What is Heritage 147's health inspection score?

Heritage 147 has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Heritage 147 last inspected?

Heritage 147 was last inspected on July 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Heritage 147 have?

Heritage 147 has 16 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Heritage 147 safe to eat at?

Heritage 147 has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Heritage 147 serve?

Heritage 147 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Heritage 147

Name: Heritage 147
Address: 99 PARK AVENUE, Larchmont, 10538
Rating: 81

99 PARK AVENUE, Larchmont

Last inspected 11mo ago

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

4 inspections

Last: Jul 1, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

12 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

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

-19

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 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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99 PARK AVENUE, Larchmont, FL 10538

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Violation Timeline

Aug 2023

1 inspections

3 basic

Aug

Aug 2024

2 inspections

2 high priority

7 basic

Jul 2025

1 inspections

4 basic

Jul

Inspection History

4 records on file

3 Inspection1 Re-Inspection

Jul 25

Inspection InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

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
11DNon food contact surfaces of equipment not clean−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−8 pts

Aug 24

Re-Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−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−6 pts

Aug 24

Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (4)

−8 pts

8CImproper use and storage of clean, sanitized equipment and utensils−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−28 pts

Aug 23

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−6 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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