← Syracuse
Town of Van Buren Parks
7350 Canton STREET, Baldwinsville, NY 13027
Last inspected Jul 8, 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 8, 2026
✓Jul 31, 2025
✓Jul 29, 2024
✓Aug 9, 2023
✓Aug 16, 2022
✕3 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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)
Aug 19, 2019
✓Aug 9, 2018
✓Jul 28, 2017
✓Jul 18, 2016
✓Jul 27, 2015
✓Jul 24, 2014
✓Jun 24, 2013
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Jun 25, 2012
✓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)
Sep 12, 2011
✓2 violations
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Aug 4, 2010
✕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 10, 2009
✓Jul 30, 2009
✕5 violations
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Hot, cold running water not provided, pressure inadequate
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Jul 16, 2008
✓Jun 4, 2007
✓2 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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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.