What is Dash Cafe's health inspection score?

Dash Cafe has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dash Cafe last inspected?

Dash Cafe was last inspected on January 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dash Cafe have?

Dash Cafe has 89 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dash Cafe safe to eat at?

Dash Cafe has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Dash Cafe serve?

Dash Cafe serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dash Cafe

Name: Dash Cafe
Address: 1 HENSHAW ST, Brighton, 02135
Rating: 66

1 HENSHAW ST, Brighton

Last Inspected: 1/6/2026

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

10 inspections

Last: Jan 6, 2026

high confidence

Directions Order

Inspections

Clean Rate

8.9

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

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

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

17x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

On-site Corrections

+9 pts

Inspection Timeline

+40 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 HENSHAW ST, Brighton, FL 02135

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Violation Timeline

Jun 2024

1 inspections

2 high priority

5 intermediate

7 basic

Jun

Jul 2024

2 inspections

2 high priority

5 intermediate

8 basic

Jul 2025

2 inspections

4 high priority

6 intermediate

8 basic

Jul

Aug 2025

2 inspections

2 intermediate

4 basic

Dec 2025

2 inspections

2 high priority

10 intermediate

20 basic

Dec

Jan 2026

1 inspections

4 basic

Inspection History

10 records on file

10 Routine

Jan 26

Routine InspectionLatestHE_Pass

4 Basic

4 total4 corrected

96/100inspection score

−8 pts

Basic (4)

−8 pts

590.005/5-205.15-CSystem Maintained in Good Repair (C)Corrected−2
590.006/6-101.11-CSurface Characteristics-Indoor Areas (C)Corrected−2
590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)Corrected−2
590.006/6-202.12-CHeating Ventilation Air Conditioning System Vents (C)Corrected−2

Base deductions−8 pts

Corrected on-site credit (4 fixed)+4 pts

Dec 25

Routine InspectionHE_Hearing

1 High5 Med10 Basic

16 total1 risk factor12 corrected

63/100inspection score

−55 pts

High Priority (1)

−10 pts

590.003/3-101.11-PSafe Unadulterated and Honestly Presented (P)Risk FactorCorrected−10

Intermediate (5)

−25 pts

590.006/6-301.12-PFHand Drying Provision (Pf)Corrected−5
590.003/3-501.17-PFReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Corrected−5
590.004/4-601.11-PF(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Corrected−5
590.003/3-302.15-PFWashing Fruits and Vegetables (Pf)Corrected−5
590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Corrected−5

Basic (10)

−20 pts

590.004/4-602.13-CNonfood Contact Surfaces (C)Corrected−2
590.005/5-205.15-CSystem Maintained in Good Repair (C)−2
590.003/3-302.12-CFood Storage Containers Identified with Common Name of Food (C)Corrected−2
590.006/6-202.15-COuter Openings Protected (C)Corrected−2
590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)−2
590.006/6-501.12-CCleaning Frequency and Restrictions (C)Corrected−2
590.006/6-301.14-CHandwashing Signage (C)Corrected−2
590.002/2-402.11-CEffectiveness-Hair Restraints (C)Corrected−2
590.006/6-101.11-CSurface Characteristics-Indoor Areas (C)−2
590.006/6-202.12-CHeating Ventilation Air Conditioning System Vents (C)−2

Base deductions−55 pts

Risk factor bonus (1× +5)−5 pts

Corrected on-site credit (12 fixed)+21 pts

Dec 25

Routine InspectionHE_Hearing

1 High5 Med10 Basic

16 total1 risk factor

40/100inspection score

−55 pts

High Priority (1)

−10 pts

590.003/3-101.11-PSafe Unadulterated and Honestly Presented (P)Risk Factor−10

Intermediate (5)

−25 pts

590.006/6-301.12-PFHand Drying Provision (Pf)−5
590.004/4-601.11-PF(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)−5
590.003/3-501.17-PFReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)−5
590.003/3-302.15-PFWashing Fruits and Vegetables (Pf)−5
590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)−5

Basic (10)

−20 pts

590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)−2
590.006/6-501.12-CCleaning Frequency and Restrictions (C)−2
590.006/6-301.14-CHandwashing Signage (C)−2
590.006/6-202.15-COuter Openings Protected (C)−2
590.006/6-202.12-CHeating Ventilation Air Conditioning System Vents (C)−2
590.006/6-101.11-CSurface Characteristics-Indoor Areas (C)−2
590.005/5-205.15-CSystem Maintained in Good Repair (C)−2
590.004/4-602.13-CNonfood Contact Surfaces (C)−2
590.003/3-302.12-CFood Storage Containers Identified with Common Name of Food (C)−2
590.002/2-402.11-CEffectiveness-Hair Restraints (C)−2

Base deductions−55 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

Routine InspectionHE_Pass

2 Basic

2 total2 corrected

98/100inspection score

−4 pts

Basic (2)

−4 pts

590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)Corrected−2
590.004/4-602.13-CNonfood Contact Surfaces (C)Corrected−2

Base deductions−4 pts

Corrected on-site credit (2 fixed)+2 pts

Aug 25

Routine InspectionHE_Hearing

2 Med2 Basic

4 total2 corrected

90/100inspection score

−14 pts

Intermediate (2)

−10 pts

590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Corrected−5
590.006/6-501.111-PFControlling Pests (Pf)Corrected−5

Basic (2)

−4 pts

590.004/4-602.13-CNonfood Contact Surfaces (C)−2
590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)−2

Base deductions−14 pts

Corrected on-site credit (2 fixed)+4 pts

Jul 25

Routine InspectionHE_Hearing

2 High3 Med4 Basic

9 total2 risk factors5 corrected

62/100inspection score

−43 pts

High Priority (2)

−20 pts

590.003/3-302.11-PPackaged and Unpackaged Food-Separation Packaging and Segregation (P)Risk FactorCorrected−10
590.002/2-301.12-PCleaning Procedure (P)Risk FactorCorrected−10

Intermediate (3)

−15 pts

590.006/6-501.111-PFControlling Pests (Pf)−5
590.005/5-205.11-PFUsing a Handwashing Sink-Operation and Maintenance (Pf)Corrected−5
590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)−5

Basic (4)

−8 pts

590.004/4-602.13-CNonfood Contact Surfaces (C)−2
590.006/6-202.12-CHeating Ventilation Air Conditioning System Vents (C)Corrected−2
590.006/6-501.12-CCleaning Frequency and Restrictions (C)Corrected−2
590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)−2

Base deductions−43 pts

Risk factor bonus (2× +5)−10 pts

Corrected on-site credit (5 fixed)+12 pts

Jul 25

Routine InspectionHE_Fail

2 High3 Med4 Basic

9 total2 risk factors

47/100inspection score

−43 pts

High Priority (2)

−20 pts

590.003/3-302.11-PPackaged and Unpackaged Food-Separation Packaging and Segregation (P)Risk Factor−10
590.002/2-301.12-PCleaning Procedure (P)Risk Factor−10

Intermediate (3)

−15 pts

590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)−5
590.006/6-501.111-PFControlling Pests (Pf)−5
590.005/5-205.11-PFUsing a Handwashing Sink-Operation and Maintenance (Pf)−5

Basic (4)

−8 pts

590.006/6-501.12-CCleaning Frequency and Restrictions (C)−2
590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)−2
590.006/6-202.12-CHeating Ventilation Air Conditioning System Vents (C)−2
590.004/4-602.13-CNonfood Contact Surfaces (C)−2

Base deductions−43 pts

Risk factor bonus (2× +5)−10 pts

Jul 24

Routine InspectionHE_Pass

1 Basic

1 total1 corrected

99/100inspection score

−2 pts

Basic (1)

−2 pts

590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)Corrected−2

Base deductions−2 pts

Corrected on-site credit (1 fixed)+1 pts

Jul 24

Routine InspectionHE_FailExt

2 High5 Med7 Basic

14 total2 risk factors13 corrected

63/100inspection score

−59 pts

High Priority (2)

−20 pts

590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk FactorCorrected−10
590.003/3-302.11-PPackaged and Unpackaged Food-Separation Packaging and Segregation (P)Risk FactorCorrected−10

Intermediate (5)

−25 pts

590.002/2-102.11-PF(C)(2) (3) and (17) Demonstration (Pf)Corrected−5
590.003/3-501.17-PFReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Corrected−5
590.003/3-603.11-PFConsumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Corrected−5
590.003(C)/3-301.11-PFPreventing Contamination from Hands (Pf)Corrected−5
590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Corrected−5

Basic (7)

−14 pts

590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)−2
590.002/2-402.11-CEffectiveness-Hair Restraints (C)Corrected−2
590.004/4-602.13-CNonfood Contact Surfaces (C)Corrected−2
590.004/4-903.12-CProhibitions (C)Corrected−2
590.006/6-101.11-CSurface Characteristics-Indoor Areas (C)Corrected−2
590.006/6-202.15-COuter Openings Protected (C)Corrected−2
590.006/6-501.12-CCleaning Frequency and Restrictions (C)Corrected−2

Base deductions−59 pts

Risk factor bonus (2× +5)−10 pts

Corrected on-site credit (13 fixed)+27 pts

Jun 24

Routine InspectionHE_Fail

2 High5 Med7 Basic

14 total2 risk factors

31/100inspection score

−59 pts

High Priority (2)

−20 pts

590.003/3-302.11-PPackaged and Unpackaged Food-Separation Packaging and Segregation (P)Risk Factor−10
590.003/3-501.16-P(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)Risk Factor−10

Intermediate (5)

−25 pts

590.002/2-102.11-PF(C)(2) (3) and (17) Demonstration (Pf)−5
590.002(B)/2-102.11-PF(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)−5
590.003/3-501.17-PFReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)−5
590.003/3-603.11-PFConsumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)−5
590.003(C)/3-301.11-PFPreventing Contamination from Hands (Pf)−5

Basic (7)

−14 pts

590.006/6-501.12-CCleaning Frequency and Restrictions (C)−2
590.002/2-402.11-CEffectiveness-Hair Restraints (C)−2
590.006/6-501.14-CCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)−2
590.004/4-602.13-CNonfood Contact Surfaces (C)−2
590.004/4-903.12-CProhibitions (C)−2
590.006/6-101.11-CSurface Characteristics-Indoor Areas (C)−2
590.006/6-202.15-COuter Openings Protected (C)−2

Base deductions−59 pts

Risk factor bonus (2× +5)−10 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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