STARPOINT HIGH SCHOOL

4363 MAPLETON ROAD, LOCKPORT, NY 14094 · Restaurant (School K-12 Food Service)

50 inspections

1. InspectionMay 13, 2026

   0 infractions

2. InspectionOct 21, 2025

   0 infractions

3. InspectionFeb 26, 2025

   0 infractions

4. InspectionSep 23, 2024

   1 infraction

   • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
     • Critical Violation
5. InspectionFeb 16, 2024

   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. InspectionSep 19, 2023

   0 infractions

7. InspectionFeb 13, 2023

   0 infractions

8. InspectionSep 22, 2022

   0 infractions

9. InspectionFeb 14, 2022

   0 infractions

10. InspectionSep 20, 2021

    0 infractions

11. InspectionFeb 5, 2021

    0 infractions

12. InspectionSep 16, 2020

    0 infractions

13. Re-InspectionFeb 25, 2020

    0 infractions

14. InspectionFeb 18, 2020

    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
15. Re-InspectionSep 30, 2019

    0 infractions

16. InspectionSep 25, 2019

    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
17. InspectionFeb 19, 2019

    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
18. InspectionSep 13, 2018

    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
19. Re-InspectionFeb 28, 2018

    1 infraction

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
20. InspectionFeb 8, 2018

    2 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
21. InspectionSep 27, 2017

    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
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
22. Re-InspectionApr 24, 2017

    0 infractions

23. Re-InspectionApr 4, 2017

    1 infraction

    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
24. InspectionFeb 17, 2017

    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
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • Critical Violation
    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • 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
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
25. InspectionSep 22, 2016

    2 infractions

    • 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
    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
26. InspectionFeb 10, 2016

    2 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • 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
27. InspectionSep 23, 2015

    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
    • 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
28. Re-InspectionOct 3, 2014

    0 infractions

29. InspectionSep 25, 2014

    5 infractions

    • 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
    • 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
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
30. InspectionSep 20, 2013

    1 infraction

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
31. InspectionSep 27, 2012

    3 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
    • 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
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
32. InspectionSep 12, 2011

    1 infraction

    • 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
33. InspectionJan 19, 2011

    0 infractions

34. Re-InspectionSep 27, 2010

    0 infractions

35. InspectionSep 14, 2010

    2 infractions

    • 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
36. InspectionMar 9, 2010

    2 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 7G: Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
      • Critical Violation
37. Re-InspectionSep 25, 2009

    0 infractions

38. InspectionSep 16, 2009

    3 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • 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
39. InspectionFeb 11, 2009

    0 infractions

40. InspectionSep 12, 2008

    0 infractions

41. Re-InspectionFeb 29, 2008

    2 infractions

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
42. InspectionFeb 25, 2008

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
43. InspectionSep 11, 2007

    0 infractions

44. InspectionMay 3, 2007

    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. InspectionSep 13, 2006

    5 infractions

    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 12A: Hot, cold running water not provided, pressure inadequate
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
46. InspectionSep 26, 2005

    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
47. InspectionDec 20, 2004

    0 infractions

48. InspectionSep 15, 2004

    0 infractions

49. InspectionSep 29, 2003

    0 infractions

50. InspectionAug 27, 2003

    0 infractions