Scripts Cafe, LLC (NYS Health Operation #915931) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 2 East Avenue, Lockport, NY 14094. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 15, 2025.
| NYS Health Operation ID | 915931 |
| NYSDOH Gazetteer | 310100 |
| Facility Name | SCRIPTS CAFE |
| Operation Name | SCRIPTS CAFE |
| Facility Address | 2 EAST AVENUE, LOCKPORT |
| Permitted Corporation Name | SCRIPTS CAFE, LLC |
| Permitted Operator Name | NICOLE KONG |
| Address | 2 East Avenue Lockport NY 14094 |
| Municipality | LOCKPORT |
| County | NIAGARA |
| Local Health Department | Niagara County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2026-03-31 |
| Inspection Date | 2025-12-15 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 2 |
| 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 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; |
| Inspection Comments | Coolers <45*F: OK Hot Holds>140*F: OK Sanitizer Solution 100ppm Cl: OK 3 Bay Sink: OK Indirect Drain: OK Choking Poster/Permit Posted: OK CPR Kit: OK Storage Practices: OK Restrooms: OK Mop Sink: OK |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-15 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 8A Coolers <45*F: OK|Hot Holds>140*F: OK|Sanitizer Solution 100ppm Cl: OK|3 Bay Sink: OK|Indirect Drain: OK|Choking Poster/Permit Posted: OK|CPR Kit: OK|Storage Practices: OK|Restrooms: OK|Mop Sink: OK |
| 2025-03-18 | Inspection | Critical: , Noncritical: 2, Violation Items: 11A; 8A Sanitizer available - Chlorine bleach- wiping bucket @ 100 PPM Chlorine|Cold hold temperatures <45F|Hot holds temperatures >140F|Cooler / freezers <45F|Food rinse sink with indirect drain|Food Testing Thermometer - available/accurate|3-bay sink (wash/rinse/sanitize/air dry) OK 50 ppm 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 poster displayed in dining area|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 Requirements: <45F at all times|Thawing: must occur under refrigeration (<45F) or in indirectly drained sink with continuous running water |
| 2024-12-27 | Inspection | Critical: , Noncritical: , Violation Items: At this time facility is reheating soups for lunch time. At 9:05 am soups measured between 115 and 145 dF. Soups were placed in hot hold unit to reheat at 8:30 am. At 9:50 am all soups were >=165dF. Proper reheating procedures being followed.|All sinks ok|Bathroom ok|Sanitizer bucket at 100 ppm cl.|All coolers <=45dF with accurate thermometers|All cold holds <=45dF|Storage area outside ok|Gloves and hair restraints in use.|ftt available and accurate. |
| 2024-03-07 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 11A; 5C; 8A Permit and choking poster posted|Cold Holds below 45 degrees F|Hot holds above 140 dF|Thermometers in Fridges: OK|Bathrooms: OK|Handwashing Sink: OK|Dry Storage: OK|Indirect Drain: OK|Mop Sink: 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|Application and insurance due before the end of the month to avoid late fee|�Pursuant to 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 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 03/07/2024 within a reasonable time but no later than 14 days from the issue date of this notice.|Failure to comply with this Notice and Demand may result in the immediate suspension of any permit previously issued.|An opportunity for reconsideration of this Notice and Demand of the inspector�s findings will be provided upon written request filed by you to the Director of Environmental Health within the time established for correction of violations.|Please take further notice that violations of the Sanitary Code of the Niagara County Health District, the New York State Public Health Law, the New York State Sanitary Code or the Administrative Rules and Regulations of the State Department of Health may subject you to a civil penalty or fine for each violation in addition to any other remedies or civil or criminal penalties allowed by the New York State.� Public Health Law or local or other State Laws.� |
| 2023-11-29 | Re-Inspection | Critical: , Noncritical: , Violation Items: Violations on report dated 10/31/2023 are corrected today.|- Spray bottles of Great Value All Purpose Cleaner have been removed and discontinued in use.|- 3-Bay sink now being used daily and setup multiple times during operation using bleach at 50 ppm. |- Door to bathroom has new self-closer installed and is operational. |
| 2023-10-31 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11C; 12D; 4A Restrooms: see violation|Hand wash Station: OK |Mop Sink: OK |Indirectly Drained Sink: OK |3-Bay Sink (wash>rinse>sanitize [50 ppm Cl- / 200 ppm Quat]>air dry): see violation|Wipe Cloth Bucket (100 ppm Cl- / 200 ppm Quat): OK |Food Testing Thermometer: OK/Calibrated/Used Properly |Cold Holds/Coolers: <45oF (Note: Discussed possible change to 41oF)|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/Educated|Server Station: OK |Bar Area: 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|https://regs.health.ny.gov/volume-title-10/1997429580/subpart-14-1-food-service-establishments|�Pursuant to 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 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 10/31/2023 within a reasonable time but no later than 14 days from the issue date of this notice.|Failure to comply with this Notice and Demand may result in the immediate suspension of any permit previously issued.|An opportunity for reconsideration of this Notice and Demand of the inspector�s findings will be provided upon written request filed by you to the Director of Environmental Health within the time established for correction of violations.|Please take further notice that violations of the Sanitary Code of the |
| 2023-03-27 | Inspection | Critical: , Noncritical: 2, Violation Items: 12D; 15B INSPECTION NOTES:|Hot holds are all >= 140�F|Food testing thermometer is available and accurate|Cold holds are all <= 45�F|Coolers all have accurate thermometers|Wipe towel buckets in the front area are @ ~ 200 ppm quat|Wipe towel buckets in the kitchen are @ ~ 100 ppm chlorine|3-bay sink is set up to wash, rinse, sanitize @ ~ 200 ppm quat, air dry|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 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 |
| 2022-09-30 | Inspection | Critical: , Noncritical: 1, Violation Items: 11B Coolers <45*F: OK|Hot Holds >140*F: OK|Sanitizer Solution 200ppm Quat: OK|Hand Barriers/Hair Restraints: OK|Food Temp Thermometer Present: OK|3 Bay Sink: OK|Indirect Drain: OK|Choking Poster/Permit Posted: OK|CPR Kit: OK|Storage Practices: OK|Restroom: OK|Mop Sink: OK |
| 2022-03-22 | Inspection | Critical: , Noncritical: , Violation Items: At beginning of inspection, there were 3 soups in a hot hold unit. Soups temped 119dF, 122dF, and 130dF. In speaking to operator it was determined that the soups were placed in hot hold unit from the cooler (39dF) less than one hour prior.|After one hour at establishment, soups were all 165dF or higher. Establishment reheats in the hot hold unit to appropriate temp, then turns unit down to maintain a minimum temperature of at least 140dF. Establishment is following proper reheating protocol of reheating to >=165dF within 2 hours.|All coolers <=45dF with accurate thermometers.|FTT available an accurate.|All sinks ok|Staff all wearing gloves an hair restraints where required.|Quat sanitizer in front of the house at 200 ppm quat|Chlorine sanitizer in back of the house 100 ppm cl|Bathroom ok|Signage ok|Please submit renewal paperwork by the end of the month. |
| 2021-09-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: Note: All violations CORRECTED from previous inspection. |
| 2021-09-27 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 5C; 6A; 8A Note: All coolers <45 dF, Freezer OK, food thermomter accurate, quat sanitizer 200 ppm in sink, bleach sanitizer in bucket 100 ppm, handwash station OK, gloves and hair restraints OK, restroom OK, storage OK, mop sink OK, veg was sink OK, mop sink OK, CPR kit OK/sign posted, Permit posted, CPR sign OK.|Note: Cooler next to griddle holds product at 45dF - 47dF per inspector's digital thermometer. Recommend lowering temperature of cooler.|Note: Discussed cooling and reheating procedures:|Cooling schedule: 120 to 70 dF within 2 hours, then 70 dF to 45 dF within an additional 4 hours (6 hours total). Reheat cooled foods to 165 dF within 2 hours before holding >140 dF -- OK at time of inspection. |
| 2021-03-09 | Inspection | Critical: , Noncritical: , Violation Items: food testing thermometer present|all cold holds < 45df|all coolers < 45df|all hot holds > 140df|masks worn|gloves used|hair restrained|bleach available|restroom ok|choke pposter ok|cpr kit ok |
| 2020-09-22 | Inspection | Critical: , Noncritical: , Violation Items: Notes: Discussed COVID regulations. For full guidelines reference: https://forward.ny.gov/phase-three-industries|Copy given today. Safety plan ok. Employees wearing masks. Social distanced seating ok.|Food testing thermometer ok. Discussed putting foods back in coolers immediately after lunch rush is over or no longer being used. Reviewed proper cooling: 120F - 70F in 2 hours, then 70F - 45F in next 4 hours; food less than 4 deep, not fully covered, pieces of meats <6lbs. Ice bath being used today - ok. All coolers and cold holds <45F. All hot holds >140F. Bleach sanitizer 100ppm in wiping bucket -ok. Handwash station and glove use ok. Hair restrained. Rear storage shed ok. Restroom ok. |
| 2020-04-02 | Inspection | Critical: , Noncritical: 1, Violation Items: 15B Food testing thermometer ok, coolers <45�, hot holds >140�, storage ok, bleach sanitizer at 100ppm ok, 3 bay sink at 200ppm quat ok, handwash sink ok, vegetable sink ok, gloves ok, hair restraints ok, choking ok, cpr ok, restrooms ok|Social distancing measures being taken and are acceptable |
| 2019-03-19 | Inspection | Critical: , Noncritical: 3, Violation Items: 11A; 14B; 8D 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 are at ~200ppm quat.|3-bay sink is wash-->rinse-->sanitize at ~200ppm quat-->air dry.|Hair is restrained and hand barriers are used.|Mop sink has a back flow prevention device, 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.|Walls and ceiling of outside storage shed have been painted/sealed. |REVIEWED PROPER COOLING PROCEDURES : 120�F --> 70�F IN 2 HOURS THEN 70�F --> <= 45�F IN AN ADDITIONAL 4 HOURS. |
| 2018-10-30 | Re-Inspection | Critical: , Noncritical: , Violation Items: All previous violations corrected. Done on original form. |
| 2018-09-24 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 12E; 5E; 8E; 8F Recommend food training class. Temperatures should be monitired every morning. Cooler was 15 degrees too warm with no time frame. All potentially hazardous foods needed to be discarded. |
| 2018-03-29 | Re-Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 15B Notes: Outstanding violations to be corrected by next inspection. All other violations have been corrected and are not continuing. |
| 2018-03-09 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11A; 15B; 5B; 8A Notes: Food testing thermometers ok. Discussed with manager proper cooling and gave pamphlet. Additional steam table suggested for proper hot holding of soups. Ice obtained from Palace ice machine. Handwashing and glove use ok. Gloves changed after handling raw chicken-ok. Hair restraints used. All coolers and cold holds <45F. All other hot holds >140F. Discussed reheating to 165F. Chicken temped >165F cooked from raw on grill top-ok. Steramine tablets used for sanitizer per manufacturer's instructions. CPR kit and choking poster ok. *Notice To Discontinue form not on hand, will be issued at reinspection, an agreement of 2 weeks for corrections other than 10B has been made.* Gave and discussed Food Workers Sick Policy. Gave new handwash sign and new CPR kit sign-advised to publicly post. Gave Basic Food Safety Course schedule. |
| 2017-09-19 | Inspection | Critical: , Noncritical: , Violation Items: 2nd inspection||Food thermometers are available and accurate|Cold holds and coolers are <45�F, cooler thermometers are in place|3-bay sink is wash, rinse, quat sanitize at ~200ppm. Wipe towels are at ~200ppm chlorine sanitizer|Mop sink ok, food rinse sink ok, hand wash stations ok.|Hair restrained, hand barriers are used.|Choking poster, cpr kit, permit are all posted in public view.|Restroom ok. |
| 2017-03-23 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 15B All hot holds >= 140dF, quat sani ok, 3 bay sink set up ok, gloves and hair restraints in use, ftt ok, bathroom ok|NOTE: self closing mechanism added to bathroom door and is operational at this time.|Still need C-105.2, workers comp insurance information |
| 2016-09-21 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 12D all violations from previous inspection have been corrected except 12D |
| 2016-09-13 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 12D; 6A; 8A; 8B; 8E Cold holds and coolers <45dF, gloves and hair restraints used, food testing thermometers available, bleach available, sanitizer OK |
| 2016-06-02 | Inspection | Critical: , Noncritical: 1, Violation Items: 12D Other violations from previous inspection have been corrected |
| 2016-04-15 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 11D; 12D; 2C all coolers<45dF, hot holds >140dF, cold holds <45dF, Food Testing Thermometer-ok, handwash sinks-ok, quat sanitizer-ok, 3-bay sink wash, rinse, sanitize, air dry method-ok, choking poster/cpr kit-ok. Discussed proper storage of potentialy hazardous foods. All other *notes from pre-operational inspection have been completed. |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 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 | ||
| 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 |
| 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 |
| 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 |
| 8F | Not Critical Violation | Improper thawing procedures used |
Address: 12 East Avenue, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2015-08-24 |
| Street Address |
2 EAST AVENUE |
| City | LOCKPORT |
| State | NY |
| Zip Code | 14094 |
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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.