Inspection conducted Feb 19, 2026 · Data released by DOHMH Feb 24, 2026
CRITICAL VIOLATIONS
Dubai Lounge & Restaurant Cited for Rat Evidence - Manhattan
Published March 1, 2026 8:30 AM
1579 SAINT NICHOLAS AVENUE, Manhattan, NY 10040 · Spanish
64
Violation Score A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Dubai Lounge & Restaurant LLC, a Spanish restaurant located at 1579 Saint Nicholas Avenue in Washington Heights, received a score of 64 points during a health inspection conducted on February 19, 2026, placing it well above the 28-point threshold for a Grade C rating. Inspectors documented three critical violations, including evidence of rats in the establishment.
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What Inspectors Found
The most serious finding involved evidence of rats or live rats identified in the establishment's food or non-food areas, cited under violation code 04K. Rodent activity in a food service environment presents significant health risks, as rats can contaminate food, preparation surfaces, and storage areas with disease-causing pathogens.
Inspectors also documented the absence of an accessible hand washing facility, cited under violation code 05D. The inspection noted issues including no hand washing facility in or adjacent to the toilet room or within 25 feet of food preparation, food service, or ware washing areas. Additional deficiencies included hand washing facilities that were not accessible, obstructed, or used for non-hand washing purposes, along with concerns about hot and cold running water availability, soap, or acceptable hand-drying devices. Proper hand hygiene is a foundational element of food safety, and the lack of accessible hand washing facilities increases the risk of cross-contamination.
A third critical violation was recorded under code 06E for the improper use or storage of sanitized equipment or utensils, including in-use food dispensing utensils. When sanitized items are not properly stored or handled, they can become recontaminated before use.
One non-critical violation was also cited under code 10G, related to deficiencies in dishwashing and ware washing procedures, including the cleaning and sanitizing of tableware, dishes, utensils, and equipment.
The Department of Health and Mental Hygiene noted that violations were cited in the listed areas. The restaurant was not closed at the time of inspection.
Food Safety Context
NYC Health Code Article 81 establishes the regulatory framework for food service establishments in New York City, requiring restaurants to maintain sanitary conditions that protect public health. The FDA Food Code, which informs local regulations, identifies proper hand washing, pest control, and equipment sanitation as critical control points in preventing foodborne illness.
Rodent control is a particular focus of New York City health regulations. Evidence of rodent activity can indicate broader sanitation issues within an establishment, including improper food storage, inadequate waste management, or structural deficiencies that allow pest entry. The city's health code requires food establishments to be free of vermin and to maintain conditions that prevent pest harborage.
Hand washing requirements are among the most fundamental provisions in food safety regulation. The FDA Food Code specifies that hand washing sinks must be conveniently located, accessible, and properly supplied at all times during operation.
Inspection History
No prior inspection history is available in the DOHMH database for this establishment. This February 2026 inspection represents the first recorded inspection on file. The absence of prior records may indicate that the restaurant is a relatively new establishment or that it is operating under a new permit.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by the Department of Health and Mental Hygiene, assigns letter grades based on inspection scores:
A: 0 to 13 points — minimal violations identified
B: 14 to 27 points — moderate violations identified
C: 28 or more points — significant violations identified
A score of 64 is notably high, placing Dubai Lounge & Restaurant LLC well into Grade C territory. Lower scores indicate better compliance with health regulations.
Restaurants that receive a Grade B or C on an initial inspection are entitled to a re-inspection, during which the grade may be improved. Establishments may also contest their grades through the city's administrative tribunal process.
Data Freshness and Public Resources
This inspection was conducted on February 19, 2026, with data released by DOHMH on February 24, 2026. Inspection results reflect conditions observed at a specific point in time and may not represent current conditions at the establishment.
Consumers can look up restaurant inspection results through the NYC DOHMH restaurant inspection database, available online. Inspection scores, grades, and violation details for all New York City restaurants are public record and updated regularly as new inspections are completed.
CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
CRITICAL Properly 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. (Code 04J)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
CRITICAL Properly 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. (Code 04J)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL Evidence of rats or live rats in establishment's food or non-food areas. (Code 04K)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL No 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. (Code 05D)
CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL Evidence of rats or live rats in establishment's food or non-food areas. (Code 04K)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL Evidence of rats or live rats in establishment's food or non-food areas. (Code 04K)
Non-Critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (Code 09C)
CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (Code 09C)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL Properly 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. (Code 04J)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL No 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. (Code 05D)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (Code 09C)
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: March 13, 2026 | Our methodology
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