What is El Waterfront Deli's health inspection score?

El Waterfront Deli has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was El Waterfront Deli last inspected?

El Waterfront Deli was last inspected on December 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does El Waterfront Deli have?

El Waterfront Deli has 26 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is El Waterfront Deli safe to eat at?

El Waterfront Deli has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does El Waterfront Deli serve?

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

Official Health Record

El Waterfront Deli

Name: El Waterfront Deli
Address: 4-6 WATER STREET, Ossining, 10562
Rating: 77

4-6 WATER STREET, Ossining

Last Inspected: 12/4/2025

▼Declining

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0Good

American

Better than 22% of american restaurants

Declining

4 inspections

Last: Dec 4, 2025

high confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

6 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

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

-8 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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4-6 WATER STREET, Ossining, FL 10562

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Violation Timeline

Jan 2024

1 inspections

4 high priority

5 basic

Jan

Feb 2024

1 inspections

3 basic

Mar 2025

1 inspections

7 basic

Mar

Dec 2025

1 inspections

1 high priority

6 basic

Inspection History

4 records on file

3 Inspection1 Re-Inspection

Dec 25

Inspection InspectionLatest

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (6)

−12 pts

12BImproperly functioning on-site sewage disposal system, improper−2
8BIn use food dispensing utensils improperly stored−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−22 pts

Mar 25

Inspection Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
8BIn use food dispensing utensils improperly stored−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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2

Base deductions−14 pts

Feb 24

Re-Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

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
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−6 pts

Jan 24

Inspection Inspection

4 High5 Basic

9 total

50/100inspection score

−50 pts

High Priority (4)

−40 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−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
1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (5)

−10 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−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
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−50 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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