What is Shannon's Eyes On The Pies's health inspection score?

Shannon's Eyes On The Pies has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shannon's Eyes On The Pies last inspected?

Shannon's Eyes On The Pies was last inspected on March 31, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shannon's Eyes On The Pies have?

Shannon's Eyes On The Pies has 15 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shannon's Eyes On The Pies safe to eat at?

Shannon's Eyes On The Pies has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Shannon's Eyes On The Pies serve?

Shannon's Eyes On The Pies serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Shannon's Eyes On The Pies

Name: Shannon's Eyes On The Pies
Address: 252 PINE ISLAND TURNPIKE, Warwick, 10990
Rating: 70

252 PINE ISLAND TURNPIKE, Warwick

Last Inspected: 3/31/2026

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0Good

American

Better than 22% of american restaurants

Declining

9 inspections

Last: Mar 31, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

1.7

Avg Violations

2 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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-17 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-19 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) 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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252 PINE ISLAND TURNPIKE, Warwick, FL 10990

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Violation Timeline

Nov 2023

1 inspections

4 basic

Nov

May 2024

1 inspections

Sep 2024

1 inspections

1 high priority

Sep

Dec 2024

1 inspections

Feb 2025

1 inspections

3 high priority

2 basic

Feb

Mar 2025

1 inspections

1 high priority

May 2025

1 inspections

May

Dec 2025

1 inspections

1 basic

Mar 2026

1 inspections

3 high priority

Mar

Inspection History

9 records on file

5 Inspection4 Re-Inspection

Mar 26

Inspection InspectionLatest

3 High

3 total

70/100inspection score

−30 pts

High Priority (3)

−30 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
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

Base deductions−30 pts

Dec 25

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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−2 pts

May 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Mar 25

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Base deductions−10 pts

Feb 25

Inspection Inspection

3 High2 Basic

5 total

66/100inspection score

−34 pts

High Priority (3)

−30 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two 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
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−34 pts

Dec 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Sep 24

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

4CFoods or food area/public area contamination by sewage or drippage from waste lines.−10

Base deductions−10 pts

May 24

Inspection InspectionClean

No violations

100/100inspection score

Nov 23

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 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
14AInsects, rodents present−2
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

Base deductions−8 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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