ALEXIS DINER
294 NORTH GREENBUSH ROAD, TROY, NY 12180
Last inspected Dec 8, 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.
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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 ALEXIS DINER, spanning December 2003 to December 2025 — every one straight from New York State Department of Health.
Its standing slipped since the previous visit — from passed to failed. A follow-up inspection usually rechecks the issues found.
The most recent inspection noted 2 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
Dec 8, 2025
✕2 violations
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Apr 25, 2024
✓1 violation
- Garbage storage areas not properly constructed or maintained, creating a nuisance
Dec 8, 2023
✕2 violations
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Dec 19, 2022
✓Dec 28, 2021
✓5 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Single service items reused, improperly stored, dispensed, not used when required
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Aug 17, 2020
✓2 violations
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Oct 28, 2019
✕3 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Nov 2, 2018
✓2 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
Oct 26, 2017
✕4 violations
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
Oct 19, 2016
✕5 violations
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non food contact surfaces of equipment not clean
Jun 16, 2015
✕4 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
- Non food contact surfaces of equipment not clean
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Jun 12, 2014
✕4 violations
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
May 1, 2013
✓2 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Apr 17, 2012
✕2 violations
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
Mar 30, 2011
✓Mar 24, 2010
✕2 violations
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
Mar 11, 2009
✓Sep 10, 2008
✕1 violation
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
May 5, 2008
✓Mar 20, 2007
✕1 violation
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
Dec 18, 2006
✓Nov 17, 2005
✕1 violation
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
May 21, 2004
✓May 6, 2004
✕Dec 26, 2003
✕
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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.