OLD WESTBURY GOLF & CC-E/W KITCHENS

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Inspection history

1. Sep 19, 2025

   ✓

2. Sep 12, 2025

   ✕
   3 violations

   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • 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.

3. Sep 5, 2025

   ✕
   7 violations

   • 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: 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.
   • 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.
   • Non food contact surfaces of equipment not clean
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

4. Aug 8, 2024

   ✓
   1 violation

   • Hot, cold running water not provided, pressure inadequate

5. Jul 16, 2024

   ✓
   1 violation

   • Hot, cold running water not provided, pressure inadequate

6. Jul 9, 2024

   ✕
   6 violations

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Hot, cold running water not provided, pressure inadequate
   • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • 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.
   • Insects, rodents present

7. Aug 24, 2023

   ✓

8. Jul 11, 2023

   ✓
   4 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

9. Jun 15, 2023

   ✓
   7 violations

   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • 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)
   • Hot, cold running water not provided, pressure inadequate
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

10. Sep 21, 2022

    ✓

11. Aug 31, 2022

    ✕
    6 violations

    • Insects, rodents present
    • Critical: Food from unapproved source, spoiled, adulterated on premises.
    • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Improper use and storage of clean, sanitized equipment and utensils
    • Wiping cloths dirty, not stored properly in sanitizing solutions

12. Aug 23, 2019

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

13. Aug 16, 2019

    ✕
    9 violations

    • Critical: Water/ice: unsafe, unapproved sources, cross connections
    • 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.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • 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: 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.
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Improper thawing procedures used
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Insects, rodents present

14. Aug 3, 2018

    ✓
    4 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Insects, rodents present
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Non food contact surfaces of equipment not clean

15. Sep 1, 2017

    ✕
    3 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • 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: Cooked or prepared foods are subject to cross-contamination from raw foods.

16. Aug 24, 2016

    ✕
    10 violations

    • Non food contact surfaces of equipment not clean
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Insects, rodents present
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Pesticide application not supervised by a certified applicator
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Miscellaneous, Economic Violation, Choking Poster, Training.

17. Sep 21, 2015

    ✓
    1 violation

    • Insects, rodents present

18. Aug 25, 2015

    ✕
    3 violations

    • Non food contact surfaces of equipment not clean
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

19. Aug 20, 2015

    ✕
    8 violations

    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Insects, rodents present
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • 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.
    • 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.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

20. Sep 4, 2014

    ✓

21. Aug 19, 2014

    ✕
    4 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Non food contact surfaces of equipment not clean
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

22. Aug 1, 2013

    ✓

23. Jul 24, 2013

    ✕
    8 violations

    • Non food contact surfaces of equipment not clean
    • In use food dispensing utensils improperly stored
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • 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 use and storage of clean, sanitized equipment and utensils
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Insects, rodents present

24. Jul 24, 2012

    ✓
    2 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • In use food dispensing utensils improperly stored

25. Jul 17, 2012

    ✕
    9 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Improper use and storage of clean, sanitized equipment and utensils
    • 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
    • In use food dispensing utensils improperly stored
    • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw 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)
    • Hot, cold running water not provided, pressure inadequate