What is Railyard Taproom And Restaurant's health inspection score?

Railyard Taproom And Restaurant has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Railyard Taproom And Restaurant last inspected?

Railyard Taproom And Restaurant was last inspected on January 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Railyard Taproom And Restaurant have?

Railyard Taproom And Restaurant has 19 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Railyard Taproom And Restaurant safe to eat at?

Railyard Taproom And Restaurant has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Railyard Taproom And Restaurant serve?

Railyard Taproom And Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Railyard Taproom And Restaurant

Name: Railyard Taproom And Restaurant
Address: 209 BROADWAY, Whitehall, 12887
Rating: 74

209 BROADWAY, Whitehall

Last Inspected: 1/21/2026

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0Good

American

Better than 22% of american restaurants

Stable

5 inspections

Last: Jan 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.8

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-19 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% weight

3rd

30% 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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209 BROADWAY, Whitehall, FL 12887

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Violation Timeline

May 2023

1 inspections

2 high priority

1 basic

May

Jan 2024

1 inspections

1 high priority

3 basic

Jan 2025

1 inspections

1 high priority

3 basic

Jan

Nov 2025

1 inspections

2 high priority

2 basic

Jan 2026

1 inspections

2 high priority

2 basic

Jan

Inspection History

5 records on file

5 Inspection

Jan 26

Inspection InspectionLatest

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (2)

−4 pts

11DNon food contact surfaces of equipment not clean−2
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

Base deductions−24 pts

Nov 25

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10

Basic (2)

−4 pts

11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−24 pts

Jan 25

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

5BPotentially 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.−10

Basic (3)

−6 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
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

Base deductions−16 pts

Jan 24

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (3)

−6 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8FImproper thawing procedures used−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−16 pts

May 23

Inspection Inspection

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
5BPotentially 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.−10

Basic (1)

−2 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−22 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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