9 Manhattan Restaurants Receive Grade B Scores March 9

New York, NY — Nine Manhattan restaurants received Grade B inspection scores on March 9, 2026, according to New York City Department of Health and Mental Hygiene records. The scores ranged from 17 to 20 points, with an average of 19.1, placing all nine establishments in the Grade B category. Temperature control failures and unsanitary food contact surfaces were the most frequently cited violations across a diverse set of cuisines and neighborhoods.

The Inspections

Temperature control violations were documented at several restaurants on opposite ends of the spectrum — both hot and cold holding failures.

Anton's, an American restaurant at 570 Hudson Street in the West Village, received a score of 20 after inspectors cited a critical violation for hot time/temperature control for safety (TCS) food items not held at or above 140 °F. Robert, another American establishment located at 2 Columbus Circle near Columbus Circle, was cited for the same critical violation and received a score of 18. Both restaurants were found to be holding hot foods at temperatures that fall below the threshold established by the FDA Food Code, which requires potentially hazardous foods to be maintained at 140 °F or higher to prevent bacterial growth.

On the cold side, Morgan Stanley Flagship, an American dining facility at 55 East 52nd Street in Midtown, scored 18 after inspectors documented cold TCS food items held above 41 °F. The FDA Food Code requires cold TCS items to be held at 41 °F or below to slow the growth of harmful bacteria.

Food contact surface violations were another recurring theme. Spring Hill, a bakery and desserts establishment at 106 Rivington Street on the Lower East Side, received a score of 20 with multiple critical violations. Inspectors noted food contact surfaces that were not properly washed, rinsed, and sanitized after each use, along with food, supplies, or equipment not protected from potential sources of contamination during storage and preparation.

Sofrito, a Latin American restaurant at 679 Riverside Drive in Washington Heights, scored 17 — the lowest among the group. Despite the relatively lower score, inspectors cited two critical violations: food contact surfaces not properly washed, rinsed, and sanitized, and food workers not using utensils or other barriers to eliminate bare hand contact with food that will not receive further cooking. Bare hand contact with ready-to-eat foods is prohibited under NYC Health Code Article 81.

Mimi Cheng's Dumplings, a Chinese restaurant at 179 2nd Avenue in the East Village, also received a score of 20. Inspectors identified two critical violations: no Food Protection Certificate held by a manager or supervisor of food operations, and sanitized equipment or utensils improperly used or stored. New York City requires at least one supervisory employee per establishment to hold a valid Food Protection Certificate.

Red House, a Chinese restaurant at 203 East 14th Street, scored 20 with violations related to food, supplies, or equipment not protected from potential sources of contamination during storage and preparation.

Soom Soom, a Mediterranean restaurant at 1108 Lexington Avenue on the Upper East Side, received a score of 20 for non-food contact surfaces made of unacceptable material, not kept clean, or not properly sealed.

Five Boys Fresh Pizza, a pizza shop at 206 Varick Street in the West Village, scored 19 after inspectors noted the establishment was not free of harborage or conditions conducive to rodents, insects, or other pests. Pest-related violations are among the most commonly cited issues across New York City food establishments.

Common Patterns

Several trends emerged from the March 9 inspections. Temperature control violations — both hot and cold holding — accounted for citations at three of the nine restaurants. Food contact surface sanitation issues appeared at three establishments as well, making these the two most prevalent categories.

American cuisine restaurants made up the largest share, with three of the nine establishments falling under that category. Chinese restaurants accounted for two, while the remaining four represented Mediterranean, Latin American, pizza, and bakery cuisines.

Geographically, the inspections spanned Manhattan from Washington Heights to the Lower East Side, with clusters in the West Village and East Village. Five of the nine restaurants scored exactly 20 points, just six points above the Grade A threshold.

Notably, the grade designations varied among the nine restaurants. Four had grades listed as "Pending," meaning their final letter grade had not yet been posted. Two received a "Z" grade, indicating the inspection was part of a re-inspection cycle, and two received an "N" designation for initial inspections where no grade is posted until adjudication.

What This Means for Diners

A Grade B score indicates that a restaurant had violations that need to be corrected but do not pose an immediate public health hazard requiring closure. Restaurants receiving a Grade B may choose to accept the grade or request a hearing with the Office of Administrative Trials and Hearings (OATH) to contest the findings.

Diners can look up any restaurant's inspection history, including specific violations and scores, through the NYC Department of Health's online restaurant inspection database. The letter grade posted in a restaurant's front window reflects the outcome of its most recent inspection cycle.

Understanding NYC Restaurant Grades

New York City's restaurant grading system, established in 2010, assigns letter grades based on the total number of violation points recorded during an inspection. A score of 0 to 13 points earns a Grade A, indicating the fewest violations. A score of 14 to 27 points results in a Grade B, and a score of 28 or more points yields a Grade C.

Critical violations, which carry higher point values, involve conditions that are more likely to contribute to foodborne illness — such as improper temperature control, inadequate handwashing, or cross-contamination. General violations carry fewer points and typically relate to facility maintenance and operational standards.

For the most current inspection results and restaurant grades, diners can visit the NYC Department of Health website or search for individual establishments on the NYCRestaurantInspections.com facility pages.