What is Local Pub & Teahouse (the)'s health inspection score?

Local Pub & Teahouse (the) has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Local Pub & Teahouse (the) last inspected?

Local Pub & Teahouse (the) was last inspected on January 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Local Pub & Teahouse (the) have?

Local Pub & Teahouse (the) has 19 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Local Pub & Teahouse (the) safe to eat at?

Local Pub & Teahouse (the) has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Local Pub & Teahouse (the) serve?

Local Pub & Teahouse (the) serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Local Pub & Teahouse (the)

Name: Local Pub & Teahouse (the)
Address: 142 GRAND AVENUE, Saratoga Springs, 12866
Rating: 70

142 GRAND AVENUE, Saratoga Springs

Last Inspected: 1/21/2026

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0Good

American

Better than 22% of american restaurants

Improving

3 inspections

Last: Jan 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.3

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-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-16 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+7 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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142 GRAND AVENUE, Saratoga Springs, FL 12866

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Violation Timeline

Jan 2025

1 inspections

3 high priority

5 basic

Jan

Jul 2025

1 inspections

2 high priority

2 basic

Jan 2026

1 inspections

1 high priority

6 basic

Jan

Inspection History

3 records on file

3 Inspection

Jan 26

Inspection InspectionLatest

1 High6 Basic

7 total

78/100inspection score

−22 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 (6)

−12 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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
9DDressing rooms dirty, not provided, improperly located−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−22 pts

Jul 25

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 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
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 (2)

−4 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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

Jan 25

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−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
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
8CImproper use and storage of clean, sanitized equipment and utensils−2
11DNon food contact surfaces of equipment not clean−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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