What is Nellie's Motel Food's health inspection score?

Nellie's Motel Food has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nellie's Motel Food last inspected?

Nellie's Motel Food was last inspected on February 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nellie's Motel Food have?

Nellie's Motel Food has 24 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nellie's Motel Food safe to eat at?

Yes, Nellie's Motel Food has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Nellie's Motel Food serve?

Nellie's Motel Food serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nellie's Motel Food

Name: Nellie's Motel Food
Address: 574 MAIN STREET, Arcade, 14009
Rating: 90

574 MAIN STREET, Arcade

Last Inspected: 2/25/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

6 inspections

Last: Feb 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 89/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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574 MAIN STREET, Arcade, FL 14009

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Violation Timeline

Aug 2023

1 inspections

4 basic

Aug

Jan 2024

1 inspections

4 high priority

6 basic

Nov 2024

1 inspections

2 high priority

1 basic

Nov

Mar 2025

1 inspections

1 high priority

3 basic

Nov 2025

1 inspections

1 basic

Nov

Feb 2026

1 inspections

1 high priority

1 basic

Inspection History

6 records on file

6 Inspection

Feb 26

Inspection InspectionLatest

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−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 25

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

Mar 25

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

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

Basic (3)

−6 pts

15DImproper storage of cleaning equipment, linens, laundry unacceptable−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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−16 pts

Nov 24

Inspection Inspection

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−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 (1)

−2 pts

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−22 pts

Jan 24

Inspection Inspection

4 High6 Basic

10 total

48/100inspection score

−52 pts

High Priority (4)

−40 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−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
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 (6)

−12 pts

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
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
14CPesticide application not supervised by a certified applicator−2
11DNon food contact surfaces of equipment not clean−2
15DImproper storage of cleaning equipment, linens, laundry unacceptable−2

Base deductions−52 pts

Aug 23

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−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−8 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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