BURDEN LAKE COUNTRY CLUB
162 TOTEM LODGE ROAD, AVERILL PK., NY 12018
Last inspected Aug 20, 2026
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 BURDEN LAKE COUNTRY CLUB, spanning November 1999 to August 2026 — 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 5 violations, 2 of them critical items — 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
Aug 20, 2026
✕5 violations
- Insects, rodents present
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
Nov 14, 2025
✓4 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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
Jul 30, 2024
✓Aug 1, 2023
✓Oct 13, 2022
✓Sep 30, 2021
✕3 violations
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
Aug 26, 2020
✓3 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Wiping cloths dirty, not stored properly in sanitizing solutions
Aug 26, 2019
✕7 violations
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Non food contact surfaces of equipment not clean
- Insects, rodents present
- 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
Dec 27, 2018
✓2 violations
- 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
Nov 13, 2014
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Dec 11, 2013
✓1 violation
- Non food contact surfaces of equipment not clean
Sep 20, 2012
✕2 violations
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
Sep 15, 2011
✓Apr 20, 2010
✕2 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.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Nov 18, 2009
✓Jul 30, 2008
✓Aug 1, 2007
✕2 violations
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
Sep 12, 2006
✕2 violations
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
May 14, 2004
✕May 6, 2004
✕Sep 18, 2003
✓Sep 10, 2003
✕Apr 10, 2002
✕Jul 6, 2000
✓Nov 9, 1999
✓
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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.