What is Estancia 460's health inspection score?

Estancia 460 has a SafeDine safety score of 5 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Estancia 460 last inspected?

Estancia 460 was last inspected on May 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Estancia 460 have?

Estancia 460 has 10 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Estancia 460 safe to eat at?

Estancia 460 has a safety score of 5/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Estancia 460 serve?

Estancia 460 serves Latin American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Estancia 460

Name: Estancia 460
Address: 460 GREENWICH STREET, Manhattan, 10013
Rating: 5

460 GREENWICH STREET, Manhattan

Last Inspected: 5/19/2026

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0Poor

Latin American•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 23% of latin american restaurants

Declining

2 inspections

Last: May 19, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

This month

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

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

-71

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-75 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 29/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (5/100) 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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460 GREENWICH STREET, Manhattan, NY 10013

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Inspection History

2 records on file

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

May 26

Cycle Inspection / Initial Inspection InspectionLatest

6 High2 Med

8 total5 risk factors

5/100inspection score

−70 pts

High Priority (6)

−60 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.−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
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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10

Intermediate (2)

−10 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5

Base deductions−70 pts

Risk factor bonus (5× +5)−25 pts

Apr 25

Cycle Inspection / Re-inspection InspectionViolations were cited in the following area(s).

2 High

2 total

80/100inspection score

2 violations recorded. Detailed descriptions not available for this inspection.

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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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