What is La Familia Deli's health inspection score?

La Familia Deli has a SafeDine safety score of 88 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was La Familia Deli last inspected?

La Familia Deli was last inspected on August 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does La Familia Deli have?

La Familia Deli has 29 total violations across 12 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is La Familia Deli safe to eat at?

Yes, La Familia Deli has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does La Familia Deli serve?

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

Official Health Record

La Familia Deli

Name: La Familia Deli
Address: 161 EAST MERRICK ROAD, Valley Stream, 11580
Rating: 88

161 EAST MERRICK ROAD, Valley Stream

Last inspected 9mo ago

▲Improving

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0Excellent

American

Better than 22% of american restaurants

Improving

10 inspections

Last: Aug 20, 2025

medium confidence

Directions Order

Inspections

40%

Clean Rate

2.9

Avg Violations

10 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

-16

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 pts

100

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (88/100) 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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161 EAST MERRICK ROAD, Valley Stream, FL 11580

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Violation Timeline

Jul 2023

1 inspections

1 high priority

5 basic

Jul

Aug 2023

1 inspections

1 high priority

2 basic

Sep 2023

1 inspections

Sep

Oct 2023

1 inspections

1 high priority

4 basic

Dec 2023

2 inspections

1 high priority

1 basic

Dec

Feb 2024

1 inspections

5 basic

Feb 2025

2 inspections

3 high priority

5 basic

Feb

Aug 2025

1 inspections

Inspection History

10 records on file

7 Re-Inspection3 Inspection

Aug 25

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Feb 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Feb 25

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 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
6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (5)

−10 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11DNon food contact surfaces of equipment not clean−2
14CPesticide application not supervised by a certified applicator−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2

Base deductions−40 pts

Feb 24

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

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
8DSingle service items reused, improperly stored, dispensed, not used when required−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2

Base deductions−10 pts

Dec 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Dec 23

Re-Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

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 (1)

−2 pts

8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−12 pts

Oct 23

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

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 (4)

−8 pts

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
11BWiping cloths dirty, not stored properly in sanitizing solutions−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−18 pts

Sep 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Aug 23

Re-Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

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 (2)

−4 pts

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

Base deductions−14 pts

Jul 23

Re-Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 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 (5)

−10 pts

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
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
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−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−20 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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