What is Sport of Kings's health inspection score?

Sport of Kings has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sport of Kings last inspected?

Sport of Kings was last inspected on April 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sport of Kings have?

Sport of Kings has 33 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sport of Kings safe to eat at?

Sport of Kings has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sport of Kings serve?

Sport of Kings serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sport of Kings

Name: Sport of Kings
Address: 419 WEST Main STREET, Batavia, 14020
Rating: 68

419 WEST Main STREET, Batavia

Last Inspected: 4/15/2026

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0Fair

American

Better than 22% of american restaurants

Stable

8 inspections

Last: Apr 15, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

4.1

Avg Violations

2 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-29 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

-5 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 61/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (68/100) 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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419 WEST Main STREET, Batavia, FL 14020

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Violation Timeline

Aug 2023

1 inspections

1 high priority

4 basic

Aug

Nov 2023

1 inspections

2 basic

Sep 2024

1 inspections

1 high priority

1 basic

Sep

Dec 2024

1 inspections

1 high priority

4 basic

Mar 2025

1 inspections

1 high priority

4 basic

Mar

Apr 2025

1 inspections

Dec 2025

1 inspections

5 high priority

1 basic

Dec

Apr 2026

1 inspections

2 high priority

6 basic

Inspection History

8 records on file

7 Inspection1 Re-Inspection

Apr 26

Inspection InspectionLatest

2 High6 Basic

8 total

68/100inspection score

−32 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 (6)

−12 pts

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

Base deductions−32 pts

Dec 25

Inspection Inspection

5 High1 Basic

6 total

48/100inspection score

−52 pts

High Priority (5)

−50 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
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−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
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (1)

−2 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−52 pts

Apr 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Mar 25

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 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 (4)

−8 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
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11DNon food contact surfaces of equipment not clean−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−18 pts

Dec 24

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 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 (4)

−8 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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−18 pts

Sep 24

Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10

Basic (1)

−2 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−12 pts

Nov 23

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

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
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−4 pts

Aug 23

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 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 (4)

−8 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14CPesticide application not supervised by a certified applicator−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−18 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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