What is Ray's Pizza Bagel Cafe's health inspection score?

Ray's Pizza Bagel Cafe has a SafeDine safety score of 70 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ray's Pizza Bagel Cafe last inspected?

Ray's Pizza Bagel Cafe was last inspected on December 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ray's Pizza Bagel Cafe have?

Ray's Pizza Bagel Cafe has 12 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ray's Pizza Bagel Cafe safe to eat at?

Ray's Pizza Bagel Cafe has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Ray's Pizza Bagel Cafe serve?

Ray's Pizza Bagel Cafe serves Pizza cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ray's Pizza Bagel Cafe

Name: Ray's Pizza Bagel Cafe
Address: 2 SAINT MARKS PLACE, Manhattan, 10003
Rating: 70

2 SAINT MARKS PLACE, Manhattan

Last Inspected: 12/2/2025

▲Improving

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0Good

Pizza•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 95% of pizza restaurants

Declining

3 inspections

Last: Dec 2, 2025

high confidence

Directions Order

Inspections

Clean Rate

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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 40/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) 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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2 SAINT MARKS PLACE, Manhattan, NY 10003

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Violation Timeline

May 2025

1 inspections

2 high priority

3 intermediate

May

Jul 2025

1 inspections

2 high priority

Dec 2025

1 inspections

4 high priority

1 intermediate

Dec

Inspection History

3 records on file

2 Cycle Inspection / Initial Inspection1 Cycle Inspection / Re-inspection

Dec 25

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

4 High1 Med

5 total4 risk factors

35/100inspection score

−45 pts

High Priority (4)

−40 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
02ITCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (1)

−5 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.−5

Base deductions−45 pts

Risk factor bonus (4× +5)−20 pts

Jul 25

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

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.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

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

May 25

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

2 High3 Med

5 total2 risk factors

55/100inspection score

−35 pts

High Priority (2)

−20 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
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10

Intermediate (3)

−15 pts

09EWash hands sign not posted near or above hand washing sink.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−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−35 pts

Risk factor bonus (2× +5)−10 pts

Community Reviews

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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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