What is Barryville Hotel's health inspection score?

Barryville Hotel has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Barryville Hotel last inspected?

Barryville Hotel was last inspected on April 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Barryville Hotel have?

Barryville Hotel has 23 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Barryville Hotel safe to eat at?

Barryville Hotel has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Barryville Hotel serve?

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

Official Health Record

Barryville Hotel

Name: Barryville Hotel
Address: 45 Yulan Barryville Rd, Barryville, 127195412
Rating: 55

45 Yulan Barryville Rd, Barryville

Last Inspected: 4/2/2026

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0Fair

American

Better than 22% of american restaurants

Declining

5 inspections

Last: Apr 2, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

2 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

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

-45

Final Score

Impact Breakdown

High Priority

-20 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

-16 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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45 Yulan Barryville Rd, Barryville, FL 127195412

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Violation Timeline

Nov 2023

1 inspections

2 basic

Nov

Dec 2024

1 inspections

1 basic

Sep 2025

1 inspections

3 basic

Sep

Dec 2025

1 inspections

3 high priority

6 basic

Apr 2026

1 inspections

3 high priority

5 basic

Apr

Inspection History

5 records on file

5 Inspection

Apr 26

Inspection InspectionLatest

3 High5 Basic

8 total1 risk factor

55/100inspection score

−40 pts

High Priority (3)

−30 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Risk Factor−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
6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10

Basic (5)

−10 pts

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
8DSingle service items reused, improperly stored, dispensed, not used when required−2
11DNon food contact surfaces of equipment not clean−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

Base deductions−40 pts

Risk factor bonus (1× +5)−5 pts

Dec 25

Inspection Inspection

3 High6 Basic

9 total

58/100inspection score

−42 pts

High Priority (3)

−30 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
4CFoods or food area/public area contamination by sewage or drippage from waste lines.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (6)

−12 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
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
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

Base deductions−42 pts

Sep 25

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−6 pts

Dec 24

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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

Base deductions−2 pts

Nov 23

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−4 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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