What is Hastings-own-bagel's health inspection score?

Hastings-own-bagel 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 Hastings-own-bagel last inspected?

Hastings-own-bagel was last inspected on February 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hastings-own-bagel have?

Hastings-own-bagel has 23 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hastings-own-bagel safe to eat at?

Hastings-own-bagel 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 Hastings-own-bagel serve?

Hastings-own-bagel serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hastings-own-bagel

Name: Hastings-own-bagel
Address: 8 MAIN STREET, Hastings-On-Hudson, 10706
Rating: 82

8 MAIN STREET, Hastings-On-Hudson

Data may be outdated — inspected 2/12/2025

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0Good

American

Better than 22% of american restaurants

Stable

4 inspections

Last: Feb 12, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

16 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

Handwashing

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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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8 MAIN STREET, Hastings-On-Hudson, FL 10706

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Violation Timeline

Apr 2023

2 inspections

3 high priority

16 basic

Apr

Apr 2024

1 inspections

2 basic

Feb 2025

1 inspections

2 basic

Feb

Inspection History

4 records on file

3 Inspection1 Re-Inspection

Feb 25

Inspection InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−4 pts

Apr 24

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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

Base deductions−4 pts

Apr 23

Re-Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−12 pts

Apr 23

Inspection Inspection

3 High10 Basic

13 total

50/100inspection score

−50 pts

High Priority (3)

−30 pts

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

Basic (10)

−20 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−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
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−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
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−50 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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