What is Red Plum Restaurant's health inspection score?

Red Plum Restaurant has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Red Plum Restaurant last inspected?

Red Plum Restaurant was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Red Plum Restaurant have?

Red Plum Restaurant has 30 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Red Plum Restaurant safe to eat at?

Red Plum Restaurant has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Red Plum Restaurant serve?

Red Plum Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Red Plum Restaurant

Name: Red Plum Restaurant
Address: 251 MAMARONECK AVENUE, Mamaroneck, 10543
Rating: 78

251 MAMARONECK AVENUE, Mamaroneck

Last Inspected: 2/24/2026

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

5 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-22

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+12 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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251 MAMARONECK AVENUE, Mamaroneck, FL 10543

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Violation Timeline

Sep 2023

1 inspections

5 basic

Sep

Oct 2024

1 inspections

5 basic

Sep 2025

1 inspections

6 basic

Sep

Feb 2026

2 inspections

1 high priority

13 basic

Inspection History

5 records on file

1 Re-Inspection4 Inspection

Feb 26

Re-Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

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

Base deductions−6 pts

Feb 26

Inspection Inspection

1 High10 Basic

11 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Basic (10)

−20 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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
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
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11DNon food contact surfaces of equipment not clean−2
8FImproper thawing procedures used−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−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−30 pts

Sep 25

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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

Base deductions−12 pts

Oct 24

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8FImproper thawing procedures used−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8BIn use food dispensing utensils improperly stored−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−10 pts

Sep 23

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−10 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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