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NANCY'S FRIED DOUGH (COMMISSARY)

407 GILLETT ROAD, SPENCERPORT, NY 14559 · Restaurant (Commissary)

Inspection summary

NANCY'S FRIED DOUGH (COMMISSARY) has been inspected 15 times by New York State Department of Health (NYSDOH) since June 29, 2011. The most recent inspection, on April 23, 2026, recorded 3 infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Handwashing and staff hygiene.

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.

  • 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 4 times across 3 separate inspections, most recently on April 23, 2026. For example: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on July 18, 2019. For example: Dishwashing facilities and/or procedure not acceptable. test kit for sanitizing chemical not available [14-4.111(a)(b), 14-4.112(a)(b), 14-4.113, 14-4.114]

  • 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 2 times across 2 separate inspections, most recently on December 28, 2018. For example: Handwashing facilities - inadequate, unkempt, no handwashing sign [14-4.140, 14-4.141, 14-4.142]

  • 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 once on October 23, 2025. 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)

  • 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 once on June 14, 2012. For example: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

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.

15 inspections

  1. Inspection

    3 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • 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
    • 14A: Insects, rodents present
      • Not Critical Violation
  2. 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
    • 14A: Insects, rodents present
      • Not Critical Violation
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
  5. Inspection

    1 infraction

    • 29: Lighting and ventilation inadequate; improper [14-4.172, 14-4.173]
      • Not Critical Violation
  6. Inspection

    1 infraction

    • 29: Lighting and ventilation inadequate; improper [14-4.172, 14-4.173]
      • Not Critical Violation
  7. Inspection

    0 infractions

  8. Inspection

    1 infraction

    • 22: Dishwashing facilities and/or procedure not acceptable. test kit for sanitizing chemical not available [14-4.111(a)(b), 14-4.112(a)(b), 14-4.113, 14-4.114]
      • Not Critical Violation
  9. Inspection

    2 infractions

    • 21: Non-food contact surfaces not clean [14-4.110(c)]
      • Not Critical Violation
    • 25: Handwashing facilities - inadequate, unkempt, no handwashing sign [14-4.140, 14-4.141, 14-4.142]
      • Not Critical Violation
  10. Inspection

    2 infractions

    • 25: Handwashing facilities - inadequate, unkempt, no handwashing sign [14-4.140, 14-4.141, 14-4.142]
      • Not Critical Violation
    • 18: Equipment not in good repair or maintained, not easily cleanable, unsuitably placed [14-4.102, 14-4.103(b), 14-4.105]
      • Not Critical Violation
  11. Inspection

    2 infractions

    • 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
  12. Inspection

    0 infractions

  13. Inspection

    2 infractions

    • 18: Equipment not in good repair or maintained, not easily cleanable, unsuitably placed [14-4.102, 14-4.103(b), 14-4.105]
      • Not Critical Violation
    • 22: Dishwashing facilities and/or procedure not acceptable. test kit for sanitizing chemical not available [14-4.111(a)(b), 14-4.112(a)(b), 14-4.113, 14-4.114]
      • Not Critical Violation
  14. Inspection

    3 infractions

    • 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
  15. Inspection

    5 infractions

    • 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
    • 14A: Insects, rodents present
      • 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

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