What is Roman's's health inspection score?

Roman's has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Roman's last inspected?

Roman's was last inspected on December 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Roman's have?

Roman's has 36 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Roman's safe to eat at?

Roman's has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Roman's serve?

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

Official Health Record

Roman's

Name: Roman's
Address: 59 Main STREET, Batavia, 14020
Rating: 70

59 Main STREET, Batavia

Last Inspected: 12/18/2025

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0Good

American

Better than 22% of american restaurants

Improving

6 inspections

Last: Dec 18, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

Avg Violations

6 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

Handwashing

Employees not properly washing hands — contamination risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-16 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+14 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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59 Main STREET, Batavia, FL 14020

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Violation Timeline

Apr 2023

1 inspections

Apr

Dec 2023

1 inspections

6 basic

Jul 2024

1 inspections

3 high priority

5 basic

Jul

Dec 2024

1 inspections

3 high priority

7 basic

Jul 2025

1 inspections

2 high priority

5 basic

Jul

Dec 2025

1 inspections

1 high priority

4 basic

Inspection History

6 records on file

5 Inspection1 Re-Inspection

Dec 25

Inspection InspectionLatest

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (4)

−8 pts

8BIn use food dispensing utensils improperly stored−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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−18 pts

Jul 25

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (5)

−10 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−30 pts

Dec 24

Inspection Inspection

3 High7 Basic

10 total

56/100inspection score

−44 pts

High Priority (3)

−30 pts

1BWater/ice: unsafe, unapproved sources, cross connections−10
5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (7)

−14 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
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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−44 pts

Jul 24

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
1BWater/ice: unsafe, unapproved sources, cross connections−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 (5)

−10 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14AInsects, rodents present−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
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−40 pts

Dec 23

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2

Base deductions−12 pts

Apr 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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