Food Service Establishment · Onondaga County, NY

Springhill Suites By Marriott

6580 Weighlock Drive

Last inspected Dec 4, 2025 · View Map ↗ · Compare ↗

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No violations found

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Springhill Suites By Marriott last inspected?: The most recent inspection on record was on Dec 4, 2025. The result listed by New York State Department of Health was “No violations found”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 3 inspections on record, from Oct 19, 2023 to Dec 4, 2025.
Has Springhill Suites By Marriott ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 19, 2023.

The Full Inspection History

3 inspections

Inspection

Dec 4, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Dec 4, 2025 · Original Source

Inspection

Feb 8, 2024

Non-critical violations only

1 recorded violation

minorCode 9CEmployee health and hygiene

Official Wording

Hair is improperly restrained

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

Official record from New York State Department of Health, Feb 8, 2024 · Original Source

Inspection

Oct 19, 2023

Critical violations found

2 recorded violations

minorCode 8GOther

Official Wording

Raw foods not properly washing prior to serving

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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, Oct 19, 2023 · Original Source