Downhill Grill (NYS Health Operation #767107) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 74 Main Street, Saranac Lake, NY 12983. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 2, 2025.
| NYS Health Operation ID | 767107 |
| NYSDOH Gazetteer | 166300 |
| Facility Name | DOWNHILL GRILL |
| Operation Name | DOWNHILL GRILL |
| Facility Address | 74 MAIN STREET, SARANAC LAKE |
| Permitted Operator Name | JOSEPH LAWLESS |
| Address | 74 Main Street Saranac Lake NY 12983 |
| Municipality | HARRIETSTOWN |
| County | FRANKLIN |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2026-08-31 |
| Inspection Date | 2025-12-02 |
| Inspection Type | Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 8 |
| Violations | 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 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); Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11C- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred; Item 11D- Non food contact surfaces of equipment not clean; 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; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; |
| Inspection Comments | Dishwasher was working to manufactures standards. Chlorine test strips were available. Food probe thermometer was available. All items in the steam table were in temperature range. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-02 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 10B; 11A; 11C; 11D; 12E; 15A; 15B; 5B; 8E Dishwasher was working to manufactures standards. Chlorine test strips were available. Food probe thermometer was available. All items in the steam table were in temperature range. |
| 2025-06-06 | Inspection | Critical: 3, Noncritical: 6, Violation Items: 10A; 10B; 11D; 15B; 2C; 5A; 5C; 8B; 8E Temperatures taken: potato 40 F, mushrooms 40 F, tomatoes 43 F, ground beef 163 F. The chemical dish washer has an acceptable level of chlorine and the facility has sanitizer test strips. |
| 2024-12-11 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 11C; 11D; 15A; 8E All temperatures taken were with in acceptable ranges: soup 173 F,m onion soup 157 F, marinara sauce 157 F, diced tomatoes 45 F, and sliced cheese 40 F. Low temperature chemical sanitizing dishwasher working according to manufacturer instructions. Heating and cooling procedures reviewed. |
| 2024-05-09 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10A; 10B; 11D; 15A; 15B; 16; 5C; 8A Temperatures taken that were within the correct ranges: cubed chicken 153 F, mixed rice 146 F, tomatoes 41 F, milk 43 F. The chemical dishwasher is working per manufacturer specifications. Discussed prep and cooling method for pulled pork |
| 2023-09-14 | Inspection | Critical: , Noncritical: 4, Violation Items: 10A; 10B; 11D; 15A All temperatures taken were within correct ranges: sour cream 43 F, milk 43 F, cheese 44 F, shredded chicken 163 F, beans 148 F. |
| 2023-02-23 | Inspection | Critical: , Noncritical: 8, Violation Items: 10A; 10B; 11C; 11D; 15A; 15B; 8A; 8E All food temperatures taken were within acceptable rages: tomatoes 43, cream sauce 148�F, refried beans 152�F, chicken 38�F, raw beef patty 33�F. The larger deli style refrigeration unit is operating within marginally acceptable temperatures (45�F-46�F). Discussed sick employee policy. Discussed thorough hand washing and glove changing practices. |
| 2022-11-10 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 11C; 11D; 15A; 8A All temperatures taken were within appropriate ranges: diced tomatoes 42 degrees F, ;lobster bisque 164 degrees F, half and half 41, re fried beans 172 degrees F. Proper cooling and reheating procedures were discussed. The left door on the True brand glass sliding door refrigeration unit is slightly off center, causing a slight gap in the door and door jam. All food products in the unit were within acceptable temperature ranges (41F-44F). |
| 2022-02-17 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 11C; 11D; 12C; 8A All food temperatures taken were within acceptable ranges: lobster bisque 178�F, jalape�o cheddar 161�F, beef 44�F, rice 143�F, cooked peppers and onions 37�F, and diced tomatoes 38�F. Observed pieces of pork properly cooling in the Traulsen brand reach-in refrigeration unit. At 3:47 PM the temperature of the pork was 160�F. At 4:02 PM the temperature of the pork was 150�F. The cooling rate of the pork was .67�F/min, which is faster than the required .42�F/min. The dishwasher is working according to manufacturer specifications. |
| 2021-11-17 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 11D; 15B; 8A; 8F All food temperatures taken were within acceptable ranges: bisque 165�F, French onion soup 183�F, saut�ed onion 39�F, shredded cheese 41�F. |
| 2021-07-14 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 10B; 11B; 11C; 11D; 15A; 5E; 8B Temperatures taken were: French onion soup 169�F, lobster bisque 154�F, jalape�o cheddar soup 149�F, sour cream 42�F, half and half 45�F, and fresh salsa 42�F. Discussed cooling procedures for the soup. The facility reheats soups, beans, and pulled pork in the steam table on the high setting. Per interview with the operator, food is reheated to temperatures over 165�F within 30 minutes of being placed in the steam table. The dishwasher is working according to manufacturer specifications. |
| 2020-11-17 | Inspection | Critical: , Noncritical: 6, Violation Items: 10B; 11C; 11D; 15A; 8A; 8B All food temperatures taken were within acceptable ranges: French onion soup 202�F, black beans 186�F, sliced tomato 39�F, and shredded cheese 44�F. The Coca-Cola glass door refrigeration unit is holding food items at exactly 45�F. Discussed turning down the temperature of the unit with the operator. |
| 2020-08-21 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11C; 11D; 15A; 6A All food temperatures taken were within acceptable ranges. Reviewed COVID-19 safety plan and procedures. . |
| 2019-12-13 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11D; 12E; 15A; 5C Food temperatures taken were: sliced tomato 39�F, pulled pork 39�F, lobster bisque 154�F, and turkey chowder 151�F. Discussed reheating soups on the flat top grill or by any means that it can be reheated to 165�F or higher in two hours or less before going into the steam table. Discussed cooling procedures. The dishwasher is working according to manufacturer specification. The food probe thermometer was reading accurate temperatures. |
| 2019-05-16 | Inspection | Critical: 3, Noncritical: 9, Violation Items: 10A; 10B; 11C; 11D; 12C; 12E; 15A; 15B; 2C; 5A; 5B; 8E Discussed proper cooling procedures for potentially hazardous foods. Discussed periodically monitoring refrigerated potentially hazardous food temperature in storage with a food probe thermometer. Low temperature chemical sanitizing dishwasher was working to manufacturer specifications. |
| 2018-12-27 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 10B; 11D; 12C; 15A; 15B; 4A; 8B; 8D; 8E |
| 2018-05-23 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10B; 12E; 2C; 5C; 8B All cold holding and hot holding temperatures measured were acceptable. |
| 2017-11-20 | Inspection | Critical: 1, Noncritical: 11, Violation Items: 10B; 11D; 15A; 15B; 5C; 8A; 8B; 9B Temperatures measured: creamy onion 7 garlic soup = 142� F, diced tomatoes = 42� F, baked potato = 43� F, chicken breast = 43� F, french fries = 42� F, refried beans = 142� F, beef filling = 140� F, chicken wings = 38� F. |
| 2017-07-28 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 10B; 11D; 15A; 1C; 5A Temperatures measured: black beans = 152� F, chicken wing = 44� F, french fries = 40� F, broccoli soup = 145� F, mushroom soup = 150� F, sliced tomatoes = 44� F, grilled chicken = 42� F, fajita chicken = 36� F |
| 2016-11-10 | Inspection | Critical: , Noncritical: 9, Violation Items: 10A; 10B; 11D; 12E; 15A; 8A Temperatures measured: lobster bisque = 153� F, ham potato chowder = 152� F, beef briquettes = 44� F, coleslaw = 45� F, black beans = 151� F, shredded beef = 145� F, refrained beans = 145� F. squash bisque = 45� F. Discussed cooking temperatures for chicken wings and cooling procedures for chicken wings and pasta. |
| 2016-06-09 | Inspection | Critical: 2, Noncritical: 14, Violation Items: 10A; 10B; 11A; 11D; 12E; 15A; 6A; 8A; 8E Temperatures measured: shredded pork filling = 160 deg. F, shredded beef filling = 160 deg. F, potato bacon soup = 149 deg. F, lobster bisque = 153 deg. F, jalape�o cheddar soup = 150 deg. F, coleslaw = 43 deg. F, shredded cheese = 45 deg. F. |
| 2015-12-23 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10A; 11D; 15A; 1C; 8A Temperatures measured: french fries = 45 deg. F, cooked chicken breast = 43 deg. F, diced tomatoes = 41 deg. F, lobster bisque = 151 deg. F, jalepeno cheddar soup = 151 deg. F, black beans = 153 deg. F, french onion soup = 171 deg. F. |
| 2015-06-08 | Inspection | Critical: 2, Noncritical: 11, Violation Items: 10A; 10B; 15A; 15B; 4A; 5A; 8A; 8D; 8E Observed cooling of two large cuts of corned beef. The chef initially cooled the corned beef at room temperature. When the corned beef temperature reached approximately 130 deg. F, the corned beef was cut into smaller sections and placed on a sheet pan in the reach in cooler. Discussed time/temperature parameters with chef. Discussed cooking temperatures with the chef. Also discussed ill food worker policy with the chef. Inspection was conducted with David Bielefield as part of FSIO1 training. |
| 2014-12-01 | Inspection | Critical: 2, Noncritical: 15, Violation Items: 10A; 10B; 11C; 12C; 12E; 15A; 15B; 2C; 5D; 8A; 8E; 8F Existing stipulation agreement has been updated to extend deadline for Serv Safe to February 28, 2015. |
| 2014-04-09 | Inspection | Critical: 10, Noncritical: 23, Violation Items: 10A; 10B; 11A; 11C; 11D; 12C; 12E; 15A; 15B; 15C; 1H; 2B; 2C; 2E; 5A; 5B; 5C; 6A; 7F; 8A; 8B; 8C; 9C |
| 2013-12-02 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 15A Monitoring logs were well maintained. |
| 2013-09-10 | Inspection | Critical: , Noncritical: 7, Violation Items: 11C; 11D; 15A; 15B; 8A Cooling and reheating logs are well maintained. |
| 2012-12-07 | Inspection | Critical: , Noncritical: 3, Violation Items: 15A; 15B; 8A |
| 2012-05-01 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 15A; 15B; 8A |
| 2012-03-14 | Re-Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 15A; 8A |
| 2011-12-20 | Re-Inspection | Critical: , Noncritical: 8, Violation Items: 10B; 11C; 12E; 15A; 15C; 8A |
| 2011-12-14 | Inspection | Critical: 3 (1 not corrected), Noncritical: 21, Violation Items: 10B; 11C; 11D; 12E; 15A; 15B; 15C; 2C; 4A; 4C; 8A; 8C; 8E |
| 2011-06-23 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1C | Critical Violation | Home canned goods, or canned goods from unapproved processor found on premises |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2B | Critical Violation | Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. |
| 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. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 4C | Critical Violation | Foods or food area/public area contamination by sewage or drippage from waste lines. |
| 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). |
| 5D | Critical Violation | Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. |
| 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. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°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 |
| 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 |
| 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 |
| 8F | Not Critical Violation | Improper thawing procedures used |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| 9C | Not Critical Violation | Hair is improperly restrained |
| Street Address |
74 MAIN STREET |
| 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.