What is Live Long Juice Bar's health inspection score?

Live Long Juice Bar has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Live Long Juice Bar last inspected?

Live Long Juice Bar was last inspected on February 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Live Long Juice Bar have?

Live Long Juice Bar has 8 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Live Long Juice Bar safe to eat at?

Live Long Juice Bar has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Live Long Juice Bar serve?

Live Long Juice Bar serves Juice, Smoothies, Fruit Salads cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Live Long Juice Bar

Name: Live Long Juice Bar
Address: 131-20 MERRICK BOULEVARD, Queens, 11434
Rating: 64

131-20 MERRICK BOULEVARD, Queens

Last Inspected: 2/20/2026

▲Improving

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0Fair

Juice, Smoothies, Fruit Salads•Queens

Ranked #976 of 1000 in QueensBetter than 22% of juice, smoothies, fruit salads restaurants

Improving

2 inspections

Last: Feb 20, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-0 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

+30 pts

Latest

100% weight

2nd

60% 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

131-20 MERRICK BOULEVARD, Queens, NY 11434

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Feb 26

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

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (1)

−5 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Jan 26

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

2 High4 Med

6 total2 risk factors

50/100inspection score

−40 pts

High Priority (2)

−20 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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 (4)

−20 pts

08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−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
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−40 pts

Risk factor bonus (2× +5)−10 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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