What is The Marker's health inspection score?

The Marker has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Marker last inspected?

The Marker was last inspected on November 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Marker have?

The Marker has 27 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Marker safe to eat at?

The Marker has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Marker serve?

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

Official Health Record

The Marker

Name: The Marker
Address: 111 LATTINGTOWN ROAD, Glen Cove, 11542
Rating: 73

111 LATTINGTOWN ROAD, Glen Cove

Last Inspected: 11/18/2025

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

5 inspections

Last: Nov 18, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

11x

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-15 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+27 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 70/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (73/100) 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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111 LATTINGTOWN ROAD, Glen Cove, FL 11542

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Violation Timeline

Aug 2024

2 inspections

2 high priority

9 basic

Aug

Oct 2025

2 inspections

6 high priority

8 basic

Nov 2025

1 inspections

2 basic

Nov

Inspection History

5 records on file

3 Re-Inspection2 Inspection

Nov 25

Re-Inspection InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−2

Base deductions−4 pts

Oct 25

Re-Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (3)

−6 pts

14AInsects, rodents present−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−2

Base deductions−26 pts

Oct 25

Inspection Inspection

4 High5 Basic

9 total

50/100inspection score

−50 pts

High Priority (4)

−40 pts

3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (5)

−10 pts

14AInsects, rodents present−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
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

Base deductions−50 pts

Aug 24

Re-Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−2
14AInsects, rodents present−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
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

Aug 24

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10

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
14AInsects, rodents present−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
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2

Base deductions−30 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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