What is Beard Papa's's health inspection score?

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

When was Beard Papa's last inspected?

Beard Papa's was last inspected on May 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Beard Papa's have?

Beard Papa's has 6 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Beard Papa's safe to eat at?

Yes, Beard Papa's has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Beard Papa's serve?

Beard Papa's serves Bakery Products/Desserts cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Beard Papa's

Name: Beard Papa's
Address: 11 SAINT MARKS PLACE, Manhattan, 10003
Rating: 100

11 SAINT MARKS PLACE, Manhattan

Last Inspected: 5/9/2026

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0Excellent

Bakery Products/Desserts•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 100% of bakery products/desserts restaurants

Stable

5 inspections

Last: May 9, 2026

high confidence

Directions Order

Inspections

60%

Clean Rate

1.2

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-0

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

100

Latest

100% weight

100

2nd

60% weight

100

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

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11 SAINT MARKS PLACE, Manhattan, NY 10003

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Violation Timeline

Jun 2025

1 inspections

2 high priority

2 intermediate

Jun

Jul 2025

1 inspections

1 high priority

1 intermediate

Oct 2025

1 inspections

Oct

Apr 2026

1 inspections

May 2026

1 inspections

May

Inspection History

5 records on file

3 Inter-Agency Task Force / Initial Inspection1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

May 26

Inter-Agency Task Force / Initial Inspection InspectionLatestClean

No violations

100/100inspection score

Apr 26

Inter-Agency Task Force / Initial Inspection InspectionClean

No violations

100/100inspection score

Oct 25

Inter-Agency Task Force / Initial Inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

Jul 25

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

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (1)

−5 pts

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

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Jun 25

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

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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 (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
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

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Community Reviews

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Community Safety Reports

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

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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