Restaurant · Oswego County, NY

3ms Sandbar

8461 State Route 3

Last inspected Sep 24, 2026 · View Map ↗ · Compare ↗

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No violations found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was 3ms Sandbar last inspected?: The most recent inspection on record was on Sep 24, 2026. 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 Apr 19, 2024 to Sep 24, 2026.
Has 3ms Sandbar ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 19, 2024.

The Full Inspection History

3 inspections

Inspection

Sep 24, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Sep 24, 2026 · Original Source

Inspection

Sep 12, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Sep 12, 2025 · Original Source

Inspection

Apr 19, 2024

Critical violations found

3 recorded violations

criticalCode 3CFood temperature

Official Wording

Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

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

criticalCode 2CFood temperature

Official Wording

Cooked or prepared foods are subject to cross-contamination from raw foods.

In Plain English

More about food kept at an unsafe temperature

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

Official record from New York State Department of Health, Apr 19, 2024 · Original Source