The Homemade Factory
Last inspected: Nov 12, 2025
55
Score
Public records show five inspections at The Homemade Factory stretching back to 2024. The most recent visit was on Nov 12, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have moved in the wrong direction: violation counts went from five to seven.
Across the inspection history, adequate handwashing sinks properly supplied and accessible is the issue that surfaces most often, recorded two times.
Compared to other Middletown restaurants (averaging 80), there's room to close the gap. The record is unremarkable in either direction.
5
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Nov 12, 2025
Routine
1 critical violation. 3 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of noodle machines were observed with an accumulation of food and debris (PIC states equipment is awaiting service). The food contact surfaces of equipment must be clean to sight and touch. Equipment to be thoroughly cleaned and sanitized prior to use.
4-602.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by carts. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pork belly in broth was observed at 109 degrees Fahrenheit in large stockpot. Foods were assessed and placed into smaller containers during time of inspection. Cooling methods reviewed.
3-501.15
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: Interior of ice machine guard was observed lined with commercial plastic liner (observed frayed). Prep table, shelving and exterior of dish machine also lined with plastic. PIC informed to remove.
4-202.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of various interior and exterior kitchen equipment have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of shelving and mounting in kitchen. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Physical facilities not cleaned at required frequency
Inspector notes: The floors (especially under equipment), walls, vent above ice machine and interior of kitchen hoods in the kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
55
Oct 3, 2024
Re-Inspection
1 critical violation.
View 1 violation
Time used as public health control not properly documented
Inspector notes: Establishment missing days on the Time as a Public Health Control logs for sushi rice. Permission to use Time as a Public Health Control contingent upon maintenance of records and active managerial control. Establishment must maintain records per batch daily and keep on file for 90 days for inspector review.
3-501.19
86
Sep 19, 2024
Routine
4 critical violations. 4 major violations. 1 minor violation. 5 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw eggs were observed stored above ready-to-eat foods vegetables in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in 3 door reach-in were observed held at 50-51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were assessed during time of inspection. TCS/PHF foods that were recently delivered today were moved to other refrigeration during time of inspection.
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
Time used as public health control not properly documented
Inspector notes: Establishment missing days on Time as a Public Health Control logs for sushi rice. Permission to use Time as a Public Health Control contingent upon maintenance of records and active managerial control. Establishment must maintain records per batch daily and keep on file for inspector review for 90 days.
3-501.19
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Foods were observed in both the kitchen and sushi bar handsinks. A hand-washing sink must not be used for purposes other than hand washing. PIC informed to cease practice.
5-205.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Ready-to-eat food not date marked
Inspector notes: Prepared foods such as sauces and broths were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below. Establishment is limited to cook/serve processes. No advance preparations (cooking processes that require cooking and cooling) permitted until adequate refrigeration is available.
4-301.11
Equipment not in good repair or proper adjustment
Inspector notes: 3 door reach-in cooler was observed with ranging ambient temperatures of 42-50 degrees Fahrenheit. Interior of unit was also observed with an accumulation of ice on sides of interior walls. Equipment to be properly adjusted/ repaired/ replaced.
4-501.11
35
Aug 27, 2024
Reinspection for Opening
No violations found.
100
Aug 19, 2024
Opening
1 critical violation. 5 minor violations.
View 6 violations
Backflow prevention air gap not adequate
Inspector notes: A proper air gap is lacking for the ice machine in the kitchen.
5-202.13
Floors, walls, or ceilings not easily cleanable
Inspector notes: 1. The ceiling in the kitchen and sushi bar are constructed of composite acoustic ceiling tiles. 2. The wall behind the noodle machine is constructed of painted sheet rock. These materials are not durable. Materials for wall surfaces and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
Equipment not in good repair or proper adjustment
Inspector notes: Sushi Display case was observed at 54 degrees Fahrenheit. Equipment to be properly adjusted/repaired/replaced.
4-501.11
Plumbing installed; proper backflow devices
Inspector notes: Establishment is lacking a food prep sink. Food prep sink must have a proper airgap.
5-203.13
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet rooms are not self-closing.
6-501.19
67
Frequently Asked Questions
When was The Homemade Factory last inspected?
The most recent health inspection at The Homemade Factory on file is from Nov 12, 2025. The public record contains five inspections in total.
What is the most common violation at The Homemade Factory?
Across the inspection record, adequate handwashing sinks properly supplied and accessible has been cited two times, more than any other issue at The Homemade Factory.
How does The Homemade Factory compare to other restaurants in Middletown?
The Homemade Factory most recently scored 55 out of 100, which is lower than the Middletown average of 80.
Has The Homemade Factory's inspection record improved over time?
No. Recent inspections at The Homemade Factory have flagged more violations than earlier ones, ticking from about five per visit to around seven more recently.
What does a medium risk rating mean?
A medium risk rating at The Homemade Factory means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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