What is Reese's Hideaway's health inspection score?

Reese's Hideaway has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Reese's Hideaway last inspected?

Reese's Hideaway was last inspected on January 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Reese's Hideaway have?

Reese's Hideaway has 14 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Reese's Hideaway safe to eat at?

Yes, Reese's Hideaway has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Reese's Hideaway serve?

Reese's Hideaway serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Reese's Hideaway

Name: Reese's Hideaway
Address: 579 Broad STREET, Waverly, 14892
Rating: 98

579 Broad STREET, Waverly

Last Inspected: 1/23/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

5 inspections

Last: Jan 23, 2026

high confidence

Directions Order

Inspections

40%

Clean Rate

2.8

Avg Violations

5 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-2

Final Score

Impact Breakdown

High Priority

-0 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

+1 pts

Latest

100% weight

100

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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579 Broad STREET, Waverly, FL 14892

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Violation Timeline

Feb 2024

1 inspections

Feb

Oct 2024

1 inspections

3 high priority

6 basic

Mar 2025

1 inspections

4 basic

Mar

Aug 2025

1 inspections

Jan 2026

1 inspections

1 basic

Jan

Inspection History

5 records on file

5 Inspection

Jan 26

Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−2 pts

Aug 25

Inspection InspectionClean

No violations

100/100inspection score

Mar 25

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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
11BWiping cloths dirty, not stored properly in sanitizing solutions−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−8 pts

Oct 24

Inspection Inspection

3 High6 Basic

9 total

58/100inspection score

−42 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
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared 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 (6)

−12 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8BIn use food dispensing utensils improperly stored−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
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
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2

Base deductions−42 pts

Feb 24

Inspection InspectionClean

No violations

100/100inspection score

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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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