What is Red Dot Kitchen Llc's health inspection score?

Red Dot Kitchen Llc has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Red Dot Kitchen Llc last inspected?

Red Dot Kitchen Llc was last inspected on February 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Red Dot Kitchen Llc have?

Red Dot Kitchen Llc has 19 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Red Dot Kitchen Llc safe to eat at?

Red Dot Kitchen Llc has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Red Dot Kitchen Llc serve?

Red Dot Kitchen Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Red Dot Kitchen Llc

Name: Red Dot Kitchen Llc
Address: 106 Sullivan STREET, Wurtsboro, 12790
Rating: 72

106 Sullivan STREET, Wurtsboro

Data may be outdated — inspected 2/14/2025

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

3 inspections

Last: Feb 14, 2025

low confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

16 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-28

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

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

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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106 Sullivan STREET, Wurtsboro, FL 12790

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Violation Timeline

Nov 2023

1 inspections

5 high priority

11 basic

Nov

Sep 2024

1 inspections

1 basic

Feb 2025

1 inspections

1 high priority

1 basic

Feb

Inspection History

3 records on file

3 Inspection

Feb 25

Inspection InspectionLatest

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 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

Basic (1)

−2 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−12 pts

Sep 24

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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

Base deductions−2 pts

Nov 23

Inspection Inspection

5 High11 Basic

16 total

28/100inspection score

−72 pts

High Priority (5)

−50 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10
2BFood workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.−10
7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10
1CHome canned goods, or canned goods from unapproved processor found on premises−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (11)

−22 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
11DNon food contact surfaces of equipment not clean−2
14CPesticide application not supervised by a certified applicator−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
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−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

Base deductions−72 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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