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RED FRONT RESTAURANT
71 DIVISION STREET, TROY, NY 12180
Last inspected Apr 24, 2026
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✓
derivedOrder for delivery
Inspection history
Apr 24, 2026
✓2 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Apr 10, 2025
✕5 violations
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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
- Single service items reused, improperly stored, dispensed, not used when required
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Dec 29, 2023
✓6 violations
- Pesticide application not supervised by a certified applicator
- Single service items reused, improperly stored, dispensed, not used when required
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Dressing rooms dirty, not provided, improperly located
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Dec 29, 2021
✕6 violations
- 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
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
Oct 8, 2019
✕10 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Single service items reused, improperly stored, dispensed, not used when required
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical:Water/ice: unsafe, unapproved sources, cross connections
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Sep 26, 2018
✕4 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
Jun 1, 2017
✓Mar 28, 2017
✓Dec 13, 2016
✕10 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
- Insects, rodents present
- Critical:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Single service items reused, improperly stored, dispensed, not used when required
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Pesticide application not supervised by a certified applicator
- 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 of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Dec 12, 2014
✓2 violations
- Dressing rooms dirty, not provided, improperly located
- Single service items reused, improperly stored, dispensed, not used when required
Nov 6, 2013
✓4 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Dec 5, 2012
✕1 violation
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Mar 29, 2011
✓Sep 23, 2010
✓Sep 17, 2010
✓Mar 12, 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:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
Dec 22, 2009
✕2 violations
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Apr 24, 2008
✕2 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.
- Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
Dec 19, 2007
✕4 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 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:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
Oct 18, 2006
✕3 violations
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- 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.
Nov 29, 2005
✕2 violations
- Critical:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- 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 10, 2004
✕Feb 26, 2003
✓Feb 21, 2003
✕Mar 6, 2002
✕
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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.