What is Main St Cafe And Deli's health inspection score?

Main St Cafe And Deli has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Main St Cafe And Deli last inspected?

Main St Cafe And Deli was last inspected on February 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Main St Cafe And Deli have?

Main St Cafe And Deli has 21 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Main St Cafe And Deli safe to eat at?

Yes, Main St Cafe And Deli has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Main St Cafe And Deli serve?

Main St Cafe And Deli serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Main St Cafe And Deli

Name: Main St Cafe And Deli
Address: 50 CHARLES COLEMAN BOULEVARD, Pawling, 12564
Rating: 97

50 CHARLES COLEMAN BOULEVARD, Pawling

Last Inspected: 2/25/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American

Better than 22% of american restaurants

Improving

8 inspections

Last: Feb 25, 2026

high confidence

Directions Order

Inspections

25%

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

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

100

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 →

50 CHARLES COLEMAN BOULEVARD, Pawling, FL 12564

Open in Maps

View Menu Order Online

Violation Timeline

Mar 2024

2 inspections

3 high priority

5 basic

Mar

Jun 2024

2 inspections

1 high priority

4 basic

Feb 2025

2 inspections

4 high priority

2 basic

Feb

Dec 2025

1 inspections

2 basic

Feb 2026

1 inspections

Feb

Inspection History

8 records on file

5 Inspection3 Re-Inspection

Feb 26

Inspection InspectionLatestClean

No violations

100/100inspection score

Dec 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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−4 pts

Feb 25

Re-Inspection Inspection

2 High

2 total

80/100inspection score

−20 pts

High Priority (2)

−20 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Base deductions−20 pts

Feb 25

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

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

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−24 pts

Jun 24

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−4 pts

Jun 24

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10

Basic (2)

−4 pts

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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−14 pts

Mar 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Mar 24

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 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
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (5)

−10 pts

13BGarbage storage areas not properly constructed or maintained, creating a nuisance−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
8FImproper thawing procedures used−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−40 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