Joe & the Juice

Name: Joe & the Juice
Address: 929 Broadway, NYC, NY, 10010, US
Telephone: (718) 801-1340

929 Broadway, Manhattan, NY 10010

Juice, Smoothies, Fruit Salads Hudson Yards-Chelsea-Flat Iron-Union Square (718) 801-1340

Grade A · as of Feb 17, 2026

Joe & the Juice was last inspected on February 17, 2026 with a result of “Violations were cited in the following area(s)”. Inspectors found 1 violation.

Latest inspection

February 17, 2026 · Administrative Miscellaneous · Initial Inspection

–

Result: Violations were cited in the following area(s)

1 paperwork

PaperworkSigns & paperwork

Food Protection Certificate wasn’t available for the inspector.

Official wording (code 18-11)
Food Protection Certificate not available for inspection

Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

5 inspections on record

Feb 17, 2026 A 4 points (A range)

Cycle Inspection · Initial Inspection
2 general Show violations
- GeneralFacility upkeep
  
  Plumbing was missing protection against backflow, or floors didn’t drain properly.
  
  Official wording (code 10B)
  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.
- GeneralFood handling
  
  Frozen food was being thawed the wrong way.
  
  Official wording (code 09B)
  Thawing procedure improper.
Oct 17, 2024 A 12 points (A range)

Cycle Inspection · Initial Inspection
2 critical Show violations
- CriticalFood temperature
  
  Cold food was kept warmer than 41°F, where bacteria can grow.
  
  Official wording (code 02G)
  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.
- CriticalHygiene & sanitation
  
  Food or supplies weren’t protected from contamination during storage, prep, or service.
  
  Official wording (code 06C)
  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.
Aug 14, 2023 A 2 points (A range)

Pre-permit (Operational) · Re-inspection
1 general Show violations
- GeneralFacility upkeep
  
  Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
  
  Official wording (code 10F)
  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.
Jul 25, 2023 30 30 points (C range)

Pre-permit (Operational) · Initial Inspection

Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.
4 critical1 general Show violations
- CriticalHygiene & sanitation
  
  Clean utensils or equipment were stored or handled in a way that could contaminate them.
  
  Official wording (code 06E)
  Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- CriticalFacility
  
  A hand-washing sink was missing, blocked, or not stocked with soap and towels.
  
  Official wording (code 05D)
  No 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.
- CriticalHygiene & sanitation
  
  Food or supplies weren’t protected from contamination during storage, prep, or service.
  
  Official wording (code 06C)
  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.
- CriticalFood temperature
  
  Cold food was kept warmer than 41°F, where bacteria can grow.
  
  Official wording (code 02G)
  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.
- GeneralFacility upkeep
  
  Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
  
  Official wording (code 10F)
  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.

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How NYC grades restaurants

Inspectors add points for each violation. Lower is better.
0–13 points earns an A. 14–27 is a B. 28 or more is a C.
A restaurant that scores 14 or more on its first inspection gets no grade yet. It is re-inspected about a month later and can display “Grade Pending” in the meantime.

Severity levels

Critical Can directly make someone sick: food temperatures, contamination, pests, hand-washing.
General Cleanliness, maintenance and facility problems.
Paperwork Missing signs, permits or paperwork.

More in Hudson Yards-Chelsea-Flat Iron-Union Square

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 9 months ago. Always confirm with the official record.