What is Lighthouse Grill (the)'s health inspection score?

Lighthouse Grill (the) has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lighthouse Grill (the) last inspected?

Lighthouse Grill (the) was last inspected on December 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lighthouse Grill (the) have?

Lighthouse Grill (the) has 17 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lighthouse Grill (the) safe to eat at?

Yes, Lighthouse Grill (the) has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Lighthouse Grill (the) serve?

Lighthouse Grill (the) serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lighthouse Grill (the)

Name: Lighthouse Grill (the)
Address: 2 KUROSAKA LANE, Lake George, 12845
Rating: 86

2 KUROSAKA LANE, Lake George

Last Inspected: 12/4/2025

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0Excellent

American

Better than 22% of american restaurants

Improving

3 inspections

Last: Dec 4, 2025

high confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

6 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-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+13 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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2 KUROSAKA LANE, Lake George, FL 12845

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Violation Timeline

Aug 2023

1 inspections

2 high priority

8 basic

Aug

May 2025

1 inspections

1 high priority

3 basic

Dec 2025

1 inspections

3 basic

Dec

Inspection History

3 records on file

3 Inspection

Dec 25

Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−6 pts

May 25

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (3)

−6 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−16 pts

Aug 23

Inspection Inspection

2 High8 Basic

10 total

64/100inspection score

−36 pts

High Priority (2)

−20 pts

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
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 (8)

−16 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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−36 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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