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ESL BALLPARK-WALK OF FAME PICNIC
1 MORRIE SILVER WAY, ROCHESTER, NY 14608
Last inspected Apr 30, 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
Apr 30, 2026
✓May 28, 2025
✓May 30, 2024
✓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)
Jun 21, 2023
✓May 31, 2023
✕2 violations
- 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.
Jun 22, 2022
✓2 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)
- Improper use and storage of clean, sanitized equipment and utensils
May 31, 2019
✓May 17, 2018
✓Jul 17, 2017
✓1 violation
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Jul 15, 2016
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Jun 19, 2015
✓Jul 25, 2013
✓Jun 22, 2012
✕1 violation
- 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.
Aug 18, 2011
✓Jun 22, 2011
✕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)
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Aug 11, 2010
✓Jun 25, 2009
✓Jun 9, 2009
✕4 violations
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical:Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
- 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.
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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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.