What is Red House's health inspection score?

Red House has a SafeDine safety score of 73 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Red House last inspected?

Red House was last inspected on March 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Red House have?

Red House has 7 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Red House safe to eat at?

Red House has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Red House serve?

Red House serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Red House

Name: Red House
Address: 203 EAST 14 STREET, Manhattan, 10003
Rating: 73

203 EAST 14 STREET, Manhattan

Last Inspected: 3/5/2026

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0Good

Chinese•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 90% of chinese restaurants

Stable

2 inspections

Last: Mar 5, 2026

medium confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

3 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

Other violation

Regulatory compliance issue

Food labelingHigh Priority

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 47/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (73/100) 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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203 EAST 14 STREET, Manhattan, NY 10003

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Inspection History

2 records on file

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

Mar 26

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

3 High1 Med

4 total2 risk factors

55/100inspection score

−35 pts

High Priority (3)

−30 pts

06CFood, 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.Risk Factor−10
02GCold 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.Risk Factor−10
09ASwollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE−10

Intermediate (1)

−5 pts

10FNon-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.−5

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

Aug 25

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

3 High

3 total3 risk factors

55/100inspection score

−30 pts

High Priority (3)

−30 pts

02GCold 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.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06CFood, 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.Risk Factor−10

Base deductions−30 pts

Risk factor bonus (3× +5)−15 pts

Community Reviews

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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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