What is Shah's Halal Food Yonkers's health inspection score?

Shah's Halal Food Yonkers has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shah's Halal Food Yonkers last inspected?

Shah's Halal Food Yonkers was last inspected on December 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shah's Halal Food Yonkers have?

Shah's Halal Food Yonkers has 28 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shah's Halal Food Yonkers safe to eat at?

Yes, Shah's Halal Food Yonkers has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Shah's Halal Food Yonkers serve?

Shah's Halal Food Yonkers serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Shah's Halal Food Yonkers

Name: Shah's Halal Food Yonkers
Address: 2475 CENTRAL PARK AVENUE, Yonkers, 10710
Rating: 96

2475 CENTRAL PARK AVENUE, Yonkers

Last Inspected: 12/16/2025

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0Excellent

American

Better than 22% of american restaurants

Stable

6 inspections

Last: Dec 16, 2025

high confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

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

-4

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

0 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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2475 CENTRAL PARK AVENUE, Yonkers, FL 10710

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Violation Timeline

Sep 2023

1 inspections

4 basic

Sep

May 2024

2 inspections

6 high priority

13 basic

Feb 2025

1 inspections

2 basic

Feb

Oct 2025

1 inspections

1 basic

Dec 2025

1 inspections

2 basic

Dec

Inspection History

6 records on file

6 Inspection

Dec 25

Inspection InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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−4 pts

Oct 25

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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−2 pts

Feb 25

Inspection Inspection

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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−4 pts

May 24

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14CPesticide application not supervised by a certified applicator−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−10 pts

May 24

Inspection Inspection

6 High8 Basic

14 total

24/100inspection score

−76 pts

High Priority (6)

−60 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
5DPotentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (8)

−16 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
14CPesticide application not supervised by a certified applicator−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−76 pts

Sep 23

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14CPesticide application not supervised by a certified applicator−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

Base deductions−8 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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