Santa Barbara Commercial Kitchen
2
Inspections
50%
Clean Rate
1
Avg Violations
21 months ago
Last Inspected
Top Concerns
Most common issues from recent inspections
Raw and cooked foods not properly separated
Equipment or surfaces not properly cleaned/sanitized
Score Analysis
How the SafeDine score is calculated
Starting Score
100
Total Deductions
-29
Final Score
71
Impact Breakdown
High Priority
-0 ptsDirect health hazards • 10 pts each
Intermediate
-0 ptsPotential hazards • 5 pts each
Basic
-0 ptsBest practices • 2 pts each
Freshness Penalty
-18 ptsScore reduced due to stale inspection data
Inspection Timeline
+30 ptsLatest
100% weight
2nd
60% 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.
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.