What is Odyssey Cafe @ Riverside Hospital's health inspection score?

Odyssey Cafe @ Riverside Hospital has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Odyssey Cafe @ Riverside Hospital last inspected?

Odyssey Cafe @ Riverside Hospital was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Odyssey Cafe @ Riverside Hospital have?

Odyssey Cafe @ Riverside Hospital has 20 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Odyssey Cafe @ Riverside Hospital safe to eat at?

Yes, Odyssey Cafe @ Riverside Hospital has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Odyssey Cafe @ Riverside Hospital serve?

Odyssey Cafe @ Riverside Hospital serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Odyssey Cafe @ Riverside Hospital

Name: Odyssey Cafe @ Riverside Hospital
Address: 967 NORTH BROADWAY, Yonkers, 10701
Rating: 97

967 NORTH BROADWAY, Yonkers

Last Inspected: 1/20/2026

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0Excellent

American

Better than 17% of american restaurants

Stable

6 inspections

Last: Jan 20, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

3.3

Avg Violations

3 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

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+4 pts

100

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

967 NORTH BROADWAY, Yonkers, FL 10701

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Violation Timeline

Oct 2023

1 inspections

7 basic

Oct

Jun 2024

1 inspections

1 high priority

5 basic

Jul 2024

1 inspections

2 basic

Jul

Mar 2025

1 inspections

3 basic

Nov 2025

1 inspections

2 basic

Nov

Jan 2026

1 inspections

Inspection History

6 records on file

5 Inspection1 Re-Inspection

Jan 26

Inspection InspectionLatestClean

No violations

100/100inspection score

Nov 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
9DDressing rooms dirty, not provided, improperly located−2

Base deductions−4 pts

Mar 25

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14CPesticide application not supervised by a certified applicator−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−6 pts

Jul 24

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−4 pts

Jun 24

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

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

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
11BWiping cloths dirty, not stored properly in sanitizing solutions−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
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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−20 pts

Oct 23

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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−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
8FImproper thawing procedures used−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
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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−14 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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