What is Sushi Wa-lake George's health inspection score?

Sushi Wa-lake George has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sushi Wa-lake George last inspected?

Sushi Wa-lake George was last inspected on February 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi Wa-lake George have?

Sushi Wa-lake George has 44 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi Wa-lake George safe to eat at?

Sushi Wa-lake George has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sushi Wa-lake George serve?

Sushi Wa-lake George serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sushi Wa-lake George

Name: Sushi Wa-lake George
Address: 2143 STATE ROUTE 9, Lake George, 12845
Rating: 57

2143 STATE ROUTE 9, Lake George

Last Inspected: 2/20/2026

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

4 inspections

Last: Feb 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 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

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-20 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+10 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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2143 STATE ROUTE 9, Lake George, FL 12845

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Violation Timeline

Sep 2024

1 inspections

13 basic

Sep

Jan 2025

1 inspections

4 high priority

13 basic

Sep 2025

1 inspections

1 high priority

6 basic

Sep

Feb 2026

1 inspections

2 high priority

5 basic

Inspection History

4 records on file

4 Inspection

Feb 26

Inspection InspectionLatest

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (5)

−10 pts

8BIn use food dispensing utensils improperly stored−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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−30 pts

Sep 25

Inspection Inspection

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
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
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
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−22 pts

Jan 25

Inspection Inspection

4 High13 Basic

17 total

34/100inspection score

−66 pts

High Priority (4)

−40 pts

3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (13)

−26 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
8BIn use food dispensing utensils improperly stored−2
11DNon food contact surfaces of equipment not clean−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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8FImproper thawing procedures used−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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
14CPesticide application not supervised by a certified applicator−2

Base deductions−66 pts

Sep 24

Inspection Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14AInsects, rodents present−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−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
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
14CPesticide application not supervised by a certified applicator−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
8FImproper thawing procedures used−2
8BIn use food dispensing utensils improperly stored−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−26 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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