What is Doro Steakhouse - Fs's health inspection score?

Doro Steakhouse - Fs has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Doro Steakhouse - Fs last inspected?

Doro Steakhouse - Fs was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Doro Steakhouse - Fs have?

Doro Steakhouse - Fs has 12 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Doro Steakhouse - Fs safe to eat at?

Doro Steakhouse - Fs has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Doro Steakhouse - Fs serve?

Doro Steakhouse - Fs serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Doro Steakhouse - Fs

Name: Doro Steakhouse - Fs
Address: 69 Hamilton ROAD, Burlingham, 12722
Rating: 77

69 Hamilton ROAD, Burlingham

Last Inspected: 3/25/2026

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0Good

American

Better than 22% of american restaurants

Stable

3 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

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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69 Hamilton ROAD, Burlingham, FL 12722

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Violation Timeline

Nov 2025

1 inspections

3 high priority

1 basic

Nov

Dec 2025

1 inspections

1 high priority

2 basic

Mar 2026

1 inspections

1 high priority

4 basic

Mar

Inspection History

3 records on file

2 Inspection1 Re-Inspection

Mar 26

Inspection InspectionLatest

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (4)

−8 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
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

Base deductions−18 pts

Dec 25

Re-Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (2)

−4 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−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−14 pts

Nov 25

Inspection Inspection

3 High1 Basic

4 total

68/100inspection score

−32 pts

High Priority (3)

−30 pts

3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
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 (1)

−2 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−32 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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