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COAL YARD CAFE
143 MAPLE AVENUE, ITHACA, NY 14850
Last inspected Jun 11, 2025
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✓
derivedOrder for delivery
Inspection history
Jun 11, 2025
✓Mar 19, 2025
✕2 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
May 8, 2024
✓Apr 3, 2024
✕2 violations
- Improper thawing procedures used
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Apr 19, 2023
✓Mar 21, 2023
✕1 violation
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
May 12, 2022
✓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)
Apr 21, 2022
✕1 violation
- 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.
Jul 21, 2021
✓Jun 1, 2021
✕1 violation
- Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Feb 4, 2021
✓Jan 7, 2021
✕2 violations
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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.
Sep 8, 2020
✓Feb 6, 2020
✓Jun 10, 2019
✓1 violation
- Wiping cloths dirty, not stored properly in sanitizing solutions
Apr 12, 2019
✕5 violations
- Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Feb 26, 2018
✓Feb 5, 2018
✕2 violations
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Mar 21, 2017
✓Feb 22, 2017
✕1 violation
- 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.
Apr 25, 2016
✓2 violations
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Jan 27, 2015
✓May 19, 2014
✓Apr 23, 2014
✕2 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
Jul 3, 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.
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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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.