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SBarro At Champlain Centre Mall
60 Smithfield Blvd, Plattsburgh, NY 12901
Last inspected Jan 22, 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 25 inspections on record for SBarro At Champlain Centre Mall, spanning September 2006 to January 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
Jan 22, 2026
✓1 violation
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
May 21, 2025
✓2 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
May 9, 2024
✓Nov 15, 2023
✓1 violation
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Apr 20, 2022
✓1 violation
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Oct 19, 2021
✓2 violations
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Oct 16, 2020
✓Aug 26, 2019
✓1 violation
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Mar 14, 2019
✕5 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Jun 21, 2018
✓1 violation
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Nov 29, 2017
✕5 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Insects, rodents present
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Jan 28, 2016
✕3 violations
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Apr 22, 2015
✕2 violations
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Feb 10, 2014
✓3 violations
- In use food dispensing utensils improperly stored
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Mar 22, 2013
✓3 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Jan 17, 2012
✓1 violation
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Jan 25, 2011
✓1 violation
- In use food dispensing utensils improperly stored
Mar 4, 2010
✓Oct 8, 2009
✓1 violation
- Miscellaneous, Economic Violation, Choking Poster, Training.
Sep 2, 2009
✕7 violations
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Apr 6, 2009
✕7 violations
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
Feb 29, 2008
✕5 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.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Wiping cloths dirty, not stored properly in sanitizing solutions
May 9, 2007
✓Jan 3, 2007
✓Sep 14, 2006
✓
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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.