What is El Trigal Bakery's health inspection score?

El Trigal Bakery 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 El Trigal Bakery last inspected?

El Trigal Bakery was last inspected on February 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does El Trigal Bakery have?

El Trigal Bakery has 29 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is El Trigal Bakery safe to eat at?

El Trigal Bakery 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 El Trigal Bakery serve?

El Trigal Bakery serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

El Trigal Bakery

Name: El Trigal Bakery
Address: 216 UNION AVENUE, New Rochelle, 10801
Rating: 81

216 UNION AVENUE, New Rochelle

Last Inspected: 2/17/2026

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0Good

American

Better than 22% of american restaurants

Declining

5 inspections

Last: Feb 17, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

4 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

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-16 pts

Best practices • 2 pts each

Inspection Timeline

-9 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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216 UNION AVENUE, New Rochelle, FL 10801

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Violation Timeline

Oct 2023

1 inspections

2 high priority

7 basic

Oct

Dec 2023

1 inspections

1 basic

May 2024

1 inspections

4 basic

May

Feb 2025

1 inspections

5 basic

Feb 2026

1 inspections

10 basic

Feb

Inspection History

5 records on file

4 Inspection1 Re-Inspection

Feb 26

Inspection InspectionLatest

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

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
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−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
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−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

Base deductions−20 pts

Feb 25

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

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
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11DNon food contact surfaces of equipment not clean−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−10 pts

May 24

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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
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

Base deductions−8 pts

Dec 23

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−2 pts

Oct 23

Inspection Inspection

2 High7 Basic

9 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (7)

−14 pts

14CPesticide application not supervised by a certified applicator−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11DNon food contact surfaces of equipment not clean−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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
14AInsects, rodents present−2

Base deductions−34 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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