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Malone

LA VIDA

460 MC MASTER ROAD, LAKE CLEAR, NY 12945

Last inspected Jul 20, 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.

derived

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Inspection history

  1. Jul 20, 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
    • Non food contact surfaces of equipment not clean
  2. Jun 27, 2025

  3. Jun 17, 2024

    2 violations
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  4. Jun 14, 2023

    1 violation
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  5. Jul 15, 2022

  6. Jul 12, 2021

  7. Jul 29, 2019

  8. Jul 27, 2018

  9. Jun 27, 2018

  10. Jul 31, 2017

  11. Jul 8, 2016

    1 violation
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  12. Jul 24, 2015

    3 violations
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  13. Jun 2, 2015

  14. Jul 25, 2014

  15. Jun 4, 2014

    1 violation
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  16. Jul 11, 2013

  17. Jun 17, 2013

    7 violations
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: Water/ice: unsafe, unapproved sources, cross connections
    • 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)
    • In use food dispensing utensils improperly stored
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  18. Jun 20, 2012

    1 violation
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  19. Jun 28, 2011

  20. Jun 10, 2011

    1 violation
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  21. Jul 22, 2010

    2 violations
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  22. Jun 16, 2010

    1 violation
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  23. Jul 10, 2009

  24. Jun 11, 2009

  25. Jul 14, 2008

    1 violation
    • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.

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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.