Jus Fishy & Beyond
Last inspected: Sep 15, 2025
26
Score
JUS FISHY & BEYOND in Brooklyn, NY, has received five high-risk inspection scores to date. The most recent inspection on September 15, 2025, identified 13 total violations, including issues with temperature control, sewage disposal, and equipment maintenance.
5
Inspections
7
Critical latest
0
Major latest
6
Minor latest
Inspection History
Sep 15, 2025
Cycle Inspection / Re-inspection
7 critical violations. 6 minor violations.
26
Mar 24, 2025
Cycle Inspection / Initial Inspection
3 critical violations. 1 minor violation.
61
Nov 15, 2024
Cycle Inspection / Re-inspection
4 critical violations. 2 minor violations.
50
Apr 11, 2024
Cycle Inspection / Initial Inspection
5 critical violations. 1 minor violation.
45
Oct 14, 2022
Cycle Inspection / Initial Inspection
1 critical violation.
86
Violations — Sep 15, 2025 Inspection
Non-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.
10F
Hot tcs food item not held at or above 140 °f.
02B
Anti-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.
10B
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Contract with a pest management professional not in place. record of extermination activities not kept on premises.
28-06
Food, 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.
06C
Mechanical 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.
10D
Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.
08C
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
After 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.
02H
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Cold 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.
02G
Critical
Not Critical
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