What is Woodstock Way Markets, The's health inspection score?

Woodstock Way Markets, The has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Woodstock Way Markets, The last inspected?

Woodstock Way Markets, The was last inspected on April 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Woodstock Way Markets, The have?

Woodstock Way Markets, The has 23 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Woodstock Way Markets, The safe to eat at?

Woodstock Way Markets, The has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Woodstock Way Markets, The serve?

Woodstock Way Markets, The serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Woodstock Way Markets, The

Name: Woodstock Way Markets, The
Address: 951 State Route 17B, Mongaup Valley, 12762
Rating: 64

951 State Route 17B, Mongaup Valley

Last Inspected: 4/21/2026

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0Fair

American

Better than 22% of american restaurants

Declining

3 inspections

Last: Apr 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.7

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

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

-35

Final Score

Impact Breakdown

High Priority

-17 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 65/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (64/100) 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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951 State Route 17B, Mongaup Valley, FL 12762

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Violation Timeline

Aug 2024

1 inspections

2 high priority

5 basic

Aug

Mar 2025

1 inspections

1 high priority

5 basic

Apr 2026

1 inspections

2 high priority

8 basic

Apr

Inspection History

3 records on file

3 Inspection

Apr 26

Inspection InspectionLatest

2 High8 Basic

10 total

64/100inspection score

−36 pts

High Priority (2)

−20 pts

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

Basic (8)

−16 pts

11DNon food contact surfaces of equipment not clean−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−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
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8FImproper thawing procedures used−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8BIn use food dispensing utensils improperly stored−2

Base deductions−36 pts

Mar 25

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10

Basic (5)

−10 pts

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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
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−20 pts

Aug 24

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

2BFood workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.−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

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14AInsects, rodents present−2
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

Base deductions−30 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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