Juice, Smoothies, Fruit Salads · Manhattan
Juice Press
350 5 Avenue, Manhattan, NY 10118
(212) 777-0034
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
C
DOH SANITARY GRADE
28+ Points · Critical Remediation Status
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NYC Health Department Official Inspection
CAMIS ID: #50075407
32
Violation Points
17
Critical Violations
26
Total Citations
2025-08-21
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 04J 2025-08-21
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Code 20-04 2025-08-21
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
⚠ CRITICAL VIOLATION Code 06F 2025-08-21
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
⚠ CRITICAL VIOLATION Code 04A 2025-08-21
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
⚠ CRITICAL VIOLATION Code 06E 2025-08-21
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
⚠ CRITICAL VIOLATION Code 06C 2025-08-21
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.
Code 20-06 2025-08-21
Current letter grade or Grade Pending card not posted
Code 10G 2025-03-26
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 04A 2025-03-26
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
⚠ CRITICAL VIOLATION Code 04J 2025-03-26
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
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4.5 / 5.0 (1)
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