SOUTH DAYTON HOTEL

203 PINE STREET, S. DAYTON, NY 14138 · Restaurant (Restaurant)

40 inspections

1. InspectionDec 8, 2025

   2 infractions

   • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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
2. InspectionJul 11, 2025

   0 infractions

3. InspectionDec 18, 2024

   1 infraction

   • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
     • Critical Violation
4. InspectionDec 8, 2023

   4 infractions

   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
     • Critical Violation
   • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
     • Critical Violation
5. InspectionMar 31, 2023

   3 infractions

   • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
     • Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • 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
6. InspectionDec 6, 2022

   3 infractions

   • 7F: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
     • Critical Violation
   • 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
   • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
     • Critical Violation
7. InspectionOct 30, 2019

   0 infractions

8. InspectionNov 26, 2018

   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
9. InspectionDec 19, 2017

   0 infractions

10. InspectionMay 26, 2017

    4 infractions

    • 2B: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 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
11. InspectionDec 30, 2016

    1 infraction

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
12. InspectionDec 11, 2015

    1 infraction

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
13. InspectionJan 26, 2015

    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
14. InspectionFeb 6, 2014

    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
15. InspectionSep 24, 2013

    1 infraction

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
16. InspectionMar 11, 2013

    0 infractions

17. InspectionNov 16, 2012

    0 infractions

18. InspectionJan 24, 2012

    3 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
19. InspectionAug 11, 2011

    0 infractions

20. InspectionFeb 9, 2011

    0 infractions

21. InspectionAug 17, 2010

    3 infractions

    • 8B: In use food dispensing utensils improperly stored
      • 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
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
22. InspectionJan 22, 2010

    0 infractions

23. InspectionJan 6, 2009

    0 infractions

24. InspectionAug 26, 2008

    1 infraction

    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
25. InspectionAug 10, 2007

    0 infractions

26. InspectionJan 16, 2007

    0 infractions

27. InspectionJul 25, 2006

    1 infraction

    • 1E: Meat and meat products not from approved plants.
      • Critical Violation
28. InspectionJan 24, 2006

    0 infractions

29. InspectionSep 21, 2005

    1 infraction

    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • Critical Violation
30. InspectionJan 27, 2005

    0 infractions

31. InspectionSep 17, 2004

    0 infractions

32. InspectionAug 13, 2004

    0 infractions

33. InspectionFeb 6, 2004

    0 infractions

34. InspectionSep 5, 2003

    0 infractions

35. InspectionJan 22, 2003

    0 infractions

36. InspectionSep 5, 2002

    0 infractions

37. InspectionFeb 7, 2002

    0 infractions

38. InspectionOct 30, 2001

    0 infractions

39. InspectionSep 25, 2001

    0 infractions

40. InspectionJan 17, 2001

    0 infractions