What is Downtown City Tavern's health inspection score?

Downtown City Tavern has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Downtown City Tavern last inspected?

Downtown City Tavern was last inspected on February 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Downtown City Tavern have?

Downtown City Tavern has 38 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Downtown City Tavern safe to eat at?

Downtown City Tavern has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Downtown City Tavern serve?

Downtown City Tavern serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Downtown City Tavern

Name: Downtown City Tavern
Address: 21 ELM STREET, Glens Falls, 12801
Rating: 52

21 ELM STREET, Glens Falls

Last Inspected: 2/17/2026

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0Fair

American

Better than 22% of american restaurants

Stable

4 inspections

Last: Feb 17, 2026

high confidence

Directions Order

Inspections

Clean Rate

9.5

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

10x

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

11x

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-28 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

+5 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

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21 ELM STREET, Glens Falls, FL 12801

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Violation Timeline

Jan 2024

1 inspections

8 basic

Jan

Jan 2025

1 inspections

4 high priority

9 basic

Oct 2025

1 inspections

2 high priority

7 basic

Oct

Feb 2026

1 inspections

3 high priority

5 basic

Inspection History

4 records on file

4 Inspection

Feb 26

Inspection InspectionLatest

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 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
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

8DSingle service items reused, improperly stored, dispensed, not used when required−2
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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
14AInsects, rodents present−2

Base deductions−40 pts

Oct 25

Inspection Inspection

2 High7 Basic

9 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

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

Basic (7)

−14 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
14AInsects, rodents present−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2

Base deductions−34 pts

Jan 25

Inspection Inspection

4 High9 Basic

13 total

42/100inspection score

−58 pts

High Priority (4)

−40 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10
7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−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

Basic (9)

−18 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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
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
8DSingle service items reused, improperly stored, dispensed, not used when required−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−58 pts

Jan 24

Inspection Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14AInsects, rodents present−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
8DSingle service items reused, improperly stored, dispensed, not used when required−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−16 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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