What is KAATSBAAN BALLET INTENSIVE CC Food Service's health inspection score?

KAATSBAAN BALLET INTENSIVE CC Food Service has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was KAATSBAAN BALLET INTENSIVE CC Food Service last inspected?

KAATSBAAN BALLET INTENSIVE CC Food Service was last inspected on August 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does KAATSBAAN BALLET INTENSIVE CC Food Service have?

KAATSBAAN BALLET INTENSIVE CC Food Service has 21 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is KAATSBAAN BALLET INTENSIVE CC Food Service safe to eat at?

Yes, KAATSBAAN BALLET INTENSIVE CC Food Service has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does KAATSBAAN BALLET INTENSIVE CC Food Service serve?

KAATSBAAN BALLET INTENSIVE CC Food Service serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

KAATSBAAN BALLET INTENSIVE CC Food Service

Name: KAATSBAAN BALLET INTENSIVE CC Food Service
Address: 120 BROADWAY, P.O. BOX 482, Tivoli, 12583
Rating: 90

120 BROADWAY, P.O. BOX 482, Tivoli

Last inspected 10mo ago

▲Improving

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0Excellent

American

Better than 22% of american restaurants

Improving

10 inspections

Last: Aug 5, 2025

medium confidence

Directions Order

Inspections

40%

Clean Rate

2.1

Avg Violations

10 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Food storageHigh Priority

Food not properly stored or protected

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 pts

100

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 86/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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120 BROADWAY, P.O. BOX 482, Tivoli, FL 12583

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Violation Timeline

Jul 2023

1 inspections

Jul

Aug 2023

1 inspections

2 high priority

Jul 2024

2 inspections

1 high priority

4 basic

Jul

Aug 2024

1 inspections

Jul 2025

4 inspections

9 high priority

5 basic

Jul

Aug 2025

1 inspections

Inspection History

10 records on file

7 Inspection3 Re-Inspection

Aug 25

Inspection InspectionLatestClean

No violations

100/100inspection score

Jul 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Jul 25

Inspection Inspection

3 High3 Basic

6 total

64/100inspection score

−36 pts

High Priority (3)

−30 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−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
5DPotentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.−10

Basic (3)

−6 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
8FImproper thawing procedures used−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−36 pts

Jul 25

Re-Inspection Inspection

4 High2 Basic

6 total

56/100inspection score

−44 pts

High Priority (4)

−40 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
5DPotentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.−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
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

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
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−44 pts

Jul 25

Inspection Inspection

2 High

2 total

80/100inspection score

−20 pts

High Priority (2)

−20 pts

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

Base deductions−20 pts

Aug 24

Inspection InspectionClean

No violations

100/100inspection score

Jul 24

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−2 pts

Jul 24

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 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 (3)

−6 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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−16 pts

Aug 23

Inspection Inspection

2 High

2 total

80/100inspection score

−20 pts

High Priority (2)

−20 pts

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

Base deductions−20 pts

Jul 23

Inspection InspectionClean

No violations

100/100inspection score

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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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