← Oswego
SUCO-COOPER DINING HALL
7060 STATE ROUTE 104, OSWEGO, NY 13126
Last inspected Mar 10, 2026
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
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
✓Oct 15, 2025
✕1 violation
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Apr 24, 2025
✕2 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- 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 8, 2024
✕1 violation
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Apr 23, 2024
✓1 violation
- In use food dispensing utensils improperly stored
Nov 6, 2023
✕1 violation
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Mar 20, 2023
✓2 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Oct 24, 2022
✕4 violations
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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.
Apr 29, 2022
✓Apr 25, 2022
✕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 19, 2021
✕1 violation
- 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 29, 2020
✕3 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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.
Feb 11, 2020
✕3 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- 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 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)
Apr 17, 2019
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Nov 13, 2018
✓Oct 10, 2018
✓Apr 16, 2018
✓Nov 14, 2017
✕3 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
May 1, 2017
✕5 violations
- Non food contact surfaces of equipment not clean
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
Dec 14, 2016
✓Apr 21, 2016
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Oct 22, 2015
✓4 violations
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Apr 16, 2015
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Nov 10, 2014
✓3 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
Apr 10, 2014
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
More in Oswego
Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.