What is John's Brook Lodge Fs's health inspection score?

John's Brook Lodge Fs has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was John's Brook Lodge Fs last inspected?

John's Brook Lodge Fs was last inspected on August 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does John's Brook Lodge Fs have?

John's Brook Lodge Fs has 21 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is John's Brook Lodge Fs safe to eat at?

John's Brook Lodge Fs has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does John's Brook Lodge Fs serve?

John's Brook Lodge Fs serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

John's Brook Lodge Fs

Name: John's Brook Lodge Fs
Address: ADIRONDACK STREET, Keene Valley, 12943
Rating: 53

ADIRONDACK STREET, Keene Valley

Last inspected 9mo ago

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0Fair

American

Better than 22% of american restaurants

Stable

3 inspections

Last: Aug 21, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

10 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

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-27 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 49/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (53/100) 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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ADIRONDACK STREET, Keene Valley, FL 12943

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Violation Timeline

Aug 2023

1 inspections

3 high priority

7 basic

Aug

Aug 2024

1 inspections

2 high priority

3 basic

Aug 2025

1 inspections

3 high priority

3 basic

Aug

Inspection History

3 records on file

3 Inspection

Aug 25

Inspection InspectionLatest

3 High3 Basic

6 total

64/100inspection score

−36 pts

High Priority (3)

−30 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (3)

−6 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8BIn use food dispensing utensils improperly stored−2

Base deductions−36 pts

Aug 24

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10

Basic (3)

−6 pts

11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−26 pts

Aug 23

Inspection Inspection

3 High7 Basic

10 total

56/100inspection score

−44 pts

High Priority (3)

−30 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
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
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (7)

−14 pts

14AInsects, rodents present−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11DNon food contact surfaces of equipment not clean−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−44 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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