What is La Cabana Mexican Restaurant's health inspection score?

La Cabana Mexican Restaurant has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was La Cabana Mexican Restaurant last inspected?

La Cabana Mexican Restaurant was last inspected on April 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does La Cabana Mexican Restaurant have?

La Cabana Mexican Restaurant has 24 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is La Cabana Mexican Restaurant safe to eat at?

La Cabana Mexican Restaurant has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does La Cabana Mexican Restaurant serve?

La Cabana Mexican Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

La Cabana Mexican Restaurant

Name: La Cabana Mexican Restaurant
Address: 7423 SENECA ROAD NORTH, Hornell, 14843
Rating: 80

7423 SENECA ROAD NORTH, Hornell

Last Inspected: 4/15/2026

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0Good

American

Better than 22% of american restaurants

Improving

9 inspections

Last: Apr 15, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

2.7

Avg Violations

2 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

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-14 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

+19 pts

100

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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7423 SENECA ROAD NORTH, Hornell, FL 14843

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Violation Timeline

Feb 2024

1 inspections

1 high priority

3 basic

Feb

Apr 2024

1 inspections

Aug 2024

1 inspections

1 high priority

2 basic

Aug

Sep 2024

1 inspections

1 basic

Jan 2025

1 inspections

4 high priority

1 basic

Jan

Jun 2025

1 inspections

2 high priority

Oct 2025

1 inspections

1 high priority

Oct

Feb 2026

1 inspections

3 high priority

5 basic

Apr 2026

1 inspections

Apr

Inspection History

9 records on file

5 Re-Inspection4 Inspection

Apr 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Feb 26

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−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

Basic (5)

−10 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
8CImproper use and storage of clean, sanitized equipment and utensils−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
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−40 pts

Oct 25

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Base deductions−10 pts

Jun 25

Re-Inspection Inspection

2 High

2 total

80/100inspection score

−20 pts

High Priority (2)

−20 pts

7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10

Base deductions−20 pts

Jan 25

Inspection Inspection

4 High1 Basic

5 total

58/100inspection score

−42 pts

High Priority (4)

−40 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (1)

−2 pts

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

Base deductions−42 pts

Sep 24

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

Aug 24

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 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 (2)

−4 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

Base deductions−14 pts

Apr 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Feb 24

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 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

Basic (3)

−6 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
11BWiping cloths dirty, not stored properly in sanitizing solutions−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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