What is Aloha Kitchen @ Hewlett Bay Park's health inspection score?

Aloha Kitchen @ Hewlett Bay Park 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 Aloha Kitchen @ Hewlett Bay Park last inspected?

Aloha Kitchen @ Hewlett Bay Park was last inspected on May 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Aloha Kitchen @ Hewlett Bay Park have?

Aloha Kitchen @ Hewlett Bay Park has 20 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Aloha Kitchen @ Hewlett Bay Park safe to eat at?

Aloha Kitchen @ Hewlett Bay Park 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 Aloha Kitchen @ Hewlett Bay Park serve?

Aloha Kitchen @ Hewlett Bay Park serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Aloha Kitchen @ Hewlett Bay Park

Name: Aloha Kitchen @ Hewlett Bay Park
Address: 483 BELLMORE AVENUE, East Meadow, 11554
Rating: 70

483 BELLMORE AVENUE, East Meadow

Last Inspected: 5/27/2026

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

4 inspections

Last: May 27, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month 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

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-13 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

+17 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 72/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) 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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483 BELLMORE AVENUE, East Meadow, FL 11554

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Violation Timeline

Feb 2025

1 inspections

2 high priority

5 basic

Feb

Mar 2025

1 inspections

3 basic

May 2026

2 inspections

4 high priority

6 basic

May

Inspection History

4 records on file

2 Re-Inspection2 Inspection

May 26

Re-Inspection InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−4 pts

May 26

Inspection Inspection

4 High4 Basic

8 total1 risk factor

47/100inspection score

−48 pts

High Priority (4)

−40 pts

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
1HFood from unapproved source, spoiled, adulterated on premises.Risk Factor−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

Basic (4)

−8 pts

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
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

Base deductions−48 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Re-Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

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

Base deductions−6 pts

Feb 25

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (5)

−10 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14CPesticide application not supervised by a certified applicator−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−30 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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