What is The Fairways @ Dunwoodie's health inspection score?

The Fairways @ Dunwoodie has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Fairways @ Dunwoodie last inspected?

The Fairways @ Dunwoodie was last inspected on April 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Fairways @ Dunwoodie have?

The Fairways @ Dunwoodie has 23 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Fairways @ Dunwoodie safe to eat at?

The Fairways @ Dunwoodie has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Fairways @ Dunwoodie serve?

The Fairways @ Dunwoodie serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Fairways @ Dunwoodie

Name: The Fairways @ Dunwoodie
Address: 1 WASYLENKO LANE, Yonkers, 10701
Rating: 68

1 WASYLENKO LANE, Yonkers

Data may be outdated — inspected 4/7/2025

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

3 inspections

Last: Apr 7, 2025

low confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 62/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (68/100) 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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1 WASYLENKO LANE, Yonkers, FL 10701

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Violation Timeline

Mar 2024

1 inspections

9 basic

Mar

Apr 2025

2 inspections

2 high priority

12 basic

Inspection History

3 records on file

1 Re-Inspection2 Inspection

Apr 25

Re-Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−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−6 pts

Apr 25

Inspection Inspection

2 High9 Basic

11 total

62/100inspection score

−38 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Basic (9)

−18 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14AInsects, rodents present−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−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
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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8CImproper use and storage of clean, sanitized equipment and utensils−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−38 pts

Mar 24

Inspection Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
11DNon food contact surfaces of equipment not clean−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
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
14AInsects, rodents present−2

Base deductions−18 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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