SHALIMAR RESTAURANT OF TROY

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Inspection history

1. Nov 25, 2025

   ✓

2. Dec 17, 2024

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

3. Apr 11, 2022

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Wiping cloths dirty, not stored properly in sanitizing solutions

4. Mar 17, 2021

   ✓
   4 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • 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
   • 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)

5. Dec 26, 2019

   ✓

6. Dec 4, 2018

   ✓
   2 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Non food contact surfaces of equipment not clean

7. Dec 14, 2016

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Wiping cloths dirty, not stored properly in sanitizing solutions

8. Dec 30, 2014

   ✓

9. Dec 20, 2013

   ✓

10. Dec 19, 2012

    ✓

11. Dec 1, 2011

    ✓

12. Dec 1, 2010

    ✕
    1 violation

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

13. Dec 23, 2009

    ✓

14. Oct 1, 2008

    ✓

15. Nov 14, 2007

    ✓

16. Nov 28, 2006

    ✕
    1 violation

    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

17. Oct 24, 2005

    ✕
    3 violations

    • Critical:Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
    • 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:Cooked or prepared foods are subject to cross-contamination from raw foods.

18. May 27, 2004

    ✕

19. Oct 9, 2003

    ✕

20. Nov 19, 2002

    ✕

21. Oct 1, 2001

    ✓

22. May 16, 2001

    ✕

23. Nov 9, 2000

    ✕

24. Nov 2, 2000

    ✓