PAOLO LOMBARDI'S RESTAURANT
104 WEST SAND LAKE ROAD, WYNANTSKILL, NY 12198
Last inspected Oct 17, 2025
Official source: New York State Department of Health (health.ny.gov) · All data sources
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
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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The record, in plain English
CleanPlate holds 24 inspections on record for PAOLO LOMBARDI'S RESTAURANT, spanning February 2000 to October 2025 — every one straight from New York State Department of Health.
It has held passed across its last two inspections.
The most recent inspection noted 3 violations, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Oct 17, 2025
✓3 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
Jun 6, 2024
✓2 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Dec 12, 2023
✕3 violations
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Food from unapproved source, spoiled, adulterated on premises.
Dec 21, 2022
✓2 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Mar 11, 2021
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Mar 20, 2019
✓1 violation
- Non food contact surfaces of equipment not clean
Nov 28, 2017
✓2 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Dressing rooms dirty, not provided, improperly located
Mar 1, 2016
✕6 violations
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Dressing rooms dirty, not provided, improperly located
Dec 11, 2014
✓1 violation
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
May 17, 2013
✓Mar 13, 2013
✓2 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Dec 18, 2012
✓Oct 18, 2011
✓Nov 9, 2010
✓Nov 18, 2009
✓Dec 3, 2008
✓Jul 26, 2007
✕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.
Dec 26, 2006
✕3 violations
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
Oct 13, 2005
✕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.
Mar 23, 2004
✓Apr 28, 2003
✕Apr 16, 2002
✓Mar 22, 2001
✕Feb 24, 2000
✓
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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.