What is Duo Asian Cuisine & Hibachi's health inspection score?

Duo Asian Cuisine & Hibachi has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Duo Asian Cuisine & Hibachi last inspected?

Duo Asian Cuisine & Hibachi was last inspected on December 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Duo Asian Cuisine & Hibachi have?

Duo Asian Cuisine & Hibachi has 33 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Duo Asian Cuisine & Hibachi safe to eat at?

Duo Asian Cuisine & Hibachi has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Duo Asian Cuisine & Hibachi serve?

Duo Asian Cuisine & Hibachi serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Duo Asian Cuisine & Hibachi

Name: Duo Asian Cuisine & Hibachi
Address: 175 SOUTH BROADWAY, Saratoga Springs, 12866
Rating: 50

175 SOUTH BROADWAY, Saratoga Springs

Last Inspected: 12/3/2025

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

3 inspections

Last: Dec 3, 2025

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

6 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-23 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 51/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (50/100) 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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175 SOUTH BROADWAY, Saratoga Springs, FL 12866

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Violation Timeline

Nov 2024

1 inspections

11 basic

Nov

Apr 2025

1 inspections

4 high priority

11 basic

Dec 2025

1 inspections

2 high priority

5 basic

Dec

Inspection History

3 records on file

3 Inspection

Dec 25

Inspection InspectionLatest

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11DNon food contact surfaces of equipment not clean−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−30 pts

Apr 25

Inspection Inspection

4 High11 Basic

15 total

38/100inspection score

−62 pts

High Priority (4)

−40 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (11)

−22 pts

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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11DNon food contact surfaces of equipment not clean−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8DSingle service items reused, improperly stored, dispensed, not used when required−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
8CImproper use and storage of clean, sanitized equipment and utensils−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2

Base deductions−62 pts

Nov 24

Inspection Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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
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
8BIn use food dispensing utensils improperly stored−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−22 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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