Athenian I-84 Diner Corp (NYS Health Operation #273817) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 853 Route 52, Fishkill, NY 12524. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 30, 2025.
| NYS Health Operation ID | 273817 |
| NYSDOH Gazetteer | 135500 |
| Facility Name | ATHENIAN I-84 DINER |
| Operation Name | ATHENIAN I-84 DINER |
| Facility Address | 853 ROUTE 52, FISHKILL |
| Permitted Corporation Name | ATHENIAN I-84 DINER CORP |
| Permitted Operator Name | ANTHONY TRIGONIS |
| Address | 853 Route 52 Fishkill NY 12524 |
| Municipality | FISHKILL |
| County | DUTCHESS |
| Local Health Department | Dutchess County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2025-12-31 |
| Inspection Date | 2025-12-30 |
| Inspection Type | Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 1 |
| Violations | Item 5E- Critical Violation [RED] 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.; Item 8A- 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); |
| Inspection Comments | Cooked marinara cooling 127F; greek lemon soup 141F; walk in soup 41F; bakery walk in chocolate whipped topping 41F; salad walk in deli turkey 41F; basement walk in milk 38F; dairy walk in butter 41F; 2 door reach in shrimp 41F; 2 door reach in cheese 41F; steam table chili 147F; 2 door sliding reach in lemons 41F; dessert display case eclairs 43F |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-30 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 5E; 8A Cooked marinara cooling 127F; greek lemon soup 141F; walk in soup 41F; bakery walk in chocolate whipped topping 41F; salad walk in deli turkey 41F; basement walk in milk 38F; dairy walk in butter 41F; 2 door reach in shrimp 41F; 2 door reach in cheese 41F; steam table chili 147F; 2 door sliding reach in lemons 41F; dessert display case eclairs 43F |
| 2024-12-09 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed at time of inspection. |
| 2023-11-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: Critical violation from previous inspection has been resolved. |
| 2023-11-15 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11D; 14A; 5C Adequate temperatures: Prep kitchen walk in cooler roast beef 41F, Hot held soup 151F, Cook line drawer cooler ground beef 44F. |
| 2023-07-26 | Inspection | Critical: , Noncritical: 4, Violation Items: 14C; 15A; 8A; 8C Adequate temperatures: Cook line bain marie cooler tuna salad 42F, Hot held mashed potatoes 165F, Prep area walk in cooler roast beef 41F. Dishwasher final rinse chlorine residual ~150 ppm. |
| 2023-01-24 | Inspection | Critical: , Noncritical: 4, Violation Items: 11A; 11B; 11C; 15A Adequate temperatures: Hot held mashed potatoes 145F, Cook line low boy cooler shrimp 39F, Prep kitchen walk in cooler corned beef 41F. |
| 2022-10-27 | Re-Inspection | Critical: , Noncritical: , Violation Items: No violations observed during reinspection. All items from previous inspection have been corrected. |
| 2022-10-13 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 11A; 11B; 15A; 1H; 5E; 8A; 8B Reinspect in 1-2 weeks. Adequate temperatures observed during inspection: lowboy raw calamari 40F, hot held beef chili 150F, walk-in cooler ground beef 38F. |
| 2022-05-03 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 11A All items from previous inspection have been corrected. |
| 2022-04-20 | Inspection | Critical: , Noncritical: 3, Violation Items: 11B; 15A; 8A Reinspect in two weeks. Adequate temperatures observed during inspection: lowboy cooler raw salmon fillet 42F, steam table gravy 144F, reach-in cooler cooked roast beef 43F. |
| 2021-10-05 | Inspection | Critical: , Noncritical: 1, Violation Items: 14A Adequate temperatures observed during inspection: cooler drawer raw hamburger patties 40F, hot held gravy 149F, vertical cooler reach-in cooler cooked roast beef 42F. |
| 2020-09-29 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Adequate temperatures observed during inspection: hot held brown gravy 156F, grill line lowboy cooler chicken breast 43F, walk-in cooler creamy potato soup 42F. |
| 2019-12-30 | Re-Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. All items have been corrected. |
| 2019-12-18 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 11A; 5B Reinspect during week of 12/23/19-12/27/19. Adequate temperatures observed during inspection: hot held chicken rice soup in steamer unit 143F, upstairs large walk-in cooler potato salad 41F, downstairs meat walk-in cooler ground beef 40F. |
| 2019-08-29 | Inspection | Critical: , Noncritical: 1, Violation Items: 14A Adequate temperatures observed during inspection: hot held French onion soup 165F, walk-in cooler ground beef 37F, hot held meatballs 147F. |
| 2019-04-23 | Inspection | Critical: , Noncritical: 3, Violation Items: 11B; 8A; 8C Adequate temperatures observed during inspection: preparation room walk-in cooler meatloaf 40F, hot held gravy at steam table 148F, cut melon in fruit salad at coffee station 38F. |
| 2019-01-03 | Re-Inspection | Critical: , Noncritical: , Violation Items: All items from previous inspection have been corrected. |
| 2018-12-06 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12E; 5C; 8A Reinspect on or after 12/13/18.|Adequate temperturs observed: grill drawer chicken breasts 42F, walk-in cooler raw beef 37F, hot held bean soup 156F. |
| 2018-09-25 | Re-Inspection | Critical: , Noncritical: , Violation Items: All items have been corrected from previous inspection on 9/14/18. No violations observed during inspection. |
| 2018-09-14 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15B; 5A Reinspect on or after 9/24/18. Adequate temperatures observed during inspection: walk-in cooler sliced cucumbers, hot held clam chowder 158F in soup steamer table, hot held gravy 160F. |
| 2018-03-22 | Inspection | Critical: , Noncritical: 4, Violation Items: 11B; 11C; 12D; 8A Adequate temperatures observed during inspection: dessert cooler cheesecake 36F, baine marie grill line raw chicken breast 45F, hot held bean soup 168F. |
| 2017-12-29 | Re-Inspection | Critical: , Noncritical: , Violation Items: Reinspection from previous report of 12/13/17. Items corrected.|Health permit is current and valid. |
| 2017-12-13 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10B; 6A; 8A; 8B Reinspection in one week |
| 2017-08-15 | Re-Inspection | Critical: , Noncritical: , Violation Items: Reinspection from previous report of 7/25/17. Items corrected. |
| 2017-07-25 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10B; 11A; 14A; 2B Reinspection in one week |
| 2017-03-29 | Re-Inspection | Critical: , Noncritical: , Violation Items: Reinspection from previous report of 3\\14\\17 |
| 2017-03-13 | Inspection | Critical: , Noncritical: 3, Violation Items: 14A; 8A; 8B 8A. Unlabelled bluk containers; nonNSF bulk containers to store onsions, coleslaw.|8B. Bowl used as scoop in bulk coleslaw; dipper well not on (water cloudy)|14A. Fly paper over food prep storage area. |
| 2016-12-22 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2016-12-08 | Inspection | Critical: , Noncritical: 4, Violation Items: 11A; 14A; 8A; 8F 8A. Observed towel on top of corned beef: CDI: towel removed, corn beef reheated to 16%, hot-held at 140F. |8F. Room temperature defrosting of turkey breast. |11A; Dish machine 0 ppm saniziter|14A. Flies in kitchen. |
| 2016-08-22 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2016-08-10 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12E; 14A; 2C 2C. Chefs crackign shell eggs on griddle, then preparing other foods without handwasing, glove change. CDI: chefs educated, changed gloves and washed hands. |
| 2016-03-15 | Re-Inspection | Critical: , Noncritical: , Violation Items: Items corrected. Gague on order for dish machine (invoice shown) |
| 2016-03-08 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11A; 12C; 12E; 7F; 8A Reinspection in one week |
| 2015-12-16 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-12-11 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 11C; 5A 5A. Vertical cooler by cookline: foods 55-59F. CDI: service call placed, foods moved to alternate cooler. |
| 2015-09-10 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-08-27 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 14A; 5C; 5E 5E. Under-counter drawer cooler: chicken at 52F, gyro meat at 53F. Chef did not know how long it was warm. CDI: service call placed, ice put in unit. |5C. On counter next to grill, 5 lbs cooked home fries, 83F. Chef said they were made 1 hr prior. CDI: reheated to 165F on grill, hot-held at 140F. |
| 2015-03-17 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-03-05 | Inspection | Critical: 4, Noncritical: , Violation Items: 5A; 5E 5a/5E. Reach in cooler under grill: food temperatures 50-55F. Chef did not know how long food was warm. CDI: service call placed. ||5A/5E. True prep cooler: Food temperatures between 50-57F. Chef did not know who long food was warm. CDI: service call placed. |
| 2014-12-17 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-09-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-08-26 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 5A; 5E 5A/5E. 1 door traulsen cooler: foods at 52F. 2 door Delfield cooler: temperatures between 70-72F. CDI: fodos in traulsen moved to alternate cooler, foods in Delfield cooler voluntarily discarded. Service call placed. |
| 2014-03-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-03-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-12-23 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-12-06 | Inspection | Critical: 1, Noncritical: , Violation Items: 5A 5A. Under grill cooler: product temperatures 50-60F. Chef did not know how long it was warm. CDI: service call placed, product moved. |
| 2013-09-06 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-08-27 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 6A 6A. 4 servicns salisbursy steak in hot-holding box, 127F. Chef said they were made 1 hr prior and put in hot-holding box. CDI; reheated to 165 in oven, hot-held at 140F. |
| 2013-04-10 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-03-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-12-11 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-08-29 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-08-21 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 5E 5E. Right side, baine marie across from grill: ;products 50-55F. Chef did not know know long product was warm. CDI: ice put under trays, service call placed. |
| 2012-04-04 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-03-28 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 3C 3c. Waitress observed buttering toast with bare hands. CDI: toast discarded, gloves put on. |
| 2012-01-06 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-12-19 | Inspection | Critical: 1, Noncritical: , Violation Items: 2C 2C. Pallet of eggs stored over uncovered pot of au juis in Walk in cooler. CDI: eggs moved to another location. |
| 2011-09-16 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-08-25 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 2B 2B. Chef cracked shell eggs with gloved hand, next went to get 2 pieces of bread. CDI: Chef stopped, told to change gloves and wash hands. |
| 2011-04-20 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-04-05 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-12-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-04-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-12-18 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 6A 6A. 3 lb pork lon in hot holding steamer cabinet, 110F. Chef said it was made 2 hrs ago. CDI: reheated to 165 in oven, hot-held at 140F. (other items in excess of 140F) |
| 2009-09-18 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-09-09 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 2C 2C. Raw foods stored overy ready-to-eat foods in cooler. CDI: items moved, no evidence of contamination. |
| 2009-05-18 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-05-08 | Re-Inspection | Critical: 1, Noncritical: , Violation Items: 5C 5C. 40 lbs cooked potatoes in WIC, 52-58F. Chef said potatoes put into WIC last night (18 hrs before visit). CDI: potatoes voluntarily discarded, alternate cooling methods discussed. |
| 2009-05-01 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 5B 5B. 20 lbs cooked potatoes in WIC, 65F. Chef said they had been put in cooler 4 hrs prior. Postatoes stacked 6 deep, covered. CDI: potatoes spread on sheet pans to rapidly cool. |
| 2008-12-15 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 2C 2C. WIC: raw marinating chicken stored over uncovere tray of cooked potatoes, items moved. Raw marinating beef stored next to uncovered cooked turkey, items moved. No sign of contamination |
| 2008-04-25 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-04-17 | Inspection | Critical: 2, Noncritical: , Violation Items: 2B; 5B 2B. Employee wearing gloves grabbed raw burger to put on grill, next touched bread w/o glove change. CDI: bun voluntarily discarded, employee washed hands and put on new gloves.|5B. In WIC: 10 qt cooked turkey breasts on sheet pans, 39F (avg. weight 15 lbs). Chef said turkeys put into WIC 23 hrs prior. Note: good air circulation in cooler, average product temp. below 40F. CDI: turkeys to be cut in half to rapid-cool. |
| 2007-07-25 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-06-27 | Inspection | Critical: 4, Noncritical: , Violation Items: 5A; 5D; 5E Ambient temp of cooler of w-i-c in baking section was 51 degrees F. Cheesecakes in cooler 51 degrees. Canoli cream was 51 degrees F. Cooler unable to maintain phfs at 45 degrees F or below. ||Ham slices found at top of baine maire cooler was 51 degrees. Tuna salad in top of baine marie cooler was 57 degrees F. In state less than 2 hours. Items moved to bottom part of cooler.||Based on interview, tuna salad in baine marie not made from pre-chilled ingredients. Reviewed pre-chilling |
| 2007-03-07 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-02-27 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 5B 5B. WIC: 3 large 18 stockpots of cooked potatoes in water, coverd with lids, 120F. Chef said they had been there 1 hr. CDI: put into shallow containers, no lids, for rapid cooling. |
| 2007-01-04 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-12-27 | Inspection | Critical: 3, Noncritical: 1, Violation Items: 2B; 5B; 6A 2B. Chef mixing raw eggs for omlette while wearing gloves, chef didn't wash hands/change gloves before resuming prep duties: CDI: chef stopped, educated, hands washed/gloves changed. |5B. 5 gallons cooked gravy, WIC, tall stockpot, 90F. Manager said it was made 2 hrs ago. CDI: broken down into shallow containers in WIC, uncovered, to cool quickly. |6A. Stovetop: 2 gallons cooked chili soup, 95F. Manager said it was made 2 hrs ago. CDI: reheated to 165F, hot held at 140F.| |
| 2006-09-06 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-08-29 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 3C 3C. Chef garnishing salad with bare hands. CDI: voluntarily discarded, chef washed hands, put on gloves. |
| 2006-03-15 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-03-08 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 6A. Observed 2 gal broccoli cream soup, 125F. Chef said it was made 2 hrs prior. CDI- reheated to 165F, hot held at 140F. | |
| 2005-12-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-09-16 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-04-25 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-04-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-12-15 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-12-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-09-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-04-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-04-20 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-12-16 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-12-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-08-29 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-08-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-04-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-12-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-12-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-09-09 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-08-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2B | Critical Violation | Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 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. |
| 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5D | Critical Violation | Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. |
| 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. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| Not Critical Violation | ||
| 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 |
| 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 |
| 14A | Not Critical Violation | Insects, rodents present |
| 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 |
| 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 |
| 8F | Not Critical Violation | Improper thawing procedures used |
| Street Address |
853 ROUTE 52 |
| City | FISHKILL |
| State | NY |
| Zip Code | 12524 |
Address: 901 Main Street, Fishkill, NY 12524 Food Service Description: Catering Operation Inspection Date: 2021-08-24 |
Address: 812 Route 52, Fishkill, NY 12524 Food Service Description: Restaurant Inspection Date: 2015-10-05 |
Address: 849 Route 52, Fishkill, NY 12524 Food Service Description: Restaurant Inspection Date: 2025-10-08 |
Address: 849 Route 52, Fishkill, NY 12524 Food Service Description: Restaurant Inspection Date: 2025-10-08 | |||
Address: 1545 Ny 52, Fishkill, NY 12524 Food Service Description: Food Service Establishment Inspection Date: 2025-11-05 | |||
Address: 20 Schuyler Boulevard, Fishkill, NY 12524 Food Service Description: Restaurant Inspection Date: 2025-12-19 | |||
Address: 50 Elm Street, Fishkill, NY 12524 Food Service Description: Restaurant Inspection Date: 2025-10-06 | |||
Address: 1004 Main Street, Fishkill, NY 12524 Food Service Description: Restaurant Inspection Date: 2025-11-20 | |||
Address: 986 Main Street Route 52, Fishkill, NY 12524 Food Service Description: Restaurant Inspection Date: 2025-11-14 | |||
Address: 1111 Main Street, Fishkill, NY 12524 Food Service Description: Restaurant Inspection Date: 2025-10-17 | |||
Address: 448 Route 9, Fishkill, NY 12524 Food Service Description: Restaurant Inspection Date: 2025-11-17 | |||
Address: 4 Merritt Boulevard, Fishkill, NY 12524 Food Service Description: Restaurant Inspection Date: 2025-11-05 | |||
Address: 973 Main Street, Fishkill, NY 12524 Food Service Description: Restaurant Inspection Date: 2025-11-24 | |||
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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.