College Food Service · Oswego County, NY

Suco-Lakeside Dining Hall

Name: Suco-Lakeside Dining Hall
Address: 7060 State Route 104, Oswego County, NY

7060 State Route 104

Last inspected Mar 10, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Critical violations found

Get the next inspection, free.

We'll email you when Suco-Lakeside Dining Hall has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

6 inspections

Inspection

Mar 10, 2026

Critical violations found

1 recorded violation

criticalCode 5AFood temperature

Official wording

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.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Mar 10, 2026 · Original Source

Inspection

Oct 15, 2025

Critical violations found

2 recorded violations

criticalCode 1HContamination

Official wording

Food from unapproved source, spoiled, adulterated on premises.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

criticalCode 6AFood temperature

Official wording

Potentially hazardous foods are not kept at or above 140�F during hot holding.

In plain English

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Oct 15, 2025 · Original Source

Inspection

Apr 24, 2025

Critical violations found

2 recorded violations

criticalCode 6AFood temperature

Official wording

Potentially hazardous foods are not kept at or above 140�F during hot holding.

In plain English

More about food kept at an unsafe temperature

minorCode 10BCleaning and sanitizing

Official wording

Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from New York State Department of Health, Apr 24, 2025 · Original Source

Inspection