What is Cambria Food Service's health inspection score?

Cambria Food Service has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cambria Food Service last inspected?

Cambria Food Service was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cambria Food Service have?

Cambria Food Service has 63 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cambria Food Service safe to eat at?

Cambria Food Service has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Cambria Food Service serve?

Cambria Food Service serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cambria Food Service

Name: Cambria Food Service
Address: 2127 SARANAC AVENUE, Lake Placid, 12946
Rating: 59

2127 SARANAC AVENUE, Lake Placid

Last Inspected: 1/20/2026

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

6 inspections

Last: Jan 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

10.5

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

Handwashing

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

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

-40

Final Score

Impact Breakdown

High Priority

-19 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 60/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (59/100) 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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2127 SARANAC AVENUE, Lake Placid, FL 12946

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Violation Timeline

Dec 2023

1 inspections

3 high priority

5 basic

Dec

Mar 2024

1 inspections

4 high priority

15 basic

Oct 2024

1 inspections

3 high priority

7 basic

Oct

Jan 2025

1 inspections

1 high priority

6 basic

Nov 2025

1 inspections

4 high priority

7 basic

Nov

Jan 2026

1 inspections

1 high priority

7 basic

Inspection History

6 records on file

6 Inspection

Jan 26

Inspection InspectionLatest

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

1CHome canned goods, or canned goods from unapproved processor found on premises−10

Basic (7)

−14 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
14AInsects, rodents present−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−24 pts

Nov 25

Inspection Inspection

4 High7 Basic

11 total

46/100inspection score

−54 pts

High Priority (4)

−40 pts

5EEnough 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.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−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
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (7)

−14 pts

15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
8CImproper use and storage of clean, sanitized equipment and utensils−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
8BIn use food dispensing utensils improperly stored−2

Base deductions−54 pts

Jan 25

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 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 (6)

−12 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11DNon food contact surfaces of equipment not clean−2
14AInsects, rodents present−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−22 pts

Oct 24

Inspection Inspection

3 High7 Basic

10 total

56/100inspection score

−44 pts

High Priority (3)

−30 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (7)

−14 pts

8BIn use food dispensing utensils improperly stored−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8FImproper thawing procedures used−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−44 pts

Mar 24

Inspection Inspection

4 High15 Basic

19 total

30/100inspection score

−70 pts

High Priority (4)

−40 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−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
1HFood from unapproved source, spoiled, adulterated on premises.−10
5APotentially 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.−10

Basic (15)

−30 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8FImproper thawing procedures used−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
9CHair is improperly restrained−2
13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−2
11DNon food contact surfaces of equipment not clean−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−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
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−70 pts

Dec 23

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

5EEnough 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.−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
5APotentially 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.−10

Basic (5)

−10 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
11BWiping cloths dirty, not stored properly in sanitizing solutions−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
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−40 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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