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SANGAM RESTAURANT

424 EDDY STREET, ITHACA, NY 14850 · Restaurant (Restaurant/Catering Operation)

Inspection summary

SANGAM RESTAURANT has been inspected 84 times by New York State Department of Health (NYSDOH) since April 12, 1996. The most recent inspection, on September 3, 2026, found no infractions.

59 of 84 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 13 times across 11 separate inspections, most recently on April 16, 2019. For example: 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.

  • 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 8 times across 8 separate inspections, most recently on October 7, 2022. 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 2 times across 2 separate inspections, most recently on September 13, 2021. For example: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 13 times across 12 separate inspections, most recently on August 6, 2025. For example: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 7, 2020. For example: Miscellaneous, Economic Violation, Choking Poster, Training.

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.

84 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    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
  4. Inspection

    1 infraction

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

    0 infractions

  6. Inspection

    0 infractions

  7. Inspection

    0 infractions

  8. Inspection

    0 infractions

  9. Inspection

    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
    • 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
  10. Inspection

    0 infractions

  11. Inspection

    1 infraction

    • 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
  12. Inspection

    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
  13. Inspection

    2 infractions

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • 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. Inspection

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
  15. Inspection

    0 infractions

  16. Inspection

    2 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
    • 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
  17. Re-Inspection

    0 infractions

  18. Inspection

    4 infractions

    • 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
    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • 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. Re-Inspection

    1 infraction

    • 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
  20. Inspection

    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
    • 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
  21. Inspection

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
  22. Inspection

    2 infractions

    • 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
  23. Re-Inspection

    0 infractions

  24. Inspection

    2 infractions

    • 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
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
  25. Inspection

    1 infraction

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

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
  27. Re-Inspection

    0 infractions

  28. Inspection

    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
    • 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
  29. Re-Inspection

    0 infractions

  30. Inspection

    1 infraction

    • 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
  31. Inspection

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
  32. Inspection

    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
  33. Re-Inspection

    0 infractions

  34. Inspection

    1 infraction

    • 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
  35. Re-Inspection

    0 infractions

  36. Inspection

    1 infraction

    • 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
  37. Inspection

    1 infraction

    • 8F: Improper thawing procedures used
      • Not Critical Violation
  38. Inspection

    0 infractions

  39. Inspection

    0 infractions

  40. Inspection

    0 infractions

  41. Inspection

    0 infractions

  42. Inspection

    0 infractions

  43. Inspection

    1 infraction

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

    0 infractions

  45. Inspection

    0 infractions

  46. Inspection

    0 infractions

  47. Re-Inspection

    0 infractions

  48. Inspection

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
  49. Inspection

    0 infractions

  50. Inspection

    0 infractions

  51. Inspection

    0 infractions

  52. Inspection

    0 infractions

  53. Inspection

    0 infractions

  54. Inspection

    0 infractions

  55. Inspection

    0 infractions

  56. Inspection

    0 infractions

  57. Re-Inspection

    0 infractions

  58. Inspection

    0 infractions

  59. Inspection

    0 infractions

  60. Inspection

    0 infractions

  61. Inspection

    0 infractions

  62. Inspection

    0 infractions

  63. Inspection

    0 infractions

  64. Inspection

    0 infractions

  65. Re-Inspection

    0 infractions

  66. Inspection

    0 infractions

  67. Re-Inspection

    0 infractions

  68. Inspection

    0 infractions

  69. Inspection

    0 infractions

  70. Re-Inspection

    0 infractions

  71. Inspection

    0 infractions

  72. Re-Inspection

    0 infractions

  73. Re-Inspection

    0 infractions

  74. Inspection

    0 infractions

  75. Re-Inspection

    0 infractions

  76. Re-Inspection

    0 infractions

  77. Re-Inspection

    0 infractions

  78. Inspection

    0 infractions

  79. Re-Inspection

    0 infractions

  80. Re-Inspection

    0 infractions

  81. Inspection

    0 infractions

  82. Re-Inspection

    0 infractions

  83. Inspection

    0 infractions

  84. Inspection

    0 infractions

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