What is White Birch Kitchen's health inspection score?

White Birch Kitchen has a SafeDine safety score of 71 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was White Birch Kitchen last inspected?

White Birch Kitchen was last inspected on May 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does White Birch Kitchen have?

White Birch Kitchen has 31 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is White Birch Kitchen safe to eat at?

White Birch Kitchen has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does White Birch Kitchen serve?

White Birch Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

White Birch Kitchen

Name: White Birch Kitchen
Address: 1515 NORTH LYNDONVILLE ROAD, Lyndonville, 14098
Rating: 71

1515 NORTH LYNDONVILLE ROAD, Lyndonville

Last Inspected: 5/26/2026

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0Good

American

Better than 22% of american restaurants

Improving

7 inspections

Last: May 26, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

4.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

10x

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

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

-10 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 61/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (71/100) 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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1515 NORTH LYNDONVILLE ROAD, Lyndonville, FL 14098

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Violation Timeline

May 2023

1 inspections

May

Nov 2023

1 inspections

2 basic

May 2024

1 inspections

1 high priority

May

Dec 2024

1 inspections

2 high priority

1 basic

May 2025

1 inspections

5 high priority

6 basic

May

Nov 2025

1 inspections

1 high priority

5 basic

May 2026

1 inspections

1 high priority

7 basic

May

Inspection History

7 records on file

7 Inspection

May 26

Inspection InspectionLatest

1 High7 Basic

8 total1 risk factor

71/100inspection score

−24 pts

High Priority (1)

−10 pts

1HFood from unapproved source, spoiled, adulterated on premises.Risk Factor−10

Basic (7)

−14 pts

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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
11DNon food contact surfaces of equipment not clean−2

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

Nov 25

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (5)

−10 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−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−20 pts

May 25

Inspection Inspection

5 High6 Basic

11 total

38/100inspection score

−62 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
1HFood from unapproved source, spoiled, adulterated on premises.−10
2DUnwrapped/potentially hazardous foods are reserved.−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 (6)

−12 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
8DSingle service items reused, improperly stored, dispensed, not used when required−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
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−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

Base deductions−62 pts

Dec 24

Inspection Inspection

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

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 (1)

−2 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

Base deductions−22 pts

May 24

Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Base deductions−10 pts

Nov 23

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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

Base deductions−4 pts

May 23

Inspection InspectionClean

No violations

100/100inspection score

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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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