What is Scotty's Diner's health inspection score?

Scotty's Diner 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 Scotty's Diner last inspected?

Scotty's Diner was last inspected on February 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Scotty's Diner have?

Scotty's Diner has 26 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Scotty's Diner safe to eat at?

Yes, Scotty's Diner 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 Scotty's Diner serve?

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

Official Health Record

Scotty's Diner

Name: Scotty's Diner
Address: 1049 STATE ROUTE 11, Moira, 12957
Rating: 90

1049 STATE ROUTE 11, Moira

Last Inspected: 2/11/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

6 inspections

Last: Feb 11, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

4 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+1 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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1049 STATE ROUTE 11, Moira, FL 12957

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Violation Timeline

Dec 2023

1 inspections

6 basic

Dec

Apr 2024

1 inspections

3 basic

Aug 2024

1 inspections

3 high priority

3 basic

Aug

Feb 2025

1 inspections

4 basic

Aug 2025

1 inspections

4 basic

Aug

Feb 2026

1 inspections

3 basic

Inspection History

6 records on file

6 Inspection

Feb 26

Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

11DNon food contact surfaces of equipment not clean−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−6 pts

Aug 25

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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
11DNon food contact surfaces of equipment not clean−2

Base deductions−8 pts

Feb 25

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−8 pts

Aug 24

Inspection Inspection

3 High3 Basic

6 total

64/100inspection score

−36 pts

High Priority (3)

−30 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
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
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10

Basic (3)

−6 pts

11DNon food contact surfaces of equipment not clean−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

Base deductions−36 pts

Apr 24

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

11DNon food contact surfaces of equipment not clean−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−6 pts

Dec 23

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−12 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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