What is Albion Eats Llc D/b/a 39 Problems's health inspection score?

Albion Eats Llc D/b/a 39 Problems has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Albion Eats Llc D/b/a 39 Problems last inspected?

Albion Eats Llc D/b/a 39 Problems was last inspected on December 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Albion Eats Llc D/b/a 39 Problems have?

Albion Eats Llc D/b/a 39 Problems has 51 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Albion Eats Llc D/b/a 39 Problems safe to eat at?

Albion Eats Llc D/b/a 39 Problems has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Albion Eats Llc D/b/a 39 Problems serve?

Albion Eats Llc D/b/a 39 Problems serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Albion Eats Llc D/b/a 39 Problems

Name: Albion Eats Llc D/b/a 39 Problems
Address: 39-43 NORTH MAIN STREET, Albion, 14411
Rating: 48

39-43 NORTH MAIN STREET, Albion

Last Inspected: 12/17/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

American

Better than 22% of american restaurants

Improving

7 inspections

Last: Dec 17, 2025

high confidence

Directions Order

Inspections

14%

Clean Rate

7.3

Avg Violations

6 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-25 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Inspection Timeline

+9 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

Open location in Google Maps →

39-43 NORTH MAIN STREET, Albion, FL 14411

Open in Maps

View Menu Order Online

Violation Timeline

Apr 2023

1 inspections

4 basic

Apr

Nov 2023

1 inspections

1 high priority

1 basic

Jun 2024

1 inspections

4 high priority

5 basic

Jun

Nov 2024

1 inspections

May 2025

1 inspections

4 high priority

9 basic

May

Oct 2025

1 inspections

3 high priority

9 basic

Dec 2025

1 inspections

2 high priority

9 basic

Dec

Inspection History

7 records on file

6 Inspection1 Re-Inspection

Dec 25

Inspection InspectionLatest

2 High9 Basic

11 total

62/100inspection score

−38 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
1EMeat and meat products not from approved plants.−10

Basic (9)

−18 pts

8FImproper thawing procedures used−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
15DImproper storage of cleaning equipment, linens, laundry unacceptable−2
8BIn use food dispensing utensils improperly stored−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2

Base deductions−38 pts

Oct 25

Re-Inspection Inspection

3 High9 Basic

12 total

52/100inspection score

−48 pts

High Priority (3)

−30 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
1EMeat and meat products not from approved plants.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (9)

−18 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
15DImproper storage of cleaning equipment, linens, laundry unacceptable−2
8DSingle service items reused, improperly stored, dispensed, not used when required−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
11DNon food contact surfaces of equipment not clean−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−48 pts

May 25

Inspection Inspection

4 High9 Basic

13 total

42/100inspection score

−58 pts

High Priority (4)

−40 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
3BFood workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (9)

−18 pts

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
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−58 pts

Nov 24

Inspection InspectionClean

No violations

100/100inspection score

Jun 24

Inspection Inspection

4 High5 Basic

9 total

50/100inspection score

−50 pts

High Priority (4)

−40 pts

1CHome canned goods, or canned goods from unapproved processor found on premises−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
1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (5)

−10 pts

9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−50 pts

Nov 23

Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

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

Basic (1)

−2 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−12 pts

Apr 23

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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
11DNon food contact surfaces of equipment not clean−2

Base deductions−8 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

American Restaurants All New York Restaurants