What is Chap's Elba Diner's health inspection score?

Chap's Elba Diner 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 Chap's Elba Diner last inspected?

Chap's Elba Diner was last inspected on February 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chap's Elba Diner have?

Chap's Elba Diner has 20 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chap's Elba Diner safe to eat at?

Yes, Chap's Elba Diner 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 Chap's Elba Diner serve?

Chap's Elba Diner serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chap's Elba Diner

Name: Chap's Elba Diner
Address: 5 SOUTH MAIN STREET, Elba, 14058
Rating: 94

5 SOUTH MAIN STREET, Elba

Last Inspected: 2/5/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

9 inspections

Last: Feb 5, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

2.2

Avg Violations

4 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

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 issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 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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5 SOUTH MAIN STREET, Elba, FL 14058

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Violation Timeline

Dec 2023

1 inspections

1 high priority

3 basic

Dec

Aug 2024

1 inspections

1 high priority

3 basic

Dec 2024

1 inspections

2 basic

Dec

Jan 2025

1 inspections

Jul 2025

1 inspections

2 high priority

3 basic

Jul

Oct 2025

2 inspections

2 basic

Jan 2026

1 inspections

1 high priority

2 basic

Jan

Feb 2026

1 inspections

Inspection History

9 records on file

3 Re-Inspection6 Inspection

Feb 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Jan 26

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (2)

−4 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

Base deductions−14 pts

Oct 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Oct 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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

Base deductions−4 pts

Jul 25

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10

Basic (3)

−6 pts

11DNon food contact surfaces of equipment not clean−2
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

Base deductions−26 pts

Jan 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Dec 24

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−4 pts

Aug 24

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

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

Basic (3)

−6 pts

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

Base deductions−16 pts

Dec 23

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 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 (3)

−6 pts

11DNon food contact surfaces of equipment not clean−2
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

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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