What is Jus Fishy & Beyond's health inspection score?

Jus Fishy & Beyond has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jus Fishy & Beyond last inspected?

Jus Fishy & Beyond was last inspected on September 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jus Fishy & Beyond have?

Jus Fishy & Beyond has 13 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jus Fishy & Beyond safe to eat at?

Jus Fishy & Beyond has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Jus Fishy & Beyond serve?

Jus Fishy & Beyond serves Caribbean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jus Fishy & Beyond

Name: Jus Fishy & Beyond
Address: 1059 FLATBUSH AVENUE, Brooklyn, 11226
Rating: 0

1059 FLATBUSH AVENUE, Brooklyn

Last Inspected: 9/15/2025

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0Poor

Caribbean•Brooklyn

Ranked #977 of 1000 in BrooklynBetter than 27% of caribbean restaurants

Unknown

1 inspection

Last: Sep 15, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-138

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-30 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

1059 FLATBUSH AVENUE, Brooklyn, NY 11226

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Inspection History

1 record on file

1 Cycle Inspection / Re-inspection

Sep 25

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

7 High6 Med

13 total7 risk factors

0/100inspection score

−100 pts

High Priority (7)

−70 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
02HAfter 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.Risk Factor−10
02GCold 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.Risk Factor−10
06CFood, 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.Risk Factor−10

Intermediate (6)

−30 pts

08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5
10FNon-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.−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5
10DMechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.−5
10BAnti-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.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−100 pts

Risk factor bonus (7× +5)−35 pts

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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