionNov 29, 2017

    0 infractions

24. Re-InspectionMay 8, 2017

    0 infractions

25. InspectionMar 3, 2017

    3 infractions

    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • 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
    • 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
26. InspectionDec 12, 2016

    8 infractions

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • 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
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • 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
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
27. InspectionMar 3, 2016

    4 infractions

    • 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
    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
28. InspectionMar 6, 2015

    0 infractions

29. InspectionFeb 3, 2015

    0 infractions

30. InspectionMay 28, 2014

    0 infractions

31. InspectionApr 14, 2014

    0 infractions

32. InspectionJan 17, 2014

    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
33. InspectionSep 27, 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
34. InspectionApr 23, 2013

    0 infractions

35. InspectionJan 10, 2013

    0 infractions

36. InspectionJul 26, 2012

    0 infractions

37. InspectionApr 13, 2012

    0 infractions

38. InspectionJan 5, 2012

    0 infractions

39. InspectionOct 4, 2011

    0 infractions

40. InspectionAug 5, 2011

    0 infractions

41. InspectionMay 13, 2011

    0 infractions

42. InspectionJan 19, 2011

    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
43. InspectionOct 8, 2010

    0 infractions

44. InspectionMay 14, 2010

    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
45. InspectionMar 9, 2010

    0 infractions

46. InspectionJan 5, 2010

    0 infractions

47. InspectionAug 19, 2009

    0 infractions

48. InspectionJun 15, 2009

    0 infractions

49. InspectionFeb 9, 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
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • 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
50. InspectionSep 2, 2008

    0 infractions

51. InspectionMar 28, 2008

    0 infractions

52. Re-InspectionSep 14, 2007

    1 infraction

    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
53. InspectionSep 10, 2007

    4 infractions

    • 14C: Pesticide application not supervised by a certified applicator
      • 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
    • 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
    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
54. Re-InspectionApr 13, 2007

    5 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • 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
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
55. InspectionApr 5, 2007

    6 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • 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
    • 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
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
56. InspectionNov 27, 2006

    2 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
57. Re-InspectionMay 17, 2006

    0 infractions

58. InspectionMay 3, 2006

    1 infraction

    • 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
59. Re-InspectionMar 23, 2006

    0 infractions

60. InspectionMar 16, 2006

    1 infraction

    • 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
61. Re-InspectionDec 8, 2005

    0 infractions

62. InspectionDec 5, 2005

    1 infraction

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
63. Re-InspectionSep 29, 2005

    0 infractions

64. Re-InspectionAug 30, 2005

    0 infractions

65. InspectionAug 19, 2005

    0 infractions

66. Re-InspectionApr 13, 2005

    0 infractions

67. InspectionApr 5, 2005

    0 infractions

68. InspectionOct 22, 2004

    0 infractions

69. InspectionMay 13, 2004

    0 infractions

70. InspectionJan 26, 2004

    0 infractions

71. Re-InspectionOct 8, 2003

    0 infractions

72. InspectionOct 6, 2003

    0 infractions

73. InspectionJun 17, 2003

    0 infractions

74. Re-InspectionFeb 19, 2003

    0 infractions

75. InspectionFeb 3, 2003

    0 infractions

76. Re-InspectionNov 14, 2002

    0 infractions

77. InspectionOct 18, 2002

    0 infractions

78. Re-InspectionSep 3, 2002

    0 infractions

79. InspectionAug 14, 2002

    0 infractions

80. Re-InspectionApr 12, 2002

    0 infractions

81. Re-InspectionMar 25, 2002

    0 infractions

82. Re-InspectionMar 13, 2002

    0 infractions

83. Re-InspectionMar 4, 2002

    0 infractions

84. InspectionFeb 27, 2002

    0 infractions

85. InspectionJul 27, 2001

    0 infractions