What is Carmella's Cafe Inc.'s health inspection score?

Carmella's Cafe Inc. 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 Carmella's Cafe Inc. last inspected?

Carmella's Cafe Inc. was last inspected on May 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Carmella's Cafe Inc. have?

Carmella's Cafe Inc. has 21 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Carmella's Cafe Inc. safe to eat at?

Carmella's Cafe Inc. 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 Carmella's Cafe Inc. serve?

Carmella's Cafe Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Carmella's Cafe Inc.

Name: Carmella's Cafe Inc.
Address: 8530 SENECA TURNPIKE, New Hartford, 13413
Rating: 77

8530 SENECA TURNPIKE, New Hartford

Last Inspected: 5/20/2026

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0Good

American

Better than 22% of american restaurants

Stable

5 inspections

Last: May 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

1 month 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

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-9 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

-1 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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8530 SENECA TURNPIKE, New Hartford, FL 13413

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Violation Timeline

Apr 2023

1 inspections

1 high priority

2 basic

Apr

Apr 2024

1 inspections

3 basic

Jan 2025

1 inspections

3 basic

Jan

May 2026

2 inspections

2 high priority

10 basic

Inspection History

5 records on file

5 Inspection

May 26

Inspection InspectionLatest

1 High3 Basic

4 total

84/100inspection score

−16 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 (3)

−6 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
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

Base deductions−16 pts

May 26

Inspection Inspection

1 High7 Basic

8 total

76/100inspection score

−24 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 (7)

−14 pts

11DNon food contact surfaces of equipment not clean−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
8DSingle service items reused, improperly stored, dispensed, not used when required−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
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

Base deductions−24 pts

Jan 25

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 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
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−6 pts

Apr 24

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2

Base deductions−6 pts

Apr 23

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

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

Basic (2)

−4 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−14 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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