← Newburgh
WARWICK THAI
93 MAIN STREET, SUITE #4, WARWICK, NY 10990
Last inspected Mar 16, 2026
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.
✓
derivedOrder for delivery
Inspection history
Mar 16, 2026
✓4 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 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)
Feb 19, 2026
✓Feb 2, 2026
✕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.
- 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.
Jan 14, 2026
✕2 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.
- 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.
Dec 22, 2025
✕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: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:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Apr 23, 2025
✓Mar 10, 2025
✕2 violations
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Dec 16, 2024
✓Nov 21, 2024
✕4 violations
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Single service items reused, improperly stored, dispensed, not used when required
- Critical:Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
- 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)
Mar 4, 2024
✓Feb 7, 2024
✕4 violations
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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
- Wiping cloths dirty, not stored properly in sanitizing solutions
Nov 3, 2023
✓Oct 5, 2023
✕2 violations
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Improper thawing procedures used
Sep 18, 2023
✕3 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)
- Improper thawing procedures used
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Jul 11, 2023
✓Feb 27, 2023
✓1 violation
- Hot, cold running water not provided, pressure inadequate
Oct 28, 2022
✓Sep 13, 2022
✕5 violations
- Critical:Water/ice: unsafe, unapproved sources, cross connections
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Apr 14, 2022
✓Mar 10, 2022
✕3 violations
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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 27, 2022
✕1 violation
- Critical:All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.
Jan 10, 2022
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Dec 10, 2021
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Oct 8, 2021
✕2 violations
- Critical:All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Mar 29, 2021
✓
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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.