What is Belhurst Castle /food's health inspection score?

Belhurst Castle /food has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Belhurst Castle /food last inspected?

Belhurst Castle /food was last inspected on January 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Belhurst Castle /food have?

Belhurst Castle /food has 27 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Belhurst Castle /food safe to eat at?

Belhurst Castle /food has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Belhurst Castle /food serve?

Belhurst Castle /food serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Belhurst Castle /food

Name: Belhurst Castle /food
Address: 4069 NEW YORK 14, Geneva, 14456
Rating: 46

4069 NEW YORK 14, Geneva

Last Inspected: 1/16/2026

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0Poor

American

Better than 22% of american restaurants

Declining

6 inspections

Last: Jan 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

5 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

10x

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-40 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

-22 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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4069 NEW YORK 14, Geneva, FL 14456

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Violation Timeline

Nov 2023

1 inspections

2 high priority

2 basic

Nov

Mar 2024

1 inspections

1 high priority

2 basic

Oct 2024

1 inspections

1 high priority

3 basic

Oct

May 2025

1 inspections

4 high priority

Sep 2025

1 inspections

1 high priority

2 basic

Sep

Jan 2026

1 inspections

5 high priority

4 basic

Inspection History

6 records on file

5 Inspection1 Re-Inspection

Jan 26

Inspection InspectionLatest

5 High4 Basic

9 total

42/100inspection score

−58 pts

High Priority (5)

−50 pts

7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
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
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 (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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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−58 pts

Sep 25

Re-Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (2)

−4 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2

Base deductions−14 pts

May 25

Inspection Inspection

4 High

4 total

60/100inspection score

−40 pts

High Priority (4)

−40 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
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−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
1HFood from unapproved source, spoiled, adulterated on premises.−10

Base deductions−40 pts

Oct 24

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 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

Basic (3)

−6 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−16 pts

Mar 24

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 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 (2)

−4 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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

Base deductions−14 pts

Nov 23

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

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

Basic (2)

−4 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

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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