Burger King (NYS Health Operation #359229) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 234 West Main Street, Malone, NY 12953. The food service type is Food Service Establishment - Restaurant. The last inspection date is September 29, 2025.
| NYS Health Operation ID | 359229 |
| NYSDOH Gazetteer | 162400 |
| Facility Name | BURGER KING |
| Operation Name | BURGER KING |
| Facility Address | 234 WEST MAIN STREET, MALONE |
| Permitted Corporation Name | BARTLETT INVESTMENT GROUP |
| Permitted Operator Name | MARK BARTLETT |
| Address | 234 West Main Street Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2026-03-31 |
| Inspection Date | 2025-09-29 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 2 |
| Violations | Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); |
| Inspection Comments | All temperatures taken were with in acceptable ranges: liquid egg 42 F. Discussed Time as a Public Health Control procedures to be acceptable. Food probe thermometers and sanitizer testing strips available on site. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-09-29 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 8E All temperatures taken were with in acceptable ranges: liquid egg 42 F. Discussed Time as a Public Health Control procedures to be acceptable. Food probe thermometers and sanitizer testing strips available on site. |
| 2025-02-12 | Inspection | Critical: , Noncritical: 4, Violation Items: 11D; 15A; 15B; 9C All temperatures were taken within acceptable ranges: sliced american cheese 40F, sliced tomatoes 38F-39F and liquid eggs 40F. Discussed cleaning procedures at the three bay sink. Reviewed and discussed Time as a Public Health control (TPHC) waivers to be acceptable. Proper sanitizer and test strips are located on-site. |
| 2024-03-21 | Inspection | Critical: , Noncritical: 1, Violation Items: 10B All temperatures taken were within acceptable ranges. Discussed cleaning procedures. Reviewed Time as a Public Health Control waivers to be acceptable. Sanitizer testing strips on site. Discussed prior issue of piercing photo taken at the restaurant on Facebook. She has addressed this with her workers and the issue has been handled. They do not condone these activities. |
| 2023-01-19 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D Test strips were present at the facility. Temperatures taken that were within acceptable ranges: pasteurized eggs 41 F. Discussed daily cleaning procedure for flame broiled burger machine. |
| 2022-01-04 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A All temperatures taken were acceptable: beef (40�F), tomatoes (40�F). Discussed wash/rinse/sanitize procedures with manager. Time as a Public Health Control waiver was discussed with the manager. |
| 2021-05-06 | Inspection | Critical: , Noncritical: 3, Violation Items: 11D; 15B; 8A All food temperatures taken were within acceptable ranges. The facility is following their Time as a Public Health Control waiver with time stickers. |
| 2020-02-14 | Inspection | Critical: , Noncritical: , Violation Items: No violations were observed at the time of inspection. All violations from the previous inspection have been corrected. The following acceptable food temperatures were measured: hamburger- 152�F, chicken patty- 150�F, french fries- 145�F, breaded fish- 157�F, sliced ham- 43�F, pasteurized liquid eggs- 39�F. Thorough handwashing by staff was observed. The level of sanitizer measured in wiping cloth solution was satisfactory. The acceptable method currently in place for tracking discard times for �time as a public health control� waivered food items was discussed. |
| 2019-01-18 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 8E Hot holding temperatures were: chicken nuggets 156�F-165�F and chicken patty 149�F. Cold holding temperatures were: uncooked chicken breast at 29�F and milkshake mix 40.5�F. |
| 2018-09-06 | Inspection | Critical: , Noncritical: 2, Violation Items: 8E Cold holding temperatures: walk-in cooler - light cream 38�F, pre-cooked bacon 38�F; Silver King cooler under shake machine: milk 44�F; Silver King cooler near front counter: milk 45�F. |
| 2018-01-05 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D; 15B Temperatures measured: french fries = 179� F, cheese = 36� F, chicken breast = 36� F. |
| 2017-01-11 | Inspection | Critical: , Noncritical: 3, Violation Items: 11D; 16 All violations from prior inspection on 1/12/16 have been corrected except for violation 16 (see this report). food temperatures measured included tender crispy chicken 180 degrees F., tender crisp chicken 153 degrees F., sliced American cheese 42 degrees F. |
| 2016-01-12 | Inspection | Critical: , Noncritical: 3, Violation Items: 12D; 15B; 16 All violations from previous inspection on 3/18/15 have been corrected except for violation number 16--see details in this report. Food temperatures measured with DOH thermocouple thermometer-French fries 141 degrees F., Breaded chicken breast 153 degrees F., hamburger 195 degrees F., American cheese 38 degrees F. This restaurant has several NYSDOH waivers in effect, including holding sliced tomatoes and TCS foods out of temperature for 4 hours or less. This establishment also has waiver to allow hamburgers to be cooked to 155 degrees F. for 15 records and to record these temperatures three times a day; review of records indicated establishment is in full compliance with this waiver. |
| 2015-03-18 | Inspection | Critical: , Noncritical: 5, Violation Items: 11A; 12C; 15A; 16 Food temps were obtained from premises as follows: cooked hamburgers at 165.6 deg. F., chicken nuggets at 142.8 deg. F., sliced American cheese at 37.8 deg. F and sliced tomatoes at 59.9 deg. F from cold holding table (Burger King has a waiver regarding holding of sliced tomatoes with the NYSDOH with the requirement that sliced tomatoes on premises are to be labelled with a discard time of four hours after being sliced). The temped tomatoes were tested at 3:15 pm with a discard time of 4 pm having first been cut at 12pm. |
| 2014-10-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: An inspection was conducted to verify AT-10 compliance (Docket Number 20140717). All abatements have been completed. |
| 2014-09-19 | Inspection | Critical: , Noncritical: 6, Violation Items: 10B; 11C; 12C; 15A; 15B; 8E Temperatures measured: American cheese in walkin = 42 degrees F, sliced ham in walkin: 36 degrees F, hot hold tender grill chicken = 154 degrees F, hot hold whopper hand burger patty = 182 degrees F. Discussed method of washing, rinsing, and sanitizing milkshake machine. |
| 2014-02-24 | Inspection | Critical: , Noncritical: 11, Violation Items: 10B; 11C; 11D; 12C; 13B; 15A; 15B; 16; 8D Cooked bacon was observed stored at room temperature and the containers of bacon were not marked with a discard time (up to 4 hrs). The Asst. Manager stated that Burger King Company guidelines allow cooked bacon to be held at room temperature for up to 2 days. The bacon that was observed still had some white fat present and the temperature of the bacon was measured to be 69 deg. F. Copy of BK bacon procedures was provided be the Asst. Manager. |
| 2013-02-25 | Inspection | Critical: , Noncritical: 2, Violation Items: 11C; 15B |
| 2012-09-17 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-02-01 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 11C; 7G |
| 2011-03-01 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15A; 7G |
| 2010-04-01 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10B; 11D; 12C; 7G |
| 2009-03-23 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 12D; 5A; 5C |
| 2008-07-08 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 11D; 15A; 15B; 6A |
| 2003-09-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-09-23 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-11-14 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-09-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-09-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-10-14 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 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. |
| 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. |
| 7G | Critical Violation | Commercially processed precooked potentially hazardous foods are not heated to 140°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 |
| 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 |
| 13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
| 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 |
| 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) |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 9C | Not Critical Violation | Hair is improperly restrained |
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| Street Address |
234 WEST MAIN STREET |
| City | MALONE |
| State | NY |
| Zip Code | 12953 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Satellite Feeding Site Inspection Date: 2025-07-11 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Satellite Feeding Site Inspection Date: 2025-07-28 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Satellite Feeding Site Inspection Date: 2023-08-02 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Satellite Feeding Site Inspection Date: 2025-07-14 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Satellite Feeding Site Inspection Date: 2018-08-07 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: Commissary Inspection Date: 2025-07-11 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Satellite Feeding Site Inspection Date: 2018-07-26 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Food Preparation Site Inspection Date: 2025-07-11 |
Address: 125 Finney Boulevard, Malone, NY 12953 Food Service Description: SED Satellite Feeding Site Inspection Date: 2020-08-20 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Satellite/Preparation Site Inspection Date: 2023-08-08 |
Address: 64 State Street, Malone, NY 12953 Food Service Description: Food Service Establishment Inspection Date: 2025-10-20 | |||
Address: 62 Bare Hill Road, Malone, NY 12953 Food Service Description: Institution Food Service Inspection Date: 2025-10-22 | |||
Address: 45 Bare Hill Road, Malone, NY 12953 Food Service Description: Institution Food Service Inspection Date: 2025-09-25 | |||
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Address: 369 West Main Street, Malone, NY 12953 Food Service Description: Restaurant Inspection Date: 2025-11-20 | |||
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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.