What is Ye Olde Fort View Inn's health inspection score?

Ye Olde Fort View Inn has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ye Olde Fort View Inn last inspected?

Ye Olde Fort View Inn was last inspected on April 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ye Olde Fort View Inn have?

Ye Olde Fort View Inn has 31 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ye Olde Fort View Inn safe to eat at?

Yes, Ye Olde Fort View Inn has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Ye Olde Fort View Inn serve?

Ye Olde Fort View Inn serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ye Olde Fort View Inn

Name: Ye Olde Fort View Inn
Address: 325 NYS RTE 22, Ticonderoga, 12883
Rating: 100

325 NYS RTE 22, Ticonderoga

Last Inspected: 4/23/2026

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0Excellent

American

Better than 22% of american restaurants

Improving

6 inspections

Last: Apr 23, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

5.2

Avg Violations

2 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

100

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+13 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (100/100) 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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325 NYS RTE 22, Ticonderoga, FL 12883

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Violation Timeline

Sep 2023

1 inspections

1 high priority

1 basic

Sep

Jun 2024

1 inspections

2 high priority

6 basic

Nov 2024

1 inspections

1 high priority

8 basic

Nov

Apr 2025

1 inspections

1 high priority

5 basic

Aug 2025

1 inspections

6 basic

Aug

Apr 2026

1 inspections

Inspection History

6 records on file

6 Inspection

Apr 26

Inspection InspectionLatestClean

No violations

100/100inspection score

Aug 25

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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
8FImproper thawing procedures used−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−12 pts

Apr 25

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 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

Basic (5)

−10 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14AInsects, rodents present−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−20 pts

Nov 24

Inspection Inspection

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (8)

−16 pts

11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14AInsects, rodents present−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11DNon food contact surfaces of equipment not clean−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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−26 pts

Jun 24

Inspection Inspection

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−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

Basic (6)

−12 pts

11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11DNon food contact surfaces of equipment not clean−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−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
8DSingle service items reused, improperly stored, dispensed, not used when required−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−32 pts

Sep 23

Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 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

Basic (1)

−2 pts

11DNon food contact surfaces of equipment not clean−2

Base deductions−12 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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