What is Fort Ann Service Center's health inspection score?

Fort Ann Service Center has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fort Ann Service Center last inspected?

Fort Ann Service Center was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fort Ann Service Center have?

Fort Ann Service Center has 23 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fort Ann Service Center safe to eat at?

Fort Ann Service Center has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Fort Ann Service Center serve?

Fort Ann Service Center serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fort Ann Service Center

Name: Fort Ann Service Center
Address: 11300 STATE ROUTE 149, Fort Ann, 12827
Rating: 67

11300 STATE ROUTE 149, Fort Ann

Last Inspected: 1/20/2026

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

3 inspections

Last: Jan 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

5 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-contaminationHigh Priority

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-18 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+30 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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11300 STATE ROUTE 149, Fort Ann, FL 12827

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Violation Timeline

Apr 2025

1 inspections

4 high priority

8 basic

Apr

Jul 2025

1 inspections

4 high priority

2 basic

Jan 2026

1 inspections

5 basic

Jan

Inspection History

3 records on file

3 Inspection

Jan 26

Inspection InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−10 pts

Jul 25

Inspection Inspection

4 High2 Basic

6 total

56/100inspection score

−44 pts

High Priority (4)

−40 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
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
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 (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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−44 pts

Apr 25

Inspection Inspection

4 High8 Basic

12 total

44/100inspection score

−56 pts

High Priority (4)

−40 pts

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

Basic (8)

−16 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14CPesticide application not supervised by a certified applicator−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−56 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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