What is H Mart - Sang's Kitchen Hartsdale's health inspection score?

H Mart - Sang's Kitchen Hartsdale has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was H Mart - Sang's Kitchen Hartsdale last inspected?

H Mart - Sang's Kitchen Hartsdale was last inspected on February 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does H Mart - Sang's Kitchen Hartsdale have?

H Mart - Sang's Kitchen Hartsdale has 25 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is H Mart - Sang's Kitchen Hartsdale safe to eat at?

Yes, H Mart - Sang's Kitchen Hartsdale 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 H Mart - Sang's Kitchen Hartsdale serve?

H Mart - Sang's Kitchen Hartsdale serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

H Mart - Sang's Kitchen Hartsdale

Name: H Mart - Sang's Kitchen Hartsdale
Address: 371 NORTH CENTRAL AVENUE, Hartsdale, 10530
Rating: 86

371 NORTH CENTRAL AVENUE, Hartsdale

Last Inspected: 2/11/2026

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0Excellent

American

Better than 22% of american restaurants

Improving

6 inspections

Last: Feb 11, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

4.2

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-14

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

+8 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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371 NORTH CENTRAL AVENUE, Hartsdale, FL 10530

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Violation Timeline

Feb 2024

3 inspections

3 high priority

11 basic

Feb

Mar 2025

1 inspections

4 basic

Feb 2026

2 inspections

2 high priority

5 basic

Feb

Inspection History

6 records on file

4 Inspection2 Re-Inspection

Feb 26

Inspection InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 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
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−4 pts

Feb 26

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−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
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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−26 pts

Mar 25

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
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
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−8 pts

Feb 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Feb 24

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

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

Base deductions−10 pts

Feb 24

Inspection Inspection

2 High11 Basic

13 total

58/100inspection score

−42 pts

High Priority (2)

−20 pts

7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (11)

−22 pts

8BIn use food dispensing utensils improperly stored−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
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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
11DNon food contact surfaces of equipment not clean−2
14AInsects, rodents present−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−42 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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