What is Anjappar's health inspection score?

Anjappar has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Anjappar last inspected?

Anjappar was last inspected on May 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Anjappar have?

Anjappar has 18 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Anjappar safe to eat at?

Anjappar has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Anjappar serve?

Anjappar serves Indian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Anjappar

Name: Anjappar
Address: 116 LEXINGTON AVENUE, Manhattan, 10016
Rating: 80

116 LEXINGTON AVENUE, Manhattan

Last Inspected: 5/6/2026

▲Improving

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0Good

Indian•Manhattan

Ranked #273 of 1000 in ManhattanBetter than 85% of indian restaurants

Improving

4 inspections

Last: May 6, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Employee hygieneHigh Priority

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+30 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 79/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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116 LEXINGTON AVENUE, Manhattan, NY 10016

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Violation Timeline

Feb 2026

3 inspections

17 high priority

Feb

May 2026

1 inspections

1 intermediate

Inspection History

4 records on file

2 Cycle Inspection / Initial Inspection2 Cycle Inspection / Reopening Inspection

May 26

Cycle Inspection / Initial Inspection InspectionLatest

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

09BThawing procedure improper.−5

Base deductions−5 pts

Feb 26

Cycle Inspection / Reopening Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.−10

Base deductions−10 pts

Feb 26

Cycle Inspection / Reopening Inspection Inspection

7 High

7 total3 risk factors

15/100inspection score

−70 pts

High Priority (7)

−70 pts

04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
05CFood contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.−10

Base deductions−70 pts

Risk factor bonus (3× +5)−15 pts

Feb 26

Cycle Inspection / Initial Inspection Inspection

9 High

9 total5 risk factors

0/100inspection score

−90 pts

High Priority (9)

−90 pts

10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
10DMechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.−10
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Risk Factor−10
06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.Risk Factor−10
10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.−10

Base deductions−90 pts

Risk factor bonus (5× +5)−25 pts

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Community Safety Reports

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Data source: NYC DOHMH · 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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