What is Martine's Fine Bake Shoppe's health inspection score?

Martine's Fine Bake Shoppe has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Martine's Fine Bake Shoppe last inspected?

Martine's Fine Bake Shoppe was last inspected on April 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Martine's Fine Bake Shoppe have?

Martine's Fine Bake Shoppe has 45 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Martine's Fine Bake Shoppe safe to eat at?

Martine's Fine Bake Shoppe has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Martine's Fine Bake Shoppe serve?

Martine's Fine Bake Shoppe serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Martine's Fine Bake Shoppe

Name: Martine's Fine Bake Shoppe
Address: 48 EAST PARKWAY, Scarsdale, 10583
Rating: 76

48 EAST PARKWAY, Scarsdale

Last Inspected: 4/24/2026

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0Good

American

Better than 22% of american restaurants

Improving

6 inspections

Last: Apr 24, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

7.5

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

+26 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) which is computed during our regular data sync.

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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48 EAST PARKWAY, Scarsdale, FL 10583

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Violation Timeline

Sep 2023

1 inspections

1 high priority

2 basic

Sep

Apr 2024

2 inspections

7 high priority

15 basic

Jun 2025

1 inspections

9 basic

Jun

Apr 2026

2 inspections

2 high priority

9 basic

Inspection History

6 records on file

2 Re-Inspection4 Inspection

Apr 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Apr 26

Inspection Inspection

2 High9 Basic

11 total2 risk factors

52/100inspection score

−38 pts

High Priority (2)

−20 pts

1HFood from unapproved source, spoiled, adulterated on premises.Risk Factor−10
1CHome canned goods, or canned goods from unapproved processor found on premisesRisk Factor−10

Basic (9)

−18 pts

15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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
8CImproper use and storage of clean, sanitized equipment and utensils−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−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−38 pts

Risk factor bonus (2× +5)−10 pts

Jun 25

Inspection Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 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
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−18 pts

Apr 24

Re-Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (5)

−10 pts

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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−20 pts

Apr 24

Inspection Inspection

6 High10 Basic

16 total

20/100inspection score

−80 pts

High Priority (6)

−60 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
1CHome canned goods, or canned goods from unapproved processor found on premises−10
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
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−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 (10)

−20 pts

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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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
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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14AInsects, rodents present−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−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−80 pts

Sep 23

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

1CHome canned goods, or canned goods from unapproved processor found on premises−10

Basic (2)

−4 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

Base deductions−14 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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