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W IRON CSD-COLEBROOK ELEMENTARY
210 COLEBROOK DRIVE, ROCHESTER, NY 14617
Last inspected Feb 13, 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.
✓
derivedOrder for delivery
Inspection history
Feb 13, 2026
✓1 violation
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Sep 16, 2025
✓Jan 17, 2025
✓Sep 10, 2024
✓Jan 12, 2024
✓1 violation
- Non food contact surfaces of equipment not clean
Sep 26, 2023
✓Mar 6, 2023
✓Oct 4, 2022
✓Mar 11, 2022
✓Oct 19, 2021
✓Oct 16, 2020
✓Dec 11, 2019
✓Mar 28, 2019
✓Oct 26, 2018
✓Mar 27, 2018
✓Sep 15, 2017
✓Dec 22, 2016
✓Oct 20, 2015
✓Sep 16, 2014
✓Sep 12, 2013
✓Sep 24, 2012
✓1 violation
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Sep 6, 2012
✕8 violations
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
- 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)
- 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: 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.
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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.