What is Ravenswood Pub- Existing Facility's health inspection score?

Ravenswood Pub- Existing Facility has a SafeDine safety score of 80 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ravenswood Pub- Existing Facility last inspected?

Ravenswood Pub- Existing Facility was last inspected on April 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ravenswood Pub- Existing Facility have?

Ravenswood Pub- Existing Facility has 26 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ravenswood Pub- Existing Facility safe to eat at?

Ravenswood Pub- Existing Facility has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Ravenswood Pub- Existing Facility serve?

Ravenswood Pub- Existing Facility serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ravenswood Pub- Existing Facility

Name: Ravenswood Pub- Existing Facility
Address: 1021 ROUTE 146, Clifton Park, 12065
Rating: 80

1021 ROUTE 146, Clifton Park

Last Inspected: 4/15/2026

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0Good

American

Better than 22% of american restaurants

Improving

3 inspections

Last: Apr 15, 2026

high confidence

Directions Order

Inspections

Clean Rate

8.7

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

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

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-13 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

+9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 69/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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1021 ROUTE 146, Clifton Park, FL 12065

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Violation Timeline

Apr 2025

1 inspections

1 high priority

11 basic

Apr

Oct 2025

1 inspections

2 high priority

6 basic

Apr 2026

1 inspections

1 high priority

5 basic

Apr

Inspection History

3 records on file

3 Inspection

Apr 26

Inspection InspectionLatest

1 High5 Basic

6 total

80/100inspection score

−20 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 (5)

−10 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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
8BIn use food dispensing utensils improperly stored−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−20 pts

Oct 25

Inspection Inspection

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

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

Basic (6)

−12 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14CPesticide application not supervised by a certified applicator−2

Base deductions−32 pts

Apr 25

Inspection Inspection

1 High11 Basic

12 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

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

Basic (11)

−22 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
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8BIn use food dispensing utensils improperly stored−2
14CPesticide application not supervised by a certified applicator−2
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−32 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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