What is Blauvelt Station One Deli's health inspection score?

Blauvelt Station One Deli has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Blauvelt Station One Deli last inspected?

Blauvelt Station One Deli was last inspected on February 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Blauvelt Station One Deli have?

Blauvelt Station One Deli has 28 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Blauvelt Station One Deli safe to eat at?

Yes, Blauvelt Station One Deli has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Blauvelt Station One Deli serve?

Blauvelt Station One Deli serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Blauvelt Station One Deli

Name: Blauvelt Station One Deli
Address: 549 WESTERN HIGHWAY, Blauvelt, 10913
Rating: 93

549 WESTERN HIGHWAY, Blauvelt

Last Inspected: 2/3/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

10 inspections

Last: Feb 3, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

2.8

Avg Violations

4 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

100

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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549 WESTERN HIGHWAY, Blauvelt, FL 10913

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Violation Timeline

Aug 2023

1 inspections

1 basic

Aug

Sep 2023

1 inspections

3 high priority

9 basic

Oct 2023

1 inspections

1 basic

Oct

Mar 2024

1 inspections

1 basic

Sep 2024

1 inspections

3 basic

Sep

Feb 2025

2 inspections

1 high priority

3 basic

Sep 2025

1 inspections

1 high priority

2 basic

Sep

Oct 2025

1 inspections

Feb 2026

1 inspections

3 basic

Feb

Inspection History

10 records on file

6 Inspection4 Re-Inspection

Feb 26

Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−6 pts

Oct 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Sep 25

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (2)

−4 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−14 pts

Feb 25

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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

Base deductions−2 pts

Feb 25

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10

Basic (2)

−4 pts

11DNon food contact surfaces of equipment not clean−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−14 pts

Sep 24

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
14AInsects, rodents present−2

Base deductions−6 pts

Mar 24

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−2 pts

Oct 23

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

14AInsects, rodents present−2

Base deductions−2 pts

Sep 23

Inspection Inspection

3 High9 Basic

12 total

52/100inspection score

−48 pts

High Priority (3)

−30 pts

5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold 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
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (9)

−18 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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
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
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
14AInsects, rodents present−2

Base deductions−48 pts

Aug 23

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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−2 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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