VILLAGE DINER

7550 NO BROADWAY, RED HOOK, NY 12571 · Restaurant (Restaurant)

76 inspections

1. InspectionMar 25, 2026

   1 infraction

   • 15D: Improper storage of cleaning equipment, linens, laundry unacceptable
     • Not Critical Violation
2. InspectionFeb 3, 2026

   0 infractions

3. InspectionNov 13, 2025

   0 infractions

4. InspectionSep 18, 2025

   0 infractions

5. InspectionMar 11, 2025

   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
   • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
     • Not Critical Violation
   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
6. InspectionDec 6, 2024

   0 infractions

7. InspectionSep 17, 2024

   0 infractions

8. InspectionFeb 6, 2024

   0 infractions

9. InspectionNov 22, 2023

   0 infractions

10. InspectionSep 28, 2023

    3 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
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
11. InspectionJan 19, 2023

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
12. InspectionSep 1, 2022

    0 infractions

13. InspectionJun 8, 2022

    0 infractions

14. InspectionJan 28, 2021

    0 infractions

15. InspectionNov 13, 2020

    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
16. Re-InspectionNov 26, 2019

    0 infractions

17. InspectionNov 19, 2019

    2 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
    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
18. InspectionMar 5, 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
19. InspectionDec 13, 2018

    1 infraction

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
20. InspectionFeb 26, 2018

    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
    • 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
21. InspectionDec 21, 2017

    0 infractions

22. InspectionOct 30, 2017

    1 infraction

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
23. Re-InspectionJan 27, 2017

    0 infractions

24. Re-InspectionJan 19, 2017

    0 infractions

25. InspectionJan 19, 2017

    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
26. Re-InspectionDec 30, 2016

    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
27. InspectionDec 19, 2016

    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
28. InspectionNov 10, 2016

    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
29. InspectionSep 8, 2016

    1 infraction

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
30. InspectionApr 20, 2015

    0 infractions

31. InspectionJan 28, 2015

    2 infractions

    • 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
32. InspectionOct 21, 2014

    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
33. InspectionMay 15, 2014

    0 infractions

34. InspectionJan 28, 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
35. InspectionNov 25, 2013

    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
36. InspectionFeb 4, 2013

    0 infractions

37. InspectionJan 3, 2013

    0 infractions

38. InspectionOct 16, 2012

    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
39. InspectionJan 18, 2012

    0 infractions

40. InspectionNov 14, 2011

    0 infractions

41. InspectionMay 5, 2011

    0 infractions

42. InspectionJan 20, 2011

    0 infractions

43. InspectionOct 19, 2010

    1 infraction

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
44. InspectionApr 27, 2010

    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
45. InspectionFeb 2, 2010

    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
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
46. InspectionNov 10, 2009

    0 infractions

47. InspectionApr 21, 2009

    0 infractions

48. InspectionJan 22, 2009

    0 infractions

49. InspectionNov 5, 2008

    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
50. InspectionJun 19, 2008

    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
51. InspectionMar 4, 2008

    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
52. InspectionDec 11, 2007

    0 infractions

53. Re-InspectionOct 1, 2007

    0 infractions

54. InspectionSep 26, 2007

    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
    • 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
    • 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
55. InspectionMar 27, 2007

    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
    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
56. Re-InspectionDec 20, 2006

    0 infractions

57. InspectionDec 18, 2006

    3 infractions

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw 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
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
58. InspectionSep 20, 2006

    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
59. Re-InspectionApr 17, 2006

    2 infractions

    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
60. InspectionMar 29, 2006

    0 infractions

61. InspectionDec 12, 2005

    0 infractions

62. InspectionAug 29, 2005

    0 infractions

63. InspectionMar 2, 2005

    0 infractions

64. InspectionFeb 4, 2004

    0 infractions

65. InspectionDec 15, 2003

    0 infractions

66. Re-InspectionAug 18, 2003

    0 infractions

67. InspectionAug 14, 2003

    0 infractions

68. Re-InspectionMar 19, 2003

    0 infractions

69. InspectionFeb 20, 2003

    0 infractions

70. InspectionDec 4, 2002

    0 infractions

71. InspectionJan 9, 2002

    0 infractions

72. InspectionSep 21, 2001

    0 infractions

73. Re-InspectionFeb 13, 2001

    0 infractions

74. InspectionFeb 5, 2001

    0 infractions

75. InspectionJan 24, 2001

    0 infractions

76. InspectionJan 11, 1002

    0 infractions