14 Restaurants In Orange County With Health Violations

Some restaurants in Orange County didn't quite pass their health code inspections in March. If you live in Orange County and you plan on dining out, you definitely need to check out this list. These 14 restaurants had multiple critical health inspection violations last month.

According to StateFoodSafety.com, food inspectors look for things like food temperatures, refrigerator, and freezer unit temperatures, running water, proper utensils used in food preparation, proper food storage, and employee hygiene.

1. NEW TAI FU JAPANESE & CHINESE REST.
680 ROUTE 211 EAST, MIDDLETOWN

Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur..
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

2. COLONIAL DINER
8 - 10 DOLSON AVENUE, MIDDLETOWN

Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.
Item 4C- Critical Violation [RED] Foods or food area/public area contamination by sewage or drippage from waste lines.

3. SAKURA
55 QUAKER AVE-STE 101, CORNWALL

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 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

4. TULCINGO RESTAURANT
817 ROUTE 17M, MONROE

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

5. A & S QUZINE
223 FIRST STREET, NEWBURGH

Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.; Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).

6. AMENDOLA'S PIZZERIA & PASTA
28 LAKE STREET, MONROE

Item 1G- Critical Violation [RED] Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

7. IRON CHEF HIBACHI & SUSHI FUSION
365 ROUTE 32, CENTRAL VALLEY

Item 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

8. DESI DHABA INDIAN RESTAURANT
177 SOUTH PLANK ROAD, NEWBURGH

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 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

9. DRAGON CITY
1003 LITTLE BRITAIN ROAD, NEW WINDSOR

Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

10. MARCO'S PIZZA
670 RT 211 EAST, MIDDLETOWN

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 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

11. ALEXIS DINER
5023 RT 9W SOUTH, NEWBURGH

Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

12. FETCH BAR & GRILL
48 MAIN STREET, WARWICK

Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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.

13. SORRENTO'S PIZZA
15 MAIN STREET, GOSHEN

Item 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

14. BLU POINTE
120 FRONT STREET, NEWBURGH

Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.

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