STATLER HOTEL

130 STATLER DRIVE, ITHACA, NY 14850 · Restaurant (Restaurant/Catering Operation)

63 inspections

1. Re-InspectionApr 27, 2026

   0 infractions

2. InspectionApr 27, 2026

   0 infractions

3. InspectionOct 23, 2025

   3 infractions

   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
4. InspectionMar 12, 2025

   0 infractions

5. Re-InspectionMar 1, 2025

   0 infractions

6. Re-InspectionOct 9, 2024

   0 infractions

7. InspectionOct 9, 2024

   0 infractions

8. InspectionJun 11, 2024

   1 infraction

   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
9. InspectionMar 5, 2024

   1 infraction

   • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
     • Critical Violation
10. InspectionMar 2, 2024

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
11. InspectionOct 17, 2023

    0 infractions

12. InspectionMar 4, 2023

    1 infraction

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
13. InspectionFeb 23, 2023

    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. InspectionSep 29, 2022

    0 infractions

15. InspectionJul 27, 2022

    0 infractions

16. InspectionApr 21, 2021

    0 infractions

17. InspectionMar 13, 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
18. InspectionNov 14, 2019

    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. InspectionApr 29, 2019

    0 infractions

20. InspectionNov 28, 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
21. Re-InspectionJun 18, 2018

    0 infractions

22. InspectionApr 23, 2018

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
23. InspectionDec 15, 2017

    0 infractions

24. InspectionJun 26, 2017

    0 infractions

25. InspectionNov 15, 2016

    0 infractions

26. InspectionApr 20, 2016

    0 infractions

27. InspectionSep 25, 2015

    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
28. InspectionMay 11, 2015

    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
29. InspectionOct 8, 2014

    0 infractions

30. Re-InspectionMay 12, 2014

    0 infractions

31. InspectionApr 16, 2014

    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
32. Re-InspectionOct 24, 2013

    0 infractions

33. InspectionSep 26, 2013

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
34. Re-InspectionFeb 26, 2013

    0 infractions

35. InspectionFeb 7, 2013

    1 infraction

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
36. Re-InspectionNov 9, 2012

    0 infractions

37. InspectionOct 18, 2012

    2 infractions

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • 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
38. Re-InspectionFeb 24, 2012

    0 infractions

39. InspectionFeb 7, 2012

    1 infraction

    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
40. Re-InspectionOct 4, 2011

    0 infractions

41. InspectionSep 12, 2011

    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
42. Re-InspectionMar 16, 2011

    0 infractions

43. InspectionFeb 28, 2011

    1 infraction

    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
44. Re-InspectionAug 27, 2010

    0 infractions

45. InspectionAug 9, 2010

    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
46. InspectionMar 16, 2010

    0 infractions

47. InspectionFeb 13, 2009

    0 infractions

48. InspectionDec 9, 2008

    0 infractions

49. Re-InspectionMay 1, 2008

    0 infractions

50. InspectionApr 17, 2008

    0 infractions

51. Re-InspectionJun 6, 2007

    0 infractions

52. InspectionMay 22, 2007

    2 infractions

    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
53. InspectionApr 17, 2006

    0 infractions

54. InspectionApr 26, 2005

    0 infractions

55. InspectionApr 7, 2004

    0 infractions

56. InspectionMar 15, 2004

    0 infractions

57. InspectionFeb 21, 2004

    0 infractions

58. Re-InspectionMar 26, 2003

    0 infractions

59. InspectionFeb 24, 2003

    0 infractions

60. InspectionJun 6, 2002

    0 infractions

61. InspectionFeb 23, 2002

    0 infractions

62. Re-InspectionJun 7, 2001

    0 infractions

63. InspectionMay 9, 2001

    0 infractions