SPRAGUE'S MAPLE FARMS RESTAURANT
1048 ROUTE 305, PORTVILLE, NY 14770
Last inspected Nov 7, 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.
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Inspection history
Nov 7, 2025
✓1 violation
- Improper thawing procedures used
Sep 5, 2024
✓Nov 8, 2023
✓Nov 17, 2022
✕4 violations
- Improper thawing procedures used
- 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.
- 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.
Sep 15, 2020
✓Dec 5, 2019
✓2 violations
- Improper thawing procedures used
- Wiping cloths dirty, not stored properly in sanitizing solutions
Jan 16, 2019
✓Apr 19, 2018
✕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: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Nov 28, 2017
✓Dec 13, 2016
✕2 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- 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.
Nov 23, 2015
✓Dec 22, 2014
✕1 violation
- 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.
Nov 5, 2013
✓2 violations
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Improper thawing procedures used
Sep 19, 2012
✓Dec 15, 2011
✓May 5, 2011
✓Dec 7, 2010
✓1 violation
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Aug 10, 2009
✕2 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Feb 23, 2009
✓Nov 10, 2008
✓Mar 12, 2008
✓Mar 15, 2007
✓Feb 13, 2006
✓Feb 9, 2005
✕Mar 23, 2004
✓
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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.