What is Dorrian's Red Hand's health inspection score?

Dorrian's Red Hand has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dorrian's Red Hand last inspected?

Dorrian's Red Hand was last inspected on November 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dorrian's Red Hand have?

Dorrian's Red Hand has 13 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dorrian's Red Hand safe to eat at?

Dorrian's Red Hand has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Dorrian's Red Hand serve?

Dorrian's Red Hand serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dorrian's Red Hand

Name: Dorrian's Red Hand
Address: 1616 2 AVENUE, Manhattan, 10028
Rating: 37

1616 2 AVENUE, Manhattan

Last Inspected: 11/25/2025

▲Improving

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0Poor

American•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 22% of american restaurants

Improving

2 inspections

Last: Nov 25, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

7 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-68

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+74 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 32/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (37/100) 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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1616 2 AVENUE, Manhattan, NY 10028

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Nov 25

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

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

04MLive roaches in facility's food or non-food area.Risk Factor−10

Intermediate (2)

−10 pts

09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

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

8 High2 Med

10 total8 risk factors

0/100inspection score

−90 pts

High Priority (8)

−80 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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
04LEvidence of mice or live mice in establishment's food or non-food areas.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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−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
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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

Base deductions−90 pts

Risk factor bonus (8× +5)−40 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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