What is Leroy Country Club Party House's health inspection score?

Leroy Country Club Party House has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Leroy Country Club Party House last inspected?

Leroy Country Club Party House was last inspected on December 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Leroy Country Club Party House have?

Leroy Country Club Party House has 28 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Leroy Country Club Party House safe to eat at?

Leroy Country Club Party House has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Leroy Country Club Party House serve?

Leroy Country Club Party House serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Leroy Country Club Party House

Name: Leroy Country Club Party House
Address: 7759 EAST MAIN STREET, Leroy, 14482
Rating: 82

7759 EAST MAIN STREET, Leroy

Last Inspected: 12/19/2025

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

6 inspections

Last: Dec 19, 2025

high confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

6 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 issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-14 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 83/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (82/100) 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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7759 EAST MAIN STREET, Leroy, FL 14482

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Violation Timeline

Apr 2023

1 inspections

2 high priority

7 basic

Apr

Oct 2023

1 inspections

1 high priority

6 basic

Aug 2024

1 inspections

4 basic

Aug

Oct 2024

1 inspections

2 high priority

2 basic

Oct 2025

1 inspections

2 high priority

Oct

Dec 2025

1 inspections

1 high priority

1 basic

Inspection History

6 records on file

6 Inspection

Dec 25

Inspection InspectionLatest

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10

Basic (1)

−2 pts

11DNon food contact surfaces of equipment not clean−2

Base deductions−12 pts

Oct 25

Inspection Inspection

2 High

2 total

80/100inspection score

−20 pts

High Priority (2)

−20 pts

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

Base deductions−20 pts

Oct 24

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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

Base deductions−24 pts

Aug 24

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
14CPesticide application not supervised by a certified applicator−2

Base deductions−8 pts

Oct 23

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

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

Basic (6)

−12 pts

14CPesticide application not supervised by a certified applicator−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11DNon food contact surfaces of equipment not clean−2
8DSingle service items reused, improperly stored, dispensed, not used when required−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

Base deductions−22 pts

Apr 23

Inspection Inspection

2 High7 Basic

9 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10

Basic (7)

−14 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
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
14CPesticide application not supervised by a certified applicator−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8DSingle service items reused, improperly stored, dispensed, not used when required−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

Base deductions−34 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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