What is Smithfield Hall's health inspection score?

Smithfield Hall has a SafeDine safety score of 87 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Smithfield Hall last inspected?

Smithfield Hall was last inspected on September 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Smithfield Hall have?

Smithfield Hall has 6 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Smithfield Hall safe to eat at?

Yes, Smithfield Hall has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Smithfield Hall serve?

Smithfield Hall serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Smithfield Hall

Name: Smithfield Hall
Address: 138 WEST 25 STREET, Manhattan, 10001
Rating: 87

138 WEST 25 STREET, Manhattan

Last inspected 8mo ago

▲Improving

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0Excellent

American•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 22% of american restaurants

Improving

2 inspections

Last: Sep 22, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

9 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Food labeling

Food not properly labeled or dated

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+53 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (87/100) 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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138 WEST 25 STREET, Manhattan, NY 10001

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Inspection History

2 records on file

1 Trans Fat / Re-inspection1 Cycle Inspection / Initial Inspection

Sep 25

Trans Fat / Re-inspection InspectionLatestViolations were cited in the following area(s).

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

16-02The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.−2

Base deductions−2 pts

May 25

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

3 High2 Med

5 total3 risk factors

45/100inspection score

−40 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
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

Intermediate (2)

−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.−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−40 pts

Risk factor bonus (3× +5)−15 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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