What is Danny's Table Restaurant and Bar's health inspection score?

Danny's Table Restaurant and Bar has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Danny's Table Restaurant and Bar last inspected?

Danny's Table Restaurant and Bar was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Danny's Table Restaurant and Bar have?

Danny's Table Restaurant and Bar has 11 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Danny's Table Restaurant and Bar safe to eat at?

Yes, Danny's Table Restaurant and Bar has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Danny's Table Restaurant and Bar serve?

Danny's Table Restaurant and Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Danny's Table Restaurant and Bar

Name: Danny's Table Restaurant and Bar
Address: 1113 Main STREET, Fishkill, 12524
Rating: 91

1113 Main STREET, Fishkill

Last Inspected: 1/20/2026

▲Improving

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0Excellent

American

Better than 22% of american restaurants

Improving

5 inspections

Last: Jan 20, 2026

high confidence

Directions Order

Inspections

40%

Clean Rate

2.2

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

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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1113 Main STREET, Fishkill, FL 12524

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Violation Timeline

Apr 2025

1 inspections

1 high priority

2 basic

Apr

May 2025

1 inspections

Oct 2025

1 inspections

2 basic

Oct

Jan 2026

2 inspections

1 high priority

5 basic

Inspection History

5 records on file

2 Re-Inspection3 Inspection

Jan 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Jan 26

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 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 (5)

−10 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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
8FImproper thawing procedures used−2
8BIn use food dispensing utensils improperly stored−2

Base deductions−20 pts

Oct 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

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
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−4 pts

May 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Apr 25

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 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 (2)

−4 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
8BIn use food dispensing utensils improperly stored−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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