What is Stone Fire's health inspection score?

Stone Fire has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Stone Fire last inspected?

Stone Fire was last inspected on September 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Stone Fire have?

Stone Fire has 49 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Stone Fire safe to eat at?

Stone Fire has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Stone Fire serve?

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

Official Health Record

Stone Fire

Name: Stone Fire
Address: 251 LEXINGTON AVENUE, Mount Kisco, 10549
Rating: 77

251 LEXINGTON AVENUE, Mount Kisco

Last inspected 8mo ago

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

8 inspections

Last: Sep 24, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

6.1

Avg Violations

9 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

Handwashing

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 issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+27 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 78/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (77/100) 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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251 LEXINGTON AVENUE, Mount Kisco, FL 10549

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Violation Timeline

Sep 2023

1 inspections

9 basic

Sep

Oct 2023

1 inspections

2 basic

Feb 2024

3 inspections

5 high priority

17 basic

Feb

May 2025

2 inspections

5 high priority

11 basic

Sep 2025

1 inspections

Sep

Inspection History

8 records on file

5 Re-Inspection3 Inspection

Sep 25

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

May 25

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

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−14 pts

May 25

Inspection Inspection

4 High9 Basic

13 total

42/100inspection score

−58 pts

High Priority (4)

−40 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
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
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (9)

−18 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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
8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−58 pts

Feb 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Feb 24

Re-Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2

Base deductions−6 pts

Feb 24

Inspection Inspection

5 High14 Basic

19 total

22/100inspection score

−78 pts

High Priority (5)

−50 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
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
1HFood from unapproved source, spoiled, adulterated on premises.−10
1FShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.−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 (14)

−28 pts

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
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
8BIn use food dispensing utensils improperly stored−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11DNon food contact surfaces of equipment not clean−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−78 pts

Oct 23

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2

Base deductions−4 pts

Sep 23

Inspection Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11DNon food contact surfaces of equipment not clean−2
14AInsects, rodents present−2

Base deductions−18 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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