What is Selena And Nick's Diner's health inspection score?

Selena And Nick's Diner has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Selena And Nick's Diner last inspected?

Selena And Nick's Diner was last inspected on March 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Selena And Nick's Diner have?

Selena And Nick's Diner has 23 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Selena And Nick's Diner safe to eat at?

Selena And Nick's Diner has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Selena And Nick's Diner serve?

Selena And Nick's Diner serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Selena And Nick's Diner

Name: Selena And Nick's Diner
Address: 5701 ROUTE 23A, Tannersville, 12485
Rating: 0

5701 ROUTE 23A, Tannersville

Last Inspected: 3/11/2026

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0Poor

American

Better than 22% of american restaurants

Unknown

1 inspection

Last: Mar 11, 2026

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-146

Final Score

Impact Breakdown

High Priority

-110 pts

Direct health hazards • 10 pts each

Intermediate

-20 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% 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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5701 ROUTE 23A, Tannersville, FL 12485

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Inspection History

1 record on file

1 Inspection

Mar 26

Inspection InspectionLatest

11 High4 Med8 Basic

23 total

0/100inspection score

−142 pts

High Priority (11)

−110 pts

1BCritical Violation [RED] Water/ice: unsafe, unapproved sources, cross connections−10
1DCritical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
1HCritical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.−10
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−10
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−10
11BWiping cloths dirty, not stored properly in sanitizing solutions−10
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−10
11DNon food contact surfaces of equipment not clean−10
12BImproperly functioning on-site sewage disposal system, improper−10
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−10
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−10

Intermediate (4)

−20 pts

5ACritical Violation [RED] Potentially 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.−5
5BCritical Violation [RED] Potentially 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.−5
5CCritical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−5
6ACritical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.−5

Basic (6)

−12 pts

7ACritical Violation [RED] All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.−2
7FCritical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.−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
8CImproper use and storage of clean, sanitized equipment and utensils−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
8FImproper thawing procedures used−2

Base deductions−142 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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