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

Basin Grill (the) has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Basin Grill (the) last inspected?

Basin Grill (the) was last inspected on July 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

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

Basin Grill (the) has 17 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Basin Grill (the) safe to eat at?

Basin Grill (the) has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

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

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

Official Health Record

Basin Grill (the)

Name: Basin Grill (the)
Address: 1 FERRY STREET, Schuylerville, 12871
Rating: 53

1 FERRY STREET, Schuylerville

Last inspected 10mo ago

▼Declining

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0Fair

American

Better than 22% of american restaurants

Declining

2 inspections

Last: Jul 25, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.5

Avg Violations

11 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-25 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-38 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 49/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (53/100) 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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1 FERRY STREET, Schuylerville, FL 12871

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Inspection History

2 records on file

2 Inspection

Jul 25

Inspection InspectionLatest

3 High11 Basic

14 total

48/100inspection score

−52 pts

High Priority (3)

−30 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

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
14AInsects, rodents present−2
9DDressing rooms dirty, not provided, improperly located−2
11DNon food contact surfaces of equipment not clean−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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−52 pts

Dec 23

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 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

Basic (2)

−4 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

Base deductions−14 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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