What is Guerrero's Juice Bar's health inspection score?

Guerrero's Juice Bar has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Guerrero's Juice Bar last inspected?

Guerrero's Juice Bar was last inspected on May 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Guerrero's Juice Bar have?

Guerrero's Juice Bar has 12 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Guerrero's Juice Bar safe to eat at?

Guerrero's Juice Bar has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Guerrero's Juice Bar serve?

Guerrero's Juice Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Guerrero's Juice Bar

Name: Guerrero's Juice Bar
Address: 5906 RIVERDALE AVENUE, Bronx, 10471
Rating: 63

5906 RIVERDALE AVENUE, Bronx

Last Inspected: 5/4/2026

▲Improving

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0Fair

American•Bronx

Ranked #723 of 1000 in BronxBetter than 22% of american restaurants

Improving

4 inspections

Last: May 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

3rd

30% 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

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5906 RIVERDALE AVENUE, Bronx, NY 10471

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Violation Timeline

Aug 2025

2 inspections

4 high priority

2 intermediate

Aug

Mar 2026

1 inspections

4 high priority

May 2026

1 inspections

2 high priority

May

Inspection History

4 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection1 Pre-permit (Non-operational) / Re-inspection1 Pre-permit (Non-operational) / Initial Inspection

May 26

Cycle Inspection / Re-inspection InspectionLatest

2 High

2 total1 risk factor

75/100inspection score

−20 pts

High Priority (2)

−20 pts

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.−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

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Mar 26

Cycle Inspection / Initial Inspection Inspection

4 High

4 total3 risk factors

45/100inspection score

−40 pts

High Priority (4)

−40 pts

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.−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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
06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.Risk Factor−10

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

Aug 25

Pre-permit (Non-operational) / Re-inspection InspectionViolations were cited in the following area(s).

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

Pre-permit (Non-operational) / Initial Inspection InspectionViolations were cited in the following area(s).

3 High2 Med

5 total1 risk factor

55/100inspection score

−40 pts

High Priority (3)

−30 pts

05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−10
05CFood contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.−10
04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.Risk Factor−10

Intermediate (2)

−10 pts

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
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

Base deductions−40 pts

Risk factor bonus (1× +5)−5 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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