What is Armonk Country Kitchen's health inspection score?

Armonk Country Kitchen has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Armonk Country Kitchen last inspected?

Armonk Country Kitchen was last inspected on December 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Armonk Country Kitchen have?

Armonk Country Kitchen has 24 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Armonk Country Kitchen safe to eat at?

Yes, Armonk Country Kitchen has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Armonk Country Kitchen serve?

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

Official Health Record

Armonk Country Kitchen

Name: Armonk Country Kitchen
Address: 397 MAIN STREET, Armonk, 10504
Rating: 89

397 MAIN STREET, Armonk

Last Inspected: 12/17/2025

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0Excellent

American

Better than 22% of american restaurants

Stable

5 inspections

Last: Dec 17, 2025

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

6 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

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

-11

Final Score

Impact Breakdown

High Priority

-3 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

0 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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397 MAIN STREET, Armonk, FL 10504

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Violation Timeline

Nov 2023

2 inspections

2 high priority

13 basic

Nov

Sep 2024

1 inspections

2 basic

Mar 2025

1 inspections

1 high priority

2 basic

Mar

Dec 2025

1 inspections

4 basic

Inspection History

5 records on file

4 Inspection1 Re-Inspection

Dec 25

Inspection InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−8 pts

Mar 25

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 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 (2)

−4 pts

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−14 pts

Sep 24

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−4 pts

Nov 23

Re-Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−12 pts

Nov 23

Inspection Inspection

2 High7 Basic

9 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (7)

−14 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−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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