MISTER DIPS (seasonal April to December)

GRADE A

Thursday, April 9, 2026

Overview

MISTER DIPS (seasonal April to December) in Financial District Battery Park City received a Grade A on their NYC health inspection on April 9, 2026, scoring 13 points. The inspection found 1 violation, including 1 critical.

Address
89 SOUTH STREET
Manhattan, NY 10038
Cuisine
Hamburgers
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
6 inspections

Violations Cited

⚠ CRITICAL 06C

Food not protected from contamination

Food, 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.

⚠️ Why This Matters

Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

📋 Code Requirements

Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards

CDC Risk Factor: Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:

Violations were cited in the following area(s).

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MISTER DIPS (seasonal April to December) — Inspection Questions

Did MISTER DIPS (seasonal April to December) pass their NYC health inspection on April 9, 2026?
MISTER DIPS (seasonal April to December) passed with an A grade on April 9, 2026 with a score of 13 points. The inspection found 1 violation(s).
What critical violations did MISTER DIPS (seasonal April to December) have?
MISTER DIPS (seasonal April to December) had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
What does violation code 06C mean in NYC restaurant inspections?
NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants