Red Fox Restaurant (NYS Health Operation #358920) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 5034 State Route 3, Saranac Lake, NY 12983. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 17, 2025.
| NYS Health Operation ID | 358920 |
| NYSDOH Gazetteer | 166300 |
| Facility Name | RED FOX RESTAURANT |
| Operation Name | RED FOX RESTAURANT |
| Facility Address | 5034 STATE ROUTE 3, SARANAC LAKE |
| Permitted Operator Name | TAHIR RADONCIC |
| Address | 5034 State Route 3 Saranac Lake NY 12983 |
| Municipality | HARRIETSTOWN |
| County | FRANKLIN |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2026-07-31 |
| Inspection Date | 2025-12-17 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 4 |
| Violations | Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 11C- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred; Item 11D- Non food contact surfaces of equipment not clean; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; |
| Inspection Comments | All temperatures in coolers, and steam table were acceptable. Food probe thermometer was available. Operation uses bleach as disinfectant and had chlorine test strips available. High temperature sanitizing dish machine was working according to manufacturer's standards. Observed proper cooling and heating techniques being used during inspection. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-17 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 11C; 11D; 15A �All temperatures in coolers, and steam table were acceptable. Food probe thermometer was available. Operation uses bleach as disinfectant and had chlorine test strips available. High temperature sanitizing dish machine was working according to manufacturer's standards. Observed proper cooling and heating techniques being used during inspection. |
| 2025-08-21 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11D; 15A All temperatures taken were with in acceptable ranges: marinara 150 F, soup 154 F, sliced tomatoes 45 F, shrimp 43 F and cut vegetables 43 F. High temperature sanitizing dish washer working according to manufacturer instructions. food probe thermometers and sanitizer testing strips available on site. Discussed heating and cooling procedures to be acceptable. |
| 2024-12-03 | Inspection | Critical: , Noncritical: 7, Violation Items: 10A; 10B; 11B; 11D; 15A; 8A; 8E Temperatures taken: marinara sauce 170 F, gravy 144 F, tomatoes 44 F, milk 43 F. The high temperature dishwasher is working per manufacture specifications. Inspector observed proper reheating methods of food items before they were placed in steam table.|Note: The back door was recently replaced; There are missing pieces of drywall on the lower portions of both sides of the kitchens back door frame (door does not have trim yet). |
| 2024-05-09 | Inspection | Critical: 2, Noncritical: 7, Violation Items: 10A; 11D; 12E; 14B; 15A; 16; 3C; 5B; 8E Temperatures taken were within correct ranges: marinara sauce 163 F, rice 163 F cheese 43 F, tomatoes 42 F. The high temperature dishwasher is working per manufacture specifications. |
| 2023-09-21 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10A; 11D; 15A; 5C; 8E Temperatures taken that were within correct ranges: milk 41 F, tomatoes 41 F, cheese 43 F, shrimp 39 F, marinara sauce 141 F, vegetable rice 145 F. The facility has the correct sanitizer test strips for the chemical dishwasher. |
| 2023-03-23 | Inspection | Critical: , Noncritical: 7, Violation Items: 10B; 11D; 12E; 14B; 15A; 15D; 8A All temperatures taken were within acceptable ranges: rice 142 F, gravy 152 , sliced tomatoes 43 F, soup 39 F, milk 40. Discussed reheating and cooling procedures for food items in the steam table. Went over the frequency of which the bread crumbs for chicken (parmesan) cutlets are sifted. |
| 2022-09-15 | Inspection | Critical: , Noncritical: 4, Violation Items: 10A; 15A; 8A; 8E All food temperatures measured were acceptable. Discussed adequate cooling temperatures for potentially hazardous foods. Dishwasher was working according to manufacturer specifications. |
| 2022-03-03 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D All food temperatures measured were acceptable. Chemical sanitizing dishwasher was working according to manufacturer specifications. Discussed adequate cooking/cooling procedures with the operator. |
| 2021-11-17 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11D; 8E All food temperatures taken were acceptable: shrimp (40�F), milk (41�F), chicken (44�F), tomato (41�F). Discussed wash/rinse/sanitize procedures. The dishwasher is working according to manufacturer specifications.|Operator is in the process of installing finished boards above dry goods storage and the soda dispensing unit in the basement. About half of the required boards have been installed and, per interview, the remaining boards will be installed in the near future. |
| 2021-07-09 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 15A; 8B The following acceptable food temperatures were measured: Rice pilaf 160�F, sliced tomatoes- 45�F, raw calamari- 44�F, French Onion soup- 41�F. |Several food items were observed to be cooling at the time of inspection. Reviewed the requirement that foods cool from 120-70�F in 2 hours or less and from 70-45�F in an additional 4 hours. Reviewed shallow-pan cooling, and the requirement for large cuts of meet to be portioned into pieces less than 6 pounds and cooled uncovered. |Reviewed hot and cold holding requirements. |Shellfish tags are being stored with shellfish in the walk-in cooler. |
| 2020-12-04 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11D; 15A All food temperatures measured were acceptable: French onion soup- 189�F, sliced tomatoes- 44�F, cheese- 44�F, raw chicken- 44�F, cooked pasta 42�F, cooked rice- 43�F, lasagna- 43�F. The chemical sanitizing dishwasher is operating according to manufacturer�s specifications. |
| 2020-09-03 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11D; 15A All food temperatures measured were acceptable: lasagna- 42�F, sliced tomatoes- 38�F, raw chicken- 45�F, broth- 140�F. The chemical sanitizing dishwasher is operating to manufacturer�s specifications. All shellfish had appropriate tags. Discussed COVID-19 guidelines for food service establishments. |
| 2019-12-19 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D Food temperatures measured are as follows: vegetable soup = 165�F, sliced tomatoes = 41-45�F, raw beef and raw chicken = 45�F, salmon fillets = 37�F. Reviewed adequate shellfish tags for clams and mussels that were stored onsite. Dishwasher was working according to manufacturer specifications. |
| 2019-05-23 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10A; 10B; 11C; 11D; 4A; 8B Food temperatures measured are as follows: beef barley soup = 167�F (hot holding), sliced tomato = 40�F, raw chicken = 44�F, rice = 45�F, salmon = 41�F. Reviewed current cooling procedures with the operator and observed a French onion soup being cooled by approved methods. Chemical sanitizing dishwasher is working in accordance with manufacturer specifications. |
| 2018-11-02 | Inspection | Critical: , Noncritical: 7, Violation Items: 10A; 10B; 11A; 11C; 11D; 15A; 8F All food temperatures measured were within the acceptable ranges. A wide range of sections of the NYS Sanitary Code were discussed at length with the operator throughout the course of the inspection. The majority of the violations cited during the previous inspection have been corrected. |
| 2018-06-08 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 10B; 11A; 11C; 11D; 2C; 5B; 8A Mail a hard copy to the physical address. |
| 2017-11-15 | Inspection | Critical: 1, Noncritical: 11, Violation Items: 11C; 11D; 12C; 15A; 15C; 2C; 8A Cold and hot holding temperatures were acceptable. Discussed cooling of items hot held at end of evening (ice baths) and large roasts (rapid cool in freezer). Temperatures of foods being cooled should be monitored. Servers prepare salads and wear gloves when doing so (gloves observed at server station and servers were interviewed on this practice). Dishwasher is low temperature and sanitizer was detected. One digital and two dial thermometers present and all were correctly calibrated. |
| 2017-03-31 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 11D All violations from prior inspection on 10/21/16 have been corrected. Food temperatures measured include: olive oil 38 degrees F., sliced tomatoes 45 degrees F., cream of mushroom soup 160 degrees F., marinara sauce 163 degrees F. (meatless). |
| 2016-10-21 | Inspection | Critical: , Noncritical: 5, Violation Items: 11D; 8C All violations from prior inspection on 6/2/16 have been corrected except for section 3 of Violation 11D (see this report). Food temperatues measured ranged from 40-45 degrees F. in cold range and from 163-178 degrees F. in hot range. |
| 2016-06-02 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 10B; 11D; 14B; 4A; 8E All violations from prior inspection on 12/22/15 have been corrected. Food temperatures measured: garlic and oil 43 degrees F., marinara sauce 172 degrees F., chicken vegetable soup 193 degrees F |
| 2015-12-22 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 11D All violations from previous inspection on 9/24/15 have been corrected except for violations 11C Section 1 (now labeled 11D, 11D from prior 9/24/15 inspection, and 10B (see repeat violations listed on this report). Dishwasher sanitizer strength 50 ppm chlorine. Food temperatures obtained with DOH thermocouple thermometer: sliced tomatoes 43 degrees F., tomato sauce 165 degrees F., Beef barley soup 178 degrees F., au jus 143 degrees F., oil and vinegar 43 degrees F.mm mmm� vb |
| 2015-09-24 | Inspection | Critical: , Noncritical: 9, Violation Items: 10B; 11C; 11D; 8B; 8E All violations from prior inspection on 4/4/14 have been corrected. Food temperatures observed: soup 161 deg. F., Tomato sauce 156 deg. F., eggplant patties 37 deg. F., |
| 2014-11-06 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 10B; 11D; 14B; 15A; 5A; 6A; 8B Sanitizer was detected in the dishwasher but the DOH inspector was unable to determine if the sanitizer level was high enough. Please contact Ecolab to determine if sanitizer feed needs to be adjusted. |
| 2014-04-04 | Inspection | Critical: 3, Noncritical: 6, Violation Items: 10B; 11C; 11D; 14B; 16; 2C; 5A; 5B; 8A |
| 2013-10-23 | Inspection | Critical: , Noncritical: 3, Violation Items: 11C; 15A; 8A Reviewed all monitoring logs,temperature were in |
| 2013-02-15 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 12D |
| 2012-09-12 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 16; 2E |
| 2012-05-24 | Inspection | Critical: , Noncritical: 3, Violation Items: 12D; 15B; 16 |
| 2012-01-05 | Inspection | Critical: 2, Noncritical: 14, Violation Items: 10A; 11B; 11D; 12D; 12E; 15A; 16; 4A; 5C; 8A; 8B; 8E |
| 2011-08-22 | Inspection | Critical: , Noncritical: 3, Violation Items: 10A; 15A |
| 2010-09-15 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-11-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-09-16 | Inspection | Critical: , Noncritical: 3, Violation Items: 12E; 15B; 8A |
| 2007-09-28 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10A; 12A; 15A; 2C; 8A; 9B 2C I observed 10 pounds of raw/uncooked beef stored over boxes of tomatoes in the walk-in cooler. The beef was moved to the bottom shelf in the walk-in cooler at the time of inspection.||9B At the beginning of the inspection I observered the operator Tahir Radoncic and another gentlemen smoking at a prep table in the kitchen. There was a partialy full ash tray at the prep table. I reminded them that they cannot smoking in a food service establishment. They said that they usally smoke outside. The day was clear and 75 degrees F. |
| 2005-08-05 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-07-23 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-06-07 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-07-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-02-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-08-23 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-10-15 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-02-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 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). |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 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 |
| 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 |
| 12A | Not Critical Violation | Hot, cold running water not provided, pressure inadequate |
| 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 |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 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 |
| 15D | Not Critical Violation | Improper storage of cleaning equipment, linens, laundry unacceptable |
| 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) |
| 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 |
| 8F | Not Critical Violation | Improper thawing procedures used |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| Street Address |
5034 STATE ROUTE 3 |
| City | SARANAC LAKE |
| State | NY |
| Zip Code | 12983 |
Address: 67 State Street, Saranac Lake, NY 12983 Food Service Description: Day Care Center Food Service Inspection Date: 2017-04-06 |
Address: 67 State Street, Saranac Lake, NY 12983 Food Service Description: Day Care Center Food Service Inspection Date: 2014-01-15 |
Address: 55 Main Street, Saranac Lake, NY 12983 Food Service Description: Restaurant/Catering Operation Inspection Date: 2025-12-01 | |||
Address: 51 Main Street, Saranac Lake, NY 12983 Food Service Description: Restaurant Inspection Date: 2025-11-20 | |||
Address: 11 Bloomingdale Avenue, Saranac Lake, NY 12983 Food Service Description: Restaurant/Catering Operation Inspection Date: 2025-12-03 | |||
Address: 65 Main Street, Saranac Lake, NY 12983 Food Service Description: Food Service Establishment Inspection Date: 2025-12-02 | |||
Address: 92 Mount Pisgah Road, Saranac Lake, NY 12983 Food Service Description: Food Service Establishment Inspection Date: 2025-12-12 | |||
Address: 83 County Route 55, Saranac Lake, NY 12983 Food Service Description: Food Service Establishment Inspection Date: 2026-01-02 | |||
Address: 36 Broadway, Saranac Lake, NY 12983 Food Service Description: Food Service Establishment Inspection Date: 2025-10-24 | |||
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Address: 74 Main Street, Saranac Lake, NY 12983 Food Service Description: Restaurant Inspection Date: 2025-12-02 | |||
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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.