What is Angry Garlic's health inspection score?

Angry Garlic has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Angry Garlic last inspected?

Angry Garlic was last inspected on March 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Angry Garlic have?

Angry Garlic has 12 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Angry Garlic safe to eat at?

Angry Garlic has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Angry Garlic serve?

Angry Garlic serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Angry Garlic

Name: Angry Garlic
Address: 29 Oswego STREET, Baldwinsville, 13027
Rating: 43

29 Oswego STREET, Baldwinsville

Last Inspected: 3/13/2026

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0Poor

American

Better than 22% of american restaurants

Unknown

1 inspection

Last: Mar 13, 2026

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-30 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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29 Oswego STREET, Baldwinsville, FL 13027

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Inspection History

1 record on file

1 Inspection

Mar 26

Inspection InspectionLatest

3 High3 Med6 Basic

12 total

43/100inspection score

−83 pts

High Priority (6)

−60 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−10
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−10
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−10
12CPlumbing and sinks not properly sized, installed, maintained−10
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−10
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−10

Intermediate (3)

−15 pts

5ACritical Violation [RED] 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.−5
5CCritical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−5
5ECritical Violation [RED] 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.−5

Basic (4)

−8 pts

8AFood 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)−2
8BIn use food dispensing utensils improperly stored−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
UNKequipment and floors not properly drained−2

Base deductions−83 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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