Applebees #24 (Dunkirk)
3908 Vineyard Dr, Dunkirk, NY 14048
Last inspected Feb 23, 2026
Official source: New York State Department of Health (health.ny.gov) · All data sources
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
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.
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The record, in plain English
CleanPlate holds 16 inspections on record for Applebees #24 (Dunkirk), spanning February 2011 to February 2026 — every one straight from New York State Department of Health.
It has held passed across its last two inspections.
No violations were recorded at the most recent inspection.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Feb 23, 2026
✓Mar 17, 2025
✓2 violations
- Non food contact surfaces of equipment not clean
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Jan 22, 2024
✓3 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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
Jan 20, 2023
✕2 violations
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Food from unapproved source, spoiled, adulterated on premises.
Jan 14, 2022
✓1 violation
- In use food dispensing utensils improperly stored
Jan 15, 2021
✕4 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Jan 22, 2020
✓1 violation
- In use food dispensing utensils improperly stored
Jan 31, 2019
✓2 violations
- In use food dispensing utensils improperly stored
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Jan 4, 2018
✓4 violations
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Feb 2, 2017
✓1 violation
- In use food dispensing utensils improperly stored
Feb 2, 2016
✓Feb 3, 2015
✓Feb 4, 2014
✕2 violations
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Feb 5, 2013
✕1 violation
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Feb 13, 2012
✓Feb 10, 2011
✕4 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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 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.
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot 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.