← Poughkeepsie
FOUR BROTHERS PIZZA - DOVER
3189 ROUTE 22, DOVER PLAINS, NY 12522
Last inspected Jul 22, 2026
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
Jul 22, 2026
✓1 violation
- Wiping cloths dirty, not stored properly in sanitizing solutions
Dec 24, 2025
✓2 violations
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
Aug 21, 2025
✕4 violations
- Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Nov 8, 2024
✓Apr 19, 2024
✓Dec 4, 2023
✕2 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
Mar 2, 2023
✓2 violations
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- In use food dispensing utensils improperly stored
Oct 20, 2022
✓3 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)
- In use food dispensing utensils improperly stored
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Dec 7, 2021
✓1 violation
- Wiping cloths dirty, not stored properly in sanitizing solutions
Nov 23, 2021
✕8 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
- Pesticide application not supervised by a certified applicator
- Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- In use food dispensing utensils improperly stored
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Improper thawing procedures used
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Aug 12, 2020
✓1 violation
- Wiping cloths dirty, not stored properly in sanitizing solutions
Oct 1, 2019
✓1 violation
- Wiping cloths dirty, not stored properly in sanitizing solutions
Feb 4, 2019
✓Jan 30, 2019
✕4 violations
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Single service items reused, improperly stored, dispensed, not used when required
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
Oct 2, 2018
✕2 violations
- Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Single service items reused, improperly stored, dispensed, not used when required
Jan 22, 2018
✓2 violations
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Single service items reused, improperly stored, dispensed, not used when required
Sep 20, 2017
✕2 violations
- 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.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Feb 16, 2017
✓1 violation
- Wiping cloths dirty, not stored properly in sanitizing solutions
Feb 7, 2017
✕2 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
Nov 3, 2016
✓2 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
Feb 16, 2016
✓3 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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)
Dec 7, 2015
✓Oct 13, 2015
✓1 violation
- Improper thawing procedures used
Oct 6, 2015
✕3 violations
- Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Improper thawing procedures used
Nov 13, 2014
✓
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Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.