St. Ignatius College Prep
3
Inspections
33%
Clean Rate
2
Avg Violations
6 months ago
Last Inspected
Top Concerns
Most common issues from recent inspections
Employees not properly washing hands — contamination risk
Food not kept at safe temperatures — risk of bacterial growth
Raw and cooked foods not properly separated
Food not properly stored or protected
Building maintenance or structural issues
Score Analysis
How the SafeDine score is calculated
Starting Score
100
Total Deductions
-5
Final Score
95
Impact Breakdown
High Priority
-2 ptsDirect health hazards • 10 pts each
Intermediate
-0 ptsPotential hazards • 5 pts each
Basic
-3 ptsBest practices • 2 pts each
Inspection Timeline
+8 ptsLatest
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.
Violation Timeline
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.