What is Blake & Todd's health inspection score?

Blake & Todd has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Blake & Todd last inspected?

Blake & Todd was last inspected on April 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Blake & Todd have?

Blake & Todd has 11 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Blake & Todd safe to eat at?

Blake & Todd has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Blake & Todd serve?

Blake & Todd serves Sandwiches cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Blake & Todd

Name: Blake & Todd
Address: 7 WEST 47 STREET, Manhattan, 10036
Rating: 50

7 WEST 47 STREET, Manhattan

Last Inspected: 4/21/2026

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0Fair

Sandwiches•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 7% of sandwiches restaurants

Declining

3 inspections

Last: Apr 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.7

Avg Violations

1 month 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

SanitationHigh Priority

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

-49

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-14 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 51/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (50/100) 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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7 WEST 47 STREET, Manhattan, NY 10036

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Violation Timeline

Apr 2025

1 inspections

2 high priority

2 intermediate

Apr

Mar 2026

1 inspections

3 high priority

Apr 2026

1 inspections

4 high priority

Apr

Inspection History

3 records on file

2 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Apr 26

Cycle Inspection / Re-inspection InspectionLatest

4 High

4 total3 risk factors

45/100inspection score

−40 pts

High Priority (4)

−40 pts

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
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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

Mar 26

Cycle Inspection / Initial Inspection Inspection

3 High

3 total2 risk factors

60/100inspection score

−30 pts

High Priority (3)

−30 pts

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
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

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Apr 25

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

2 High2 Med

4 total

70/100inspection score

4 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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