More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Tully's Oswego Inc last inspected?
The most recent inspection on record was on Sep 14, 2026. The result listed by New York State Department of Health was “Non-critical violations only”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Mar 8, 2024 to Sep 14, 2026.
Has Tully's Oswego Inc ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 8, 2024.
The Full Inspection History
3 inspections
Inspection
Sep 14, 2026
Non-critical violations only
1 recorded violation
minorCode 11CContamination
Official Wording
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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.
Official record from New York State Department of Health, Sep 14, 2026 · Original Source
Inspection
Mar 20, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 20, 2025 · Original Source
Inspection
Mar 8, 2024
Critical violations found
1 recorded violation
criticalCode 5BFood temperature
Official Wording
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.
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.