Pine Grove Restaurant (NYS Health Operation #359026) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 166 Main Street, Tupper Lake, NY 12986. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 30, 2025.
| NYS Health Operation ID | 359026 |
| NYSDOH Gazetteer | 165000 |
| Facility Name | PINE GROVE RESTAURANT |
| Operation Name | PINE GROVE RESTAURANT |
| Facility Address | 166 MAIN STREET, TUPPER LAKE |
| Permitted Operator Name | VICTOR PHILIPPI |
| Address | 166 Main Street Tupper Lake NY 12986 |
| Municipality | TUPPER LAKE |
| County | FRANKLIN |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2027-01-31 |
| Inspection Date | 2025-12-30 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 3 |
| 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; |
| Inspection Comments | Food probe thermometer and chlorine, and Quaternary ammonia test strips avaliable. Low temperature dish machine was working to manufacturers standards. Food being hot held was all over 160F. All cold held foods were at proper temperatures. Spoke about heating and cooling methods and found both to be acceptable. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-30 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11C; 11D Food probe thermometer and chlorine, and Quaternary ammonia test strips avaliable. Low temperature dish machine was working to manufacturers standards. Food being hot held was all over 160F. All cold held foods were at proper temperatures. Spoke about heating and cooling methods and found both to be acceptable. |
| 2025-06-05 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D The following food temperatures were measured in adequate ranges: beef gravy 153F, beef burrito soup 153F, cheese sauce 150F, pasta 37F, mashed potatoes 38F and smoked ribs 38F. Proper sanitizer and test strips are located on-site. Discussed cooling procedures for smoked ribs and turkey. The low temperature dishwasher is working in accordacne with the manufactuers speicifcations. |
| 2024-11-08 | Inspection | Critical: , Noncritical: 2, Violation Items: 10A; 11D Temperatures: french onion soup 169 F, milk 41 F, chicken 38 F. The facility has sanitizer test strips. The allergen poster is available for staff to review. |
| 2024-05-23 | Inspection | Critical: , Noncritical: 4, Violation Items: 10A; 11D; 12E; 15A All temperatures taken were within correct ranges: french onion soup 160 F, milk 43 F, potatoes 38 F, heavy cream 37 F. The facility has the correct sanitizer test strips for the chemical dishwasher. Discussed facilities cooling procedure for potatoes. |
| 2023-11-30 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D All temperatures taken were within correct ranges: beef gravy 160 F, soup 150 F, potatoes 43 F, cream 42 F. The facility has the correct test strips for the chemical dishwasher. Discussed cooling methods of left over food items for the steam table. |
| 2023-04-19 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D All temperatures taken were within acceptable ranges: french onion soup 182 F, sliced provolone cheese 43 F, rice 32 F. The food items in the steam table are all reheated to 165 F or above before being placed in the steam table that is turned on in advance. Discussed cooling procedures and final cooking temperatures for meat products. The facility has test strips for the chemical dishwasher. |
| 2022-12-21 | Inspection | Critical: , Noncritical: , Violation Items: No violations found during inspection. Temperatures taken were all in acceptable ranges milk 40 degrees F and sliced cheese 40 degrees F. Discussed proper heating and cooling procedures. Automatic dish washer was working according to manufacturer instructions. Food probe thermometers and bleach sanitizing test strips were available on-site. |
| 2022-04-21 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed. All food temperatures measured were acceptable. The proper reheating and cooling procedures in place at the facility were discussed with staff. The concentration of chemical sanitizer in the dishwasher was adequate when tested. Bleach test strips were onsite. |
| 2021-12-13 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D All food temperatures taken were acceptable: rice (41�F), fish (40�F), spaghetti sauce (41�F). Discussed hot holding temperatures, cooling methods, wash/rinse/sanitize procedures. |The outdoor �cube� freezer has a small amount of ice buildup on the ceiling.Operator states this is due to the ventilation fan not running on a continuous cycle after recent renovation. Operator states they have been removing ice buildup as necessary and plan to have the ventilation fan run continuously in the future. |
| 2021-08-27 | Inspection | Critical: , Noncritical: 1, Violation Items: 11C All food temperatures taken were within acceptable ranges: onion soup 163�F, rice 213�F, milk 35�F, shrimp 38�F, steak 44�F. Discussed cooling and reheating procedures. |
| 2020-09-03 | Inspection | Critical: , Noncritical: , Violation Items: The following food temperatures measured were found to be acceptable: gravy 143�F, cooked pasta 43�F, cooked potatoes 39�F. The proper reheating and cooling procedures in place at the facility were discussed with the operator. The proper chlorine test strips were onsite for the dishwasher. |
| 2019-12-12 | Inspection | Critical: , Noncritical: , Violation Items: No violations at the time of inspection. Discussed the adequate cooling processes used by this facility for potentially hazardous foods. |
| 2019-01-23 | Inspection | Critical: , Noncritical: , Violation Items: Temperatures taken were; french onion soup 162�F, shrimp 44�F, baked potatoes (cooked) 41�F, and marinara sauce 41�F. |
| 2018-09-18 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D All temperatures measured were acceptable. |
| 2018-01-24 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D Discussed Reduced Oxygen Packaging. Operator does not vacuum package on-site. All food temperatures acceptable. Dishwasher working. Walk-in recently renovated all surfaces smooth and easily cleanable. |
| 2017-09-21 | Inspection | Critical: , Noncritical: , Violation Items: No violations were observed. Facility was extremely clean. Dishwasher was working. Discussed cooling. Hot holding temperatures were above 140 degrees F. Thermometer calibrated. All cold holding temperatures were acceptable. Recommend operator purchase second thermometer (thermapen or digital). Dissed ill food worker policy. |
| 2017-05-25 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 11D; 2C |
| 2016-10-27 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 15A All violations from prior inspection on 6/9/16 have been corrected. All food temperatures were within proper range including raw chicken breast 39 degrees F., haddock fish 40 degrees F., onion soup 157 degrees F., turkey gravy 183 degrees F., beef gravy 154 degrees F. |
| 2016-06-09 | Inspection | Critical: , Noncritical: 4, Violation Items: 10A; 10B; 11D Violation from prior inspection on 12/31/15 has been corrected. Food temperatures otained: American cheese 40 degrees F., turkey gravy 147 degrees F., onion soup 159 degrees F. |
| 2015-12-31 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D Temperatures measured: french onion soup = 177 deg. F. |
| 2015-02-27 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A All previous violations (except for 15a) from last inspection on 11/13/14 have been corrected. Food temps were obtained at hot holding table for French onion soup (167 deg. F). and walk-in cooler (marinated chicken at 38.3 deg. F. and fresh haddock at 35.5 deg. F.). |
| 2014-11-13 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10A; 10B; 11D; 12D; 15A; 2C |
| 2014-07-07 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-12-20 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-05-10 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-12-07 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11A; 11D; 15A; 5B |
| 2012-08-30 | Inspection | Critical: , Noncritical: 2, Violation Items: 12D; 8A |
| 2011-12-01 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 11D; 2C; 6A; 8C |
| 2010-12-01 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D; 8E |
| 2010-01-15 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-12-17 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-01-10 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-01-11 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-01-20 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-01-07 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-01-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-02-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-01-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-01-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-01-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-01-28 | 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. |
| 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. |
| 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 |
| 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 |
| 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 |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 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 |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| Street Address |
166 MAIN STREET |
| City | TUPPER LAKE |
| State | NY |
| Zip Code | 12986 |
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Address: 166 Main Street, Nyack, NY 10960 Food Service Description: Food Service Establishment Inspection Date: 2025-11-18 |
Address: 166 Main Street, Nyack, NY 10960 Food Service Description: Food Service Establishment Inspection Date: 2009-10-13 |
Address: 166 Main Street, Nyack, NY 10960 Food Service Description: Food Service Establishment Inspection Date: 2023-09-20 |
Address: 166 Main Street, Edwards, NY 13635 Food Service Description: Tavern Inspection Date: 2025-09-25 |
Address: 105 South Wolf Pond Road, Tupper Lake, NY 12986 Food Service Description: Food Service Establishment Inspection Date: 2021-07-27 |
Address: 12 Mohawk Street, Tupper Lake, NY 12986 Food Service Description: Day Care Center Food Service Inspection Date: 2025-04-29 |
Address: 105 South Wolf Pond Road, Tupper Lake, NY 12986 Food Service Description: Food Service Establishment Inspection Date: 2025-07-29 |
Address: 105 South Wolf Pond Road, Tupper Lake, NY 12986 Food Service Description: Restaurant Inspection Date: 2013-07-22 |
Address: 1939 State Route 30, Tupper Lake, NY 12986 Food Service Description: Food Service Establishment Inspection Date: 2025-08-12 | |||
Address: 79 Main Street, Tupper Lake, NY 12986 Food Service Description: Restaurant Inspection Date: 2025-10-16 | |||
Address: 105 South Wolf Pond Road, Tupper Lake, NY 12986 Food Service Description: Food Service Establishment Inspection Date: 2025-07-29 | |||
Address: 25 Chaney Avenue, Tupper Lake, NY 12986 Food Service Description: School K-12 Food Service Inspection Date: 2025-09-26 | |||
Address: 105 Park Street, Tupper Lake, NY 12986 Food Service Description: Food Service Establishment Inspection Date: 2025-05-21 | |||
Address: 92 Park Street, Tupper Lake, NY 12986 Food Service Description: Restaurant Inspection Date: 2025-08-28 | |||
Address: 31 Santa Clara Avenue, Tupper Lake, NY 12986 Food Service Description: Food Service Establishment Inspection Date: 2025-11-17 | |||
Address: 8 Balsam Street, Tupper Lake, NY 12986 Food Service Description: Food Service Establishment Inspection Date: 2025-05-21 | |||
Address: 294 Hosley Avenue, Tupper Lake, NY 12986 Food Service Description: School K-12 Food Service Inspection Date: 2025-09-26 | |||
Address: 146 Park Street, Tupper Lake, NY 12986 Food Service Description: Food Service Establishment 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.