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ESL BALLPARK-NEST PICNIC AREA
1 MORRIE SILVER WAY, ROCHESTER, NY 14608
Last inspected Jun 17, 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
Jun 17, 2026
✓Aug 13, 2025
✓May 28, 2025
✕1 violation
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
May 30, 2024
✓1 violation
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Jun 21, 2023
✓May 31, 2023
✕4 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- 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)
Jun 22, 2022
✓1 violation
- Single service items reused, improperly stored, dispensed, not used when required
Jun 14, 2019
✓Apr 22, 2018
✓1 violation
- In use food dispensing utensils improperly stored
Jul 17, 2017
✓Jul 15, 2016
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Jul 16, 2015
✓May 19, 2015
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
May 20, 2014
✓Jul 25, 2013
✕1 violation
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
May 30, 2013
✓Jun 22, 2012
✕3 violations
- In use food dispensing utensils improperly stored
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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.
May 22, 2012
✕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.
- In use food dispensing utensils improperly stored
Jul 21, 2011
✓Jun 23, 2011
✕3 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).
- Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
Jun 24, 2010
✓1 violation
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Jun 25, 2009
✓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)
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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.