20 Restaurants In Orange County With Health Code Violations

These 20 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 September.

1. MATSON'S DELI & CAFÉ
538 TEMPLE HILL ROAD, NEW WINDSOR

Item 1G- Critical Violation [RED] Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.

2. COSIMO'S BRICK OVEN
100 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.
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).

3. GREAT WALL RESTAURANT
272 ROUTE 32, CENTRAL VALLEY

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.
Item 7A- Critical Violation [RED] All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
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 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).

4. COUNTRY PRIDE RESTAURANT & PIZZA HUT
125 NEELYTOWN ROAD, MONTGOMERY

Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.

5. CANTERBURY BROOK INN
331 MAIN STREET, CORNWALL

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 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).
Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin.
Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.

6. CHOPSTICK ASIAN BISTRO
377 WINDSOR HIGHWAY, NEW WINDSOR

Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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 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).

7. BLEND SMOOTHIE BAR
325 WINDSOR HIGHWAY, NEW WINDSOR

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.
Item 12A- Hot, cold running water not provided, pressure inadequate.
Item 12D- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs.
Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.

8. LEO'S PIZZERIA AND RESTAURANT
1431 ROUTE 300, 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).
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. ALEXIS DINER
5023 RT 9W SOUTH, NEWBURGH

Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).
Item 4C- Critical Violation [RED] Foods or food area/public area contamination by sewage or drippage from waste lines.
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 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).

10. BOURBON ST. BAR & GRILL
78 MILLPOND PARKWAY, MONROE

Item 1B- Critical Violation [RED] Water/ice: unsafe, unapproved sources, cross connections.
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 8B- In use food dispensing utensils improperly stored.
Item 14A- Insects, rodents present.
Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.

11. MONARCA CANTINA OF MONROE
438 LAKES ROAD, 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 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 8C- Improper use and storage of clean, sanitized equipment and utensils.

12. NEW LONG FU CHINESE RESTAURANT
303 TOWER DRIVE, 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 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 8B- In use food dispensing utensils improperly stored.
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).

13. BROTHER BRUNOS
78 BROOKSIDE AVENUE, CHESTER

Item 1B- Critical Violation [RED] Water/ice: unsafe, unapproved sources, cross connections.
Item 3B- Critical Violation [RED] Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
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).
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 9B- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas.
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 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.

14. DAIRY QUEEN 197
S. PLANK ROAD, NEWBURGH

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. PLANET PIZZA & RESTAURANT
60 MILLPOND PARKWAY, MONROE

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 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 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.
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.

16. TACOS EXPRESS RESTAURANT & BAR
44 MAIN STREET, CHESTER

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 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).

17. NEW CHESTER DINER
65 BROOKSIDE AVENUE, CHESTER

Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).
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 12D- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs.

18. BAGEL WORLD OF ORANGE COUNTY
475 ROUTE 17M, MONROE

Item 2B- Critical Violation [RED] Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
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. LA MORENITA MARKET
89 COTTAGE STREET, MIDDLETOWN

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 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 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.

20. BARREL 28
28 NORTH MAIN STREET, FLORIDA

Item 1C- Critical Violation [RED] Home canned goods, or canned goods from unapproved processor found on premises.
Item 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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.

Get our free mobile app