What is Dd's Diner's health inspection score?

Dd's Diner has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dd's Diner last inspected?

Dd's Diner was last inspected on May 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dd's Diner have?

Dd's Diner has 51 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dd's Diner safe to eat at?

Dd's Diner has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Dd's Diner serve?

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

Official Health Record

Dd's Diner

Name: Dd's Diner
Address: 191 NORTH HIGHLAND AVENUE, Ossining, 10562
Rating: 49

191 NORTH HIGHLAND AVENUE, Ossining

Last Inspected: 5/15/2026

▲Improving

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0Poor

American

Better than 22% of american restaurants

Improving

6 inspections

Last: May 15, 2026

high confidence

Directions Order

Inspections

Clean Rate

8.5

Avg Violations

1 month 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

Pest issuesHigh Priority

Evidence of pests found during inspection

11x

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

+43 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 55/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (49/100) 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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191 NORTH HIGHLAND AVENUE, Ossining, FL 10562

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Violation Timeline

Oct 2024

1 inspections

7 basic

Oct

Apr 2025

1 inspections

8 basic

Jun 2025

1 inspections

5 basic

Jun

Apr 2026

1 inspections

4 high priority

12 basic

May 2026

2 inspections

2 high priority

13 basic

May

Inspection History

6 records on file

3 Re-Inspection3 Inspection

May 26

Re-Inspection InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2

Base deductions−8 pts

May 26

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

Basic (9)

−18 pts

12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14CPesticide application not supervised by a certified applicator−2
14AInsects, rodents present−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−38 pts

Risk factor bonus (2× +5)−10 pts

Apr 26

Inspection Inspection

4 High12 Basic

16 total3 risk factors

21/100inspection score

−64 pts

High Priority (4)

−40 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)Risk Factor−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.Risk Factor−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Risk Factor−10

Basic (12)

−24 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14CPesticide application not supervised by a certified applicator−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14AInsects, rodents present−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−64 pts

Risk factor bonus (3× +5)−15 pts

Jun 25

Re-Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

11DNon food contact surfaces of equipment not clean−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
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

Base deductions−10 pts

Apr 25

Inspection Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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−16 pts

Oct 24

Inspection Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
8CImproper use and storage of clean, sanitized equipment and utensils−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
8DSingle service items reused, improperly stored, dispensed, not used when required−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2

Base deductions−14 pts

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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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