What is Tu General's health inspection score?

Tu General 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 Tu General last inspected?

Tu General was last inspected on March 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tu General have?

Tu General has 35 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tu General safe to eat at?

Yes, Tu General 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 Tu General serve?

Tu General serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tu General

Name: Tu General
Address: 9 VAN WYCK ROAD, Blauvelt, 10913
Rating: 88

9 VAN WYCK ROAD, Blauvelt

Last Inspected: 3/23/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

10 inspections

Last: Mar 23, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

3.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 87/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (88/100) 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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9 VAN WYCK ROAD, Blauvelt, FL 10913

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Violation Timeline

Sep 2023

1 inspections

1 high priority

4 basic

Sep

Oct 2023

1 inspections

Apr 2024

1 inspections

2 high priority

5 basic

Apr

May 2024

1 inspections

2 basic

Oct 2024

1 inspections

1 basic

Oct

Feb 2025

1 inspections

4 basic

Sep 2025

1 inspections

1 high priority

6 basic

Sep

Oct 2025

1 inspections

1 basic

Feb 2026

1 inspections

1 high priority

4 basic

Feb

Mar 2026

1 inspections

3 basic

Inspection History

10 records on file

4 Re-Inspection6 Inspection

Mar 26

Re-Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−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
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−6 pts

Feb 26

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (4)

−8 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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
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−18 pts

Oct 25

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−2 pts

Sep 25

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (6)

−12 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11DNon food contact surfaces of equipment not clean−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
14CPesticide application not supervised by a certified applicator−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−22 pts

Feb 25

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 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
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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−8 pts

Oct 24

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

14CPesticide application not supervised by a certified applicator−2

Base deductions−2 pts

May 24

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

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
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−4 pts

Apr 24

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (5)

−10 pts

11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−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
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
14AInsects, rodents present−2

Base deductions−30 pts

Oct 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Sep 23

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

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 (4)

−8 pts

14AInsects, rodents present−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−18 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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