NYS Department of Health

Bayside Grill, The

Inspection of October 31, 2025 reports 18 violations.

NYSDOH inspection records are snapshots in time, may not immediately reflect remediation, and were not collected or endorsed as a restaurant grading system. This item reports violations found; it does not label the establishment as passed or failed.

Inspected

October 31, 2025

Address

1702 Ford Street, Ogdensburg, 13669

County

St. Lawrence County

Inspection type

Inspection

Health department

Canton District Office

What the inspector recorded

• Item 10A

  Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

• Item 10B

  Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

• Item 11C

  Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

• Item 11D

  Non food contact surfaces of equipment not clean

• Item 12D

  Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

• Item 12E

  Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

• Item 14A

  Insects, rodents present

• Item 15A

  Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

• Item 5ACritical

  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.

• Item 5BCritical

  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.

• Item 6ACritical

  Potentially hazardous foods are not kept at or above 140°F during hot holding.

Inspector’s comments

The official record

The PDF is an official filtered tabular export of state dataset rows, not a scan of the original inspection form.