STEUBEN SR DINNER CLUB - BATH

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Inspection history

1. Apr 29, 2026

   ✓
   4 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Improper use and storage of clean, sanitized equipment and utensils

2. Nov 5, 2025

   ✓

3. Jan 17, 2025

   ✓

4. Apr 23, 2024

   ✓
   1 violation

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

5. Oct 19, 2023

   ✓

6. Oct 12, 2023

   ✕
   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.

7. Feb 8, 2023

   ✓
   1 violation

   • Improper thawing procedures used

8. Nov 18, 2022

   ✓
   2 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

9. Jul 7, 2022

   ✕
   2 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.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

10. Nov 24, 2021

    ✕
    4 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Improper thawing procedures used

11. Feb 10, 2021

    ✓

12. Nov 23, 2020

    ✓

13. Sep 8, 2020

    ✕
    1 violation

    • Critical: Food from unapproved source, spoiled, adulterated on premises.

14. Oct 17, 2019

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

15. Mar 19, 2019

    ✓
    2 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

16. Jan 12, 2018

    ✓

17. Nov 2, 2017

    ✓

18. Jan 31, 2017

    ✓
    1 violation

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

19. Sep 29, 2016

    ✓

20. Jul 30, 2015

    ✓

21. Feb 12, 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)

22. Mar 18, 2014

    ✓

23. May 14, 2013

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions

24. Dec 24, 2012

    ✓
    1 violation

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

25. Oct 27, 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)