Molinaro's Ristorante (NYS Health Operation #373757) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 90 Walnut Street, Lockport, NY 14094. The food service type is Food Service Establishment - Restaurant/Catering Operation. The last inspection date is December 12, 2025.
| NYS Health Operation ID | 373757 |
| NYSDOH Gazetteer | 310100 |
| Facility Name | MOLINARO'S RISTORANTE |
| Operation Name | MOLINARO'S RISTORANTE |
| Facility Address | 90 WALNUT STREET, LOCKPORT |
| Permitted Corporation Name | MOLINARO'S |
| Permitted Operator Name | MICHAEL MOLINARO |
| Address | 90 Walnut Street Lockport NY 14094 |
| Municipality | LOCKPORT |
| County | NIAGARA |
| Local Health Department | Niagara County |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Permit Expiration Date | 2026-02-28 |
| Inspection Date | 2025-12-12 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 4 |
| Violations | 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); 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 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; |
| Inspection Comments | NOTE: All coolers < 45/thermometers OK Freezers OK Hot holds >140 dF Food thermometers accurate Regular chlorine bleach used (test strips available) Hand barriers & hair restraints OK Hand wash station OK Sinks OK Dry storage OK Restrooms OK Chlorine dishwasher min. 50 ppm OK CPR kit OK Choking poster OK ******REVIEW: Cooling schedule -- 120 dF to 70 dF within 2 hours, then 70 dF to 45 dF within the next 4 hours.****** |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-12 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 11A; 8A NOTE: |All coolers < 45/thermometers OK|Freezers OK|Hot holds >140 dF|Food thermometers accurate|Regular chlorine bleach used (test strips available)|Hand barriers & hair restraints OK|Hand wash station OK|Sinks OK|Dry storage OK|Restrooms OK|Chlorine dishwasher min. 50 ppm OK|CPR kit OK|Choking poster OK||******REVIEW: Cooling schedule -- 120 dF to 70 dF within 2 hours, then 70 dF to 45 dF within the next 4 hours.****** |
| 2025-04-07 | Re-Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 15A; 8A The following violations from inspection report dated 3/5/2025 have been corrected as follows:|5E - 1. Kitchen flip-top cooler cooler has been serviced, all TCS foods / non TCS foods are <45F.| 2. Single door cooler located in bakery has been serviced, ambient air temp is 41F.|8A- 2. Squeeze bottles are no longer stored uncovered on shelf, bottles have been cleaned/sanitized|10B - Wood surfaces have been painted|15A - Floors are free of accumulated debris|Remaining violation 8A (Floor Storage) to be corrected before next inspection |Note: New choke posters, allergen posting and information provided today|Reminder: Please submit C-105 and DB-120 certificates |
| 2025-03-05 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10B; 15A; 5E; 8A Sanitizer available - Chlorine bleach- wiping bucket @ 100 PPM Chlorine (kitchen/dining room)|Cold hold temperatures <45F (except as noted)|Hot holds temperatures >140F|Walk-in cooler/freezer <45F|Food rinse sink with indirect drain |Food Testing Thermometer - available/accurate|3 bay sink - wash/rinse/sanitize (50 PPM Chlorine)/air dry|Chem temp dish machine sanitizing to 50 PPM (kitchen)|Handwash sink - single use paper towels, soap, hot water, signage - ok|Mop sink - no cross connection present|Hair restraints/hand barriers - available/used appropriately|Restrooms - self closing door, handwash signs, single use paper towels, soap, hot water, covered receptacles - ok|CPR kit available|Permit posted in public view|Bar area- ok |Refuse area - ok|Review:|Cooling Requirements: Cooling clock starts when product reaches 120F, product must go from 120F to 70F within 2 Hours and 70F to 45F in four additional hours|Reheating Requirements for hot holding: >165F in 2 Hours|Hot Holding Requirements: >140F at all times|Cold holding Requirments: <45F at all times|Thawing: must occur under refrigeration (<45F) or in indirectly drained sink with continuous running water|TPHC waiver followed||Notes:|Discussed with operator cooling procedure of roast beef, large roasts should be cut into smaller portions so that proper cooling is achieved. |Discussed necessary time of preparation with operator including workable quantities and importance of timely preparation and refrigeration so that food does not reach or exceed 70F during preperation.||Reminder: |Submit C-105 and DB-120 certificates|Inspector to drop off allergen posting and new choke posters||Notice to Discontinue Violations:|�Pursuant to the Sanitary Code of the Niagara County Health District Chapter X, and/or the New York State Sanitary Code, the New York State Public Health Law and/or the Administrative Rules and Regulations adopted by the New York State Department of Health,|YOU ARE HEREBY NOTIFIED AND DEMAND IS HE |
| 2024-09-25 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 14B; 8A Permit and choking poster posted|Cold Holds below 45 degrees F|Hot Holds above 140F|Thermometers in Fridges: OK|Bathrooms: OK|Handwashing Sink: OK|Dry Storage: OK|Indirect Drain: OK|3-Bay Sink (50 ppm Cl) (Air dry): OK|Wipe Cloth Bucket (100 ppm Cl): OK|Thermometer (Food): OK|Cooking Temps: OK|Hand Barriers: OK|Hair Restraints: OK|CPR kit: OK|Second Inspection |
| 2024-02-07 | Inspection | Critical: , Noncritical: , Violation Items: Restrooms: OK|Handwash Station: OK|Mop Sink: OK|Indirectly drained sink: OK|3-Bay Sink (wash>rinse>sanitize [50 ppm Cl-]>air dry): OK|Cl- Based Dish Machine (50 ppm Cl-): OK |Wipe Cloth Bucket (100 ppm Cl-): OK/available|Food Testing Thermometer: OK/Calibrated/Used Properly|Cold Holds/Coolers: <45�F|Hot Holds: >140�F|Cooling Procedure (120-70�F in two hours; 70-45�F in additional four hours): OK/Discussed|Reheating Procedure (>165�F in less than two hour): OK/Discussed|Cooking Temps: OK|Waitress Stations: OK|Bar Area: OK|Storage Practices: OK|Hand Barriers: OK|Hair Restraints: OK|Choke Poster: OK|CPR Kit: OK|Permit Posted: OK|All surfaces are smooth and easily cleanable|Ceiling tiles above cook line have been replaced with new black vinyl tiles. |Lights above cook line have been replaced with new LED lights. |TPHC Waiver is being followed. Times for pizza are written on a sheet of paper just behind the counter. |Permit application, fee and proof of insurance due by end of the month to avoid late fee.|REVIEW:|COOLING: COOLING CLOCK STARTS WHEN THE PRODUCT REACHES 120�F -- YOU HAVE 2 HOURS|TO GET THE PRODUCT TO 70�F, THEN YOU HAVE AN ADDITIONAL 4 HOURS TO GET THE PRODUCT|TO <= 45�F|REHEATING: ALL REHEATED PRODUCT THAT IS TO BE HOT HELD MUST BE REHEATED TO >= 165�F|IN <= 2 HOURS|HOT HOLDING: ALL PRODUCT MUST BE MAINTAINED @ >= 140�F AT ALL TIMES|COLD HOLDING: ALL PRODUCT MUST BE MAINTAINED @ <= 45�F |
| 2023-09-08 | Inspection | Critical: , Noncritical: 2, Violation Items: 15B Restrooms: OK|Handwash Station: OK|Mop Sink: OK|Indirectly drained sink: OK|3-Bay Sink (wash>rinse>sanitize [50 ppm Cl-]>air dry): OK|Cl- Based Dish Machine (50 ppm Cl-): OK |Wipe Cloth Bucket (100 ppm Cl-): OK/available|Food Testing Thermometer: OK/Calibrated/Used Properly|Cold Holds/Coolers: <45�F|Hot Holds: >140�F|Cooling Procedure (120-70�F in two hours; 70-45�F in additional four hours): OK/Discussed|Reheating Procedure (>165�F in less than two hour): OK/Discussed|Cooking Temps: OK|Waitress Stations: OK|Bar Area: OK|Storage Practices: OK|Hand Barriers: OK|Hair Restraints: OK|Choke Poster: OK|CPR Kit: OK|Permit Posted: OK|All surfaces are smooth and easily cleanable|2 hand wash stickers provided today. |REVIEW:|COOLING: COOLING CLOCK STARTS WHEN THE PRODUCT REACHES 120�F -- YOU HAVE 2 HOURS|TO GET THE PRODUCT TO 70�F, THEN YOU HAVE AN ADDITIONAL 4 HOURS TO GET THE PRODUCT|TO <= 45�F|REHEATING: ALL REHEATED PRODUCT THAT IS TO BE HOT HELD MUST BE REHEATED TO >= 165�F|IN <= 2 HOURS|HOT HOLDING: ALL PRODUCT MUST BE MAINTAINED @ >= 140�F AT ALL TIMES|COLD HOLDING: ALL PRODUCT MUST BE MAINTAINED @ <= 45�F |
| 2023-03-23 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 15B Violations from 2/28/2023 inspection report are corrected as follows:|7F -- All soups in the hot table on the service line measured > 165 dF today.|12E -- Paper towels are in the dispenser at the hand wash sink near the dish machine. |
| 2023-02-28 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12E; 15B; 7F INSPECTION NOTES:|TPHC waiver being adhered to today using a sheet of paper to track when the pizzas are coming out of heat treatment||Food testing thermometer is available and accurate|Cold holds are all <= 45�F|Coolers all have accurate thermometers|Wipe towel buckets are @ ~ 100 ppm chlorine|3-bay sink is set up to wash, rinse, sanitize @ ~ 50 ppm chlorine, air dry|Dish machine sanitize phase is @ ~ 50 ppm chlorine|Mop sink has a back flow prevention device|Hand wash stations have hand soap, paper towels in dispenser, hot & cold water, & hand wash signs|Restrooms have self closing doors, hot & cold water, covered receptacles, toilet paper in dispenser, paper towels in dispenser, hand soap, hand wash signs|Food rinse sink is indirectly draining|Hair is restrained|Hand barriers are being used appropriately|Choking poster is posted in view of the dining area|CPR kit is available and the sign is posted in view of the public|Valid permit is posted in view of the public|All dry storage is >= 6 off of the floor, on easily movable racks, or on a solid base shelving that does not allow debris to get beneath|All surfaces are smooth and easily cleanable|REVIEW:|COOLING: COOLING CLOCK STARTS WHEN THE PRODUCT REACHES 120�F -- YOU HAVE 2 HOURS TO GET THE PRODUCT TO 70�F, THEN YOU HAVE AN ADDITIONAL 4 HOURS TO GET THE PRODUCT TO <= 45�F|REHEATING: ALL REHEATED PRODUCT THAT IS TO BE HOT HELD MUST BE REHEATED TO >= 165�F IN <= 2 HOURS|HOT HOLDING: ALL PRODUCT MUST BE MAINTAINED @ >= 140�F AT ALL TIMES|COLD HOLDING: ALL PRODUCT MUST BE MAINTAINED @ <= 45�F| NOTICE TO DISCONTINUE|�Pursuant to Chapter X of the Sanitary Code of the Niagara County Health District, and/or the New York State Sanitary Code, the New York State Public Health Law and/or the Administrative Rules and Regulations adopted by the New York State Department of Health,| YOU ARE HEREBY NOTIFIED AND DEMAND IS HEREBY MADE UPON YOU TO|discontinue the above noted |
| 2022-09-21 | Re-Inspection | Critical: , Noncritical: , Violation Items: Violation 8A - corrected|Shellfish tag missing and unable to be located for mussels found during previous inspection. No mussels on-site today. Operator to retain all shellfish tags for 90 days going forward.|Ceiling, conduit, wiring, fans, walk-in cooler floor still have significant debris/build-up that needs to be addressed. |
| 2022-08-19 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10B; 15B; 1F; 8A 2nd Inspection:|Sanitizer available - Chlorine bleach- wiping bucket @ 100 PPM Chlorine|Cold hold temperatures <45F|Hot holds temperatures >140F|Walk-in cooler <45F|Freezer - ok|Food rinse sink with indirect drain |Food Testing Thermometer - available/accurate|3 bay sink - wash/rinse/sanitize (50 PPM Chlorine)/air dry|Dish machine sanitizing to 50PPM Cl|Handwash sink - single use paper towels, soap, hot water, signage - ok|Hair restraints/hand barriers - available/used appropriately|Restrooms - self closing door, handwash signs, single use paper towels, soap, hot water, covered receptacles - ok|CPR kit available|Choke posters provided today|Permit posted in public view|Review:|Cooling Requirements: Cooling clock starts when product reaches 120F, product must go from 120F to 70F within 2 Hours and 70F to 45F in four additional hours|Reheating Requirements for hot holding: >165F in 2 Hours|Hot Holding Requirements: >140F at all times|Cold holding Requirments: <45F at all times|Thawing: must occur under refrigeration (<45F) or in indirectly drained sink with continuous running water|| Notice to Discontinue Violations|�Pursuant to the Sanitary Code of the Niagara County Health District Chapter X, and/or the New York State Sanitary Code, the New York State Public Health Law and/or the Administrative Rules and Regulations adopted by the New York State Department of Health,|YOU ARE HEREBY NOTIFIED AND DEMAND IS HEREBY MADE UPON YOU TO discontinue the above noted violation(s) of the Sanitary Code of the Niagara County Health District, and/or the New York State Sanitary Code, the New York State Public Health Law, and/or the Administrative Rules and Regulations adopted by the New York State Department of Health as set forth in the Inspection Report dated 08/19/2022 within a reasonable time but no later than 14 days from the issue date of this notice.|Failure to |
| 2022-05-26 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 8A Some pizza boxes were found on the floor of the dry storage area. Employee moved them onto shelves to correct only remaining violation from original inspection |
| 2022-02-28 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10B; 11A; 15B; 4A; 5C; 8A Food testing thermometer ok, coolers <45�, freezers ok, hot holds >140�, cooking temps ok, out door walk in cooler and freezer ok, indoor walk in cooler ok, sinks ok, gloves ok, hair restraints ok, bleach sanitizer at 100ppm ok, chem dish machine at 50ppm ppm ok, restrooms ok choikng ok, cpr ok|Time as a temperature control procedures were adequate today|Cooling procedures were reviewed with the cook today. 2 hours to go from 120-70 with a 4 additional hours to go from 70-45. Ice wands to be used for large quantities of soup |
| 2021-11-10 | Inspection | Critical: 5, Noncritical: 7, Violation Items: 10B; 11A; 11C; 12E; 16; 1B; 3C; 4A; 7F; 8A; 8D Coolers <45�, cooking temps ok, walk in freezer ok, hair restraints ok, chem dish machine at 50ppm ok, cpr ok, restrooms ok|TPHC for all pizzas has been adequately maintained |
| 2021-02-24 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 8A Renovations being done in dining room, converting into/moving store front with minimal seating for in house dining in the bar area and patio as weather permits. Looking to add a few more grab and go coolers. |All hot holds >140F (pasta sauce, italian wedding soup, minestrone)|All cold holds/coolers <45F with accurate thermometers|All pizzas marked with time removed from temperature control, discard after 2 hours. TPHC waiver being followed.|Freezers ok|Chemical dishwasher ok 50ppm Cl|3 bay ok|Handwash sink ok|Prep sink ok|Mop sink ok|CL sanitizer bucket ~100ppm, wipe cloths stored in- ok|FTT available and accurate|Gloves used|Hair restrained|Dry storage ok|Choke poster ok|CPR kit ok|Restrooms ok|COVID-19 guidelines being followed|All violations from previous inspection are not ongoing. Fly strip removed, pest control apparatus plugged in and have no problems since.All lights shielded with end caps.|**Reminder: Application, fee, proof of workers comp and disabilty insurance due to our office by 2/28/21 to avoid late fees|**Future correspondence regarding improvements/movement of a sink and ice machine in the kitchen expected** |
| 2020-09-01 | Inspection | Critical: , Noncritical: 4, Violation Items: 11B; 14B; 15B; 8D Restrooms: OK |Handwash Station: OK |Mop Sink: OK |Indirectly Drained Sink: OK |3-Bay Sink (wash>rinse>sanitize [50 ppm Cl-]>air dry): OK |Cl- Based Dish Machine (50 ppm Cl-): OK |Wipe Cloth Bucket (100 ppm Cl-): OK |Food Testing Thermometer: OK/Calibrated/Used Properly |Cold Holds/Coolers: <45oF |Hot Holds: >140oF |Cooking Temps: OK |Cooling Procedure (120-70oF in two hours; 70-45oF in additional four hours): OK/Discussed|Reheating Procedure (>165oF in less than two hour): OK/Discussed|Waitress Stations: OK |Storage Practices: OK |Outside Coolers/Storage: OK|Hand Barriers: OK |Hair Restraints: OK|Choke Poster: OK|CPR Kit: OK|Permit Posted: OK|Garbage Area: OK|Grease Dumpster: OK|Covid-19 Guidelines: OK/Discussed|https://www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/NYS_BusinessReopeningSafetyPlanTemplate.pdf|https://www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/Food_Services_Summary_Guidelines.pdf|https://www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/Indoor_and_Outdoor_Food_Services_Detailed_Guidelines.pdf|https://www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/Personal_Care_Summary_Guidelines.pdf|https://www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/Personal_Care_Detailed_Guidelines.pdf|https://www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/lowriskoutdoorartandentertainmentsummary.pdf|https://www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/Lowriskoutdoorartsandentertainment-MasterGuidance.pdf|https://www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/LowRiskIndoorArtsEntertainmentSummary.pdf|https://www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/Lowriskindoorartsandentertainment-MasterGuidance.pdf|https://www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/Malls_Summary_Guidelines.pdf|https://www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/Malls_Detailed_Guidelines.pdf|https://www.governor.ny.gov/sites/governor.ny.gov/files/ |
| 2020-02-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: Note: Violations have been corrected and are not continuing. |
| 2020-02-25 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 11A; 12D; 12E; 1H; 2E; 8E Notes: *Renewal application, fee, workers comp and disability due 2/29/20 to avoid late fee.*|Time as Public Health Control being followed for pizzas. All hot holds >140F. All coolers and cold holds <45F. Glove use ok. Hair restrained. CPR kit/sign ok. Gave and discussed Food Workers Sick Policy. Gave Basic Food Safety Course schedule. |
| 2019-11-07 | Inspection | Critical: , Noncritical: 3, Violation Items: 11D; 12D; 12E Observed proper protocol utilizing TPHC waiver.|All Hot holds >=140dF|All cold holds <=45dF|All coolers <=45dF with accurate thermometers|FTT ok|Gloves and hair restraints in use.|Dishwasher at 50 ppm Cl|Sanitizer buckets either 100 ppm Cl (kitchen) or 200 ppm quat (service)|All sinks ok |
| 2019-02-21 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 11A; 12C; 15B Hot holds are all >140�F, food thermometer is accurate and available for use.|Cold holds are all <45�F, thermometers are in place.|Wipe towel buckets - see violation.|3-bay sink is wash-->rinse-->sanitize at ~50ppm chlorine -->air dry.|Dish machine - see violation.|Hair is restrained and hand barriers are used.|Food rinse sink is indirectly draining, Hand wash stations are ok.|Choking poster, cpr kit/sign, and permit are posted in public view.|Restrooms have self closing doors, covered receptacles, hand wash signs, hot and cold running water.|Paperwork is filled out and in the mail according to operator, due by the end of the month to avoid late fee. |
| 2018-08-28 | Inspection | Critical: , Noncritical: 4, Violation Items: 11B; 12E; 15B; 8E Notes- no hot holding at the time of the inspection, cold holds all less than 45dF, food testing thermometer available and accurate, hair restrained, hand barriers used, 3 bay sink okay, dish machine sanitizing at 50ppm, handwash sink otherwise okay, |
| 2018-05-26 | Inspection | Critical: , Noncritical: 2, Violation Items: 11A; 8B Hair restraints and hand barriers ok, handwash station, 3 bay setup and single service articles ok, ftt ok, fried dough and lemonade all made to order, powder sugar all containerized and covered, sauces for fried dough all ok. Ok to operate. |
| 2018-03-19 | Re-Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 11A Notes: All other violations have been corrected and are not continuing. |
| 2018-02-21 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10B; 11A; 12D; 3C Notes: Food testing thermometer ok. Pizzas with potentially hazardous toppings are being properly held as per the Time As Public Health Control agreement- labeled and discarded after 2 hours. All other employee glove use ok-changed gloves after handling raw meat. Hair restraints ok. Handwashing ok. All coolers and cold holds <45F. All hot holds >140F. All reheats >165F (sauce reheated on stovetop and transferred to steam tables). Proper cooking temps, cooling and reheating reviewed and gave pamphlet. Discussed using ice baths to cool. Dish machine sanitizing to 50ppm bleach. Gave and reviewed Food Workers Sick Policy. Gave Basic Food Safety Class schedule. Gave 3 new handwash signs. Gave and discussed Food Workers Sick Policy. |
| 2017-09-25 | Re-Inspection | Critical: , Noncritical: , Violation Items: All violations from previous inspection dated 8/30/17 have been corrected. |
| 2017-08-30 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 10B; 11C; 5C All hot holds over 140oF, accurate thermometer available, gloves used, hair properly restrained, walk-in cooler (chicken-39oF), all freezers ok, vent hoods ok, restrooms ok, pizza area ok, bakery ok, 3 bay sink ok, handwash sink ok, permit posted, choking poster. |
| 2017-02-02 | Inspection | Critical: , Noncritical: 3, Violation Items: 10A; 10B; 12E Restrooms: OK|Food Testing Thermometer: OK|Coolers/Cold Holds: <45oF|Hot Holds: >140oF|Reheating Temps: >165oF in less than 2 hours|Storage: OK|3-Bay: wash>rinse>sanitize (50 ppm Cl-)>air dry: OK|Cl- Based Dish Machine (50 ppm Cl-): OK|Handwash Stations: OK|Wipe Cloths (100 ppm Cl-): OK|Permit/Choke Poster/CPR Kit: Posted|Hair Restraints: OK|Hand Barriers: OK |
| 2016-08-14 | Inspection | Critical: , Noncritical: , Violation Items: Inspection done at The Taste of Lockport|See hand written report |
| 2016-02-24 | Inspection | Critical: , Noncritical: 3, Violation Items: 10A; 15A; 8E all hot holds ok, all cold holds and coolers ok, sanitizer ok, dishwasher ok, ftt ok, gloves and hair restraints in use.|Violations writteb 6/15/15 have been corrected|Still need insurance forms for permit issuance |
| 2015-07-05 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-06-15 | Inspection | Critical: , Noncritical: 2, Violation Items: 11A; 14B 11A--Serving staff wipe towel sanitizer bucket also contains soap. Remade to bleach & water only @ ~100ppm cl. corrected|14B--Outside entrance to bakin area---Screen on door is not secure at the bottom of frame.| |
| 2015-03-05 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-02-18 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10B; 11D; 15A; 15B; 7F |
| 2014-08-17 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-02-12 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 2C; 4A; 8E |
| 2013-08-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-07-22 | Inspection | Critical: 1, Noncritical: , Violation Items: 5C |
| 2013-05-16 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 10B; 5A; 5C |
| 2013-02-20 | Re-Inspection | Critical: , Noncritical: 3, Violation Items: 8A; 8C; 9C 9C - Cook has no hair restraint (Repeat) Corrected|8C - Utensil in baking area not stored properly with handles facing same direction (Repeat)|8A - Squeeze bottles in kitchen not labeled for contents, 2 liter of pop stored on floor behind bar (Repeat) |
| 2013-01-31 | Inspection | Critical: , Noncritical: 3, Violation Items: 8A; 8C; 9C 9C - Cook /sub maker had no hair restraint|8A - Case of salad dressing, bags of flour found stored on floor,some baking products not covered in baking area.|8C - Utensils in baking area not stored properly|8A - Squeeze bottle throughout kitchen not labeled for contents, two liter bottle of pop and gallon of wine found stored on floor behind bar.|8A - Loose insulation from pipes over flour storage, potential contamination could occur.| |
| 2012-03-09 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-02-23 | Inspection | Critical: , Noncritical: 9, Violation Items: 10A; 10B; 11B; 11C; 11D; 12E; 15A; 15B; 8A 8A Boxes of cookies stored on floor behind counter of cafe area (next to cake cooler). Food stored on floor of outside cooler||10A Edge of ice machine has grime accumulation||10B 4 door stainless cooler in baker area has rusting shelves, outside cooler rusty shelving||11D Sharp microwave has food debris accumulation from prior use||11B/C Sanitizing buckets not set up, wipe cloths stored on counters||11D Cover plate missing, dust buildup on controls of pizza oven||12E Paper towels missing from handwash stations||15A Wall behind cutting board has peeling paint (pastry room)||15B Fan in pizza prep counter has dust buildup| |
| 2011-06-14 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-06-10 | Re-Inspection | Critical: , Noncritical: 2, Violation Items: 15B; 8A 8A & 15B repeat, reinspection recommended |
| 2011-06-03 | Inspection | Critical: 6, Noncritical: 4, Violation Items: 15B; 4A; 5A; 5C; 5E; 6A; 6B; 8A; 8E; 9C 4A Ajn 8 oz can of 3 1n 1 Oil was stored on ice cube machine above the lid. Corrected, oil was moved|5A Approx 2 lbs of ham, 2 lbs of capicolla, 2 lbs of sliced turkey & 2lbs of sliced salami were 59 dF in upper part of cooler. Cold cuts were in cooler overnight. Corrected, the cold cuts were voluntarily discarded|5C Ground sausage and sliced bananna peppers were stored on counter of pizza prep cooler. Inspector's digital thermometer temped the products @ 70 dF. Corrected, sausage and peppers were voluntarily discsrded|5E Sub prep cooler had an inside ambient air temp of 50 dF. Temp taken with inspector's calibrated probe thermometers. (internal thermometer read 60 dF) Food was removed from cooler & it won't be used again until it is serviced|6A Specialty pizza in Fresh Pizza hot display unit was 130 dF on top shelf9 brocolli and pepper toppings), 134 dF on middle shelf (sausage and pepper toppings). Temperature was taken with inspector's calibrated thermometer. Counter worker said pizzas were placed in unit ~ 10:30AM & pizzas were temped by inspector @ 11:15AM. Pizzas were reheated and temperature was adjusted on unit - Corrected|6B Hot hold pizza unit was full and a specialty pizza containing mushrooms and olives was out on countertop. Pizza was 75 dF @ 11:10AM. Temp taken with inspector's digital thermometer. Counter worker said pizza was placed on counter @ ~ 10:15AM. Pizza was allowed to be reheated to 165 dF and placed in warmer - Corrected|8A Boxes of food are stored on the floor of the outside walk-in cooler and freezer|8E Coca-Cola refrigerator does not have an internal thermometer|9C Sub preparer and grill cook are not wearing hair restraints|15B Fan grate on condensor of outside walk-in cooler contains excess debris |
| 2011-03-24 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-03-15 | Re-Inspection | Critical: 2, Noncritical: , Violation Items: 6A; 6B 6a +6b- pepper and mushroom pizza on pizza warmer temped at 127dF at 11:15am. Put on unit 1/2 hr ago per owner. Allowed to reheat to 165dF and corrected. Owner will bring in different pizza warmer by next week |
| 2011-02-09 | Inspection | Critical: 3, Noncritical: 4, Violation Items: 10B; 5C; 6A; 6B; 8A; 9C 6A + 6B - At 12:30 pm this inspector found 3 specialty pizzas on line and temped and found to be 66, 67, and 65 degrees F. All pizzas had been places on line at 11:15 am. Allowed pizzas to be reheated by owner. CORRECTED. Heating unit below pizzas was fgound to be set on low setting and turned up by owner. Reccomend frequent temping of specialty pizzas to make sure unit can maintain pizzas at 140 degrees F. corrected||5C - At 12:45 pm this inspector found 3 bins of pasta sitting out at room temperature on counter next to spaghetti sauce area. Using inspectors calibrated food testing thermometer these bins were temped to be 58, 62, and 64 degrees F. As per cook, the bins had been out since 11:00 am. Allowed to be placed back in cooler. CORRECTED.||8A - Squeeeze bottles in Coca-Cola cooler are not labeled for contents, ex. Salad dressings corrected||10B - Heavy ice build-up in white upright freezer across form 3 bay sink corrected||9C - Food prep worker is not wearing a hair restraint corrected||10B - Particle board shelving below wood prep table is bare wood and not smooth or easily cleanable corrected |
| 2010-08-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-08-15 | Inspection | Critical: 1, Noncritical: , Violation Items: 5A 5A - Refrigerator temp 62 degrees( constantly being opened - suggested keeping PHF on ice in cambros and long term foods in the refrigerator once temp is below 45 degrees. ( corrected by this proceedure, PHF temps now <45 degrees.) |
| 2010-06-25 | Inspection | Critical: , Noncritical: 2, Violation Items: 14B; 8A 8a- coronas are in standing water||14b- screen door left open |
| 2010-03-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-02-17 | Inspection | Critical: 2 (1 not corrected), Noncritical: 2, Violation Items: 10B; 12E; 6A; 6B 6A At time of inspection broccoli pizza temped at 114 dF on front counter-no hot holding available for potentially hazardous foods at front counter. Pizza reheated to 165 dF, temp to be monitored hot holding issue to be addresseed||12E Paper towel dispenser at 3 bay sink empty||10B Some shelving by ice machine no longer easily cleanable-shelf paper missing/worn|||||||||||| |
| 2009-08-19 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11C; 12D; 12E; 5A 5A Chicken strips in plastic bin next to grill in kitchen temped 47 dF near bottom of the bin to 58 dF near top of bin. Temp was taken with inspector's digital thermometer. Cook said chicken was taken from cooler approx 10 minutes ago. Corrected, mgr placed chicken strips in cooler.|11C Sharp microwave oven in kitchen contains food debris inside|12D No covered garbage recepticle in women's room|12E Paper towel dispenser in corner above 3-bay sink is empty |
| 2009-08-16 | Inspection | Critical: , Noncritical: 1, Violation Items: 12E 12E No hand soap available |
| 2009-02-23 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11A; 12D; 16; 5C; 8B 5c- at time of inspection fettucine in bin on counter 54dF, ziti 55dF. both out at room temp < 2 hrs per cook . put back in cooler and corrected.||11a- chem dish machine is not sanitizing. ecolab called||8b- in use utensils for soup stored on plate at room temp. must either keep in product or wash in between uses||12d- covered garbage canis missing in lady's restroom||16- CPR kit is not available |
| 2008-08-17 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 11B; 6A 6a Sausage wrapped in fried dough, one container actual temp 90 deg F, other pan 104 deg F. Cook stated it was precooked sausage and so it was not a problem. Explained that the meat was a potentially hazardous food and needed to be held above 140 or below 45. Discarded. Not using hot boxes today, cook stated they were in use elsewhere. Sausage in glass holding oven was greater than 140 deg.|11b no sanitizing solution noted in bucket with wipe cloth. |
| 2008-08-10 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-06-27 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11C; 3C; 8A; 9C 3c- upon approaching table for inspection, inspector noted cook opening bag of rolls and grabbing rolls with bare hands for service to customer. roll was voluntarily discarded and gloves were put on and corrected||8a- no canopy available||9c- hair restraints not worn corrected||11c- bleach bucket is not available made and corrected |
| 2008-03-10 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-02-20 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10B; 15B; 4A; 6A; 8A; 9C 6a- at time of inspection, chicken gravy for chicken and biscuits was found on stove top with the heat source not on underneath. Spoke with cook who admitted he turned off burner 40 minutes ago and planned on reheating it when needed. mixture was reheated to 165dF and corrected||4a- at time of inspection, oven cleaner was found stored next to food products on shelf and cleaners were found stored next to single service products at bar. all chemicals were removed and corrected||15b- hood is missing filter||8a- cases of beer found stored on floor below bar. corrected||9c- cook is not wearing a hair restraint||10b- some shelving in kitchen is not smooth and easily cleanable - by pizza unit and pizza boxes||15b- ceiling air grate has dust debris. corrected |
| 2007-09-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-08-29 | Inspection | Critical: 2 (1 not corrected), Noncritical: 2, Violation Items: 11D; 5A; 5E; 8E 5A Found cooked sausage for pizza to be at 68 dF at time of inspection. Sausage was in prep cooler all morning according to Mike R. Corrected, Mike voluntarily discarded the sausage.|5E Pizza prep cooler's ambient air temperature was 50 dF at time of inspection. Lid was off, doesn't close properly. All potentially hazardous food was removed (sausage)|8E Thermometer was missing from bakery cooler in front area. |
| 2007-08-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-03-20 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 12E 12e- paper towel dispenser is missing at handwash station |
| 2007-03-13 | Inspection | Critical: 3, Noncritical: 3, Violation Items: 10B; 12E; 5B; 5E; 7G; 8A 5b- cooked chicken breast out at room temperature actual temp was 110dF out less than 2 hours since cooked per cook and put back in cooler and corrected||7g- precooked meatballs in sauce in roaster hot hold unit actual temp was 110dF been cooking since 9:30am this morning per cook more than 2 hours now it is 2:30pm. voluntarily discarded and corrected||8a- open can of pineappletidbits found in cooler transferred to plastic container and corrected||10b- moveable cart with particle board shelving is not smooth and easily cleanable removed and corrected||12e- paper towel dispenser is missing at hand wash station||5e- silver cooler in bakery area ambient air temp was 55dF - sour cream actual temp was 51dF, 3 bricks of cream chhese actual temps were 51dF, 49dF, 49dF,7 containers of heavy whipping cream |52dF, box of eggs actual temp was 50dF all voluntarily discarded corrected upon reinspection|| |
| 2006-08-20 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-03-15 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-03-08 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 15A; 4A; 5A; 8A 4A 2 Spray bottles of cleaner found stored next to bin of mushrooms on shelf in back kitchen area, bottle of milk frother cleaner found stored next to coffee in from white cabinet, items moved- CORRECTED|5A Reach-in cooler in back room ambient air temp 58 dF at this time. Eggs 58 dF cookie dough 52 dF all potentially hazardous food stored for longer than 2 hours discarded at this time. Other items recently delivered transferred to another cooler, repairman had been called.- CORRECTED|15ACeiling in back kitchen ara has peeling paint|8A Containers of biscotti, boxes of coffee stored on floor by cake case in frot cafe area |
| 2005-04-26 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-04-07 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-04-04 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-03-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-03-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-02-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1F | Critical Violation | Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 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). |
| 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. |
| 6B | Critical Violation | Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| 7G | Critical Violation | Commercially processed precooked potentially hazardous foods are not heated to 140°F or above within two hours. |
| 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 |
| 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 |
| 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 |
| 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 |
Address: 77 Pine Street, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2008-07-03 |
Address: 77 Pine Street, Lockport, NY 14094 Food Service Description: Food Service Establishment Inspection Date: 2018-07-27 |
| Street Address |
90 WALNUT STREET |
| City | LOCKPORT |
| State | NY |
| Zip Code | 14094 |
Address: 21 Main Street, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2011-02-14 |
Address: 36a Main Street, Lockport, NY 14094 Food Service Description: Frozen Desserts Inspection Date: 2014-04-11 |
Address: 21 Main Street, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2012-08-09 |
Address: 21 Main Street, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2014-06-11 |
Address: 48 Pine Street, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2025-12-05 |
Address: 77 Pine Street, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2008-07-03 |
Address: 77 Pine Street, Lockport, NY 14094 Food Service Description: Food Service Establishment Inspection Date: 2018-07-27 |
Address: 2 Locks Plaza, Lockport, NY 14094 Food Service Description: Frozen Desserts Inspection Date: 2012-03-02 |
Address: 2 Locks Plaza, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2012-03-02 |
Address: 21-41 Main Street, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2015-04-27 |
Address: 5526 Niagara Street Extension, Lockport, NY 14094 Food Service Description: Institution Food Service Inspection Date: 2025-12-05 | |||
Address: 4363 Mapleton Road, Lockport, NY 14094 Food Service Description: School K-12 Food Service Inspection Date: 2025-12-05 | |||
Address: 48 Pine Street, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2025-12-05 | |||
Address: 6280 South Transit Road, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2025-12-12 | |||
Address: 482 West Avenue, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2025-12-12 | |||
Address: 1 Frontier Place, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2025-12-03 | |||
Address: 5740 South Transit Road, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2025-12-29 | |||
Address: 5780 South Transit Road, Lockport, NY 14094 Food Service Description: Restaurant/Catering Operation Inspection Date: 2025-12-11 | |||
Address: 6523 Block Church Road, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2025-12-09 | |||
Address: 1187 Lincoln Avenue, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2025-12-02 | |||
| Find all businesses in the same zip code | |||
Address: 4913 Merrick Road, Massapequa Park, NY 11762 Food Service Description: Restaurant Inspection Date: 2017-01-18 |
Address: 503 5th Avenue, Pelham, NY 10803 Food Service Description: Food Service Establishment Inspection Date: 2020-03-05 |
Address: 89 Main Street, Tappan, NY 10983 Food Service Description: Food Service Establishment Inspection Date: 2025-10-16 |
Address: 57 Old Post Road, Staatsburg, NY 12580 Food Service Description: Restaurant Inspection Date: 2017-05-04 |
Address: 1410 East Main Street, Shrub Oak, NY 10588 Food Service Description: Food Service Establishment Inspection Date: 2018-03-22 |
Address: 18 Clark Place, Mahopac, NY 10541 Food Service Description: Restaurant Inspection Date: 2015-10-22 |
Address: 1510 Chrisler Avenue, Schenectady, NY 12303 Food Service Description: Restaurant Inspection Date: 2024-10-08 |
Address: 97 Lake Street, West Harrison, NY 10604 Food Service Description: Food Service Establishment Inspection Date: 2021-05-27 |
Address: 887 Yonkers Avenue, Yonkers, NY 107043019 Food Service Description: Food Service Establishment Inspection Date: 2015-11-19 |
Address: 32 Market Street, Wappingers Falls, NY 12590 Food Service Description: Restaurant Inspection Date: 2018-07-26 |
Please leave your review and comments here.
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.