What is La Bottega Glen Cove's health inspection score?

La Bottega Glen Cove has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was La Bottega Glen Cove last inspected?

La Bottega Glen Cove was last inspected on May 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does La Bottega Glen Cove have?

La Bottega Glen Cove has 31 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is La Bottega Glen Cove safe to eat at?

Yes, La Bottega Glen Cove has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does La Bottega Glen Cove serve?

La Bottega Glen Cove serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

La Bottega Glen Cove

Name: La Bottega Glen Cove
Address: 190 GLEN STREET, Glen Cove, 11542
Rating: 92

190 GLEN STREET, Glen Cove

Last Inspected: 5/7/2026

▲Improving

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0Excellent

American

Better than 22% of american restaurants

Improving

7 inspections

Last: May 7, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

4.4

Avg Violations

1 month 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

-8

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+10 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

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190 GLEN STREET, Glen Cove, FL 11542

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Violation Timeline

Mar 2024

1 inspections

1 high priority

5 basic

Mar

Apr 2024

1 inspections

4 basic

Oct 2025

2 inspections

1 high priority

13 basic

Oct

Mar 2026

1 inspections

1 high priority

5 basic

May 2026

2 inspections

1 high priority

May

Inspection History

7 records on file

4 Re-Inspection3 Inspection

May 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

May 26

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

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

Base deductions−10 pts

Mar 26

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 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 (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
14AInsects, rodents present−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
8FImproper thawing procedures used−2

Base deductions−20 pts

Oct 25

Re-Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 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
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−10 pts

Oct 25

Inspection Inspection

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (8)

−16 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
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
9DDressing rooms dirty, not provided, improperly located−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11DNon food contact surfaces of equipment not clean−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−26 pts

Apr 24

Re-Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
9DDressing rooms dirty, not provided, improperly located−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−8 pts

Mar 24

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
9DDressing rooms dirty, not provided, improperly located−2

Base deductions−20 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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