What is Dasher's Corner Pub's health inspection score?

Dasher's Corner Pub has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dasher's Corner Pub last inspected?

Dasher's Corner Pub was last inspected on April 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dasher's Corner Pub have?

Dasher's Corner Pub has 22 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dasher's Corner Pub safe to eat at?

Dasher's Corner Pub has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Dasher's Corner Pub serve?

Dasher's Corner Pub serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dasher's Corner Pub

Name: Dasher's Corner Pub
Address: 2-4 N Main STREET, Homer, 13077
Rating: 66

2-4 N Main STREET, Homer

Data may be outdated — inspected 4/23/2025

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0Fair

American

Better than 22% of american restaurants

Stable

3 inspections

Last: Apr 23, 2025

low confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

14 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-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

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

-43

Final Score

Impact Breakdown

High Priority

-16 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 57/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (66/100) 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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2-4 N Main STREET, Homer, FL 13077

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Violation Timeline

Dec 2023

1 inspections

1 high priority

7 basic

Dec

Oct 2024

1 inspections

1 high priority

6 basic

Apr 2025

1 inspections

2 high priority

5 basic

Apr

Inspection History

3 records on file

3 Inspection

Apr 25

Inspection InspectionLatest

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (5)

−10 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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−30 pts

Oct 24

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 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 (6)

−12 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−22 pts

Dec 23

Inspection Inspection

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

1FShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.−10

Basic (7)

−14 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11DNon food contact surfaces of equipment not clean−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−24 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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