What is Main Line Diner & Pizza Company's health inspection score?

Main Line Diner & Pizza Company has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Main Line Diner & Pizza Company last inspected?

Main Line Diner & Pizza Company was last inspected on January 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Main Line Diner & Pizza Company have?

Main Line Diner & Pizza Company has 51 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Main Line Diner & Pizza Company safe to eat at?

Yes, Main Line Diner & Pizza Company has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Main Line Diner & Pizza Company serve?

Main Line Diner & Pizza Company serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Main Line Diner & Pizza Company

Name: Main Line Diner & Pizza Company
Address: 940 HOMESTEAD AVENUE, Maybrook, 12543
Rating: 94

940 HOMESTEAD AVENUE, Maybrook

Last Inspected: 1/2/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

10 inspections

Last: Jan 2, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

5.1

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

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

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

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

Inspection Timeline

+4 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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940 HOMESTEAD AVENUE, Maybrook, FL 12543

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Violation Timeline

Sep 2023

2 inspections

6 high priority

16 basic

Sep

Nov 2023

1 inspections

3 high priority

8 basic

Dec 2023

1 inspections

Dec

Feb 2024

2 inspections

3 high priority

5 basic

Oct 2024

1 inspections

3 basic

Oct

Jan 2025

1 inspections

2 basic

Nov 2025

1 inspections

4 basic

Nov

Jan 2026

1 inspections

1 basic

Inspection History

10 records on file

6 Inspection4 Re-Inspection

Jan 26

Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−2 pts

Nov 25

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
8DSingle service items reused, improperly stored, dispensed, not used when required−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−8 pts

Jan 25

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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−4 pts

Oct 24

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−6 pts

Feb 24

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−2 pts

Feb 24

Inspection Inspection

3 High4 Basic

7 total

62/100inspection score

−38 pts

High Priority (3)

−30 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
1GCracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.−10

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
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−38 pts

Dec 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Nov 23

Re-Inspection Inspection

3 High8 Basic

11 total

54/100inspection score

−46 pts

High Priority (3)

−30 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (8)

−16 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
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
14AInsects, rodents present−2
8BIn use food dispensing utensils improperly stored−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
8DSingle service items reused, improperly stored, dispensed, not used when required−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−46 pts

Sep 23

Re-Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 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
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
1BWater/ice: unsafe, unapproved sources, cross connections−10

Basic (5)

−10 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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8BIn use food dispensing utensils improperly stored−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−40 pts

Sep 23

Inspection Inspection

3 High11 Basic

14 total

48/100inspection score

−52 pts

High Priority (3)

−30 pts

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
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (11)

−22 pts

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
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14AInsects, rodents present−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−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
8BIn use food dispensing utensils improperly stored−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−52 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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