What is Tue Thai Food's health inspection score?

Tue Thai Food has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tue Thai Food last inspected?

Tue Thai Food was last inspected on March 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tue Thai Food have?

Tue Thai Food has 11 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tue Thai Food safe to eat at?

Tue Thai Food has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tue Thai Food serve?

Tue Thai Food serves Thai cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tue Thai Food

Name: Tue Thai Food
Address: 3 GREENWICH AVENUE, Manhattan, 10014
Rating: 67

3 GREENWICH AVENUE, Manhattan

Last Inspected: 3/26/2026

▲Improving

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0Fair

Thai•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 66% of thai restaurants

Improving

3 inspections

Last: Mar 26, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.7

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+45 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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3 GREENWICH AVENUE, Manhattan, NY 10014

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Violation Timeline

Jul 2025

1 inspections

5 high priority

2 intermediate

Jul

Jan 2026

1 inspections

3 high priority

Mar 2026

1 inspections

1 intermediate

Mar

Inspection History

3 records on file

1 Administrative Miscellaneous / Initial Inspection1 Cycle Inspection / Initial Inspection1 Cycle Inspection / Re-inspection

Mar 26

Administrative Miscellaneous / Initial Inspection InspectionLatestViolations were cited in the following area(s).

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

20-06Current letter grade or Grade Pending card not posted−5

Base deductions−5 pts

Jan 26

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

3 High

3 total3 risk factors

55/100inspection score

−30 pts

High Priority (3)

−30 pts

02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−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

Base deductions−30 pts

Risk factor bonus (3× +5)−15 pts

Jul 25

Cycle Inspection / Re-inspection InspectionViolations were cited in the following area(s).

5 High2 Med

7 total5 risk factors

15/100inspection score

−60 pts

High Priority (5)

−50 pts

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−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
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
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.−5

Base deductions−60 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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