What is Eats, Eats, Eats's health inspection score?

Eats, Eats, Eats has a SafeDine safety score of 98 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Eats, Eats, Eats last inspected?

Eats, Eats, Eats was last inspected on April 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Eats, Eats, Eats have?

Eats, Eats, Eats has 27 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Eats, Eats, Eats safe to eat at?

Yes, Eats, Eats, Eats has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Eats, Eats, Eats serve?

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

Official Health Record

Eats, Eats, Eats

Name: Eats, Eats, Eats
Address: 555 Resorts World DRIVE, Thompson, 12701
Rating: 98

555 Resorts World DRIVE, Thompson

Last Inspected: 4/16/2026

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0Excellent

American

Better than 22% of american restaurants

Improving

7 inspections

Last: Apr 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.9

Avg Violations

2 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+17 pts

Latest

100% weight

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 (98/100) 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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555 Resorts World DRIVE, Thompson, FL 12701

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Violation Timeline

May 2023

1 inspections

1 high priority

3 basic

May

Dec 2023

1 inspections

2 basic

Mar 2024

1 inspections

1 high priority

3 basic

Mar

Aug 2024

1 inspections

3 high priority

3 basic

Jan 2025

1 inspections

1 high priority

2 basic

Jan

Dec 2025

1 inspections

3 high priority

4 basic

Apr 2026

1 inspections

1 basic

Apr

Inspection History

7 records on file

7 Inspection

Apr 26

Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−2 pts

Dec 25

Inspection Inspection

3 High4 Basic

7 total

62/100inspection score

−38 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
1HFood from unapproved source, spoiled, adulterated on premises.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (4)

−8 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
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−38 pts

Jan 25

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

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−14 pts

Aug 24

Inspection Inspection

3 High3 Basic

6 total

64/100inspection score

−36 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
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 (3)

−6 pts

14AInsects, rodents present−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−36 pts

Mar 24

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 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 (3)

−6 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
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

Base deductions−16 pts

Dec 23

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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

Base deductions−4 pts

May 23

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10

Basic (3)

−6 pts

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