← Ithaca
MOOSEWOOD RESTAURANT
215 NORTH CAYUGA STREET, ITHACA, NY 14850
Last inspected May 8, 2026
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✕
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Inspection history
May 8, 2026
✕2 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Jul 9, 2025
✓Apr 17, 2025
✕4 violations
- Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
Dec 18, 2024
✓Sep 5, 2024
✕1 violation
- Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
May 1, 2024
✓3 violations
- Raw foods not properly washing prior to serving
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Sep 6, 2023
✓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)
Jul 13, 2023
✕2 violations
- 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)
Nov 4, 2022
✓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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Jul 22, 2022
✓Sep 1, 2021
✓Dec 11, 2020
✓Oct 1, 2020
✕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.
Feb 24, 2020
✓1 violation
- Non food contact surfaces of equipment not clean
Dec 10, 2019
✓Nov 22, 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 kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
Nov 16, 2018
✓Nov 2, 2018
✕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.
Dec 13, 2017
✓Sep 25, 2017
✕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.
Sep 7, 2017
✕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.
Aug 7, 2017
✕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.
- 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.
Dec 12, 2016
✓Apr 20, 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 14, 2014
✓
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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.