← Schenectady
BURGER KING #469
323 ERIE BOULEVARD, SCHENECTADY, NY 12305
Last inspected Oct 1, 2025
Official source: New York State Department of Health (health.ny.gov) · All data sources
Failed. Did not meet health requirements at the latest inspection. Many failures are fixed and re-inspected within days — check the inspection date.
This inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
✕
derivedOrder for delivery
This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 25 inspections on record for BURGER KING #469, spanning October 2004 to October 2025 — every one straight from New York State Department of Health.
It has held failed across its last two inspections.
The most recent inspection noted 5 violations, 1 of them a critical item — the kind tied directly to foodborne-illness risk.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Oct 1, 2025
✕5 violations
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
May 13, 2025
✕7 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
Sep 20, 2024
✓3 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Improper use and storage of clean, sanitized equipment and utensils
Nov 29, 2023
✓5 violations
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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
Nov 24, 2020
✕3 violations
- Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
May 1, 2019
✓4 violations
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Apr 27, 2017
✓Apr 20, 2017
✕8 violations
- Single service items reused, improperly stored, dispensed, not used when required
- 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)
- 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.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
May 23, 2016
✓1 violation
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Jun 29, 2015
✓Mar 3, 2014
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Feb 5, 2013
✓3 violations
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
May 14, 2012
✓4 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Insects, rodents present
Nov 29, 2011
✓Aug 5, 2010
✓1 violation
- In use food dispensing utensils improperly stored
Feb 2, 2010
✓Feb 27, 2009
✓Jun 25, 2008
✓3 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Nov 2, 2007
✓2 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Mar 5, 2007
✓Nov 3, 2006
✓Mar 1, 2006
✕6 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
Nov 17, 2005
✕2 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Jan 31, 2005
✓Oct 29, 2004
✓
More in Schenectady
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.