What is Oishii Bistro's health inspection score?

Oishii Bistro has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Oishii Bistro last inspected?

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

How many health violations does Oishii Bistro have?

Oishii Bistro has 41 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Oishii Bistro safe to eat at?

Oishii Bistro has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Oishii Bistro serve?

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

Official Health Record

Oishii Bistro

Name: Oishii Bistro
Address: 69 SOUTH MOGER AVENUE, Mount Kisco, 10549
Rating: 53

69 SOUTH MOGER AVENUE, Mount Kisco

Last inspected 8mo ago

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0Fair

American

Better than 22% of american restaurants

Stable

5 inspections

Last: Sep 24, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.2

Avg Violations

9 months 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

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

-47

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-21 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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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69 SOUTH MOGER AVENUE, Mount Kisco, FL 10549

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Violation Timeline

Oct 2023

1 inspections

4 basic

Oct

May 2024

1 inspections

1 high priority

8 basic

Jun 2024

1 inspections

2 basic

Jun

Sep 2025

2 inspections

3 high priority

23 basic

Inspection History

5 records on file

2 Re-Inspection3 Inspection

Sep 25

Re-Inspection InspectionLatest

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (7)

−14 pts

14AInsects, rodents present−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
11DNon food contact surfaces of equipment not clean−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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

Base deductions−24 pts

Sep 25

Inspection Inspection

2 High16 Basic

18 total

48/100inspection score

−52 pts

High Priority (2)

−20 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
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (16)

−32 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
11DNon food contact surfaces of equipment not clean−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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
14AInsects, rodents present−2
9DDressing rooms dirty, not provided, improperly located−2

Base deductions−52 pts

Jun 24

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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−4 pts

May 24

Inspection Inspection

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (8)

−16 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−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
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
8DSingle service items reused, improperly stored, dispensed, not used when required−2
15DImproper storage of cleaning equipment, linens, laundry unacceptable−2

Base deductions−26 pts

Oct 23

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

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
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2

Base deductions−8 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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