What is Trata On The River's health inspection score?

Trata On The River has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Trata On The River last inspected?

Trata On The River was last inspected on May 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Trata On The River have?

Trata On The River has 26 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Trata On The River safe to eat at?

Trata On The River has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Trata On The River serve?

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

Official Health Record

Trata On The River

Name: Trata On The River
Address: 701 PIERMONT AVENUE, Piermont, 10968
Rating: 64

701 PIERMONT AVENUE, Piermont

Last Inspected: 5/14/2026

▲Improving

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0Fair

American

Better than 22% of american restaurants

Stable

5 inspections

Last: May 14, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 65/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (64/100) 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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701 PIERMONT AVENUE, Piermont, FL 10968

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Violation Timeline

Nov 2024

1 inspections

1 basic

Nov

Mar 2025

1 inspections

6 basic

Sep 2025

1 inspections

5 basic

Sep

Apr 2026

1 inspections

2 high priority

7 basic

May 2026

1 inspections

1 high priority

4 basic

May

Inspection History

5 records on file

1 Re-Inspection4 Inspection

May 26

Re-Inspection InspectionLatest

1 High4 Basic

5 total1 risk factor

77/100inspection score

−18 pts

High Priority (1)

−10 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)Risk Factor−10

Basic (4)

−8 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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−18 pts

Risk factor bonus (1× +5)−5 pts

Apr 26

Inspection Inspection

2 High7 Basic

9 total1 risk factor

61/100inspection score

−34 pts

High Priority (2)

−20 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
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)Risk Factor−10

Basic (7)

−14 pts

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
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−34 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

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
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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−10 pts

Mar 25

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14AInsects, rodents present−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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

Base deductions−12 pts

Nov 24

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

12AHot, cold running water not provided, pressure inadequate−2

Base deductions−2 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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