What is Unicorn Asian's health inspection score?

Unicorn Asian has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Unicorn Asian last inspected?

Unicorn Asian was last inspected on April 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Unicorn Asian have?

Unicorn Asian has 35 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Unicorn Asian safe to eat at?

Unicorn Asian has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Unicorn Asian serve?

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

Official Health Record

Unicorn Asian

Name: Unicorn Asian
Address: 44 WEST RAMAPO ROAD, Garnerville, 10923
Rating: 80

44 WEST RAMAPO ROAD, Garnerville

Last Inspected: 4/20/2026

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0Good

American

Better than 22% of american restaurants

Declining

10 inspections

Last: Apr 20, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

3.5

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

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 issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

-10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 81/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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44 WEST RAMAPO ROAD, Garnerville, FL 10923

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Violation Timeline

May 2023

1 inspections

May

Aug 2023

1 inspections

6 basic

Apr 2024

1 inspections

2 high priority

7 basic

Apr

May 2024

1 inspections

1 basic

Jun 2024

1 inspections

Jun

Aug 2024

1 inspections

1 basic

Mar 2025

1 inspections

1 high priority

5 basic

Mar

Apr 2025

1 inspections

1 basic

Dec 2025

1 inspections

5 basic

Dec

Apr 2026

1 inspections

1 high priority

5 basic

Inspection History

10 records on file

6 Inspection4 Re-Inspection

Apr 26

Inspection InspectionLatest

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

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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
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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−20 pts

Dec 25

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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
11DNon food contact surfaces of equipment not clean−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−10 pts

Apr 25

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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−2 pts

Mar 25

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

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11DNon food contact surfaces of equipment not clean−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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−20 pts

Aug 24

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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−2 pts

Jun 24

Re-Inspection InspectionClean

No violations

100/100inspection score

May 24

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−2 pts

Apr 24

Inspection Inspection

2 High7 Basic

9 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Basic (7)

−14 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
8BIn use food dispensing utensils improperly stored−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
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

Base deductions−34 pts

Aug 23

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
14AInsects, rodents present−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−12 pts

May 23

Re-Inspection InspectionClean

No violations

100/100inspection score

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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