MOUNTAIN LAKES SERVICES
10 ST. PATRICK'S PLACE, PORT HENRY, NY 12974
Last inspected Apr 2, 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 source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
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Inspection history
Apr 2, 2026
✓2 violations
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Hot, cold running water not provided, pressure inadequate
Feb 12, 2025
✓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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Nov 7, 2024
✓Mar 24, 2023
✓Sep 21, 2022
✓Apr 5, 2022
✓Oct 29, 2021
✓1 violation
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Dec 3, 2019
✓Jan 25, 2019
✓Nov 9, 2018
✓1 violation
- Single service items reused, improperly stored, dispensed, not used when required
Jan 11, 2018
✓Oct 16, 2017
✓Feb 16, 2017
✓Aug 25, 2016
✓May 4, 2016
✓2 violations
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Aug 20, 2015
✕1 violation
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Mar 25, 2015
✕3 violations
- Improper use and storage of clean, sanitized equipment and utensils
- Non food contact surfaces of equipment not clean
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
Aug 21, 2014
✓Apr 4, 2014
✓4 violations
- 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
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Aug 22, 2013
✕7 violations
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 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.
- 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.
Jun 25, 2013
✓
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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.