The Juicy Box

2281 Nostrand Avenue
Brooklyn, NY 11210
(917) 933-4088

Current Inspection Grade: B
Current Grade: B
Last Graded: 01/25/2022
 
 

At A Glance

The Juicy Box has an average score of 31.75 from 4 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that The Juicy Box may not be meeting the City and State guidelines for food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

01/30/2023 | Cycle Inspection / Initial Inspection | Score: 56 | Not Graded
  1. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
  2. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
  3. (Critical) Live roaches in facility's food or non-food area.
  4. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  5. (Critical) 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.
  6. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  7. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  8. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
  9. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
  10. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  11. Wash hands sign not posted near or above hand washing sink.
01/30/2023 | Administrative Miscellaneous / Initial Inspection
  1. Current letter grade or Grade Pending card not posted
01/25/2022 | Cycle Inspection / Re-inspection | Score: 20 | B
  1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  2. (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
  3. Food contact surface not properly maintained.
  4. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
  5. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
01/25/2022 | Smoke-Free Air Act / Re-inspection | Score: N/A | Not Graded
  1. Flavored tobacco products sold or offered for sale
08/25/2021 | Cycle Inspection / Initial Inspection | Score: 35 | Not Graded
  1. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
  2. (Critical) Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
  3. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  4. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
  5. Food contact surface not properly maintained.
  6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
08/25/2021 | Smoke-Free Air Act / Initial Inspection | Score: N/A | Not Graded
  1. Flavored tobacco products sold or offered for sale
02/14/2020 | Inter-Agency Task Force / Initial Inspection | Score: 16 | Not Graded
  1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
02/14/2020 | Smoke-Free Air Act / Initial Inspection | Score: N/A | Not Graded
  1. Operator failed to make a good faith effort to inform smokers or users of electronic cigarettes of the SFAA
  2. Flavored tobacco products sold or offered for sale

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