What is Winton's Tavern's health inspection score?

Winton's Tavern has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Winton's Tavern last inspected?

Winton's Tavern was last inspected on April 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Winton's Tavern have?

Winton's Tavern has 27 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Winton's Tavern safe to eat at?

Winton's Tavern has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Winton's Tavern serve?

Winton's Tavern serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Winton's Tavern

Name: Winton's Tavern
Address: 47 COUNTRY CLUB WAY WAY, Westport, 12993
Rating: 60

47 COUNTRY CLUB WAY WAY, Westport

Last Inspected: 4/2/2026

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0Fair

American

Better than 22% of american restaurants

Declining

4 inspections

Last: Apr 2, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 52/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) which is computed during our regular data sync.

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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47 COUNTRY CLUB WAY WAY, Westport, FL 12993

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Violation Timeline

Jul 2023

1 inspections

4 basic

Jul

Jun 2024

1 inspections

2 high priority

3 basic

May 2025

1 inspections

2 high priority

9 basic

May

Apr 2026

1 inspections

2 high priority

5 basic

Inspection History

4 records on file

4 Inspection

Apr 26

Inspection InspectionLatest

2 High5 Basic

7 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

1HFood from unapproved source, spoiled, adulterated on premises.Risk Factor−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.Risk Factor−10

Basic (5)

−10 pts

12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
12AHot, cold running water not provided, pressure inadequate−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

May 25

Inspection Inspection

2 High9 Basic

11 total

62/100inspection score

−38 pts

High Priority (2)

−20 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
7CAll shell eggs or foods containing shell eggs are not heated to 145�F or above except by consumer request.−10

Basic (9)

−18 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−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
8CImproper use and storage of clean, sanitized equipment and utensils−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−2
11DNon food contact surfaces of equipment not clean−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2

Base deductions−38 pts

Jun 24

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (3)

−6 pts

11DNon food contact surfaces of equipment not clean−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−26 pts

Jul 23

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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
11DNon food contact surfaces of equipment not clean−2

Base deductions−8 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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