← Oswego
SUCO-CAMPUS CENTER
7060 STATE ROUTE 104, OSWEGO, NY 13126
Last inspected Mar 10, 2026
Failed. Did not meet health requirements at the latest inspection. Many failures are fixed and re-inspected within days — check the inspection date.
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✕
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Inspection history
Mar 10, 2026
✕1 violation
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Oct 15, 2025
✕1 violation
- Critical: 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.
Apr 24, 2025
✓Nov 8, 2024
✓1 violation
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Apr 23, 2024
✕2 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Nov 6, 2023
✓2 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Miscellaneous, Economic Violation, Choking Poster, Training.
Mar 20, 2023
✕2 violations
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: 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.
Oct 24, 2022
✓1 violation
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Apr 5, 2022
✕4 violations
- 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)
- Critical: 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.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Oct 22, 2021
✕1 violation
- Critical: 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.
Oct 27, 2020
✕1 violation
- 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.
Mar 5, 2020
✓Oct 29, 2019
✓2 violations
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Apr 17, 2019
✕1 violation
- Critical: 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.
Oct 23, 2018
✕2 violations
- Non food contact surfaces of equipment not clean
- Critical: 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.
Apr 23, 2018
✓Apr 6, 2018
✕3 violations
- Critical: 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Nov 3, 2017
✕4 violations
- 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)
- In use food dispensing utensils improperly stored
- Critical: 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.
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
May 4, 2017
✕1 violation
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Oct 28, 2016
✓Apr 20, 2016
✓Nov 17, 2015
✕1 violation
- Critical: 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.
Apr 14, 2015
✕1 violation
- Critical: 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.
Nov 17, 2014
✓Apr 9, 2014
✓
More in Oswego
Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.