What is Ikaros Diner's health inspection score?

Ikaros Diner has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ikaros Diner last inspected?

Ikaros Diner was last inspected on May 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ikaros Diner have?

Ikaros Diner has 82 total violations across 12 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ikaros Diner safe to eat at?

Ikaros Diner has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ikaros Diner serve?

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

Official Health Record

Ikaros Diner

Name: Ikaros Diner
Address: 909 UNION AVENUE, New Windsor, 12553
Rating: 54

909 UNION AVENUE, New Windsor

Last inspected 12mo ago

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American

Better than 22% of american restaurants

Improving

9 inspections

Last: May 23, 2025

low confidence

Directions Order

Inspections

11%

Clean Rate

9.1

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

11x

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-19 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+20 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 49/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (54/100) 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

Open location in Google Maps →

909 UNION AVENUE, New Windsor, FL 12553

Open in Maps

View Menu Order Online

Violation Timeline

Feb 2024

1 inspections

2 high priority

4 basic

Feb

Apr 2024

1 inspections

Oct 2024

2 inspections

5 high priority

15 basic

Oct

Dec 2024

1 inspections

6 high priority

10 basic

Feb 2025

2 inspections

4 high priority

16 basic

Feb

Apr 2025

1 inspections

4 high priority

12 basic

May 2025

1 inspections

1 high priority

3 basic

May

Inspection History

9 records on file

8 Re-Inspection1 Inspection

May 25

Re-Inspection InspectionLatest

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

4CFoods or food area/public area contamination by sewage or drippage from waste lines.−10

Basic (3)

−6 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14AInsects, rodents present−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−16 pts

Apr 25

Re-Inspection Inspection

4 High12 Basic

16 total

36/100inspection score

−64 pts

High Priority (4)

−40 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
1HFood from unapproved source, spoiled, adulterated 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
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 (12)

−24 pts

12BImproperly functioning on-site sewage disposal system, improper−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−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
8BIn use food dispensing utensils improperly stored−2
8CImproper use and storage of clean, sanitized equipment and utensils−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
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14AInsects, rodents present−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−64 pts

Feb 25

Re-Inspection Inspection

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

4CFoods or food area/public area contamination by sewage or drippage from waste lines.−10

Basic (7)

−14 pts

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
8CImproper use and storage of clean, sanitized equipment and utensils−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
14AInsects, rodents present−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−24 pts

Feb 25

Re-Inspection Inspection

3 High9 Basic

12 total

52/100inspection score

−48 pts

High Priority (3)

−30 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
4CFoods or food area/public area contamination by sewage or drippage from waste lines.−10
1GCracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.−10

Basic (9)

−18 pts

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
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
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
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−48 pts

Dec 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
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
1HFood from unapproved source, spoiled, adulterated 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

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
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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
14AInsects, rodents present−2

Base deductions−80 pts

Oct 24

Re-Inspection Inspection

3 High6 Basic

9 total

58/100inspection score

−42 pts

High Priority (3)

−30 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
4CFoods or food area/public area contamination by sewage or drippage from waste lines.−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

Basic (6)

−12 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
14AInsects, rodents present−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
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−42 pts

Oct 24

Re-Inspection Inspection

2 High9 Basic

11 total

62/100inspection score

−38 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
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Basic (9)

−18 pts

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
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
12BImproperly functioning on-site sewage disposal system, improper−2
14AInsects, rodents present−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
8FImproper thawing procedures used−2

Base deductions−38 pts

Apr 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Feb 24

Re-Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 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
4CFoods or food area/public area contamination by sewage or drippage from waste lines.−10

Basic (4)

−8 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−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
14AInsects, rodents present−2

Base deductions−28 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

American Restaurants All New York Restaurants