What is Fialkoff's Kosher Pizza Llc's health inspection score?

Fialkoff's Kosher Pizza Llc has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fialkoff's Kosher Pizza Llc last inspected?

Fialkoff's Kosher Pizza Llc was last inspected on August 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fialkoff's Kosher Pizza Llc have?

Fialkoff's Kosher Pizza Llc has 26 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fialkoff's Kosher Pizza Llc safe to eat at?

Fialkoff's Kosher Pizza Llc has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Fialkoff's Kosher Pizza Llc serve?

Fialkoff's Kosher Pizza Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fialkoff's Kosher Pizza Llc

Name: Fialkoff's Kosher Pizza Llc
Address: 250 EAST Broadway, Monticello, 12701
Rating: 58

250 EAST Broadway, Monticello

Last inspected 9mo ago

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

3 inspections

Last: Aug 26, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.7

Avg Violations

10 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issues

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

-46

Final Score

Impact Breakdown

High Priority

-24 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 54/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (58/100) 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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250 EAST Broadway, Monticello, FL 12701

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Violation Timeline

Aug 2023

1 inspections

3 high priority

8 basic

Aug

Jul 2024

1 inspections

3 high priority

7 basic

Aug 2025

1 inspections

2 high priority

3 basic

Aug

Inspection History

3 records on file

3 Inspection

Aug 25

Inspection InspectionLatest

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

3BFood workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (3)

−6 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−26 pts

Jul 24

Inspection Inspection

3 High7 Basic

10 total

56/100inspection score

−44 pts

High Priority (3)

−30 pts

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
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (7)

−14 pts

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
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−44 pts

Aug 23

Inspection Inspection

3 High8 Basic

11 total

54/100inspection score

−46 pts

High Priority (3)

−30 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−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
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (8)

−16 pts

14CPesticide application not supervised by a certified applicator−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
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2

Base deductions−46 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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