What is Whiteface Mtn. Black Bear Cafe & Growlers's health inspection score?

Whiteface Mtn. Black Bear Cafe & Growlers has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Whiteface Mtn. Black Bear Cafe & Growlers last inspected?

Whiteface Mtn. Black Bear Cafe & Growlers was last inspected on February 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Whiteface Mtn. Black Bear Cafe & Growlers have?

Whiteface Mtn. Black Bear Cafe & Growlers has 37 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Whiteface Mtn. Black Bear Cafe & Growlers safe to eat at?

Whiteface Mtn. Black Bear Cafe & Growlers has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Whiteface Mtn. Black Bear Cafe & Growlers serve?

Whiteface Mtn. Black Bear Cafe & Growlers serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Whiteface Mtn. Black Bear Cafe & Growlers

Name: Whiteface Mtn. Black Bear Cafe & Growlers
Address: 5021 ROUTE 86, Wilmington, 12997
Rating: 42

5021 ROUTE 86, Wilmington

Last Inspected: 2/9/2026

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

American

Better than 22% of american restaurants

Declining

5 inspections

Last: Feb 9, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

4 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

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

-58

Final Score

Impact Breakdown

High Priority

-36 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

-26 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

Open location in Google Maps →

5021 ROUTE 86, Wilmington, FL 12997

Open in Maps

View Menu Order Online

Violation Timeline

Jan 2024

1 inspections

2 high priority

7 basic

Jan

Dec 2024

1 inspections

2 high priority

2 basic

Jan 2025

2 inspections

3 high priority

10 basic

Jan

Feb 2026

1 inspections

5 high priority

6 basic

Inspection History

5 records on file

5 Inspection

Feb 26

Inspection InspectionLatest

5 High6 Basic

11 total

38/100inspection score

−62 pts

High Priority (5)

−50 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−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

Basic (6)

−12 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−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
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8BIn use food dispensing utensils improperly stored−2

Base deductions−62 pts

Jan 25

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (5)

−10 pts

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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
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
11DNon food contact surfaces of equipment not clean−2

Base deductions−30 pts

Jan 25

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (5)

−10 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11DNon food contact surfaces of equipment not clean−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−20 pts

Dec 24

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 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
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (2)

−4 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

Base deductions−24 pts

Jan 24

Inspection Inspection

2 High7 Basic

9 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (7)

−14 pts

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
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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
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−34 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