What is Frytanga Cafe's health inspection score?

Frytanga Cafe has a SafeDine safety score of 85 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Frytanga Cafe last inspected?

Frytanga Cafe was last inspected on February 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Frytanga Cafe have?

Frytanga Cafe has 29 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Frytanga Cafe safe to eat at?

Yes, Frytanga Cafe has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Frytanga Cafe serve?

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

Official Health Record

Frytanga Cafe

Name: Frytanga Cafe
Address: 193 MAIN STREET, Ossining, 10562
Rating: 85

193 MAIN STREET, Ossining

Last Inspected: 2/11/2026

▼Declining

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0Excellent

American

Better than 22% of american restaurants

Declining

5 inspections

Last: Feb 11, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.8

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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

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

-16

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

-7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) which is computed during our regular data sync.

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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193 MAIN STREET, Ossining, FL 10562

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Violation Timeline

Sep 2023

2 inspections

4 high priority

13 basic

Sep

Nov 2024

1 inspections

3 basic

Apr 2025

1 inspections

4 basic

Apr

Feb 2026

1 inspections

1 high priority

4 basic

Inspection History

5 records on file

4 Inspection1 Re-Inspection

Feb 26

Inspection InspectionLatest

1 High4 Basic

5 total

82/100inspection score

−18 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

Basic (4)

−8 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14CPesticide application not supervised by a certified applicator−2
14AInsects, rodents present−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−18 pts

Apr 25

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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
8DSingle service items reused, improperly stored, dispensed, not used when required−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−8 pts

Nov 24

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−6 pts

Sep 23

Re-Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−8 pts

Sep 23

Inspection Inspection

4 High9 Basic

13 total

42/100inspection score

−58 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
2CCooked or prepared foods are subject to cross-contamination from raw foods.−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
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (9)

−18 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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
11BWiping cloths dirty, not stored properly in sanitizing solutions−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14CPesticide application not supervised by a certified applicator−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−58 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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