What is Chat's health inspection score?

Chat has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chat last inspected?

Chat was last inspected on April 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chat have?

Chat has 40 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chat safe to eat at?

Yes, Chat has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Chat serve?

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

Official Health Record

Chat

Name: Chat
Address: 1 CHRISTIE PLACE, Scarsdale, 10583
Rating: 95

1 CHRISTIE PLACE, Scarsdale

Last Inspected: 4/8/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

9 inspections

Last: Apr 8, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

4.4

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Food labelingHigh Priority

Food not properly labeled or dated

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

100

Latest

100% weight

2nd

60% weight

100

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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1 CHRISTIE PLACE, Scarsdale, FL 10583

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Violation Timeline

Oct 2023

1 inspections

8 basic

Oct

May 2024

1 inspections

8 basic

Sep 2024

1 inspections

7 basic

Sep

Oct 2025

1 inspections

8 basic

Feb 2026

3 inspections

4 high priority

4 basic

Feb

Apr 2026

2 inspections

1 high priority

Inspection History

9 records on file

4 Re-Inspection5 Inspection

Apr 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Apr 26

Re-Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Feb 26

Re-Inspection InspectionClean

No violations

100/100inspection score

Feb 26

Re-Inspection Inspection

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

1FShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.Risk Factor−10

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−12 pts

Risk factor bonus (1× +5)−5 pts

Feb 26

Inspection Inspection

3 High3 Basic

6 total2 risk factors

54/100inspection score

−36 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
1FShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.Risk Factor−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.Risk Factor−10

Basic (3)

−6 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−36 pts

Risk factor bonus (2× +5)−10 pts

Oct 25

Inspection Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
14AInsects, rodents present−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
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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−16 pts

Sep 24

Inspection Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

8FImproper thawing procedures used−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
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
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
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−14 pts

May 24

Inspection Inspection

8 Basic

8 total

84/100inspection score

−16 pts

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
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8BIn use food dispensing utensils improperly stored−2
11DNon food contact surfaces of equipment not clean−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
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
14AInsects, rodents present−2

Base deductions−16 pts

Oct 23

Inspection Inspection

8 Basic

8 total

84/100inspection score

−16 pts

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
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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−16 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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