The Shamrock (NYS Health Operation #549325) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 83 County Route 55, Saranac Lake, NY 12983. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is January 2, 2026.
| NYS Health Operation ID | 549325 |
| NYSDOH Gazetteer | 165500 |
| Facility Name | SHAMROCK, THE |
| Operation Name | THE SHAMROCK |
| Facility Address | 83 COUNTY ROUTE 55, SARANAC LAKE |
| Permitted Operator Name | BARBARA FOLEY |
| Address | 83 County Route 55 Saranac Lake NY 12983 |
| Municipality | BRIGHTON |
| County | FRANKLIN |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2026-01-31 |
| Inspection Date | 2026-01-02 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 5 |
| 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 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 11D- Non food contact surfaces of equipment not clean; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; |
| Inspection Comments | Food probe thermometer and chlorine test strips both avaliable. Dish machine not presently being used. 3 bay sink is set up properly for hand washing of dishes. All temperatures were adequate. Observed heating and cooling techniques to be acceptable. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2026-01-02 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 11B; 11D; 15B; 8A Food probe thermometer and chlorine test strips both avaliable. Dish machine not presently being used. 3 bay sink is set up properly for hand washing of dishes. All temperatures were adequate. Observed heating and cooling techniques to be acceptable. |
| 2025-08-08 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 15A Temperatures taken were with in acceptable ranges: diced tomatoes 44 F, sliced cheese 42 F, chocolate milk 42 F, and pulled pork 140 F. Proper sanitizer concentration found through out facility. Discussed cooling and heating techniques to be acceptable. |
| 2024-07-05 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 15A; 8A All temperatures taken were within acceptable ranges: sliced tomatoes 45 F, sliced cheese 43 F, marinara sauce 39 F, and ham 44 F. Discussed heating and cooling procedures to be acceptable. Reviewed 3 bay dish washing techniques to be acceptable. UV sanitizing water system was working correctly. |
| 2023-05-22 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 15A All temperatures taken were within acceptable ranges: sliced tomatoes 39 F, sliced cheese 42 F and seasoned taco beef 42 F. Discussed cooking and cooling procedures. Reviewed proper 3 bay dish washing procedures, wash, rinse and sanitize. |
| 2022-12-19 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A All food temperatures measured were acceptable. Discussed the dish washing procedures implemented by this facility. Discussed cooking and cooling procedures for potentially hazardous foods. |
| 2022-03-15 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 15A; 15B; 15C All food temperatures taken were within acceptable ranges: chicken 143�F, tomatoes 38�F, shredded cheese 41�F, ground beef 40�F. Discussed cooling procedures. |
| 2021-11-16 | Inspection | Critical: , Noncritical: 3, Violation Items: 15A; 8B; 8E All food temperatures taken were acceptable: diced tomatoes (38�F), chicken (43�F), hamburger (42�F), milk (34�F), sliced tomatoes (40�F). Discussed wash/rinse/sanitize procedures and cooling procedures. |
| 2021-06-17 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 8A All food temperatures measured were acceptable. Observed shallow pan cooling of ground meat. Discussed time/temperature parameters for cooling. Discussed the dented can policy. Discussed proper food volume in the deli-style flip top coolers. The bar is currently closed and the facility is still only offering takeout. |
| 2020-11-30 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A Acceptable food temperatures measured included: raw hamburger- 44�F, sliced tomatoes- 41�F, cooked carrots- 40�F, mashed potatoes- 35�F. The facility was closed between mid-March and late June due to COVID-19 concerns and currently only offers takeout service. Discussed COVID-19 guidelines for food service establishments. |
| 2020-01-29 | Inspection | Critical: , Noncritical: 3, Violation Items: 11D; 15A; 8A The following food temperatures taken were within acceptable range: haddock 36�F, cut tomatoes 38�F, mozzarella cheese 40�F, and raw bacon 42�F. The adequate cooling and dishwashing procedures in place at the facility were discussed. |
| 2019-11-18 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 15A; 5C; 8A Food temperatures taken were: sliced tomato 36�F, raw beef 38�F, and shredded cheese 41�F. Discussed cooling procedures with the operator. |
| 2019-05-08 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 8A Temperatures measured: sliced tomatoes = 38�F, chicken noodle soup = 37�F, ground beef = 39�F, raw chicken = 36�F. Discussed and reviewed cooling procedures for potentially hazardous foods. |
| 2018-10-31 | Inspection | Critical: , Noncritical: 2, Violation Items: 10A; 8A Temperatures measured: roast beef = 45� F, taco beef = 43� F, diced tomatoes = 43� F, ground beef = 41� F, pastrami = 42� F, chicken = 35� F. |
| 2018-05-30 | Inspection | Critical: , Noncritical: 3, Violation Items: 11C; 8A; 8C Temperatures measured: diced tomatoes = 39� F, roast beef = 45� F, potato salad = 41� F, french fries = 45� F. |
| 2017-11-28 | Inspection | Critical: , Noncritical: 1, Violation Items: 8A Temperatures measured: macaroni salad = 44� F, sliced tomatoes = 43� F, mashed potatoes = 37� F, roast beef = 45� F, diced tomatoes = 42� F. Discussed water sampling requirements. |
| 2017-05-08 | Inspection | Critical: , Noncritical: 1, Violation Items: 8A Temperatures measured: diced tomatoes = 41� F, shrimp = 38� F, coleslaw = 40� F, cooked french fries = 38� F. |
| 2016-11-15 | Inspection | Critical: , Noncritical: 4, Violation Items: 11D; 15A; 9B All violations from prior inspection on 6/15/16 have been corrected except for part of violation 15A 9see this report). Food temperatures measured were all in proper range including sliced tomatoes 41 degrees F., sliced American cheese 43 degrees F and shredded Mozzarella cheese 42 degrees F. |
| 2016-06-15 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D; 15A All violations from prior inspection on 11/3/15 have been corrected. Food temperatures measured were all within proper ranges, including sliced tomatoes at 44 and 38 degrees F. and chicken salad at 41 degrees F. |
| 2015-11-03 | Inspection | Critical: , Noncritical: 3, Violation Items: 15B; 8E All violations from prior inspection on 8/10/15 have been corrected except violation 8E-see report for repeat violation notation. Food temperatures measured with DOH thermocouple thermometer--sliced mozzarella cheese 41 degrees F., sliced tomatoes 38 degrees F., pork rib 38 degrees F., loin of pork 40 degrees F. |
| 2015-08-10 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 10A; 5A; 8E All prior violations observed on 11/07/14 have been corrected.|Food temperatures obtained: sliced tomatoes 36 deg. F., Blue cheese dressing 40 deg. F., marinara sauce 36 deg. F., chicken salad 42 deg. F. |
| 2014-11-07 | Inspection | Critical: 5, Noncritical: 7, Violation Items: 11C; 12C; 12D; 12E; 16; 1H; 2C; 3C; 5C; 8A; 8C |
| 2014-03-10 | Inspection | Critical: , Noncritical: 5, Violation Items: 11C; 11D; 12D; 8A; 8C |
| 2013-10-11 | Inspection | Critical: , Noncritical: 3, Violation Items: 16; 8A; 8B All hot & cold food temperatures measured were 140 degrees or above and 45 degrees or below. |
| 2013-03-27 | Inspection | Critical: , Noncritical: 5, Violation Items: 12D; 8A; 8B; 8E All hot & cold food item temperatures measured were 140 degrees or above & 45 degrees or below respectively. |
| 2012-12-12 | Inspection | Critical: , Noncritical: 3, Violation Items: 11A; 8A |
| 2012-01-17 | Inspection | Critical: , Noncritical: 2, Violation Items: 12D; 8A |
| 2011-02-08 | Inspection | Critical: , Noncritical: 1, Violation Items: 8E |
| 2010-01-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-12-11 | Inspection | Critical: , Noncritical: 2, Violation Items: 8C; 9C |
| 2009-06-24 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15C; 2C |
| 2008-08-29 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 15C; 2C; 8A |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 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. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 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). |
| 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 |
| 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 |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 8A | Not Critical Violation | Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| 9C | Not Critical Violation | Hair is improperly restrained |
Address: 8-12 Eaton Street, Morrisville, NY 13408 Food Service Description: Restaurant Inspection Date: 2005-01-14 |
| Street Address |
83 COUNTY ROUTE 55 |
| City | SARANAC LAKE |
| State | NY |
| Zip Code | 12983 |
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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.