Twin Trees III, Inc. (NYS Health Operation #293176) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 310 NORTH Main STREET, North Syracuse, NY 13212. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 31, 2025.
| NYS Health Operation ID | 293176 |
| NYSDOH Gazetteer | 335103 |
| Facility Name | Twin Trees III |
| Operation Name | Twin Trees III |
| Facility Address | 310 NORTH Main STREET, North Syracuse |
| Permitted Corporation Name | Twin Trees III, Inc. |
| Permitted Operator Name | Jeffrey Rescignano |
| Address | 310 NORTH Main STREET North Syracuse NY 13212 |
| Municipality | CICERO |
| County | ONONDAGA |
| Local Health Department | Onondaga County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2027-01-31 |
| Inspection Date | 2025-12-31 |
| Inspection Type | Inspection |
| Violations | No violations found. |
| Inspection Comments | Complaint number F4110 investigated on this date. Description: Possible food illness Outcome: Discussed complaint with manager via phone call. Manager states they haven't had any ill workers and no complaints of food illness received at restaurant. Manager states that equipment has been operating properly. No further action taken. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-31 | Inspection | Critical: , Noncritical: , Violation Items: Complaint number F4110 investigated on this date.|Description: Possible food illness|Outcome: Discussed complaint with manager via phone call. Manager states they haven't had any ill workers and no complaints of food illness received at restaurant. Manager states that equipment has been operating properly. No further action taken. |
| 2025-03-21 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D Cooked and cooled chicken wings, 43 degrees F. Raw salmon, 39 degrees F. Meatballs, 168 degrees F. |Pest removal is provided by a licensed exterminator. Grease trap is cleaned out monthly, located outside the establishment.|At the time of inspection: |� Current 2025 Food Service Permit is posted.|� Metal stem/probe thermometer noted at facility. |� All coolers noted keeping potentially hazardous foods at or below 45 degrees F.|� All hot holding units noted keeping potentially hazardous foods at or above 140 degrees F.| |DO NOT OPERATE and immediately notify this office at 315-435-6607 for the following: Loss of power, Loss of running water or hot water, sewage backup, flooding, fire, or fire suppression discharge.|*All complaints of possible food illness must be reported to this office within 24 hours- obtain contact information from complainant. |Please note this permit expires on January 31st 2026. Permit renewal paperwork will be mailed at the end of December. |
| 2024-07-24 | Inspection | Critical: , Noncritical: 8, Violation Items: 10B; 11C; 11D; 12D; 8A; 8E Food temperatures acceptable at this time are as follows; Cold Held: Sliced tomatoes 42'F, raw veal 40'F, boneless wings 35'F, pork ribeye 36'F, raw chicken 43'F. Lasagna 37'F. Hot held: meatballs 157'F, meat sauce 163'F. Walk-in cooler #1 37'F. Walk-in cooler #2 39'F. Walk-in cooler #3 42'F. Chlorine residual in dish machine rinse water is found at 50 ppm minimum which is satisfactory. Current food service permit is posted. Food thermometers on site |
| 2023-10-17 | Inspection | Critical: , Noncritical: 6, Violation Items: 11A; 11C; 11D; 12C; 8A; 8B Food temperatures acceptable at this time are as follows; cold held: sliced tomatoes 41'F, raw breaded chicken 39'F, raw pork ribeye 41'F, Utica greens 41'F, cooked meatballs 44'F. hot held: brown gravy 179'F. Raw meat (chicken) cooler found at 37'F. Current food service permit is posted. Food thermometers on site. |
| 2023-02-08 | Inspection | Critical: , Noncritical: 6, Violation Items: 10B; 11D; 15A; 15B Food temperatures acceptable at this time are as follows; Cold held: tuna fish 39'F, greens 42'F, sole 34'F, pork rib eye 39'F, salmon 36'F, raw chicken 39'F. Hot held: meatballs n sauce 168'F, and meat sauce 165'F. Raw chicken cooler found at 39'F. Chlorine residual in dishwasher rinse water is found at 50 parts per million (ppm) minimum which is satisfactory. |
| 2022-06-23 | Re-Inspection | Critical: , Noncritical: , Violation Items: Reinspection this date for a violation related to dishwasher sanitizing where no chlorine residual in the rinse water was present. The problem has been corrected and the sanitizer residual is 50 ppm minimum which is satisfactory. |
| 2022-06-17 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 11A; 11C; 11D; 12C; 15A; 15B; 5A Food temperatures acceptable for reference are as follows; hot held- meatballs and sauce 192'F, Au Jus 189'F. Cold held- raw veal 41'F, raw chicken cutlet 41'F, raw ground beef 40'F, raw scallops 37'F. Cook line coolers noted with ambient temperature of 41-42'F. |
| 2022-02-16 | Re-Inspection | Critical: , Noncritical: , Violation Items: Reinspection this date to check residual chlorine in the low temp dishmachine rinse water. The chemical pump has been repaired and is working correctly. Recommend abatement of previous violation on 2/4/22 at this time. |
| 2022-02-04 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 11A; 11C; 11D; 6A; 8E Food temperatures acceptable for reference are as follows; hot held-pasta sauce and meatballs 170'F, pasta sauce with meat 162'F. cold held- meatballs 44'F, Utica greens 43'F, raw veal 40'F, raw haddock 41'F, pork steak 40'F, and raw chicken wings 35-37'F. All employees are currently wearing masks. Reinspection for dishmachine residual chlorine level. |
| 2021-04-15 | Inspection | Critical: 1, Noncritical: 9, Violation Items: 10B; 11A; 11D; 15A; 15B; 4A Call has been made for repair/adjustment to dishmachine rinse water sanitizer. Foods checked for proper temperature include the following; cold held-sliced tomatoes 37'F, cooked shrimp 41'F, raw pork tenderloin 40'F, pre cooked pizza chicken from frozen (commercial product) 38.9'F. hot held-following reheat to 165'F minimum meatballs and sauce 175'F, following reheat to 165'F minimum meat sauce 157'F. All employees are properly wearing masks/face coverings. Booths partitioned properly with barriers. Tables are greater than six feet apart. Take out function is in separate room with one way traffic. All signage states masks and social distance are required. Reinspection for sanitizer level in dishmachine rinse water. |
| 2020-08-11 | Re-Inspection | Critical: , Noncritical: , Violation Items: Reinspection this date for violation cited during a recent routine inspection (11A). After repairs to the dishwasher, the residual chlorine level in the final rinse water is now 50ppm minimum. Recommend abatement of violation. No further action at this time. |
| 2020-08-05 | Inspection | Critical: , Noncritical: 4, Violation Items: 11A; 11C; 15A; 9C Service person for dishwasher problem has been called. |
| 2019-06-10 | Inspection | Critical: , Noncritical: 8, Violation Items: 10A; 11C; 11D; 12D; 15A; 15B; 8A |
| 2018-09-24 | Inspection | Critical: , Noncritical: 10, Violation Items: 10B; 11D; 12E; 15A; 15B |
| 2017-11-09 | Re-Inspection | Critical: , Noncritical: , Violation Items: Reinspection this date for a violation cited on 10/18/17. The violation has been corrected with effort from the establishment and professional pest control. Recommend abatement. |
| 2017-08-15 | Re-Inspection | Critical: , Noncritical: , Violation Items: Reinspection for violations cited during an inspection on 08/01/17. All violations have been corrected at this time. Satisfactory reinspection. Recommend abatement. |
| 2017-08-01 | Inspection | Critical: 5, Noncritical: 11, Violation Items: 10B; 11C; 11D; 15A; 15B; 5A; 5E; 6A |
| 2016-10-28 | Inspection | Critical: , Noncritical: 11, Violation Items: 11C; 11D; 15A; 8E |
| 2016-05-13 | Re-Inspection | Critical: , Noncritical: , Violation Items: Reinspection this date for violations cited during the complaint investigation on 04/27/16. The violations have been corrected at this time. Recommend abatement. |
| 2015-10-20 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 10B New cooler and freezer door gaskets have been ordered for those units which need them. They will be installed as soon as possible. The majority of violations cited during the inspection on 10/01/15 have been corrected at this time. Recommend abatement. Received copy of gasket order comfirmation. |
| 2015-10-01 | Inspection | Critical: 3, Noncritical: 9, Violation Items: 10B; 11C; 11D; 15A; 5A; 5E; 8E |
| 2014-09-16 | Inspection | Critical: 2, Noncritical: 10, Violation Items: 10B; 11C; 11D; 15A; 4A; 6A; 8E |
| 2013-10-22 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-09-11 | Re-Inspection | Critical: 4, Noncritical: 1, Violation Items: 10B; 5A; 5E |
| 2013-08-26 | Inspection | Critical: 4 (1 not corrected), Noncritical: 10, Violation Items: 10B; 11C; 11D; 15B; 4A; 5A; 5E; 6A; 8E |
| 2012-08-07 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 11C; 11D; 15B; 5A; 8A; 8E |
| 2012-01-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-01-06 | Re-Inspection | Critical: 1, Noncritical: , Violation Items: 5A |
| 2011-12-20 | Re-Inspection | Critical: 2, Noncritical: 3, Violation Items: 11D; 4A; 5A; 8A |
| 2011-11-30 | Inspection | Critical: 5, Noncritical: 18, Violation Items: 10A; 11C; 11D; 15A; 4A; 5A; 8A; 8B; 8C; 9C |
| 2010-12-02 | Inspection | Critical: , Noncritical: 6, Violation Items: 11C; 13B; 15A; 15B |
| 2009-04-30 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-04-14 | Inspection | Critical: 4 (1 not corrected), Noncritical: 13, Violation Items: 10A; 11C; 11D; 12D; 13B; 14B; 15A; 15B; 4A; 5A; 5B; 5E; 8A; 8B |
| 2008-04-24 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-04-15 | Re-Inspection | Critical: , Noncritical: 7, Violation Items: 10A; 10B; 11D; 15A; 15B |
| 2008-04-01 | Inspection | Critical: 3, Noncritical: 19, Violation Items: 10A; 10B; 11C; 11D; 12D; 14B; 15A; 15B; 4A; 5B; 7F; 8A; 8E; 9C |
| 2007-06-15 | Inspection | Critical: 2, Noncritical: 8, Violation Items: 10B; 11B; 11C; 11D; 15A; 4A; 5A; 8B; 8C |
| 2006-02-21 | Inspection | Critical: , Noncritical: 8, Violation Items: 10B; 11C; 13A; 15A; 15B; 8A; 8E |
| 2001-03-16 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-03-05 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-10-10 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 5A | Critical Violation | 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. |
| 5B | Critical Violation | 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. |
| 5E | Critical Violation | 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. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 13A | Not Critical Violation | Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed |
| 13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 8A | Not Critical Violation | 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) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 9C | Not Critical Violation | Hair is improperly restrained |
| Street Address |
310 NORTH Main STREET |
| City | North Syracuse |
| State | NY |
| Zip Code | 13212 |
Address: 310 North Main Street, Spring Valley, NY 10977 Food Service Description: Food Service Establishment Inspection Date: 2005-12-21 |
Address: 310 North Main Street, Spring Valley, NY 10977 Food Service Description: Food Service Establishment Inspection Date: 2015-01-30 |
Address: 310 North Main Street, Spring Valley, NY 10977 Food Service Description: Food Service Establishment Inspection Date: 2023-07-03 |
Address: 310 North Main Street, Spring Valley, NY 10977 Food Service Description: Food Service Establishment Inspection Date: 2025-08-08 |
Address: 310 North Main Street, Spring Valley, NY 10977 Food Service Description: Food Service Establishment Inspection Date: 2021-11-19 |
Address: 310 North Main Street, Spring Valley, NY 10977 Food Service Description: Food Service Establishment Inspection Date: 2013-05-03 |
Address: 224 NORTH Main STREET, North Syracuse, NY 13212 Food Service Description: Restaurant Inspection Date: 2025-11-05 |
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Address: 412 NORTH Main STREET, Syracuse, NY 13212 Food Service Description: Food Service Establishment Inspection Date: 2025-10-17 |
Address: 216 NORTH Main STREET, North Syracuse, NY 13212 Food Service Description: Ice Cream Store Inspection Date: 2018-08-29 |
Address: 2743 Erie Boulevard East, Syracuse, NY 13224 Food Service Description: Bakery Inspection Date: 2025-12-10 |
Address: 315 NORTH Main STREET, North Syracuse, NY 13212 Food Service Description: Restaurant Inspection Date: 2013-04-02 |
Address: 224 NORTH Main STREET, North Syracuse, NY 13212 Food Service Description: Commissary Inspection Date: 2025-11-05 |
Address: 215 NORTH Main STREET, North Syracuse, NY 13212 Food Service Description: Restaurant Inspection Date: 2025-05-21 |
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Address: 412 NORTH Main STREET, North Syracuse, NY 13212 Food Service Description: Restaurant Inspection Date: 2023-07-12 |
Address: 6059 EAST Taft ROAD, Syracuse, NY 13212 Food Service Description: Commissary Inspection Date: 2025-11-05 | |||
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Address: 205 South Main Street, North Syracuse, NY 13212 Food Service Description: School K-12 Food Service Inspection Date: 2025-11-19 | |||
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Address: 3906 Brewerton ROAD, Syracuse, NY 13212 Food Service Description: Restaurant Inspection Date: 2025-11-05 | |||
Address: 803 Allen Road, North Syracuse, NY 13212 Food Service Description: School K-12 Food Service Inspection Date: 2025-11-19 | |||
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Address: 5355 West Taft Road, North Syracuse, NY 13212 Food Service Description: School K-12 Food Service Inspection Date: 2025-11-19 | |||
Address: 224 NORTH Main STREET, North Syracuse, NY 13212 Food Service Description: Commissary Inspection Date: 2025-11-05 | |||
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.