What is Teranga Restaurant's health inspection score?

Teranga Restaurant has a SafeDine safety score of 86 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Teranga Restaurant last inspected?

Teranga Restaurant was last inspected on February 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Teranga Restaurant have?

Teranga Restaurant has 52 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Teranga Restaurant safe to eat at?

Yes, Teranga Restaurant has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Teranga Restaurant serve?

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

Official Health Record

Teranga Restaurant

Name: Teranga Restaurant
Address: 8438 VINE ST, Cincinnati, 45216
Rating: 86

8438 VINE ST, Cincinnati

Last Inspected: 2/17/2026

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0Excellent

American•HARTWELL

Ranked #12 of 29 in HARTWELLBetter than 22% of american restaurants

Improving

6 inspections

Last: Feb 17, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

8.7

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) 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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8438 VINE ST, Cincinnati, FL 45216

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Violation Timeline

Sep 2024

1 inspections

15 basic

Sep

Oct 2024

1 inspections

Feb 2025

1 inspections

9 basic

Feb

Aug 2025

2 inspections

21 basic

Feb 2026

1 inspections

7 basic

Feb

Inspection History

6 records on file

6 Routine

Feb 26

Routine InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

6.3(C)(1)6.3(C)(1) - Employee Accommodation-Designated Areas−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
6.4(D)(1)6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge−2
4.4(C)4.4(C) - Microwave ovens−2

Base deductions−14 pts

Aug 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

8.0(A)8.0(A) - Warning Statement−2
4.4(S)(1)4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2
2.4(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
3.2(R)(2)3.2(R)(2) - Food storage - Excluded Locations−2

Base deductions−12 pts

Aug 25

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

4.4(N)(1-5)4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria−2
8.0(A)8.0(A) - Warning Statement−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.4(S)(1)4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food−2
2.4(C)(16)2.4(C)(16) - I. Employee Health - Person in Charge - Duties−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(R)(2)3.2(R)(2) - Food storage - Excluded Locations−2

Base deductions−30 pts

Feb 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
4.5(C)4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.1(CC)4.1(CC) - Warewashing Machine - Temperature Measuring Devices−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.1(CC)4.1(CC) - Warewashing Machine - Temperature Measuring Devices−2

Base deductions−18 pts

Oct 24

Routine InspectionClean

No violations

100/100inspection score

Sep 24

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

4.5(B)(5)4.5(B)(5) - VII. Protection from Contamination - Cleaning Frequency−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.4(K)6.4(K) - Facilities: Pest control:−2
3.5(C)3.5(C) - Food labels−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
4.4(S)(1)4.4(S)(1) - Single-service articles and single-use articles - use limitation−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food contamination−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.3(H)(4)3.3(H)(4) - VI. Time/Temperature Controlled Safety Food−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(Y)3.2(Y) - Miscellaneous sources of contamination−2
4.1(GG)4.1(GG) - Equipment Compartments Drainage−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−30 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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