How is the Sender Health Score calculated?
Health Score Calculation
Health scores are calculated based on three weighted factors:
Bounce Rate (50% weight)
- 100 points: < 1% bounce rate
- 75 points: 1-2% bounce rate
- 50 points: 2-5% bounce rate
- 25 points: 5-10% bounce rate
- 0 points: ≥ 10% bounce rate
Domain Health (25% weight)
- 100 points: Active domain with no errors or warnings
- 90 points: Active domain with 1 warning
- 80 points: Active domain with 2 warnings
- 70 points: Active domain with 3 warnings
- 0 points:
- Inactive domain
- Blacklisted on Spamhaus DBL
- 4+ errors
Sender Status (25% weight)
- 100 points: OK status
- 50 points: Unknown status
- 0 points:
- Invalid domain status
- Blacklisted status
Score Calculation
The final health score is calculated as a weighted average:
Final Score = (BounceScore * 0.5) + (DomainScore * 0.25) + (StatusScore * 0.25)
Score Range: 0-100
- 100: Perfect health (all factors at 100)
- 75-99: Good health (minor issues in one or more factors)
- 50-74: Moderate health (significant issues in one factor)
- 25-49: Poor health (critical issues in one factor or multiple issues)
- 0-24: Critical health (multiple critical issues)
Examples
Perfect Health:
- Bounce Rate: 0.5% (100 points)
- Domain Health: Active, no issues (100 points)
- Status: OK (100 points)
- Score: (100 0.5) + (100 0.25) + (100 * 0.25) = 100
Moderate Health:
- Bounce Rate: 2% (50 points)
- Domain Health: Active, 1 warning (90 points)
- Status: OK (100 points)
- Score: (50 0.5) + (90 0.25) + (100 * 0.25) = 72.5
Blacklisted Domain (Warming Disabled):
- Bounce Rate: 5% (25 points)
- Domain Health: Blacklisted on Spamhaus (0 points)
- Status: OK (100 points)
- Score: (25 0.5) + (0 0.25) + (100 * 0.25) = 37.5
- Result: Sender remains active but warming is disabled
Critical Health (Multiple Issues):
- Bounce Rate: 5% (25 points)
- Domain Health: Blacklisted on Spamhaus (0 points)
- Status: INVALID_DOMAIN (0 points)
- Score: (25 0.5) + (0 0.25) + (0 * 0.25) = 12.5
- Result: Sender is completely disabled
Updated on: 08/05/2025
Thank you!