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LAURIE'S RESTAURANT INC.
46 NORTH MAIN ST, WARSAW, NY 14569
Last inspected Jul 28, 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 source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✓
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Inspection history
Jul 28, 2026
✓Feb 3, 2026
✕1 violation
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Apr 24, 2025
✓1 violation
- Improper storage of cleaning equipment, linens, laundry unacceptable
Jan 21, 2025
✕3 violations
- Single service items reused, improperly stored, dispensed, not used when required
- Improper storage of cleaning equipment, linens, laundry unacceptable
- 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.
Aug 28, 2024
✓Jan 16, 2024
✕1 violation
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
Aug 28, 2023
✓Feb 21, 2023
✕1 violation
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Jun 22, 2022
✕1 violation
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
Feb 15, 2022
✓Sep 16, 2021
✓Feb 22, 2021
✓1 violation
- 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)
Feb 12, 2020
✕6 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
- In use food dispensing utensils improperly stored
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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 22, 2019
✕2 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Feb 20, 2019
✕4 violations
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Improper thawing procedures used
Nov 30, 2018
✓2 violations
- 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)
Mar 6, 2018
✕4 violations
- Improper thawing procedures used
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Aug 8, 2017
✕2 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Feb 28, 2017
✓2 violations
- Improper use and storage of clean, sanitized equipment and utensils
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Nov 28, 2016
✕2 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Improper thawing procedures used
Apr 13, 2016
✓Oct 26, 2015
✓1 violation
- 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)
Mar 12, 2015
✓Sep 9, 2014
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Oct 10, 2013
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
More in Wyoming County
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.