What is Cup & Saucer Diner's health inspection score?

Cup & Saucer Diner has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cup & Saucer Diner last inspected?

Cup & Saucer Diner was last inspected on February 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cup & Saucer Diner have?

Cup & Saucer Diner has 35 total violations across 13 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cup & Saucer Diner safe to eat at?

Yes, Cup & Saucer Diner has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Cup & Saucer Diner serve?

Cup & Saucer Diner serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cup & Saucer Diner

Name: Cup & Saucer Diner
Address: 82 BONIFACE DRIVE, Pine Bush, 12566
Rating: 88

82 BONIFACE DRIVE, Pine Bush

Last Inspected: 2/17/2026

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0Excellent

American

Better than 22% of american restaurants

Improving

10 inspections

Last: Feb 17, 2026

high confidence

Directions Order

Inspections

30%

Clean Rate

3.5

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

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+11 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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82 BONIFACE DRIVE, Pine Bush, FL 12566

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Violation Timeline

Nov 2023

1 inspections

Nov

Feb 2024

1 inspections

3 basic

Oct 2024

2 inspections

5 high priority

3 basic

Oct

Mar 2025

1 inspections

5 high priority

7 basic

Apr 2025

1 inspections

1 high priority

1 basic

Apr

Jun 2025

1 inspections

Sep 2025

1 inspections

4 high priority

2 basic

Sep

Nov 2025

1 inspections

1 basic

Feb 2026

1 inspections

3 basic

Feb

Inspection History

10 records on file

5 Inspection5 Re-Inspection

Feb 26

Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−6 pts

Nov 25

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−2 pts

Sep 25

Inspection Inspection

4 High2 Basic

6 total

56/100inspection score

−44 pts

High Priority (4)

−40 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−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
1HFood from unapproved source, spoiled, adulterated on premises.−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10

Basic (2)

−4 pts

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

Base deductions−44 pts

Jun 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Apr 25

Re-Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

1BWater/ice: unsafe, unapproved sources, cross connections−10

Basic (1)

−2 pts

11DNon food contact surfaces of equipment not clean−2

Base deductions−12 pts

Mar 25

Inspection Inspection

5 High7 Basic

12 total

36/100inspection score

−64 pts

High Priority (5)

−50 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
4CFoods or food area/public area contamination by sewage or drippage from waste lines.−10
1BWater/ice: unsafe, unapproved sources, cross connections−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−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 (7)

−14 pts

13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−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
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2

Base deductions−64 pts

Oct 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Oct 24

Inspection Inspection

5 High3 Basic

8 total

44/100inspection score

−56 pts

High Priority (5)

−50 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
4CFoods or food area/public area contamination by sewage or drippage from waste lines.−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
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (3)

−6 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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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−56 pts

Feb 24

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−6 pts

Nov 23

Re-Inspection InspectionClean

No violations

100/100inspection score

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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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