What is The Cicero Grand's health inspection score?

The Cicero Grand has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Cicero Grand last inspected?

The Cicero Grand was last inspected on February 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Cicero Grand have?

The Cicero Grand has 37 total violations across 12 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Cicero Grand safe to eat at?

The Cicero Grand has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Cicero Grand serve?

The Cicero Grand serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Cicero Grand

Name: The Cicero Grand
Address: 5875 CARMENICA DRIVE, Cicero, 13039
Rating: 80

5875 CARMENICA DRIVE, Cicero

Last Inspected: 2/23/2026

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0Good

American

Better than 22% of american restaurants

Improving

10 inspections

Last: Feb 23, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

3.7

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+8 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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5875 CARMENICA DRIVE, Cicero, FL 13039

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Violation Timeline

Nov 2023

2 inspections

1 basic

Nov

Feb 2024

1 inspections

5 basic

Oct 2024

1 inspections

2 high priority

4 basic

Oct

Nov 2024

1 inspections

Feb 2025

1 inspections

6 basic

Feb

Oct 2025

1 inspections

6 basic

Nov 2025

1 inspections

3 basic

Nov

Feb 2026

2 inspections

2 high priority

8 basic

Inspection History

10 records on file

5 Re-Inspection5 Inspection

Feb 26

Re-Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−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
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−6 pts

Feb 26

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (5)

−10 pts

12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
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−30 pts

Nov 25

Re-Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−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
11DNon food contact surfaces of equipment not clean−2

Base deductions−6 pts

Oct 25

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 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
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−12 pts

Feb 25

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8BIn use food dispensing utensils improperly stored−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−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−12 pts

Nov 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Oct 24

Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

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

Basic (4)

−8 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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8BIn use food dispensing utensils improperly stored−2

Base deductions−28 pts

Feb 24

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11DNon food contact surfaces of equipment not clean−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−10 pts

Nov 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Nov 23

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

14AInsects, rodents present−2

Base deductions−2 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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