What is Md Deli Central Inc.'s health inspection score?

Md Deli Central Inc. has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Md Deli Central Inc. last inspected?

Md Deli Central Inc. was last inspected on September 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Md Deli Central Inc. have?

Md Deli Central Inc. has 23 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Md Deli Central Inc. safe to eat at?

Md Deli Central Inc. has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Md Deli Central Inc. serve?

Md Deli Central Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Md Deli Central Inc.

Name: Md Deli Central Inc.
Address: 19 CENTRAL AVE., Cortland, 13045
Rating: 58

19 CENTRAL AVE., Cortland

Last inspected 8mo ago

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0Fair

American

Better than 22% of american restaurants

Stable

3 inspections

Last: Sep 30, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

9 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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-16 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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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19 CENTRAL AVE., Cortland, FL 13045

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Violation Timeline

Dec 2023

1 inspections

1 high priority

5 basic

Dec

Nov 2024

1 inspections

3 high priority

6 basic

Sep 2025

1 inspections

1 high priority

7 basic

Sep

Inspection History

3 records on file

3 Inspection

Sep 25

Inspection InspectionLatest

1 High7 Basic

8 total

76/100inspection score

−24 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 (7)

−14 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−24 pts

Nov 24

Inspection Inspection

3 High6 Basic

9 total

58/100inspection score

−42 pts

High Priority (3)

−30 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−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
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 (6)

−12 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11DNon food contact surfaces of equipment not clean−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−42 pts

Dec 23

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 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 (5)

−10 pts

11DNon food contact surfaces of equipment not clean−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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−20 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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