Pendleton Creek Pub, LLC. (NYS Health Operation #1061059) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 4385 Tonawanda Creek Road, North Tonawanda, NY 14120. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 12, 2025.
| NYS Health Operation ID | 1061059 |
| NYSDOH Gazetteer | 315600 |
| Facility Name | PENDLETON CREEK PUB, LLC. |
| Operation Name | PENDLETON CREEK PUB, LLC. |
| Facility Address | 4385 TONAWANDA CREEK ROAD, NORTH TONAWANDA |
| Permitted Corporation Name | PENDLETON CREEK PUB, LLC. |
| Permitted Operator Name | JAMES MAPES |
| Address | 4385 Tonawanda Creek Road North Tonawanda NY 14120 |
| Municipality | PENDLETON |
| County | NIAGARA |
| Local Health Department | Niagara County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2026-05-31 |
| Inspection Date | 2025-12-12 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 1 |
| Violations | Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; |
| Inspection Comments | Coolers <45*F: OK Hot Holds>140*F: OK Cold Holds<45*F: OK Food Thermometer: OK Sanitizer Solution 200ppm Quat: OK 3 Bay Sink: OK Indirect Drain: OK Choking Poster/Permit Posted: OK CPR Kit: OK Bar Area: OK Outside Storage: OK Ktichen Dishmachine 50ppm Cl: OK Storage Practices: OK Restrooms: OK Mop Sink: OK |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-12 | Inspection | Critical: , Noncritical: 1, Violation Items: 11A Coolers <45*F: OK|Hot Holds>140*F: OK|Cold Holds<45*F: OK|Food Thermometer: OK|Sanitizer Solution 200ppm Quat: OK|3 Bay Sink: OK|Indirect Drain: OK|Choking Poster/Permit Posted: OK|CPR Kit: OK|Bar Area: OK|Outside Storage: OK|Ktichen Dishmachine 50ppm Cl: OK|Storage Practices: OK|Restrooms: OK|Mop Sink: OK |
| 2025-05-06 | Inspection | Critical: , Noncritical: , Violation Items: Hot Holds>140*F|Coolers <45*F: OK|Hand Barriers/Hair Restraints: OK|Food Thermometer: OK|Outside Storage: OK?Bar Area: OK|Mop Sink |3 Bay Sink: OK?Dish Machine 50ppm: OK|Hand Wash Sink: OK|Choking Poster/Permit Posted|CPR Kit: OK|Bar Area: OK |
| 2024-11-14 | Inspection | Critical: , Noncritical: 1, Violation Items: 12C Restrooms: OK|Handwash Station: OK|Mop Sink: OK|3-Bay Sink (wash>rinse>sanitize [200 ppm quat ok]|Wipe Cloth Bucket (200 ppm quat-): OK/available|Food Testing Thermometer: OK/Calibrated/Used Properly|Cold Holds/Coolers: <45oF|Hot Holds: >140oF|Cooling Procedure (120-70oF in two hours; 70-45oF in additional four hours): OK|Reheating Procedure (>165oF in less than two hour): OK|Cooking Temps: OK|Waitress Stations: OK|Bar Area: OK|Storage Practices: OK|Hand Barriers: OK|Hair Restraints: OK|Choke Poster: OK|CPR Kit: OK|Permit Posted: OK |
| 2024-07-03 | Re-Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 15A The following have all been corrected from the 5/30/2024 inspection as follows:|7F - Inspector reviewed reheating procedure with chef. Chef states that pork is now reheated when pulled from cooler to =>165dF within 2 hours before being placed in hot hold unit. No pulled pork in unit at this time. Chicken tenders, hot dogs currently in the unit temping over 140dF. CORRECTED.|8A - Boxes are no longer stored on the left side of the walk-in freezer, dry storage area, or on the floor in the outside storage area. CORRECTED.|8C - No moisture accumulation on storage bins in kitchen or cups behind bar. Chef states they now keep items in dishwasher rack to properly air dry. CORRECTED.|10B - Ice machine has been cleaned from buildup on interior lip and on the top inside of door. CORRECTED.|15A - The floor in the dry storage area has been cleaned up. CORRECTED.|Remaining repeat violations to be checked at next inspection. |
| 2024-05-30 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 15A; 7F; 8A; 8C Hot holds (other than noted): >=140dF|All cold holds: <=45dF|All coolers: <=45dF with accurate thermometer |Multiple accurate food thermometers throughout kitchen and being used|Gloves and hair restraints: OKAY|All sanitizer buckets and labeled spray bottles: 200-400ppm quat, per manufacturer OKAY|Food prep sink has indirect drain|Dishwashers: Chlorine 50ppm OKAY|3 Bay Sink set for wash, rinse, sanitize: OKAY|Choke Poster: OKAY|CPR Kit: OKAY, located in hallway to men's locker room with sign of it's location inside hallway out of view of dining area; gave sign to be posted in main dining area for kit location|Permit posted: OKAY|Garbage area: OKAY|Mop Sink: OKAY|Restrooms: OKAY|Lobster bisque currently in cooling process upon arrival.Discussed cooling method for soup. Per chef, soups and sauces are rapid chilled with an ice bath and ice wand, stirred and placed in cooler. |Upon arrival, inspector checked Long Acre Cabin area, which is an outbuilding NW of parking lot. Building currently has a large upright fridge, with a tall upright hot hold unit beside it. Across from these are small fridges below bar counter. Sink next to hot hold: OKAY. Inside sitting area along wall was a sign that states closed for private event. Fridge did not contain any TCS foods and hot hold was empty and off. Quat in labeled sanitizer bottle tested at 200ppm OKAY. Bathrooms OKAY. Upon speaking with chef in main kitchen, area began to be used late last year for some events and in general use for patrons of golf course. He states that they are not cooking within the building.|Gave food allergy poster and copy of law. Reviewed proper cooling and reheating procedures pamphlet that chef has taped to exterior door at back of kitchen.|* Hot hold items must be held at greater than or equal to 140dF|* Cold hold items must be held at less than or equal to 45dF|* Cooling procedure: beginning at 120dF, food must be to 70dF within 2 hours, then go from 70dF to less than or equal to 45dF within an |
| 2023-11-02 | Inspection | Critical: , Noncritical: 3, Violation Items: 10A; 15A; 8A NOTE: Spigot at mop sink has been repaired. No longer leaking.|Adequate pest measures being taken.|All hot holds >=140dF|All cold holds <=45dF|All coolers <=45dF with accurate thermometers|Gloves and hair restraints in use|FTT available, accurate, and actively being used.|Discussed cooling methods for large pots of soups found in cooler. Per chef, soups and sauces are rapid chilled in an ice bath and stirred prior to being placed into cooler. |Observed precooked chicken wings. In speaking with operator, it was found that the chicken wings are cooked to >=165dF and placed in a single layer on sheet pan and placed in cooler . When completely cooled, chicken wings are placed in a mib and covered. |
| 2023-05-24 | Re-Inspection | Critical: , Noncritical: 2, Violation Items: 12C; 8C All other violations have been corrected and are not continuing. Ice wands are now being used to properly cool large containers of foods. |
| 2023-05-02 | Inspection | Critical: 5, Noncritical: 5, Violation Items: 11C; 12C; 14C; 1D; 5B; 6B; 7F; 8C; 8F *Renewal application, fee, workers comp and disability insurance forms due 5/31/23 to avoid late fee.*|Food testing thermometers ok. Handwash station ok. All coolers and cold holds <45F. All other hot holds >140F. Glove use ok. Hair restrained. Chemical dish machine sanitizing to 50ppm Cl. Restrooms ok. |
| 2022-10-12 | Inspection | Critical: , Noncritical: 2, Violation Items: 12C; 13B Restrooms: OK |Hand wash Station: OK |Mop Sink: OK |Indirectly Drained Sink: OK |3-Bay Sink (wash>rinse>sanitize [100 ppm Cl-]>air dry): OK |Cl- Based Dish Machine (50 ppm Cl-): see violation|Wipe Cloth Bucket (100 ppm Cl-): OK |Food Testing Thermometer: OK/Calibrated/Used Properly |Cold Holds/Coolers: <45oF (Note: Discussed possible change to 41oF in 2023)|Hot Holds: >140oF |Cooking Temps: OK |Cooling Procedure (120-70oF in two hours; 70-45oF in additional four hours): OK/Discussed|Reheating Procedure (>165oF in less than two hour): OK/Discussed|Server Station: OK |Bar Area: OK |Storage Practices: OK |Outside Coolers/Storage: OK|Hand Barriers: OK |Hair Restraints: OK|Choke Poster: OK|CPR Kit: OK|Permit Posted: OK|Garbage Area: OK|Grease Dumpster: OK|https://regs.health.ny.gov/volume-title-10/1997429580/subpart-14-1-food-service-establishments |
| 2022-05-31 | Inspection | Critical: , Noncritical: , Violation Items: INSPECTION NOTES:|Hot holds are all >= 140�F|Food testing thermometer is available and accurate|Cold holds are all <= 45�F|Coolers all have accurate thermometers|Wipe towel buckets are @ ~ 200 ppm quat|Spray bottle sanitizing system used in conjunction with single use towels is @ ~ 200 ppm quat (may let air dry if product is intended to do so)|3-bay sink is set up to wash, rinse, sanitize @ ~ 200 ppm quat, air dry|Dish machines in bar area and in kitchen sanitize phases are @ ~ 50 ppm chlorine|Mop sink has a back flow prevention device|Hand wash stations have hand soap, paper towels in dispenser, hot & cold water, & hand wash signs|Restrooms have self closing doors, hot & cold water, covered receptacles, toilet paper in dispenser, paper towels in dispenser, hand soap, hand wash signs|Food rinse sink is indirectly draining|Hair is restrained|Hand barriers are being used appropriately|Choking poster is posted in view of the dining area|CPR kit is available and the sign is posted in view of the public|Valid permit is posted in view of the public|All dry storage is >= 6 off of the floor, on easily movable racks, or on a solid base shelving that does not allow debris to get beneath|All surfaces are smooth and easily cleanable|REVIEW:|COOLING: COOLING CLOCK STARTS WHEN THE PRODUCT REACHES 120�F -- YOU HAVE 2 HOURS TO GET THE PRODUCT TO 70�F, THEN YOU HAVE AN ADDITIONAL 4 HOURS TO GET THE PRODUCT TO <= 45�F|REHEATING: ALL REHEATED PRODUCT THAT IS TO BE HOT HELD MUST BE REHEATED TO >= 165�F IN <= 2 HOURS|HOT HOLDING: ALL PRODUCT MUST BE MAINTAINED @ >= 140�F AT ALL TIMES|COLD HOLDING: ALL PRODUCT MUST BE MAINTAINED @ <= 45�F |
| 2021-10-26 | Inspection | Critical: , Noncritical: , Violation Items: Food testing thermometer ok, coolers <45�, freezers ok, quat sanitizer at 200ppm ok, chem dish machine ok, gloves ok, hair restraints ok, dry storage ok, sinks ok, choking ok, cpr ok, restrooms ok |
| 2021-05-06 | Inspection | Critical: , Noncritical: 1, Violation Items: 16 3 Bay Sink: OK|Indirect Drains: OK|Bar Area: OK|Restrooms: OK|Sanitizer Buckets 200ppm Quat: OK|Dish Machine 100ppm Cl: OK|Storage Practices: OK|All Coolers/Cold Holds <45*F: OK|Food Temp Thermometer Present/Calibrated: OK|Dumpster Area: OK |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 5B | Critical Violation | 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. |
| 6B | Critical Violation | Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
| 14C | Not Critical Violation | Pesticide application not supervised by a certified applicator |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 8A | Not Critical 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) |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8F | Not Critical Violation | Improper thawing procedures used |
| Street Address |
4385 TONAWANDA CREEK ROAD |
| City | NORTH TONAWANDA |
| State | NY |
| Zip Code | 14120 |
Address: 4391 Tonawanda Creek Road, North Tonawanda, NY 14120 Food Service Description: Restaurant Inspection Date: 2018-11-01 |
Address: 4391 Tonawanda Creek Road, North Tonawanda, NY 14120 Food Service Description: Food Service Establishment Inspection Date: 2018-05-31 |
Address: 92 Webster Street, North Tonawanda, NY 14120 Food Service Description: Restaurant Inspection Date: 2025-12-17 | |||
Address: 316 Thompson Street, North Tonawanda, NY 14120 Food Service Description: Religious, Charitable, Fraternal Organization Inspection Date: 2025-12-12 | |||
Address: 653 Oliver Street, North Tonawanda, NY 14120 Food Service Description: Restaurant Inspection Date: 2025-12-04 | |||
Address: 452 Payne Avenue, North Tonawanda, NY 14120 Food Service Description: Restaurant Inspection Date: 2025-12-02 | |||
Address: 3571 Niagara Falls Boulevard, North Tonawanda, NY 14120 Food Service Description: Restaurant Inspection Date: 2025-12-01 | |||
Address: 325 Meadow Drive, North Tonawanda, NY 14120 Food Service Description: Restaurant Inspection Date: 2025-12-05 | |||
Address: 856 Niagara Falls Boulevard, North Tonawanda, NY 14120 Food Service Description: Frozen Desserts Inspection Date: 2025-12-18 | |||
Address: 984 Payne Avenue, North Tonawanda, NY 14120 Food Service Description: Restaurant/Catering Operation Inspection Date: 2025-12-03 | |||
Address: 1103 Erie Avenue, North Tonawanda, NY 14120 Food Service Description: Restaurant Inspection Date: 2025-12-17 | |||
Address: 485 Oliver Street, North Tonawanda, NY 14120 Food Service Description: Restaurant Inspection Date: 2025-11-25 | |||
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.