What is Settler's Family Restaurant's health inspection score?

Settler's Family Restaurant has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Settler's Family Restaurant last inspected?

Settler's Family Restaurant was last inspected on February 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Settler's Family Restaurant have?

Settler's Family Restaurant has 42 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Settler's Family Restaurant safe to eat at?

Settler's Family Restaurant has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Settler's Family Restaurant serve?

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

Official Health Record

Settler's Family Restaurant

Name: Settler's Family Restaurant
Address: 353 WEST Main STREET, Batavia, 14020
Rating: 55

353 WEST Main STREET, Batavia

Last Inspected: 2/10/2026

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0Fair

American

Better than 22% of american restaurants

Stable

5 inspections

Last: Feb 10, 2026

high confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

4 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

13x

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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-30 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 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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353 WEST Main STREET, Batavia, FL 14020

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Violation Timeline

Jun 2024

1 inspections

6 high priority

9 basic

Jun

Dec 2024

1 inspections

2 high priority

5 basic

Apr 2025

1 inspections

3 high priority

3 basic

Apr

Nov 2025

1 inspections

3 high priority

5 basic

Feb 2026

1 inspections

3 high priority

3 basic

Feb

Inspection History

5 records on file

5 Inspection

Feb 26

Inspection InspectionLatest

3 High3 Basic

6 total

64/100inspection score

−36 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
6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−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 (3)

−6 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−36 pts

Nov 25

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (5)

−10 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−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
11BWiping cloths dirty, not stored properly in sanitizing solutions−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−40 pts

Apr 25

Inspection Inspection

3 High3 Basic

6 total

64/100inspection score

−36 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
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (3)

−6 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
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−36 pts

Dec 24

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−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 (5)

−10 pts

12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−30 pts

Jun 24

Inspection Inspection

6 High9 Basic

15 total

22/100inspection score

−78 pts

High Priority (6)

−60 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
1CHome canned goods, or canned goods from unapproved processor found on premises−10
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
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (9)

−18 pts

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
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8FImproper thawing procedures used−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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−78 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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