What is 1313 Cafe & Juice Bar's health inspection score?

1313 Cafe & Juice Bar has a SafeDine safety score of 75 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 1313 Cafe & Juice Bar last inspected?

1313 Cafe & Juice Bar was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 1313 Cafe & Juice Bar have?

1313 Cafe & Juice Bar has 22 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 1313 Cafe & Juice Bar safe to eat at?

1313 Cafe & Juice Bar has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does 1313 Cafe & Juice Bar serve?

1313 Cafe & Juice Bar serves Indian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

1313 Cafe & Juice Bar

Name: 1313 Cafe & Juice Bar
Address: 111-18 101 AVENUE, Queens, 11419
Rating: 75

111-18 101 AVENUE, Queens

Last Inspected: 3/25/2026

▲Improving

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0Good

Indian•Queens

Ranked #433 of 1000 in QueensBetter than 80% of indian restaurants

Improving

4 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.5

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

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-17 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+33 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 54/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (75/100) 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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111-18 101 AVENUE, Queens, NY 11419

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Violation Timeline

Jan 2026

1 inspections

5 high priority

2 intermediate

Jan

Feb 2026

1 inspections

1 high priority

Mar 2026

2 inspections

9 high priority

5 intermediate

Mar

Inspection History

4 records on file

3 Pre-permit (Operational) / Reopening Inspection1 Pre-permit (Operational) / Initial Inspection

Mar 26

Pre-permit (Operational) / Reopening Inspection InspectionLatestEstablishment re-opened by DOHMH.

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 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.−5

Base deductions−5 pts

Mar 26

Pre-permit (Operational) / Reopening Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

9 High4 Med

13 total4 risk factors

0/100inspection score

−110 pts

High Priority (9)

−90 pts

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
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.−10
04MLive roaches in facility's food or non-food area.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
05ASewage disposal system is not provided, improper, inadequate or unapproved.−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
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
07ADuties of an officer of the Department interfered with or obstructed.−10
04FFood preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.Risk Factor−10

Intermediate (4)

−20 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5
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

Base deductions−110 pts

Risk factor bonus (4× +5)−20 pts

Feb 26

Pre-permit (Operational) / Reopening Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

05EToilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.−10

Base deductions−10 pts

Jan 26

Pre-permit (Operational) / Initial Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

5 High2 Med

7 total2 risk factors

30/100inspection score

−60 pts

High Priority (5)

−50 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
05DNo hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.−10
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−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

Intermediate (2)

−10 pts

08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−60 pts

Risk factor bonus (2× +5)−10 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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