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CANANDAIGUA MIDDLE SCHOOL
215 GRANGER STREET, CANANDAIGUA, NY 14424
Last inspected Mar 3, 2026
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✓
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Inspection history
Mar 3, 2026
✓2 violations
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Sep 23, 2025
✓Mar 19, 2025
✓Mar 13, 2024
✓Dec 20, 2023
✓Mar 7, 2023
✓4 violations
- In use food dispensing utensils improperly stored
- Non food contact surfaces of equipment not clean
- Improper thawing procedures used
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Nov 3, 2022
✕7 violations
- Insects, rodents present
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Nov 10, 2021
✓Sep 22, 2020
✓Apr 3, 2019
✕2 violations
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: 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.
Apr 17, 2018
✓Sep 12, 2017
✓Oct 19, 2016
✓Oct 4, 2016
✓Jan 21, 2016
✓Nov 2, 2015
✓Jan 26, 2015
✓Oct 22, 2014
✓Mar 3, 2014
✕2 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Dec 3, 2013
✓Jan 23, 2013
✓Oct 23, 2012
✓Feb 7, 2012
✓Nov 29, 2011
✓1 violation
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Jan 31, 2011
✓1 violation
- 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)
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Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.