What is Tokiodelic's health inspection score?

Tokiodelic has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tokiodelic last inspected?

Tokiodelic was last inspected on May 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tokiodelic have?

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

Is Tokiodelic safe to eat at?

Tokiodelic has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tokiodelic serve?

Tokiodelic serves Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tokiodelic

Name: Tokiodelic
Address: 177 LAFAYETTE STREET, Manhattan, 10013
Rating: 60

177 LAFAYETTE STREET, Manhattan

Last Inspected: 5/20/2026

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0Fair

Japanese•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 37% of japanese restaurants

Improving

2 inspections

Last: May 20, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-66

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+43 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 34/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) 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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177 LAFAYETTE STREET, Manhattan, NY 10013

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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 total2 risk factors

60/100inspection score

−30 pts

High Priority (3)

−30 pts

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−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
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Nov 25

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

5 High2 Med

7 total5 risk factors

15/100inspection score

−60 pts

High Priority (5)

−50 pts

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.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
04CFood worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
06GHACCP plan not approved or approved HACCP plan not maintained on premises.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−60 pts

Risk factor bonus (5× +5)−25 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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