What is Perkins Restaurant's health inspection score?

Perkins Restaurant has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Perkins Restaurant last inspected?

Perkins Restaurant was last inspected on January 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Perkins Restaurant have?

Perkins Restaurant has 26 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Perkins Restaurant safe to eat at?

Perkins Restaurant has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Perkins Restaurant serve?

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

Official Health Record

Perkins Restaurant

Name: Perkins Restaurant
Address: 2 LOCUST AVE, Cortland, 13045
Rating: 78

2 LOCUST AVE, Cortland

Last Inspected: 1/9/2026

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0Good

American

Better than 22% of american restaurants

Stable

4 inspections

Last: Jan 9, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

5 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

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

0 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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2 LOCUST AVE, Cortland, FL 13045

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Violation Timeline

Dec 2023

1 inspections

1 high priority

7 basic

Dec

May 2024

1 inspections

2 high priority

5 basic

Apr 2025

1 inspections

5 basic

Apr

Jan 2026

1 inspections

1 high priority

5 basic

Inspection History

4 records on file

4 Inspection

Jan 26

Inspection InspectionLatest

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

4DOther Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}−10

Basic (5)

−10 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−20 pts

Apr 25

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−10 pts

May 24

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 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
5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10

Basic (5)

−10 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−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

Base deductions−30 pts

Dec 23

Inspection Inspection

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 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

Basic (7)

−14 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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
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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−24 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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