What is The Horse & Sulky Pub & Grill's health inspection score?

The Horse & Sulky Pub & Grill has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Horse & Sulky Pub & Grill last inspected?

The Horse & Sulky Pub & Grill was last inspected on December 31, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Horse & Sulky Pub & Grill have?

The Horse & Sulky Pub & Grill has 19 total violations across 12 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Horse & Sulky Pub & Grill safe to eat at?

Yes, The Horse & Sulky Pub & Grill has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Horse & Sulky Pub & Grill serve?

The Horse & Sulky Pub & Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Horse & Sulky Pub & Grill

Name: The Horse & Sulky Pub & Grill
Address: 206 SARAH WELLS TRAIL, Campbell Hall, 10916
Rating: 97

206 SARAH WELLS TRAIL, Campbell Hall

Last Inspected: 12/31/2025

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0Excellent

American

Better than 22% of american restaurants

Stable

10 inspections

Last: Dec 31, 2025

high confidence

Directions Order

Inspections

30%

Clean Rate

1.9

Avg Violations

5 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

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

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

-3

Final Score

Impact Breakdown

High Priority

-1 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

+3 pts

Latest

100% weight

100

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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206 SARAH WELLS TRAIL, Campbell Hall, FL 10916

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Violation Timeline

May 2023

1 inspections

May

Oct 2023

1 inspections

2 high priority

3 basic

Nov 2023

1 inspections

Nov

May 2024

1 inspections

1 high priority

1 basic

Jun 2024

1 inspections

1 basic

Jun

Dec 2024

1 inspections

2 basic

Apr 2025

1 inspections

4 high priority

2 basic

Apr

May 2025

2 inspections

1 high priority

1 basic

Dec 2025

1 inspections

1 basic

Dec

Inspection History

10 records on file

5 Inspection5 Re-Inspection

Dec 25

Inspection InspectionLatest

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

May 25

Re-Inspection InspectionClean

No violations

100/100inspection score

May 25

Re-Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Basic (1)

−2 pts

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

4 High2 Basic

6 total

56/100inspection score

−44 pts

High Priority (4)

−40 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10
7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10
1BWater/ice: unsafe, unapproved sources, cross connections−10

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
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−44 pts

Dec 24

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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−4 pts

Jun 24

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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−2 pts

May 24

Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

1BWater/ice: unsafe, unapproved sources, cross connections−10

Basic (1)

−2 pts

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

Nov 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Oct 23

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 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
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (3)

−6 pts

8FImproper thawing procedures used−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−26 pts

May 23

Re-Inspection InspectionClean

No violations

100/100inspection score

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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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