TOWNE TAVERN
2850 NY ROUTE 66, SAND LAKE, NY 12153
Last inspected Dec 9, 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 21 inspections on record for TOWNE TAVERN, spanning August 2005 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 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
Dec 9, 2025
✕5 violations
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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
- 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Oct 28, 2024
✓1 violation
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Jun 15, 2023
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Nov 9, 2022
✓Mar 8, 2021
✓6 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Jan 25, 2019
✓1 violation
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Oct 6, 2017
✓Oct 5, 2017
✕7 violations
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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.
- 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
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Dec 20, 2016
✕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.
- Non food contact surfaces of equipment not clean
Oct 27, 2015
✕5 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Nov 13, 2014
✕4 violations
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- 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.
Dec 16, 2013
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Dec 10, 2012
✓Dec 20, 2011
✓Dec 21, 2010
✓Dec 10, 2009
✕1 violation
- 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.
Dec 29, 2008
✕1 violation
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Dec 19, 2007
✓Dec 27, 2006
✓Dec 22, 2005
✓Aug 11, 2005
✓
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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.