What is Eldorado Iii's health inspection score?

Eldorado Iii has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Eldorado Iii last inspected?

Eldorado Iii was last inspected on December 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Eldorado Iii have?

Eldorado Iii has 51 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Eldorado Iii safe to eat at?

Eldorado Iii has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Eldorado Iii serve?

Eldorado Iii serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Eldorado Iii

Name: Eldorado Iii
Address: 784 CENTRAL PARK AVENUE, Scarsdale, 10583
Rating: 70

784 CENTRAL PARK AVENUE, Scarsdale

Last Inspected: 12/3/2025

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

5 inspections

Last: Dec 3, 2025

high confidence

Directions Order

Inspections

Clean Rate

10.2

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

12x

Sanitation

Equipment or surfaces not properly cleaned/sanitized

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Inspection Timeline

+18 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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784 CENTRAL PARK AVENUE, Scarsdale, FL 10583

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Violation Timeline

Dec 2023

1 inspections

12 basic

Dec

Jan 2024

1 inspections

7 basic

Jan 2025

1 inspections

3 high priority

12 basic

Jan

Feb 2025

1 inspections

10 basic

Dec 2025

1 inspections

7 basic

Dec

Inspection History

5 records on file

4 Inspection1 Re-Inspection

Dec 25

Inspection InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−14 pts

Feb 25

Re-Inspection Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

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
14AInsects, rodents present−2
11DNon food contact surfaces of equipment not clean−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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−20 pts

Jan 25

Inspection Inspection

3 High12 Basic

15 total

46/100inspection score

−54 pts

High Priority (3)

−30 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
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
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (12)

−24 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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
14AInsects, rodents present−2
11DNon food contact surfaces of equipment not clean−2
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
11BWiping cloths dirty, not stored properly in sanitizing solutions−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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−54 pts

Jan 24

Inspection Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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
11DNon food contact surfaces of equipment not clean−2

Base deductions−14 pts

Dec 23

Inspection Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14AInsects, rodents present−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11DNon food contact surfaces of equipment not clean−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−24 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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