← Newburgh
FRANK'S PIZZA
470 ROUTE 211 EAST, SUITE 17, MIDDLETOWN, NY 10940
Last inspected Apr 2, 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 2, 2026
✓Mar 17, 2026
✕2 violations
- Critical:Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Jul 18, 2025
✓Jul 8, 2025
✕3 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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).
Jun 6, 2025
✕4 violations
- 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.
- 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
- 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)
Nov 5, 2024
✓Oct 15, 2024
✕3 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.
- 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.
Apr 5, 2024
✓Mar 22, 2024
✕1 violation
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Sep 27, 2023
✓Sep 18, 2023
✕6 violations
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- In use food dispensing utensils improperly stored
- Improper thawing procedures used
- 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:Cooked or prepared foods are subject to cross-contamination from raw foods.
Mar 24, 2023
✓1 violation
- Improper thawing procedures used
Oct 14, 2022
✓Mar 25, 2022
✓2 violations
- Improper use and storage of clean, sanitized equipment and utensils
- 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)
Jan 6, 2022
✓1 violation
- Wiping cloths dirty, not stored properly in sanitizing solutions
Dec 2, 2021
✕5 violations
- 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 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
- 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
Jun 3, 2021
✓Apr 19, 2021
✕1 violation
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Mar 31, 2021
✕2 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Nov 12, 2020
✓Oct 15, 2020
✕1 violation
- Critical:Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
Feb 7, 2020
✕4 violations
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical:Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
Jan 13, 2020
✕5 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- In use food dispensing utensils improperly stored
- Improper thawing procedures used
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Sep 17, 2019
✓Aug 23, 2019
✕2 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
More in Newburgh
Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.