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 inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
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The record, in plain English
CleanPlate holds 23 inspections on record for FRANKLINVILLE HIGH SCHOOL, spanning January 2001 to February 2026 — every one straight from New York State Department of Health.
It has held passed across its last two inspections.
The most recent inspection noted 1 violation, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
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: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
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: 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 above 140�F during hot 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.