What is Ribs On The Run's health inspection score?

Ribs On The Run has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ribs On The Run last inspected?

Ribs On The Run was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ribs On The Run have?

Ribs On The Run has 21 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ribs On The Run safe to eat at?

Yes, Ribs On The Run has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Ribs On The Run serve?

Ribs On The Run serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ribs On The Run

Name: Ribs On The Run
Address: 396 CENTRAL AVENUE, White Plains, 10606
Rating: 87

396 CENTRAL AVENUE, White Plains

Last Inspected: 1/20/2026

▲Improving

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0Excellent

American

Better than 22% of american restaurants

Improving

6 inspections

Last: Jan 20, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

3.5

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+10 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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396 CENTRAL AVENUE, White Plains, FL 10606

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Violation Timeline

Sep 2023

2 inspections

3 high priority

4 basic

Sep

Sep 2024

1 inspections

5 basic

Feb 2025

1 inspections

1 high priority

1 basic

Feb

Jan 2026

2 inspections

1 high priority

6 basic

Inspection History

6 records on file

2 Re-Inspection4 Inspection

Jan 26

Re-Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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

Base deductions−2 pts

Jan 26

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10

Basic (5)

−10 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8BIn use food dispensing utensils improperly stored−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8FImproper thawing procedures used−2

Base deductions−20 pts

Feb 25

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

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−12 pts

Sep 24

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−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−10 pts

Sep 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Sep 23

Inspection Inspection

3 High4 Basic

7 total

62/100inspection score

−38 pts

High Priority (3)

−30 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
1HFood from unapproved source, spoiled, adulterated on premises.−10
7EOther potentially hazardous foods requiring cooking are not heated to 140�F or above.−10

Basic (4)

−8 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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
8BIn use food dispensing utensils improperly stored−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−38 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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