What is Getaway (the)'s health inspection score?

Getaway (the) has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Getaway (the) last inspected?

Getaway (the) was last inspected on July 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Getaway (the) have?

Getaway (the) has 19 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Getaway (the) safe to eat at?

Getaway (the) has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Getaway (the) serve?

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

Official Health Record

Getaway (the)

Name: Getaway (the)
Address: 175 EAST SCHROON RIVER ROAD, Lake George, 12845
Rating: 56

175 EAST SCHROON RIVER ROAD, Lake George

Last inspected 10mo ago

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

2 inspections

Last: Jul 29, 2025

medium confidence

Directions Order

Inspections

Clean Rate

9.5

Avg Violations

11 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

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

-48

Final Score

Impact Breakdown

High Priority

-23 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 52/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (56/100) 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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175 EAST SCHROON RIVER ROAD, Lake George, FL 12845

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Inspection History

2 records on file

2 Inspection

Jul 25

Inspection InspectionLatest

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (6)

−12 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8BIn use food dispensing utensils improperly stored−2
8FImproper thawing procedures used−2

Base deductions−32 pts

Aug 24

Inspection Inspection

3 High8 Basic

11 total

54/100inspection score

−46 pts

High Priority (3)

−30 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
1HFood from unapproved source, spoiled, adulterated on premises.−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

Basic (8)

−16 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−46 pts

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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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