FRANKLINVILLE HIGH SCHOOL
31 NORTH MAIN STREET, FRANKLINVILLE, NY 14737
Last inspected Feb 25, 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.
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Inspection history
Feb 25, 2026
✓1 violation
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
May 3, 2024
✓Feb 9, 2023
✓Jun 14, 2022
✓Jan 7, 2019
✓1 violation
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Jan 8, 2018
✕2 violations
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Mar 13, 2017
✓Mar 10, 2016
✓Jan 13, 2015
✓Jan 16, 2014
✓Jan 14, 2013
✓1 violation
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Jan 5, 2012
✕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.
Jan 7, 2011
✓1 violation
- 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, 2010
✓Jan 13, 2009
✓Jan 16, 2008
✕2 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.
Jan 19, 2007
✕1 violation
- 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.
Jan 30, 2006
✕2 violations
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Jan 21, 2005
✕Jan 14, 2004
✓Jan 22, 2003
✕Feb 7, 2002
✕Jan 8, 2001
✓
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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.