What is Gateway Diner's health inspection score?

Gateway Diner has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gateway Diner last inspected?

Gateway Diner was last inspected on February 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gateway Diner have?

Gateway Diner has 35 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gateway Diner safe to eat at?

Gateway Diner has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Gateway Diner serve?

Gateway Diner serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Gateway Diner

Name: Gateway Diner
Address: 3579 ROUTE 9W, Highland, 12528
Rating: 82

3579 ROUTE 9W, Highland

Last Inspected: 2/5/2026

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0Good

American

Better than 22% of american restaurants

Improving

9 inspections

Last: Feb 5, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

3.9

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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

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

-18

Final Score

Impact Breakdown

High Priority

-17 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+18 pts

100

Latest

100% weight

2nd

60% weight

100

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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3579 ROUTE 9W, Highland, FL 12528

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Violation Timeline

Dec 2023

1 inspections

1 basic

Dec

May 2024

1 inspections

2 high priority

6 basic

Jun 2024

1 inspections

2 high priority

4 basic

Jun

Jul 2024

1 inspections

Oct 2025

3 inspections

5 high priority

8 basic

Oct

Jan 2026

1 inspections

5 high priority

2 basic

Feb 2026

1 inspections

Feb

Inspection History

9 records on file

6 Inspection3 Re-Inspection

Feb 26

Inspection InspectionLatestClean

No violations

100/100inspection score

Jan 26

Inspection Inspection

5 High2 Basic

7 total

46/100inspection score

−54 pts

High Priority (5)

−50 pts

4CFoods or food area/public area contamination by sewage or drippage from waste lines.−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
1HFood from unapproved source, spoiled, adulterated on premises.−10
7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−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 (2)

−4 pts

14AInsects, rodents present−2
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−54 pts

Oct 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Oct 25

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (3)

−6 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14AInsects, rodents present−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−26 pts

Oct 25

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

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

Basic (5)

−10 pts

11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−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
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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−40 pts

Jul 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Jun 24

Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (4)

−8 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14AInsects, rodents present−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−28 pts

May 24

Inspection Inspection

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (6)

−12 pts

11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
14AInsects, rodents present−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−32 pts

Dec 23

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2

Base deductions−2 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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