What is Hispaniola Creole Cuisine's health inspection score?

Hispaniola Creole Cuisine has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hispaniola Creole Cuisine last inspected?

Hispaniola Creole Cuisine was last inspected on April 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hispaniola Creole Cuisine have?

Hispaniola Creole Cuisine has 30 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hispaniola Creole Cuisine safe to eat at?

Yes, Hispaniola Creole Cuisine has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Hispaniola Creole Cuisine serve?

Hispaniola Creole Cuisine serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hispaniola Creole Cuisine

Name: Hispaniola Creole Cuisine
Address: 73 SOUTH CENTRAL AVENUE, Spring Valley, 10977
Rating: 95

73 SOUTH CENTRAL AVENUE, Spring Valley

Last Inspected: 4/20/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

10 inspections

Last: Apr 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

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

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 97/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (95/100) 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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73 SOUTH CENTRAL AVENUE, Spring Valley, FL 10977

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Violation Timeline

Feb 2025

1 inspections

7 basic

Feb

Apr 2025

1 inspections

1 high priority

4 basic

May 2025

1 inspections

1 high priority

3 basic

May

Jun 2025

2 inspections

2 high priority

2 basic

Jan 2026

1 inspections

1 high priority

5 basic

Jan

Mar 2026

1 inspections

1 basic

Apr 2026

3 inspections

3 basic

Apr

Inspection History

10 records on file

6 Re-Inspection4 Inspection

Apr 26

Re-Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

14AInsects, rodents present−2

Base deductions−2 pts

Apr 26

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

14AInsects, rodents present−2

Base deductions−2 pts

Apr 26

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

14AInsects, rodents present−2

Base deductions−2 pts

Mar 26

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

14AInsects, rodents present−2

Base deductions−2 pts

Jan 26

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
14AInsects, rodents present−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−20 pts

Jun 25

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Base deductions−10 pts

Jun 25

Re-Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Basic (2)

−4 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−14 pts

May 25

Re-Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Basic (3)

−6 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
14AInsects, rodents present−2

Base deductions−16 pts

Apr 25

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

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 (4)

−8 pts

14AInsects, rodents present−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−18 pts

Feb 25

Inspection Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8FImproper thawing procedures used−2
11DNon food contact surfaces of equipment not clean−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14AInsects, rodents present−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

Base deductions−14 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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