CAMPUS CENTER CAFETERIA (1C)

SCORE: 34 POINTS

Wednesday, January 21, 2026

Overview

CAMPUS CENTER CAFETERIA (1C) in New Springville Willowbrook Bulls Head Travis underwent a NYC health inspection on January 21, 2026 and scored 34 points. The inspection found 1 violation, including 1 critical.

Address
2800 VICTORY BOULEVARD
Staten Island, NY 10314
Cuisine
American
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
6 inspections
1 failures

Violations Cited

⚠ CRITICAL 06C

Food not protected from contamination

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

⚠️ Why This Matters

Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

📋 Code Requirements

Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards

CDC Risk Factor: Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:

Violations were cited in the following area(s).

View Facility Profile →

CAMPUS CENTER CAFETERIA (1C) — Inspection Questions

Did CAMPUS CENTER CAFETERIA (1C) pass their NYC health inspection on January 21, 2026?
CAMPUS CENTER CAFETERIA (1C) underwent inspection on January 21, 2026 with a score of 34 points. The inspection found 1 violation(s).
What critical violations did CAMPUS CENTER CAFETERIA (1C) have?
CAMPUS CENTER CAFETERIA (1C) had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
What does violation code 06C mean in NYC restaurant inspections?
NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants