What is Champs Campground And Rv Park - Fse's health inspection score?

Champs Campground And Rv Park - Fse has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Champs Campground And Rv Park - Fse last inspected?

Champs Campground And Rv Park - Fse was last inspected on February 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Champs Campground And Rv Park - Fse have?

Champs Campground And Rv Park - Fse has 26 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Champs Campground And Rv Park - Fse safe to eat at?

Champs Campground And Rv Park - Fse has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Champs Campground And Rv Park - Fse serve?

Champs Campground And Rv Park - Fse serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Champs Campground And Rv Park - Fse

Name: Champs Campground And Rv Park - Fse
Address: 1 NORTH MAIN STREET, Whitehall, 12887
Rating: 74

1 NORTH MAIN STREET, Whitehall

Last Inspected: 2/26/2026

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0Good

American

Better than 22% of american restaurants

Improving

5 inspections

Last: Feb 26, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

4 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

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-12 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

+12 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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1 NORTH MAIN STREET, Whitehall, FL 12887

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Violation Timeline

Aug 2023

1 inspections

1 high priority

1 basic

Aug

Sep 2024

1 inspections

2 high priority

3 basic

Aug 2025

1 inspections

4 high priority

Aug

Sep 2025

1 inspections

2 high priority

5 basic

Feb 2026

1 inspections

8 basic

Feb

Inspection History

5 records on file

5 Inspection

Feb 26

Inspection InspectionLatest

8 Basic

8 total

84/100inspection score

−16 pts

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
8FImproper thawing procedures used−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
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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−16 pts

Sep 25

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
1FShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.−10

Basic (5)

−10 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
11DNon food contact surfaces of equipment not clean−2

Base deductions−30 pts

Aug 25

Inspection Inspection

4 High

4 total

60/100inspection score

−40 pts

High Priority (4)

−40 pts

1CHome canned goods, or canned goods from unapproved processor found on premises−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
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10

Base deductions−40 pts

Sep 24

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

1FShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.−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 (3)

−6 pts

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

Base deductions−26 pts

Aug 23

Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (1)

−2 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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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