What is Tengda Asian Bistro's health inspection score?

Tengda Asian Bistro has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tengda Asian Bistro last inspected?

Tengda Asian Bistro was last inspected on February 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tengda Asian Bistro have?

Tengda Asian Bistro has 21 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tengda Asian Bistro safe to eat at?

Yes, Tengda Asian Bistro has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Tengda Asian Bistro serve?

Tengda Asian Bistro serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tengda Asian Bistro

Name: Tengda Asian Bistro
Address: 286 KATONAH AVENUE, Katonah, 10536
Rating: 86

286 KATONAH AVENUE, Katonah

Last Inspected: 2/12/2026

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American

Better than 22% of american restaurants

Stable

4 inspections

Last: Feb 12, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

2nd

60% weight

3rd

30% 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

Open location in Google Maps →

286 KATONAH AVENUE, Katonah, FL 10536

Open in Maps

View Menu Order Online

Violation Timeline

Apr 2024

1 inspections

2 high priority

7 basic

Apr

Feb 2025

2 inspections

2 high priority

5 basic

Feb 2026

1 inspections

5 basic

Feb

Inspection History

4 records on file

3 Inspection1 Re-Inspection

Feb 26

Inspection InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−10 pts

Feb 25

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−4 pts

Feb 25

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (3)

−6 pts

11DNon food contact surfaces of equipment not clean−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−26 pts

Apr 24

Inspection Inspection

2 High7 Basic

9 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (7)

−14 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−34 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Florida DBPR · 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.

Explore More

American Restaurants All New York Restaurants