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The Cozy Corner
146 Fiske Road, West Chazy, NY 12992
Last inspected Mar 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
Mar 25, 2026
✓Dec 17, 2025
✓Oct 1, 2025
✓1 violation
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Dec 19, 2024
✓Nov 29, 2024
✕2 violations
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
Dec 1, 2023
✕5 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 below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Non food contact surfaces of equipment not clean
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Dressing rooms dirty, not provided, improperly located
Mar 9, 2023
✕6 violations
- Improper thawing procedures used
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Dressing rooms dirty, not provided, improperly located
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
Dec 16, 2022
✕6 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Dressing rooms dirty, not provided, improperly located
- In use food dispensing utensils improperly stored
- Single service items reused, improperly stored, dispensed, not used when required
Feb 1, 2022
✕5 violations
- In use food dispensing utensils improperly stored
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Oct 4, 2021
✓3 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Insects, rodents present
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Feb 8, 2021
✓5 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)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Mar 12, 2020
✓2 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Sep 20, 2019
✕5 violations
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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)
Mar 5, 2019
✕7 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
May 10, 2018
✓1 violation
- Wiping cloths dirty, not stored properly in sanitizing solutions
Jan 25, 2018
✓2 violations
- In use food dispensing utensils improperly stored
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
May 4, 2017
✕3 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- In use food dispensing utensils improperly stored
- Miscellaneous, Economic Violation, Choking Poster, Training.
Mar 24, 2017
✕5 violations
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Hair is improperly restrained
Aug 31, 2016
✓2 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Hair is improperly restrained
Mar 18, 2016
✓2 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Dec 2, 2015
✕6 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
May 12, 2015
✓2 violations
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Hair is improperly restrained
Jan 22, 2015
✕5 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Hair is improperly restrained
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Sep 30, 2014
✓3 violations
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Hair is improperly restrained
- Wiping cloths dirty, not stored properly in sanitizing solutions
Apr 22, 2014
✓4 violations
- Hair is improperly restrained
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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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.