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SPRING BUFFET

106 FAIRGROUND MEMORIAL PARKWAY, ITHACA, NY 14850

Last inspected Oct 29, 2026

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 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.

✕
derived

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This establishment failed its most recent health inspection. Review the record below before ordering.

The record, in plain English

CleanPlate holds 11 inspections on record for SPRING BUFFET, spanning May 2023 to October 2026 — every one straight from New York State Department of Health.

It has held failed across its last two inspections.

The most recent inspection noted 1 violation, 1 of them a critical item — the kind tied directly to foodborne-illness risk.

Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →

Inspection history

  1. Oct 29, 2026

    ✕
    1 violation
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  2. Oct 8, 2026

    ✕
    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)
    • 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 above 140�F during hot holding.
  3. Mar 27, 2026

    ✓
  4. Jan 23, 2026

    ✕
    6 violations
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • 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.
    • Critical: Food from unapproved source, spoiled, adulterated on premises.
    • 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)
    • Improper thawing procedures used
  5. Jul 10, 2025

    ✓
  6. Jan 15, 2025

    ✓
    2 violations
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  7. Jul 16, 2024

    ✓
    2 violations
    • Improper thawing procedures used
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  8. Jan 10, 2024

    ✓
    3 violations
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • 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)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  9. Sep 8, 2023

    ✓
  10. Jul 7, 2023

    ✓
  11. May 11, 2023

    ✕
    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.

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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.