SNACK SHACK, THE

Inspection summary

SNACK SHACK, THE has been inspected 25 times by New York State Department of Health (NYSDOH) since June 27, 2001. The most recent inspection, on August 22, 2025, found no infractions.

18 of 25 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

The last 9 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.

• 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 4 times across 4 separate inspections, most recently on August 19, 2010. For example: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

• 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 August 19, 2010. For example: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

• 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 August 7, 2007. 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)

• 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 6 times across 4 separate inspections, most recently on July 31, 2013. For example: Non food contact surfaces of equipment not clean

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.

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