What is Glizzy's's health inspection score?

Glizzy's has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Glizzy's last inspected?

Glizzy's was last inspected on October 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Glizzy's have?

Glizzy's has 13 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Glizzy's safe to eat at?

Glizzy's has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Glizzy's serve?

Glizzy's serves Hotdogs cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Glizzy's

Name: Glizzy's
Address: 25 11 AVENUE, Manhattan, 10011
Rating: 55

25 11 AVENUE, Manhattan

Last inspected 7mo ago

▲Improving

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0Fair

Hotdogs•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 18% of hotdogs restaurants

Declining

2 inspections

Last: Oct 15, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

8 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-94

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-10 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 6/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (55/100) 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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25 11 AVENUE, Manhattan, NY 10011

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Inspection History

2 records on file

1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

Oct 25

Pre-permit (Operational) / Re-inspection InspectionLatestViolations were cited in the following area(s).

5 High2 Med

7 total5 risk factors

15/100inspection score

−60 pts

High Priority (5)

−50 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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
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
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.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

May 25

Pre-permit (Operational) / Initial Inspection InspectionViolations were cited in the following area(s).

5 High1 Med

6 total4 risk factors

25/100inspection score

−55 pts

High Priority (5)

−50 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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
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
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
06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.Risk Factor−10

Intermediate (1)

−5 pts

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

Base deductions−55 pts

Risk factor bonus (4× +5)−20 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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