Reiss Foundation
41 Daisy Way & 92 Julian Way, Lake Placid, NY 12946
Passed · Jul 7, 2026 Directions
86
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 3 of 3 graded inspections since 2024.
- Last inspected Jul 7, 2026: passed with 4 violations, 2 critical.
- Keeps coming up: Non food contact surfaces of equipment not clean, cited 2 times.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Jul 7
Inspection
4 violations, 2 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Water/ice: unsafe, unapproved sources, cross connections
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor 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)
- 2025
- Passed Jul 15
Inspection
4 violations
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Minor Pesticide application not supervised by a certified applicator
- Minor Non food contact surfaces of equipment not clean
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 2024
- Passed Jul 17
Inspection
2 violations
- Minor Non food contact surfaces of equipment not clean
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
