What is Tonys Pizzeria's health inspection score?

Tonys Pizzeria has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tonys Pizzeria last inspected?

Tonys Pizzeria was last inspected on May 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tonys Pizzeria have?

Tonys Pizzeria has 10 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tonys Pizzeria safe to eat at?

Tonys Pizzeria has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tonys Pizzeria serve?

Tonys Pizzeria serves Pizza cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tonys Pizzeria

Name: Tonys Pizzeria
Address: 53 EAST KINGSBRIDGE ROAD, Bronx, 10468
Rating: 65

53 EAST KINGSBRIDGE ROAD, Bronx

Last Inspected: 5/18/2026

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0Fair

Pizza•Bronx

Ranked #684 of 1000 in BronxBetter than 95% of pizza restaurants

Improving

2 inspections

Last: May 18, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-16 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+33 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 50/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) 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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53 EAST KINGSBRIDGE ROAD, Bronx, NY 10468

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Inspection History

2 records on file

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

May 26

Cycle Inspection / Re-inspection InspectionLatest

3 High

3 total1 risk factor

65/100inspection score

−30 pts

High Priority (3)

−30 pts

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
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Jan 26

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

4 High3 Med

7 total3 risk factors

30/100inspection score

−55 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
02BHot TCS food item not held at or above 140 °F.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

Intermediate (3)

−15 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
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5

Base deductions−55 pts

Risk factor bonus (3× +5)−15 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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