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

Jus Fishy & Beyond has a SafeDine safety score of 15 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 April 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jus Fishy & Beyond have?

Jus Fishy & Beyond has 19 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 15/100, 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: 15

1059 FLATBUSH AVENUE, Brooklyn

Last Inspected: 4/14/2026

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0Poor

Caribbean•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 40% of caribbean restaurants

Stable

2 inspections

Last: Apr 14, 2026

medium confidence

Directions Order

Inspections

Clean Rate

9.5

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

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

-121

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 0/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (15/100) which is computed during our regular data sync.

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

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1059 FLATBUSH AVENUE, Brooklyn, NY 11226

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Inspection History

2 records on file

1 Cycle Inspection / Initial Inspection1 Cycle Inspection / Re-inspection

Apr 26

Cycle Inspection / Initial Inspection InspectionLatest

6 High

6 total5 risk factors

15/100inspection score

−60 pts

High Priority (6)

−60 pts

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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Base deductions−60 pts

Risk factor bonus (5× +5)−25 pts

Sep 25

Cycle Inspection / Re-inspection InspectionViolations 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

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Community Safety Reports

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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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