BULLY HILL RESTAURANT
8843 G.H. TAYLOR MEMORIAL DRIVE, HAMMONDSPORT, NY 148400458
Last inspected Jul 6, 2026
Official source: New York State Department of Health (health.ny.gov) · All data sources
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
This inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
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The record, in plain English
CleanPlate holds 25 inspections on record for BULLY HILL RESTAURANT, spanning July 2013 to July 2026 — every one straight from New York State Department of Health.
It has held passed across its last two inspections.
The most recent inspection noted 1 violation, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Jul 6, 2026
✓1 violation
- Wiping cloths dirty, not stored properly in sanitizing solutions
Sep 4, 2025
✓Jun 9, 2025
✕6 violations
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Home canned goods, or canned goods from unapproved processor found on premises
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Nov 7, 2024
✓Aug 27, 2024
✕5 violations
- Insects, rodents present
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Pesticide application not supervised by a certified applicator
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
Feb 22, 2024
✓1 violation
- Non food contact surfaces of equipment not clean
Jun 2, 2023
✓May 4, 2023
✕3 violations
- Non food contact surfaces of equipment not clean
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Apr 26, 2022
✓3 violations
- 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Oct 18, 2021
✕2 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
Jun 29, 2021
✕6 violations
- Critical: 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.
- 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)
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Oct 2, 2020
✓Aug 24, 2020
✕3 violations
- Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 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)
Sep 4, 2019
✓Jul 8, 2019
✕3 violations
- Critical: 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: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
Sep 5, 2018
✓3 violations
- Insects, rodents present
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Pesticide application not supervised by a certified applicator
Oct 5, 2017
✓May 10, 2017
✓Sep 20, 2016
✕1 violation
- 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.
May 12, 2016
✓1 violation
- Improperly functioning on-site sewage disposal system, improper
Aug 11, 2015
✓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)
Nov 6, 2014
✓Sep 9, 2014
✕2 violations
- 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)
- Critical: Meat and meat products not from approved plants.
May 15, 2014
✓Jul 23, 2013
✕4 violations
- Critical: 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: 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Source: New York State Department of Health (health.ny.gov). Data shown unmodified from the official government record. CleanPlate is an independent service, not affiliated with any government agency. See something wrong? Report a data issue.