HOTEL @ VERNON DOWNS
4229 STUHLMAN ROAD, VERNON, NY 13476
Last inspected Jan 7, 2026
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 HOTEL @ VERNON DOWNS, spanning November 2006 to January 2026 — every one straight from New York State Department of Health.
It has held passed across its last two inspections.
No violations were recorded at the most recent inspection.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Jan 7, 2026
✓Nov 14, 2025
✓Nov 15, 2024
✓Mar 3, 2023
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Dec 7, 2022
✓Jul 22, 2022
✕3 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Apr 15, 2019
✓May 17, 2018
✓Feb 28, 2017
✓Mar 16, 2016
✓Jan 28, 2015
✓Oct 23, 2014
✓May 30, 2013
✓Oct 2, 2012
✓Jan 19, 2011
✓Jun 1, 2010
✓Mar 27, 2009
✓Nov 21, 2008
✓Nov 1, 2007
✓Oct 3, 2007
✕2 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.
- 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.
Aug 10, 2007
✓Aug 2, 2007
✕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)
- Improper thawing procedures used
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
Jul 31, 2007
✓Nov 9, 2006
✓
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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.