What is New York Bagels Deli & Catering's health inspection score?

New York Bagels Deli & Catering has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was New York Bagels Deli & Catering last inspected?

New York Bagels Deli & Catering was last inspected on February 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does New York Bagels Deli & Catering have?

New York Bagels Deli & Catering has 23 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is New York Bagels Deli & Catering safe to eat at?

Yes, New York Bagels Deli & Catering 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 New York Bagels Deli & Catering serve?

New York Bagels Deli & Catering serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

New York Bagels Deli & Catering

Name: New York Bagels Deli & Catering
Address: 1032 YONKERS AVENUE, Yonkers, 10704
Rating: 87

1032 YONKERS AVENUE, Yonkers

Last Inspected: 2/2/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American

Better than 22% of american restaurants

Improving

6 inspections

Last: Feb 2, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

3.8

Avg Violations

4 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

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+13 pts

100

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

Open location in Google Maps →

1032 YONKERS AVENUE, Yonkers, FL 10704

Open in Maps

View Menu Order Online

Violation Timeline

Nov 2023

1 inspections

3 high priority

4 basic

Nov

Nov 2024

1 inspections

1 high priority

3 basic

Dec 2024

1 inspections

Dec

Oct 2025

1 inspections

5 basic

Jan 2026

1 inspections

1 high priority

6 basic

Jan

Feb 2026

1 inspections

Inspection History

6 records on file

2 Re-Inspection4 Inspection

Feb 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Jan 26

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 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 (6)

−12 pts

11DNon food contact surfaces of equipment not clean−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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−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

Base deductions−22 pts

Oct 25

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 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
11DNon food contact surfaces of equipment not clean−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−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−10 pts

Dec 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Nov 24

Inspection Inspection

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

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−16 pts

Nov 23

Inspection Inspection

3 High4 Basic

7 total

62/100inspection score

−38 pts

High Priority (3)

−30 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (4)

−8 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11DNon food contact surfaces of equipment not clean−2
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

Base deductions−38 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Yonkers American Restaurants Best in Yonkers All New York Restaurants