What is Chazz Palminteri Italian Restaurant's health inspection score?

Chazz Palminteri Italian Restaurant has a SafeDine safety score of 20 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chazz Palminteri Italian Restaurant last inspected?

Chazz Palminteri Italian Restaurant was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chazz Palminteri Italian Restaurant have?

Chazz Palminteri Italian Restaurant has 7 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chazz Palminteri Italian Restaurant safe to eat at?

Chazz Palminteri Italian Restaurant has a safety score of 20/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Chazz Palminteri Italian Restaurant serve?

Chazz Palminteri Italian Restaurant serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chazz Palminteri Italian Restaurant

Name: Chazz Palminteri Italian Restaurant
Address: 30 WEST 46 STREET, Manhattan, 10036
Rating: 20

30 WEST 46 STREET, Manhattan

Last Inspected: 3/25/2026

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0Poor

Italian•Manhattan

Ranked #947 of 1000 in ManhattanBetter than 60% of italian restaurants

Unknown

1 inspection

Last: Mar 25, 2026

low confidence

Directions Order

Inspections

Clean Rate

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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-80

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% 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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30 WEST 46 STREET, Manhattan, NY 10036

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Inspection History

1 record on file

1 Cycle Inspection / Initial Inspection

Mar 26

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

5 High2 Med

7 total4 risk factors

20/100inspection score

−60 pts

High Priority (5)

−50 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
05DNo hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.−10
04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.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
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
10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5

Base deductions−60 pts

Risk factor bonus (4× +5)−20 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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