What is Quaker Ridge Golf Club - Main Dining's health inspection score?

Quaker Ridge Golf Club - Main Dining has a SafeDine safety score of 85 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Quaker Ridge Golf Club - Main Dining last inspected?

Quaker Ridge Golf Club - Main Dining was last inspected on November 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Quaker Ridge Golf Club - Main Dining have?

Quaker Ridge Golf Club - Main Dining has 25 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Quaker Ridge Golf Club - Main Dining safe to eat at?

Yes, Quaker Ridge Golf Club - Main Dining has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Quaker Ridge Golf Club - Main Dining serve?

Quaker Ridge Golf Club - Main Dining serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Quaker Ridge Golf Club - Main Dining

Name: Quaker Ridge Golf Club - Main Dining
Address: 146 GRIFFEN AVENUE, Scarsdale, 10583
Rating: 85

146 GRIFFEN AVENUE, Scarsdale

Last Inspected: 11/17/2025

▲Improving

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0Excellent

American

Better than 22% of american restaurants

Improving

4 inspections

Last: Nov 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-2 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

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 83/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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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146 GRIFFEN AVENUE, Scarsdale, FL 10583

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Violation Timeline

Sep 2023

1 inspections

8 basic

Sep

May 2024

2 inspections

2 high priority

11 basic

Nov 2025

1 inspections

4 basic

Nov

Inspection History

4 records on file

3 Inspection1 Re-Inspection

Nov 25

Inspection InspectionLatest

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
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
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−8 pts

May 24

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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

Base deductions−4 pts

May 24

Inspection Inspection

2 High9 Basic

11 total

62/100inspection score

−38 pts

High Priority (2)

−20 pts

1CHome canned goods, or canned goods from unapproved processor found on premises−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (9)

−18 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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−38 pts

Sep 23

Inspection Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

14AInsects, rodents present−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11DNon food contact surfaces of equipment not clean−2
8BIn use food dispensing utensils improperly stored−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−16 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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