What is Mannan Bakery & Grill's health inspection score?

Mannan Bakery & Grill has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mannan Bakery & Grill last inspected?

Mannan Bakery & Grill was last inspected on December 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mannan Bakery & Grill have?

Mannan Bakery & Grill has 7 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mannan Bakery & Grill safe to eat at?

Mannan Bakery & Grill has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mannan Bakery & Grill serve?

Mannan Bakery & Grill serves Bangladeshi cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mannan Bakery & Grill

Name: Mannan Bakery & Grill
Address: 1445 OLMSTEAD AVENUE, Bronx, 10462
Rating: 58

1445 OLMSTEAD AVENUE, Bronx

Last Inspected: 12/30/2025

▲Improving

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0Fair

Bangladeshi•Bronx

Ranked #792 of 1000 in BronxBetter than 68% of bangladeshi restaurants

Improving

2 inspections

Last: Dec 30, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+35 pts

Latest

100% weight

2nd

60% 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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1445 OLMSTEAD AVENUE, Bronx, NY 10462

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Inspection History

2 records on file

1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

Dec 25

Pre-permit (Operational) / Re-inspection InspectionLatestViolations were cited in the following area(s).

2 High

2 total1 risk factor

75/100inspection score

−20 pts

High Priority (2)

−20 pts

03CUnclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.−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

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Nov 25

Pre-permit (Operational) / Initial Inspection InspectionViolations were cited in the following area(s).

4 High1 Med

5 total3 risk factors

40/100inspection score

−45 pts

High Priority (4)

−40 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
05DNo hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.−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
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 (1)

−5 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

Base deductions−45 pts

Risk factor bonus (3× +5)−15 pts

Community Reviews

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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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