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APPLEBEE'S NEIGHBORHOOD GRILL & BAR

856 STATE ROUTE 13, CORTLAND, NY 13045

Last inspected Oct 15, 2025

Official source: New York State Department of Health (health.ny.gov) · All data sources

Failed. Did not meet health requirements at the latest inspection. Many failures are fixed and re-inspected within days — check the inspection date.

This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.

✕
derived
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Inspection history

  1. Oct 15, 2025

    ✕
    4 violations
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • 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.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

  2. Dec 16, 2024

    ✕
    7 violations
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • 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.
    • Non food contact surfaces of equipment not clean
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

  3. Dec 18, 2023

    ✓
    6 violations
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

  4. Oct 31, 2022

    ✓
    7 violations
    • Insects, rodents present
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

  5. Mar 12, 2020

    ✓
    9 violations
    • 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
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Non food contact surfaces of equipment not clean
    • Improper use and storage of clean, sanitized equipment and utensils
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

  6. Oct 1, 2019

    ✕
    11 violations
    • Critical: Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
    • 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.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non food contact surfaces of equipment not clean
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Improper use and storage of clean, sanitized equipment and utensils
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

  7. May 11, 2018

    ✓
    5 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
    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

  8. Nov 20, 2017

    ✕
    11 violations
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • 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)
    • Non food contact surfaces of equipment not clean
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Insects, rodents present
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Hot, cold running water not provided, pressure inadequate

  9. Nov 9, 2016

    ✓
    8 violations
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • 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
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Hot, cold running water not provided, pressure inadequate
    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

  10. Oct 9, 2015

    ✕
    9 violations
    • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
    • Non food contact surfaces of equipment not clean
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • 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
    • 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)
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

  11. Oct 14, 2014

    ✕
    5 violations
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

  12. Sep 26, 2014

    ✕
    9 violations
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • 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)
    • Hair is improperly restrained
    • Raw foods not properly washing prior to serving
    • In use food dispensing utensils improperly stored
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

  13. Jun 28, 2013

    ✓
    2 violations
    • Non food contact surfaces of equipment not clean
    • Wiping cloths dirty, not stored properly in sanitizing solutions

  14. Jan 14, 2013

    ✓
    1 violation
    • In use food dispensing utensils improperly stored

  15. Jun 29, 2012

    ✓
    1 violation
    • Non food contact surfaces of equipment not clean

  16. Feb 8, 2012

    ✓
    3 violations
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

  17. Jan 12, 2012

    ✕
    13 violations
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • In use food dispensing utensils improperly stored
    • 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)
    • Single service items reused, improperly stored, dispensed, not used when required
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Improper use and storage of clean, sanitized equipment and utensils
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Improper thawing procedures used
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • 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.

  18. Feb 9, 2011

    ✓

  19. Jan 27, 2011

    ✕
    10 violations
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Non food contact surfaces of equipment not clean
    • 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
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • 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.
    • In use food dispensing utensils improperly stored
    • 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
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

  20. Jul 14, 2010

    ✕
    3 violations
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • 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.

  21. Feb 22, 2010

    ✓

  22. Jan 27, 2010

    ✓
    2 violations
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

  23. Aug 21, 2009

    ✓
    3 violations
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

  24. Jan 28, 2009

    ✓
    3 violations
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Wiping cloths dirty, not stored properly in sanitizing solutions

  25. Jul 30, 2008

    ✓
    3 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
    • In use food dispensing utensils improperly stored

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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.