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Sweet Basil (The)

3 Clinton STREET, Tully, NY 13159 · Restaurant (Restaurant)

Inspection summary

Sweet Basil (The) has been inspected 35 times by New York State Department of Health (NYSDOH) since February 11, 2009. The most recent inspection, on April 28, 2026, recorded 5 infractions.

4 of 35 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 18 times across 17 separate inspections, most recently on April 28, 2026. For example: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 16 times across 14 separate inspections, most recently on April 28, 2026. For example: 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)

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 14 times across 11 separate inspections, most recently on November 22, 2024. For example: Improper use and storage of clean, sanitized equipment and utensils

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 11 times across 9 separate inspections, most recently on June 4, 2025. For example: Hair is improperly restrained

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 7 times across 7 separate inspections, most recently on March 8, 2024. For example: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

About this data

These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

35 inspections

  1. Inspection

    5 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
  2. Inspection

    4 infractions

    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 5B: 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.
      • Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
  3. Re-Inspection

    0 infractions

  4. Inspection

    5 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 9C: Hair is improperly restrained
      • Not Critical Violation
  5. Inspection

    2 infractions

    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
  6. Inspection

    2 infractions

    • 8A: 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)
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
  7. Inspection

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
  8. Inspection

    0 infractions

  9. Inspection

    0 infractions

  10. Inspection

    3 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 12A: Hot, cold running water not provided, pressure inadequate
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
  11. Inspection

    1 infraction

    • 8A: 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)
      • Not Critical Violation
  12. Inspection

    3 infractions

    • 4D: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
      • Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
  13. Inspection

    5 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 4D: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
      • Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
  14. Inspection

    2 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
  15. Inspection

    0 infractions

  16. Inspection

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
  17. Inspection

    1 infraction

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
  18. Inspection

    2 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
  19. Inspection

    3 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
  20. Inspection

    3 infractions

    • 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
  21. Inspection

    4 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 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)
      • Not Critical Violation
  22. Inspection

    2 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
  23. Inspection

    4 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 8F: Improper thawing procedures used
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
  24. Inspection

    2 infractions

    • 9C: Hair is improperly restrained
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
  25. Inspection

    3 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
  26. Inspection

    3 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
  27. Inspection

    7 infractions

    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • Not Critical Violation
    • 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
      • Not Critical Violation
  28. Inspection

    6 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
  29. Inspection

    8 infractions

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
    • 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
      • Not Critical Violation
  30. Inspection

    4 infractions

    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
  31. Inspection

    3 infractions

    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
  32. Inspection

    6 infractions

    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • Not Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
  33. Inspection

    6 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 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)
      • Not Critical Violation
  34. Inspection

    9 infractions

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
    • 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)
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
  35. Inspection

    3 infractions

    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 12A: Hot, cold running water not provided, pressure inadequate
      • Not Critical Violation

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