Original Italian Pizzeria (NYS Health Operation #427818) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 23-25 Lake Street, Owego, NY 13827. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 30, 2025.
| NYS Health Operation ID | 427818 |
| NYSDOH Gazetteer | 532400 |
| Facility Name | ORIGINAL ITALIAN PIZZERIA |
| Operation Name | ORIGINAL ITALIAN PIZZERIA |
| Facility Address | 23-25 LAKE STREET, OWEGO |
| Permitted Corporation Name | AINDARA, INC. |
| Permitted Operator Name | MICHAEL & ROB YAMMINE |
| Address | 23-25 Lake Street Owego NY 13827 |
| Municipality | OWEGO |
| County | TIOGA |
| Local Health Department | Tioga County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2027-01-31 |
| Inspection Date | 2025-12-30 |
| Inspection Type | Inspection |
| Total Critical Violations | 4 |
| Total Noncritical Violations | 14 |
| Violations | Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.; Item 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.; Item 5A- Critical Violation [RED] 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.; Item 5B- Critical Violation [RED] 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.; 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 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; |
| Inspection Comments | Re-inspection in one week. Correct all violations by then. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-30 | Inspection | Critical: 4, Noncritical: 14, Violation Items: 11A; 11B; 12E; 15A; 2E; 3C; 5A; 5B; 8A Re-inspection in one week. Correct all violations by then. |
| 2025-01-24 | Inspection | Critical: 5, Noncritical: 7, Violation Items: 11A; 11B; 12A; 12E; 15A; 2E; 3C; 5A; 6A; 8B |
| 2024-08-26 | Inspection | Critical: , Noncritical: 7, Violation Items: 11D; 12D; 15A; 8A |
| 2023-11-14 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 10A; 10B; 12D; 15C; 5C; 8A; 9B |
| 2022-11-08 | Inspection | Critical: , Noncritical: 6, Violation Items: 11B; 11D; 12E; 15A; 8E |
| 2021-06-22 | Inspection | Critical: 2, Noncritical: 16, Violation Items: 11B; 11D; 15A; 15B; 15C; 1D; 5B; 8A; 8B; 8D; 8E; 9B |
| 2019-12-18 | Inspection | Critical: , Noncritical: 3, Violation Items: 11D; 15A; 15C |
| 2018-09-11 | Inspection | Critical: 10, Noncritical: 5, Violation Items: 11B; 11C; 11D; 15A; 1D; 5A; 5E; 6A; 8B |
| 2017-11-30 | Inspection | Critical: 2, Noncritical: 10, Violation Items: 11A; 11B; 11C; 11D; 12E; 13B; 15A; 5A; 5B; 8A; 8B |
| 2017-06-17 | Inspection | Critical: , Noncritical: , Violation Items: checked outside pizza station for strawberry festival |
| 2016-06-18 | Re-Inspection | Critical: , Noncritical: , Violation Items: hand wash sink |
| 2016-06-17 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2016-03-08 | Inspection | Critical: 7, Noncritical: 2, Violation Items: 11B; 1B; 6A |
| 2015-06-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-01-30 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A |
| 2014-06-20 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-06-17 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-02-26 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-02-24 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10A; 11A; 11B; 12C; 4A; 6A |
| 2013-01-16 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-12-19 | Inspection | Critical: , Noncritical: 4, Violation Items: 10A; 12C; 12E; 15A |
| 2011-10-06 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-01-04 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-12-17 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-12-09 | Inspection | Critical: 3, Noncritical: 10, Violation Items: 10B; 11A; 11B; 11C; 12C; 12E; 13A; 15A; 15B; 3B; 3C; 4A |
| 2007-12-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-12-28 | Inspection | Critical: , Noncritical: 5, Violation Items: 12C; 15A; 15C |
| 2005-11-16 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-11-15 | Inspection | Critical: , Noncritical: , Violation Items: ; 10A; 11B; 11C; 12E; 15A; 1D; 1H; 3C; 6A; 8A |
| 2004-07-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-02-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-02-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 3B | Critical Violation | Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. |
| 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. |
| 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 |
| 13A | Not Critical Violation | Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed |
| 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 |
| 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 |
| 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 |
| 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 |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| Street Address |
23-25 LAKE STREET |
| City | OWEGO |
| State | NY |
| Zip Code | 13827 |
Address: 216 Front Street, Owego, NY 13827 Food Service Description: Food Service Establishment Inspection Date: 2025-07-31 |
Address: 177 Front Street, Owego, NY 13827 Food Service Description: Food Service Establishment Inspection Date: 2025-04-17 |
Address: 208 Front Street, Owego, NY 13827 Food Service Description: Restaurant Inspection Date: 2021-07-28 |
Address: 191-193 Main Street, Owego, NY 13827 Food Service Description: Restaurant Inspection Date: 2021-11-23 |
Address: 50 Lake STREET, Owego, NY 13827 Food Service Description: Restaurant Inspection Date: 2017-11-28 |
Address: 145 Front Street, Owego, NY 13827 Food Service Description: Restaurant Inspection Date: 2025-05-02 |
Address: 196 Front STREET, Owego, NY 13827 Food Service Description: Restaurant Inspection Date: 2025-10-16 |
Address: 176 Main Street, Owego, NY 13827 Food Service Description: Food Service Establishment Inspection Date: 2017-11-16 |
Address: 180 Front Street, Owego, NY 13827 Food Service Description: Restaurant Inspection Date: 2017-04-12 |
Address: 1-3-5 Park Street, Owego, NY 13827 Food Service Description: Restaurant Inspection Date: 2025-07-14 |
Address: 208 Main STREET, Owego, NY 13827 Food Service Description: Food Service Establishment Inspection Date: 2025-08-15 | |||
Address: 263 Front Street, Owego, NY 13827 Food Service Description: Food Service Establishment Inspection Date: 2025-12-03 | |||
Address: 216 Front Street, Owego, NY 13827 Food Service Description: Food Service Establishment Inspection Date: 2025-07-31 | |||
Address: 1404 Taylor Road, Owego, NY 13827 Food Service Description: Food Service Establishment Inspection Date: 2025-10-22 | |||
Address: 20 Hickory Park Road, Owego, NY 13827 Food Service Description: Food Service Establishment Inspection Date: 2025-12-19 | |||
Address: 196 Front STREET, Owego, NY 13827 Food Service Description: Restaurant Inspection Date: 2025-10-16 | |||
Address: 201 Erie Street, Owego, NY 13827 Food Service Description: Food Service Establishment Inspection Date: 2025-10-22 | |||
Address: 3 Sheldon Guiles Boulevard, Owego, NY 13827 Food Service Description: School K-12 Food Service Inspection Date: 2025-11-12 | |||
Address: 1054 State 17C ROUTE, Owego, NY 13827 Food Service Description: Food Service Establishment Inspection Date: 2025-10-30 | |||
Address: 51 Fox Street, Owego, NY 13827 Food Service Description: Restaurant Inspection Date: 2025-11-18 | |||
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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.