What is Halal Munchies's health inspection score?

Halal Munchies has a SafeDine safety score of 24 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Halal Munchies last inspected?

Halal Munchies was last inspected on May 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Halal Munchies have?

Halal Munchies has 20 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Halal Munchies safe to eat at?

Halal Munchies has a safety score of 24/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Halal Munchies serve?

Halal Munchies serves Sandwiches cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Halal Munchies

Name: Halal Munchies
Address: 1810 3 AVENUE, Manhattan, 10029
Rating: 24

1810 3 AVENUE, Manhattan

Last Inspected: 5/13/2026

▲Improving

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0Poor

Sandwiches•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 2% of sandwiches restaurants

Improving

3 inspections

Last: May 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

This month

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

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-86

Final Score

Impact Breakdown

High Priority

-25 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

+21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 14/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (24/100) 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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1810 3 AVENUE, Manhattan, NY 10029

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Inspection History

3 records on file

2 Pre-permit (Operational) / Reopening Inspection1 Pre-permit (Operational) / Initial Inspection

May 26

Pre-permit (Operational) / Reopening Inspection InspectionLatest

4 High

4 total2 risk factors

50/100inspection score

−40 pts

High Priority (4)

−40 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
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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−40 pts

Risk factor bonus (2× +5)−10 pts

May 26

Pre-permit (Operational) / Reopening Inspection Inspection

6 High1 Med

7 total2 risk factors

25/100inspection score

−65 pts

High Priority (6)

−60 pts

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
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
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
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.−10

Intermediate (1)

−5 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−65 pts

Risk factor bonus (2× +5)−10 pts

May 26

Pre-permit (Operational) / Initial Inspection Inspection

8 High1 Med

9 total7 risk factors

0/100inspection score

−85 pts

High Priority (8)

−80 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
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
04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.Risk Factor−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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10

Intermediate (1)

−5 pts

28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5

Base deductions−85 pts

Risk factor bonus (7× +5)−35 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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