36 Restaurants In Orange County With Health Code Violations

These 36 restaurants in Orange County had critical health inspection violations last month. Orange County has published a list of restaurants with critical health code violations during their latest inspections in October.

***Includes non-restaurants

1. MARKOWITZ BOYS SCHOOL
16 A GETZIL BERGER BOULEVARD, KIRYAS JOEL

Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans.

2. LAS MARGARITAS
181 HUDSON STREET, CORNWALL-ON-HUDSON

Item 1B- Critical Violation [RED] Water/ice: unsafe, unapproved sources, cross connections.
Item 5E- Critical Violation [RED] 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.

3. NEW CHINA
254 ROUTE 211 EAST, MIDDLETOWN

Item 5E- Critical Violation [RED] 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.

4. NEW NO. 1 EXPRESS
412-418 BROADWAY, NEWBURGH

Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 12D- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs.

5. KENNEDY FRIED CHICKEN
472 BROADWAY, 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 8B- In use food dispensing utensils improperly stored.

6. IKAROS DINER
909 UNION AVENUE, NEW WINDSOR

Item 4C- Critical Violation [RED] Foods or food area/public area contamination by sewage or drippage from waste lines.
Item 5E- Critical Violation [RED] 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.
Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.
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 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures.
Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions.
Item 14A- Insects, rodents present.
Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin.
Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.

7. GREAT WALL CHINESE RESTAURANT
115 TEMPLE HILL ROAD, NEW WINDSOR

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 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.

8. IL CENA COLO
228 SOUTH PLANK ROAD, NEWBURGH

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 8C- Improper use and storage of clean, sanitized equipment and utensils.
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).

9. PIZZA EXPRESS
1 MEADOW ROAD, FLORIDA

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 5E- Critical Violation [RED] 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.
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 11C- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred.
Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.

10. FRANKS PIZZA PASTA & WINGS
154 SOUTH PLANK ROAD, NEWBURGH

Item 1F- Critical Violation [RED] Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.

12. CHATEAU HATHORN
33 HATHORN ROAD, WARWICK

Item 1F- Critical Violation [RED] Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
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 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 8D- Single service items reused, improperly stored, dispensed, not used when required.

13. PERLA ESCONDIDA MEXICAN RESTAURANT
133 WICKHAM AVENUE, MIDDLETOWN

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

14. SUN HING RESTAURANT
7 GOSHEN AVENUE, WASHINGTONVILLE

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

15. FUJI JAPANESE STEAKHOUSE
1 NORTH GALLERIA DRIVE, MIDDLETOWN

Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 8B- In use food dispensing utensils improperly stored.
Item 9B- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas.

16. PLUM HOUSE JAPANESE RESTAURANT
12 LAKE STREET, MONROE

Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans.

17. NEW CHESTER DINER
65 BROOKSIDE AVENUE, CHESTER

Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).

18. HARVEST RESTAURANT
633 COUNTY ROUTE 1, PINE ISLAND

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).
Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).

19. PLANET PIZZA & RESTAURANT
126 WINDERMERE AVENUE, GREENWOOD LAKE

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).
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 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions.

20. SING LOONG KITCHEN
102 WINDERMERE AVENUE, GREENWOOD LAKE

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).
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 8D- Single service items reused, improperly stored, dispensed, not used when required.
Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).

21. CHESTER ACADEMY
64 HAMBLETONIAN AVENUE, CHESTER

Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 8D- Single service items reused, improperly stored, dispensed, not used when required.
Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions.

22. TUXEDO SUSHI
233 RT 17- UNIT 9, TUXEDO

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures.

23. GO GO CHINA
102 OLD 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 8B- In use food dispensing utensils improperly stored.
Item 9B- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas.
Item 10A- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)..
Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin.

24. FRANCO'S BRICK OVEN PIZZA
74 OAK STREET, WALDEN

Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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 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 8D- Single service items reused, improperly stored, dispensed, not used when required.

25. NEW GREEN JADE
3 ORANGE AVENUE, WALDEN

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.

26. CHINA ONE
691 BROADWAY #103, NEWBURGH

Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).
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).

27. SUBWAY/AUNTIE ANN'S (AT WALMART)
288 LARKIN DRIVE, MONROE

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 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.

28. PIZZA BELLA
8 SOUTH MAIN STREET, FLORIDA

Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.

29. NEW MING HING CHINESE RESTAURANT
16 SOUTH MAIN STREET, FLORIDA

Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).
Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 8D- Single service items reused, improperly stored, dispensed, not used when required.
Item 8F- Improper thawing procedures used.
Item 10A- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces).
Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).

30. FRANK'S PIZZA
470 ROUTE 211 EAST, SUITE 17, MIDDLETOWN

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).
Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.

31. 88 CHARLES STREET RESTAURANT
88 CHARLES STREET, MONTGOMERY

Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 8C- Improper use and storage of clean, sanitized equipment and utensils.
Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures.
Item 12D- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs.

32. ROSEMARY'S PUB & GRUB
11 UNION STREET, MONTGOMERY

Item 1B- Critical Violation [RED] Water/ice: unsafe, unapproved sources, cross connections/
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 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 14A- Insects, rodents present.
Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin.

33. JUAREZ RESTAURANT
124 BROADWAY, NEWBURGH

Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).
Item 5E- Critical Violation [RED] 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.
Item 8F- Improper thawing procedures used.

34. GIO'S GELATO CAFE
30-32 FRONT STREET, PORT JERVIS

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

35. CAFÉ PITTI
40 FRONT STREET, NEWBURGH

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
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 8F- Improper thawing procedures used.
Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.

36. YOU YOU CUISINE
465 ROUTE 211 EAST, MIDDLETOWN

Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 8D- Single service items reused, improperly stored, dispensed, not used when required.
Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.

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