HORSESHOE INN OF ONOVILLE

11055 PERIMETER ROAD, FREWSBURG, NY 14738

Last inspected Sep 25, 2025

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.

✓

derived

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Inspection history

Sep 25, 2025
✓
Sep 26, 2024
✓
1 violation
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Sep 7, 2023
✓
Sep 22, 2022
✓
Sep 30, 2021
✓
Jul 27, 2019
✕
1 violation
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Jun 25, 2019
✓
Jul 28, 2018
✓
Apr 24, 2018
✕
5 violations
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Dec 12, 2017
✓
1 violation
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Apr 26, 2017
✕
4 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.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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)
Oct 12, 2016
✓
1 violation
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Jun 15, 2016
✕
1 violation
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
Dec 15, 2015
✓
May 5, 2015
✕
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 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.
Oct 15, 2014
✓
May 20, 2014
✓
2 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
Oct 10, 2013
✕
1 violation
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
May 1, 2013
✓
2 violations
- In use food dispensing utensils improperly stored
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Oct 18, 2012
✕
2 violations
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
May 3, 2012
✓
2 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Oct 26, 2011
✓
May 5, 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)
Oct 20, 2010
✓
2 violations
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Apr 28, 2010
✕
2 violations
- 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

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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.