What is Great Tang's's health inspection score?

Great Tang's 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 Great Tang's last inspected?

Great Tang's was last inspected on January 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Great Tang's have?

Great Tang's has 21 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Great Tang's safe to eat at?

Great Tang's 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 Great Tang's serve?

Great Tang's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Great Tang's

Name: Great Tang's
Address: 127 BALLSTON AVENUE, Saratoga Springs, 12866
Rating: 70

127 BALLSTON AVENUE, Saratoga Springs

Last Inspected: 1/12/2026

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0Good

American

Better than 22% of american restaurants

Stable

3 inspections

Last: Jan 12, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

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

-12 pts

Best practices • 2 pts each

Inspection Timeline

+4 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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127 BALLSTON AVENUE, Saratoga Springs, FL 12866

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Violation Timeline

Mar 2025

1 inspections

3 high priority

4 basic

Mar

Sep 2025

1 inspections

2 high priority

3 basic

Jan 2026

1 inspections

1 high priority

8 basic

Jan

Inspection History

3 records on file

3 Inspection

Jan 26

Inspection InspectionLatest

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

7EOther potentially hazardous foods requiring cooking are not heated to 140�F or above.−10

Basic (8)

−16 pts

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
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
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15DImproper storage of cleaning equipment, linens, laundry unacceptable−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−26 pts

Sep 25

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 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
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (3)

−6 pts

8BIn use food dispensing utensils improperly stored−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
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−26 pts

Mar 25

Inspection Inspection

3 High4 Basic

7 total

62/100inspection score

−38 pts

High Priority (3)

−30 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (4)

−8 pts

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
8CImproper use and storage of clean, sanitized equipment and utensils−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−38 pts

Community Reviews

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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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