What is Bill Gray's Seabreeze's health inspection score?

Bill Gray's Seabreeze has a SafeDine safety score of 26 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bill Gray's Seabreeze last inspected?

Bill Gray's Seabreeze was last inspected on March 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bill Gray's Seabreeze have?

Bill Gray's Seabreeze has 14 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bill Gray's Seabreeze safe to eat at?

Bill Gray's Seabreeze has a safety score of 26/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bill Gray's Seabreeze serve?

Bill Gray's Seabreeze serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bill Gray's Seabreeze

Name: Bill Gray's Seabreeze
Address: 4870 CULVER ROAD, Rochester, 14622
Rating: 26

4870 CULVER ROAD, Rochester

Last Inspected: 3/19/2026

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0Poor

American

Better than 22% of american restaurants

Unknown

1 inspection

Last: Mar 19, 2026

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-74

Final Score

Impact Breakdown

High Priority

-50 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% 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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4870 CULVER ROAD, Rochester, FL 14622

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Inspection History

1 record on file

1 Inspection

Mar 26

Inspection InspectionLatest

5 High2 Med7 Basic

14 total

26/100inspection score

−100 pts

High Priority (8)

−80 pts

3BCritical Violation [RED] Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.−10
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−10
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−10
11DNon food contact surfaces of equipment not clean−10
12CPlumbing and sinks not properly sized, installed, maintained−10
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−10
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−10
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−10

Intermediate (2)

−10 pts

5BCritical Violation [RED] Potentially 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.−5
5CCritical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−5

Basic (5)

−10 pts

7FCritical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.−2
7GCritical Violation [RED] Commercially processed precooked potentially hazardous foods are not heated to 140°F or above within two hours.−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
8DSingle service items reused, improperly stored, dispensed, not used when required−2
UNKequipment and floors not properly drained−2

Base deductions−100 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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