La Quinta Inn Suites
6225 Niagara Falls Boulevard, Niagara Falls, NY 14304
Passed re-check · Sep 2, 2026 Directions
91
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 6 of 6 graded inspections since 2024.
- Last inspected Sep 2, 2026: passed with no violations.
- Keeps coming up: 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., cited 2 times, plus 4 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Sep 2
Re-Inspection
No violations
- Passed Aug 18
Inspection
4 violations
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- 2025
- Passed Mar 12
Re-Inspection
2 violations, 1 critical
- Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Passed Feb 26
Re-Inspection
4 violations, 1 critical
- Critical 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.
- Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions