What is Cajun Seafood Yonkers's health inspection score?

Cajun Seafood Yonkers has a SafeDine safety score of 87 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cajun Seafood Yonkers last inspected?

Cajun Seafood Yonkers was last inspected on May 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cajun Seafood Yonkers have?

Cajun Seafood Yonkers has 24 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cajun Seafood Yonkers safe to eat at?

Yes, Cajun Seafood Yonkers has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Cajun Seafood Yonkers serve?

Cajun Seafood Yonkers serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cajun Seafood Yonkers

Name: Cajun Seafood Yonkers
Address: 2375 CENTRAL PARK AVENUE, Yonkers, 10710
Rating: 87

2375 CENTRAL PARK AVENUE, Yonkers

Last inspected 12mo ago

▲Improving

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0Excellent

American

Better than 22% of american restaurants

Improving

4 inspections

Last: May 19, 2025

low confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-18

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (87/100) which is computed during our regular data sync.

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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2375 CENTRAL PARK AVENUE, Yonkers, FL 10710

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Violation Timeline

May 2024

3 inspections

8 high priority

14 basic

May

May 2025

1 inspections

2 basic

Inspection History

4 records on file

2 Inspection2 Re-Inspection

May 25

Inspection InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−4 pts

May 24

Re-Inspection InspectionClean

No violations

100/100inspection score

May 24

Re-Inspection Inspection

3 High

3 total

70/100inspection score

−30 pts

High Priority (3)

−30 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Base deductions−30 pts

May 24

Inspection Inspection

5 High14 Basic

19 total

22/100inspection score

−78 pts

High Priority (5)

−50 pts

7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
3BFood workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Basic (14)

−28 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
14AInsects, rodents present−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
11DNon food contact surfaces of equipment not clean−2
12AHot, cold running water not provided, pressure inadequate−2

Base deductions−78 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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