What is Jus Fishy's health inspection score?

Jus Fishy has a SafeDine safety score of 55 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 last inspected?

Jus Fishy was last inspected on November 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jus Fishy have?

Jus Fishy has 11 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jus Fishy safe to eat at?

Jus Fishy has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Jus Fishy serve?

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

Official Health Record

Jus Fishy

Name: Jus Fishy
Address: 555 FLATBUSH AVENUE, Brooklyn, 11225
Rating: 55

555 FLATBUSH AVENUE, Brooklyn

Last Inspected: 11/26/2025

▲Improving

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0Fair

Caribbean•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 54% of caribbean restaurants

Improving

3 inspections

Last: Nov 26, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

3.7

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-7 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

+17 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 52/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (55/100) 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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555 FLATBUSH AVENUE, Brooklyn, NY 11225

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Violation Timeline

Sep 2025

1 inspections

Sep

Oct 2025

1 inspections

6 high priority

3 intermediate

Nov 2025

1 inspections

1 high priority

1 intermediate

Nov

Inspection History

3 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection1 Inter-Agency Task Force / Initial Inspection

Nov 25

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

02BHot TCS food item not held at or above 140 °F.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

Oct 25

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

6 High3 Med

9 total4 risk factors

5/100inspection score

−60 pts

High Priority (5)

−50 pts

02BHot TCS food item not held at or above 140 °F.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
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
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

Intermediate (2)

−10 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−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−60 pts

Risk factor bonus (4× +5)−20 pts

Sep 25

Inter-Agency Task Force / Initial Inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

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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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