What is Preble Hotel's health inspection score?

Preble Hotel has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Preble Hotel last inspected?

Preble Hotel was last inspected on April 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Preble Hotel have?

Preble Hotel has 25 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Preble Hotel safe to eat at?

Preble Hotel has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Preble Hotel serve?

Preble Hotel serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Preble Hotel

Name: Preble Hotel
Address: 1905 Preble ROAD, Preble, 13141
Rating: 50

1905 Preble ROAD, Preble

Data may be outdated — inspected 4/4/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American

Better than 22% of american restaurants

Improving

2 inspections

Last: Apr 4, 2025

low confidence

Directions Order

Inspections

Clean Rate

12.5

Avg Violations

14 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-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-67

Final Score

Impact Breakdown

High Priority

-23 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 33/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (50/100) 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

Open location in Google Maps →

1905 Preble ROAD, Preble, FL 13141

Open in Maps

View Menu Order Online

Inspection History

2 records on file

2 Inspection

Apr 25

Inspection InspectionLatest

2 High10 Basic

12 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

1HFood from unapproved source, spoiled, adulterated on premises.−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

Basic (10)

−20 pts

11DNon food contact surfaces of equipment not clean−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
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8DSingle service items reused, improperly stored, dispensed, not used when required−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

Base deductions−40 pts

Apr 24

Inspection Inspection

3 High10 Basic

13 total

50/100inspection score

−50 pts

High Priority (3)

−30 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
1HFood from unapproved source, spoiled, adulterated on premises.−10
1CHome canned goods, or canned goods from unapproved processor found on premises−10

Basic (10)

−20 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2

Base deductions−50 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

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.

Explore More

American Restaurants All New York Restaurants