What is Thyme & Tonic's health inspection score?

Thyme & Tonic has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Thyme & Tonic last inspected?

Thyme & Tonic was last inspected on October 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Thyme & Tonic have?

Thyme & Tonic has 14 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Thyme & Tonic safe to eat at?

Thyme & Tonic has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Thyme & Tonic serve?

Thyme & Tonic serves Jewish/Kosher cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Thyme & Tonic

Name: Thyme & Tonic
Address: 474 COLUMBUS AVENUE, Manhattan, 10024
Rating: 74

474 COLUMBUS AVENUE, Manhattan

Last Inspected: 10/28/2025

▲Improving

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0Good

Jewish/Kosher•Manhattan

Ranked #989 of 1000 in ManhattanBetter than 63% of jewish/kosher restaurants

Improving

3 inspections

Last: Oct 28, 2025

high confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

6 months 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

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+36 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

474 COLUMBUS AVENUE, Manhattan, NY 10024

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Violation Timeline

Apr 2025

1 inspections

3 high priority

6 intermediate

Apr

Sep 2025

1 inspections

1 high priority

3 intermediate

Oct 2025

1 inspections

1 intermediate

Oct

Inspection History

3 records on file

1 Administrative Miscellaneous / Initial Inspection1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Oct 25

Administrative Miscellaneous / Initial Inspection InspectionLatestViolations were cited in the following area(s).

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

20-06Current letter grade or Grade Pending card not posted−5

Base deductions−5 pts

Sep 25

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

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

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

Intermediate (3)

−15 pts

10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
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

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

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

3 High6 Med

9 total3 risk factors

25/100inspection score

−60 pts

High Priority (3)

−30 pts

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
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

Intermediate (6)

−30 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
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−5
10DMechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.−5
10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.−5
09BThawing procedure improper.−5

Base deductions−60 pts

Risk factor bonus (3× +5)−15 pts

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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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