Dill & Parsley
Last inspected: Sep 25, 2025
70
Score
Dill & Parsley appears in inspection records six times, starting in 2022. The newest entry in the record is dated Sep 25, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly five violations earlier in the record.
The pattern that stands out is “food protection certificate (FPC) not held by manager or supervisor”, which has been cited four times.
Restaurants in Manhattan average 77, so Dill & Parsley trails the local norm. Nothing in the record is alarming, but there's room to improve.
6
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 25, 2025
Cycle Inspection / Re-inspection
2 critical violations. 1 minor violation.
View 3 violations
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Cold 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.
02G
Non-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.
10F
70
Mar 27, 2025
Cycle Inspection / Initial Inspection
3 critical violations.
View 3 violations
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Hot tcs food item not held at or above 140 °f.
02B
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
64
Jun 20, 2024
Cycle Inspection / Reopening Inspection
1 minor violation.
View 1 violation
Non-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.
10F
95
Jun 17, 2024
Cycle Inspection / Initial Inspection
6 critical violations.
View 6 violations
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain time/temperature control for safety foods (tcs) at required temperatures
05F
Tcs food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °f or below within 4 hours.
02I
Time/temperature control for safety (tcs) food not cooked to required minimum internal temperature. • poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °f for 15 seconds with no interruption of the cooking process • ground meat, and food containing ground and comminuted meat, to or above 158 °f for 15 seconds with no interruption of the cooking process, except per individual customer request • pork, any food containing pork to or above 150 °f for 15 seconds • mechanically tenderized or injected meats to or above 155 °f. • whole meat roasts and beef steak to or above required temperature and time except per individual customer request • raw animal foods cooked in microwave to or above165 °f, covered, rotated or stirred • all other foods to or above 140 °f for 15 seconds; shell eggs to or above 145 °f for 15 seconds except per individual customer request.
02A
Cold 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.
02G
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
After 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.
02H
41
Jan 13, 2023
Cycle Inspection / Re-inspection
1 critical violation. 1 minor violation.
View 2 violations
Written standard operating procedure (sop) approved by the department for refillable, reusable containers not available at the time of inspection. container construction improper
05H
Anti-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.
10B
82
Dec 29, 2022
Administrative Miscellaneous / Initial Inspection
4 critical violations. 4 minor violations.
View 8 violations
Cold 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.
02G
Time/temperature control for safety (tcs) food not cooked to required minimum internal temperature. • poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °f for 15 seconds with no interruption of the cooking process • ground meat, and food containing ground and comminuted meat, to or above 158 °f for 15 seconds with no interruption of the cooking process, except per individual customer request• pork, any food containing pork to or above 150 °f for 15 seconds• mechanically tenderized or injected meats to or above 155 °f.• whole meat roasts and beef steak to or above required temperature and time except per individual customer request• raw animal foods cooked in microwave to or above165 °f, covered, rotated or stirred • all other foods to or above 140 °f for 15 seconds; shell eggs to or above 145 °f for 15 seconds except per individual customer request.
02A
Hot tcs food item not held at or above 140 °f.
02B
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
Failure to post or conspicuously post healthy eating information
20-08
Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.
09C
Non-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.
10F
45
Frequently Asked Questions
When was Dill & Parsley last inspected?
The most recent health inspection at Dill & Parsley on file is from Sep 25, 2025. The public record contains six inspections in total.
What is the most common violation at Dill & Parsley?
Across the inspection record, “food protection certificate (FPC) not held by manager or supervisor” has been cited four times, more than any other issue at Dill & Parsley.
How does Dill & Parsley compare to other restaurants in Manhattan?
Dill & Parsley most recently scored 70 out of 100, which is lower than the Manhattan average of 77.
Has Dill & Parsley's inspection record improved over time?
Yes. Recent inspections at Dill & Parsley have averaged around two violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dill & Parsley means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Dill & Parsley inspected?
Based on the inspection history on file, Dill & Parsley is inspected around two times per year on average.
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