← Newburgh
CRYSTAL RUN SUNOCO
2 BEN GILLMAN WAY, MIDDLETOWN, NY 10941
Last inspected Apr 3, 2026
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✓
derivedOrder for delivery
Inspection history
Apr 3, 2026
✓Mar 17, 2026
✕2 violations
- Critical:Food from unapproved source, spoiled, adulterated on premises.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Oct 29, 2025
✓Oct 6, 2025
✕1 violation
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
May 12, 2025
✓Apr 17, 2025
✕1 violation
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Oct 30, 2024
✓Mar 22, 2024
✓Sep 1, 2023
✓Mar 15, 2023
✓Oct 21, 2022
✓Oct 4, 2022
✕2 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Mar 14, 2022
✓Dec 22, 2021
✓Dec 3, 2021
✕2 violations
- 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.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Oct 13, 2021
✕3 violations
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Jul 30, 2021
✕4 violations
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Improper thawing procedures used
Aug 28, 2020
✓Nov 6, 2019
✓May 29, 2019
✓Oct 1, 2018
✓Sep 10, 2018
✕7 violations
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Insects, rodents present
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Jun 8, 2018
✓
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Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.