What is Mister Chen's health inspection score?

Mister Chen has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mister Chen last inspected?

Mister Chen was last inspected on September 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mister Chen have?

Mister Chen has 50 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mister Chen safe to eat at?

Mister Chen has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Mister Chen serve?

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

Official Health Record

Mister Chen

Name: Mister Chen
Address: 265 MAMARONECK AVENUE, Mamaroneck, 10543
Rating: 81

265 MAMARONECK AVENUE, Mamaroneck

Last inspected 9mo ago

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

7 inspections

Last: Sep 9, 2025

medium confidence

Directions Order

Inspections

14%

Clean Rate

7.1

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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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265 MAMARONECK AVENUE, Mamaroneck, FL 10543

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Violation Timeline

Sep 2023

1 inspections

1 high priority

10 basic

Sep

Oct 2023

3 inspections

19 basic

Nov 2024

1 inspections

10 basic

Nov

Dec 2024

1 inspections

6 basic

Sep 2025

1 inspections

4 basic

Sep

Inspection History

7 records on file

3 Inspection4 Re-Inspection

Sep 25

Inspection InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11DNon food contact surfaces of equipment not clean−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−8 pts

Dec 24

Re-Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−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
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

Nov 24

Inspection Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

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
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
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
12AHot, cold running water not provided, pressure inadequate−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−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
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

Oct 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Oct 23

Re-Inspection Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14AInsects, rodents present−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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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
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
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−18 pts

Oct 23

Re-Inspection Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

14CPesticide application not supervised by a certified applicator−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8DSingle service items reused, improperly stored, dispensed, not used when required−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
14AInsects, rodents present−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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−20 pts

Sep 23

Inspection Inspection

1 High10 Basic

11 total

70/100inspection score

−30 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 (10)

−20 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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
11BWiping cloths dirty, not stored properly in sanitizing solutions−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
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
14AInsects, rodents present−2
14CPesticide application not supervised by a certified applicator−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−30 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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