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American · New York City, NY

Still Gin/Rockefeller University - Employee Dining

1252 York Avenue

Last inspected Oct 17, 2026 · View Map ↗ · Compare ↗

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No violations recorded
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Still Gin/Rockefeller University - Employee Dining last inspected?
The most recent inspection on record was on Oct 17, 2026. The result listed by NYC Department of Health and Mental Hygiene was “No violations recorded” (official score 0).
Were any violations recorded at the last inspection?
No. No violations were recorded at the most recent inspection.
How many inspections are on record?
6 inspections on record, from Oct 19, 2024 to Oct 17, 2026.
Has Still Gin/Rockefeller University - Employee Dining ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 19, 2024.

The Full Inspection History

6 inspections

Inter-Agency Task Force / Initial Inspection

Oct 17, 2026

No violations recorded

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from NYC Department of Health and Mental Hygiene, Oct 17, 2026 · Original Source

Inter-Agency Task Force / Initial Inspection

Jul 11, 2026

No violations recorded

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from NYC Department of Health and Mental Hygiene, Jul 11, 2026 · Original Source

Cycle Inspection / Initial Inspection

Oct 30, 2025

A Grade

Official score: 10 · Understand This Area’s Scale

2 recorded violations

criticalCode 02GFood temperature

Official Wording

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.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 10FCleaning and sanitizing

Official Wording

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.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Oct 30, 2025 · Original Source

Administrative Miscellaneous / Initial Inspection

Oct 30, 2025

No violations recorded

0 recorded violations

No violations recorded in this inspection.

Official record from NYC Department of Health and Mental Hygiene, Oct 30, 2025 · Original Source

Inter-Agency Task Force / Initial Inspection

Oct 18, 2025

No violations recorded

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from NYC Department of Health and Mental Hygiene, Oct 18, 2025 · Original Source

Inter-Agency Task Force / Initial Inspection

Oct 19, 2024

No violations recorded

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from NYC Department of Health and Mental Hygiene, Oct 19, 2024 · Original Source

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