What is Las Aguilas's health inspection score?

Las Aguilas has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Las Aguilas last inspected?

Las Aguilas was last inspected on February 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Las Aguilas have?

Las Aguilas has 23 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Las Aguilas safe to eat at?

Yes, Las Aguilas has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Las Aguilas serve?

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

Official Health Record

Las Aguilas

Name: Las Aguilas
Address: 10 SOUTH MAIN STREET, Spring Valley, 10977
Rating: 92

10 SOUTH MAIN STREET, Spring Valley

Last Inspected: 2/2/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

9 inspections

Last: Feb 2, 2026

high confidence

Directions Order

Inspections

Clean Rate

2.6

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

Handwashing

Employees not properly washing hands — contamination risk

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-3 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

+5 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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10 SOUTH MAIN STREET, Spring Valley, FL 10977

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Violation Timeline

Jun 2023

1 inspections

1 high priority

1 basic

Jun

Feb 2024

1 inspections

5 basic

Dec 2024

1 inspections

2 basic

Dec

Feb 2025

1 inspections

2 basic

May 2025

2 inspections

4 high priority

3 basic

May

Jun 2025

1 inspections

1 high priority

Jul 2025

1 inspections

1 high priority

Jul

Feb 2026

1 inspections

3 basic

Inspection History

9 records on file

6 Inspection3 Re-Inspection

Feb 26

Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−6 pts

Jul 25

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

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

Base deductions−10 pts

Jun 25

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

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

Base deductions−10 pts

May 25

Re-Inspection Inspection

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

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
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (1)

−2 pts

8FImproper thawing procedures used−2

Base deductions−22 pts

May 25

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

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
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 (2)

−4 pts

8FImproper thawing procedures used−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−24 pts

Feb 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8FImproper thawing procedures used−2

Base deductions−4 pts

Dec 24

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

14CPesticide application not supervised by a certified applicator−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−4 pts

Feb 24

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8BIn use food dispensing utensils improperly stored−2

Base deductions−10 pts

Jun 23

Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 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 (1)

−2 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−12 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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