What is Wimpy's Restaurant's health inspection score?

Wimpy's Restaurant has a SafeDine safety score of 76 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Wimpy's Restaurant last inspected?

Wimpy's Restaurant was last inspected on April 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Wimpy's Restaurant have?

Wimpy's Restaurant has 9 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Wimpy's Restaurant safe to eat at?

Wimpy's Restaurant has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Wimpy's Restaurant serve?

Wimpy's Restaurant serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Wimpy's Restaurant

Name: Wimpy's Restaurant
Address: 2334 2 AVENUE, Manhattan, 10035
Rating: 76

2334 2 AVENUE, Manhattan

Last Inspected: 4/13/2026

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0Good

Mexican•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 84% of mexican restaurants

Improving

3 inspections

Last: Apr 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 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

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

-36

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 64/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) 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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2334 2 AVENUE, Manhattan, NY 10035

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Violation Timeline

Dec 2025

1 inspections

4 high priority

2 intermediate

Dec

Jan 2026

1 inspections

1 high priority

Apr 2026

1 inspections

2 high priority

Apr

Inspection History

3 records on file

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

Apr 26

Cycle Inspection / Initial Inspection InspectionLatest

2 High

2 total2 risk factors

70/100inspection score

−20 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

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Jan 26

Cycle Inspection / Re-inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Dec 25

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

4 High2 Med

6 total4 risk factors

30/100inspection score

−50 pts

High Priority (4)

−40 pts

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

09ASwollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE−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−50 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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