What is Hard Roll Deli's health inspection score?

Hard Roll Deli has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hard Roll Deli last inspected?

Hard Roll Deli was last inspected on April 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hard Roll Deli have?

Hard Roll Deli has 23 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hard Roll Deli safe to eat at?

Hard Roll Deli has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Hard Roll Deli serve?

Hard Roll Deli serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hard Roll Deli

Name: Hard Roll Deli
Address: 566 ROUTE 299, Highland, 12528
Rating: 76

566 ROUTE 299, Highland

Last Inspected: 4/13/2026

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

5 inspections

Last: Apr 13, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

4.6

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+17 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 79/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) 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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566 ROUTE 299, Highland, FL 12528

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Violation Timeline

Nov 2024

1 inspections

3 high priority

7 basic

Nov

Dec 2024

1 inspections

2 high priority

2 basic

Jan 2025

1 inspections

2 basic

Jan

Feb 2026

1 inspections

3 high priority

4 basic

Apr 2026

1 inspections

Apr

Inspection History

5 records on file

2 Re-Inspection3 Inspection

Apr 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Feb 26

Inspection Inspection

3 High4 Basic

7 total2 risk factors

52/100inspection score

−38 pts

High Priority (3)

−30 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Risk Factor−10
1BWater/ice: unsafe, unapproved sources, cross connectionsRisk Factor−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (4)

−8 pts

8CImproper use and storage of clean, sanitized equipment and utensils−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
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−38 pts

Risk factor bonus (2× +5)−10 pts

Jan 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
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

Base deductions−4 pts

Dec 24

Re-Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
1BWater/ice: unsafe, unapproved sources, cross connections−10

Basic (2)

−4 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2

Base deductions−24 pts

Nov 24

Inspection Inspection

3 High7 Basic

10 total

56/100inspection score

−44 pts

High Priority (3)

−30 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
1BWater/ice: unsafe, unapproved sources, cross connections−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (7)

−14 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
14CPesticide application not supervised by a certified applicator−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−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−44 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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