What is Congregation YMH Food Service's health inspection score?

Congregation YMH Food Service has a SafeDine safety score of 31 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Congregation YMH Food Service last inspected?

Congregation YMH Food Service was last inspected on July 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Congregation YMH Food Service have?

Congregation YMH Food Service has 39 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Congregation YMH Food Service safe to eat at?

Congregation YMH Food Service has a safety score of 31/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Congregation YMH Food Service serve?

Congregation YMH Food Service serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Congregation YMH Food Service

Name: Congregation YMH Food Service
Address: 196 County Route 31, Round Top, 12473
Rating: 31

196 County Route 31, Round Top

Last inspected 10mo ago

▼Declining

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0Poor

American

Better than 22% of american restaurants

Declining

3 inspections

Last: Jul 23, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

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

-73

Final Score

Impact Breakdown

High Priority

-31 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 27/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (31/100) 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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196 County Route 31, Round Top, FL 12473

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Violation Timeline

Aug 2023

1 inspections

1 high priority

12 basic

Aug

Aug 2024

1 inspections

4 high priority

8 basic

Jul 2025

1 inspections

3 high priority

11 basic

Jul

Inspection History

3 records on file

3 Inspection

Jul 25

Inspection InspectionLatest

3 High11 Basic

14 total

48/100inspection score

−52 pts

High Priority (3)

−30 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−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 (11)

−22 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−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
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
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
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−52 pts

Aug 24

Inspection Inspection

4 High8 Basic

12 total

44/100inspection score

−56 pts

High Priority (4)

−40 pts

2DUnwrapped/potentially hazardous foods are reserved.−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
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (8)

−16 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
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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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
8DSingle service items reused, improperly stored, dispensed, not used when required−2
11DNon food contact surfaces of equipment not clean−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−56 pts

Aug 23

Inspection Inspection

1 High12 Basic

13 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (12)

−24 pts

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
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
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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
14AInsects, rodents present−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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−34 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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