What is 622 Eatery's health inspection score?

622 Eatery has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 622 Eatery last inspected?

622 Eatery was last inspected on January 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 622 Eatery have?

622 Eatery has 24 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 622 Eatery safe to eat at?

622 Eatery has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does 622 Eatery serve?

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

Official Health Record

622 Eatery

Name: 622 Eatery
Address: 622 TARBELL HILL ROAD, Moriah, 12960
Rating: 83

622 TARBELL HILL ROAD, Moriah

Last Inspected: 1/16/2026

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

American

Better than 22% of american restaurants

Declining

5 inspections

Last: Jan 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-7 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 →

622 TARBELL HILL ROAD, Moriah, FL 12960

Open in Maps

View Menu Order Online

Violation Timeline

Apr 2024

1 inspections

2 high priority

9 basic

Apr

Oct 2024

1 inspections

4 basic

Mar 2025

1 inspections

1 high priority

3 basic

Mar

Nov 2025

1 inspections

2 basic

Jan 2026

1 inspections

2 high priority

1 basic

Jan

Inspection History

5 records on file

5 Inspection

Jan 26

Inspection InspectionLatest

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

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

Basic (1)

−2 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−22 pts

Nov 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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

Base deductions−4 pts

Mar 25

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

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

Basic (3)

−6 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−16 pts

Oct 24

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
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−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

Base deductions−8 pts

Apr 24

Inspection Inspection

2 High9 Basic

11 total

62/100inspection score

−38 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 (9)

−18 pts

8BIn use food dispensing utensils improperly stored−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−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
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
9CHair is improperly restrained−2
11DNon food contact surfaces of equipment not clean−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−38 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