SHEBAMZ GRILL/Inactive (NYS Health Operation #1140469) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 164 Morton Avenue, Albany, NY 12202. The food service type is Food Service Establishment - Restaurant. The last inspection date is August 14, 2025.
| NYS Health Operation ID | 1140469 |
| NYSDOH Gazetteer | 010100 |
| Operation Name | SHEBAMZ GRILL/Inactive |
| Facility Address | 164 MORTON AVENUE, ALBANY |
| Permitted Corporation Name | SHEBAMZ GRILL CORP. |
| Permitted Operator Name | NAEF ALNAMER |
| Address | 164 Morton Avenue Albany NY 12202 |
| Municipality | ALBANY |
| County | ALBANY |
| Local Health Department | Albany County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2025-06-30 |
| Inspection Date | 2025-08-14 |
| Inspection Type | Inspection |
| Violations | - |
| Inspection Comments | Closed at time 0f visit. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-08-14 | Inspection | Critical: , Noncritical: , Violation Items: Closed at time 0f visit. |
| 2024-09-16 | Inspection | Critical: , Noncritical: 8, Violation Items: 12E; 13B; 14A; 14C; 15B; 8A; 8C; 8E Excellent compliance posted 09/16/2024.|Ventilation hood clean.|All hot and cold holding adequate.|Probe thermometer present.|Mop sink present.|Discussed plastic laws within Albany County. |
| 2024-06-14 | Inspection | Critical: 3, Noncritical: 18, Violation Items: 10A; 11A; 11B; 11C; 11D; 12C; 12D; 12E; 13B; 14A; 14B; 15A; 15B; 15C; 2E; 5A; 5E; 8A; 8B; 9B; 9D Compliance poster not posted by inspector at time of visit. Permit hand delivered on June 14th, 2024 at time of inspection.|Facility was under Agriculture and Markets previously, recently transitioned to Albany County Health Department jurisdiction for food protection. |Inspector noted that the facility has large amount of issues that need to be addressed. |Facility needs to have a functioning probe thermometer present at all times to evaluate temperatures of food.|Facility should not utilize cold holding units for potentially hazardous foods if they are not functioning properly.|Walk in freezer is not functioning at time of visit.|Hand washing sinks are not setup. Soap and paper towels are required at all hand washing stations.|3 bay sink is not operational in the rear of the facility. Manual technique for dishwashing should be followed, 3 bay sink should be fixed and utilized. 2 bay sink is not acceptable for manual technique of dishwashing. Educational material supplied on proper manual technique.|Inspector recommended utilizing one of the 2 bays of the 2 bay sinks in the kitchen for hand washing to accommodate the smoothie station.|Inspector recommended using the sanitize bay of the 3 bay sink once it has been set up for any food washing and preparation. A colander or secondary basin should be utilized to reduce contact with the sinks.|Sanitizer solution should be present at all food preparation areas and properly diluted. Educational material supplied.|Facility should consider increasing cleanliness of the facility to help reduce pest attraction.|Facility should reduce clutter in the rear storage area to reduce pest harborage and increase cleanliness.|Food should be stored properly in the walk in cooler. Raw meats and eggs should be stored below any foods or food items to reduce contamination risk. Food should be stored off the ground and covered.|Pest control comes monthly. Inspector recommended discussing with them any corrections that can be made to help red |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 5A | Critical Violation | 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. |
| 5E | Critical Violation | 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. |
| 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) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 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 |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
| 14A | Not Critical Violation | Insects, rodents present |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 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 |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 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) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| 9D | Not Critical Violation | Dressing rooms dirty, not provided, improperly located |
| Street Address |
164 MORTON AVENUE |
| City | ALBANY |
| State | NY |
| Zip Code | 12202 |
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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.