Inspection
Jun 3, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 3, 2026 · Original Source
Restaurant · Oswego County, NY
Tavern On The Lock
24 South First Street
Last inspected Jun 3, 2026 · View Map ↗ · Compare ↗
No violations found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsInspection
Dec 19, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 19, 2025 · Original Source
Inspection
Oct 29, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 29, 2025 · Original Source
Inspection
Dec 20, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 20, 2024 · Original Source
Inspection
Jun 7, 2024
Critical violations found
3 recorded violations
minorCode 8BEquipment and utensils
Official wording
In use food dispensing utensils improperly stored
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode 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 contaminationcriticalCode 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 temperatureOfficial record from New York State Department of Health, Jun 7, 2024 · Original Source
Inspection
Dec 28, 2023
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 28, 2023 · Original Source
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