Restaurant · St. Lawrence County, NY

Log Cabins Corporation

3114a County Route 6

Last inspected Jun 2, 2026 · View Map ↗ · Compare ↗

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Non-critical violations only

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

Quick Answers

When was Log Cabins Corporation last inspected?: The most recent inspection on record was on Jun 2, 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 Jun 4, 2024 to Jun 2, 2026.
Has Log Cabins Corporation ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jun 4, 2024.

The Full Inspection History

3 inspections

Inspection

Jun 2, 2026

Non-critical violations only

1 recorded violation

minorCode 8AContamination

Official Wording

Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

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, Jun 2, 2026 · Original Source

Inspection

Aug 27, 2025

Non-critical violations only

1 recorded violation

minorCode 8AContamination

Official Wording

In Plain English

More about food not protected from contamination

Official record from New York State Department of Health, Aug 27, 2025 · Original Source

Inspection

Jun 4, 2024

Critical violations found

3 recorded violations

minorCode 11DCleaning and sanitizing

Official Wording

Non food contact surfaces of equipment not clean

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

criticalCode 2CFood temperature

Official Wording

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

minorCode 8AContamination