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SU Schine Dining
303 University PLACE, Syracuse, NY 13244
Last inspected Dec 2, 2025
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
Dec 2, 2025
✓1 violation
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Mar 6, 2024
✕3 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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 above 140�F during hot holding.
Mar 10, 2023
✓1 violation
- Non food contact surfaces of equipment not clean
Feb 17, 2022
✕3 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.
- 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)
Mar 25, 2021
✕3 violations
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Mar 13, 2019
✓5 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Apr 3, 2018
✓4 violations
- Non food contact surfaces of equipment not clean
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Apr 4, 2017
✓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
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Nov 8, 2016
✕6 violations
- In use food dispensing utensils improperly stored
- 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
- 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 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.
- Critical:Unpasteurized milk and milk products used
Feb 25, 2015
✕6 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- In use food dispensing utensils improperly stored
Jan 23, 2014
✕4 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Mar 11, 2013
✕4 violations
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Aug 3, 2012
✓Jul 2, 2012
✕7 violations
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Insects, rodents present
- Non food contact surfaces of equipment not clean
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Oct 3, 2011
✕5 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)
- Non food contact surfaces of equipment not clean
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Oct 28, 2010
✓5 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)
- 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
- Insects, rodents present
- 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 18, 2009
✕4 violations
- 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.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Insects, rodents present
Apr 18, 2008
✕5 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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: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.
- Insects, rodents present
Sep 20, 2007
✕6 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.
- Insects, rodents present
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
Sep 22, 2006
✓6 violations
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
- Insects, rodents present
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Feb 15, 2001
✕Jun 21, 2000
✓
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Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.