Jewish/kosher · Brooklyn
Very Juice
422 Avenue P, Brooklyn, NY 11223
(718) 676-9400
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #50138508
13
Violation Points
7
Critical Violations
19
Total Citations
2026-03-10
Last Inspection
Recorded Violations History
Code 09E 2026-03-10
Wash hands sign not posted near or above hand washing sink.
Code 10F 2026-03-10
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.
Code 20-06 2026-03-10
Current letter grade or Grade Pending card not posted
⚠ CRITICAL VIOLATION Code 02G 2026-03-10
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.
Code 19-06 2026-03-10
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
Code 09A 2026-03-10
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
⚠ CRITICAL VIOLATION Code 04L 2025-12-05
Evidence of mice or live mice in establishment's food or non-food areas.
Code 10B 2025-12-05
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.
⚠ CRITICAL VIOLATION Code 04H 2025-12-05
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
⚠ CRITICAL VIOLATION Code 02H 2025-12-05
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.
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