New York City, NY - A routine inspection at Jui Bite Juice Bar & Cafe on 08/13/2025 resulted in citations for health code violations.
Located in the heart of Crown Heights, Jui Bite Juice Bar & Cafe operates from a prominent location at 829 Franklin Avenue, making it easily accessible to area customers.
Inspectors documented: "10g. Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical: not critical). 04a. Food protection certificate (fpc) not held." This finding indicates a need for compliance with established food safety protocols.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The USDA Safe Temperature Standards offers detailed requirements for maintaining compliance.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Food Code Standards offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The Food Safety Modernization Act clearly states that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
The New York City Department of Health and Mental Hygiene has mandated that Jui Bite Juice Bar & Cafe immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| ZIPCODE | 11225 |
| GRADE | N |
| BUILDING | 829 |
| BORO | Brooklyn |
| SCORE | 54 |
| BIN | 3032872 |
| RECORD DATE | 08/15/2025 |
| CAMIS | 50173004 |
| PHONE | 9342101878 |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -73.958183937344 |
| BBL | 3012660001 |
| NTA | BK63 |
| STREET | FRANKLIN AVENUE |
| Census Tract | 032500 |
| DBA | JUI BITE JUICE BAR & CAFE |
| Council District | 35 |
| CUISINE DESCRIPTION | Juice; Smoothies; Fruit Salads |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| Community Board | 309 |
| INSPECTION DATE | 08/13/2025 |
| Latitude | 40.67004184985 |
| VIOLATION CODES | 10G; 04A; 02G; 05H; 09C; 10B |
| ALL VIOLATIONS | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 02G: 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. || 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 10B: 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. |
This inspection was conducted on August 13, 2025.
Chicago Department of Public Health
The following violations were found: 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 02G: 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. | 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 10B: 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..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
