What is El Malecon's health inspection score?

El Malecon has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was El Malecon last inspected?

El Malecon was last inspected on May 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does El Malecon have?

El Malecon has 70 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is El Malecon safe to eat at?

El Malecon has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does El Malecon serve?

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

Official Health Record

El Malecon

Name: El Malecon
Address: 390 SOUTH BROADWAY, Yonkers, 10705
Rating: 43

390 SOUTH BROADWAY, Yonkers

Data may be outdated — inspected 5/2/2025

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0Poor

American

Better than 22% of american restaurants

Stable

6 inspections

Last: May 2, 2025

low confidence

Directions Order

Inspections

17%

Clean Rate

11.7

Avg Violations

14 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

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

14x

Pest issues

Evidence of pests found during inspection

14x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-31 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 39/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (43/100) 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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390 SOUTH BROADWAY, Yonkers, FL 10705

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Violation Timeline

Aug 2023

1 inspections

Aug

Sep 2024

3 inspections

4 high priority

31 basic

Apr 2025

1 inspections

1 high priority

20 basic

Apr

May 2025

1 inspections

14 basic

Inspection History

6 records on file

2 Re-Inspection4 Inspection

May 25

Re-Inspection InspectionLatest

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 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
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
11DNon food contact surfaces of equipment not clean−2
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
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
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−28 pts

Apr 25

Inspection Inspection

1 High20 Basic

21 total

50/100inspection score

−50 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (20)

−40 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15DImproper storage of cleaning equipment, linens, laundry unacceptable−2
13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−2
14CPesticide application not supervised by a certified applicator−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8BIn use food dispensing utensils improperly stored−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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
8CImproper use and storage of clean, sanitized equipment and utensils−2
14AInsects, rodents present−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
11DNon food contact surfaces of equipment not clean−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2

Base deductions−50 pts

Sep 24

Re-Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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−12 pts

Sep 24

Inspection Inspection

3 High16 Basic

19 total

38/100inspection score

−62 pts

High Priority (3)

−30 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−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 (16)

−32 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
14CPesticide application not supervised by a certified applicator−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14AInsects, rodents present−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
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−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
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
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2

Base deductions−62 pts

Sep 24

Inspection Inspection

1 High9 Basic

10 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (9)

−18 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11DNon food contact surfaces of equipment not clean−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−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
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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−28 pts

Aug 23

Inspection InspectionClean

No violations

100/100inspection score

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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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