Grade AJuice, Smoothies, Fruit Salads

Baya Bar

1301 AVENUE J, Brooklyn, 11230

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (2 weeks ago). Details below.

Last inspected Jul 27, 2026 · New York City health department

Raw and ready-to-eat foods were not kept separate, risking contamination.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Personal 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.
Critical
Raw and ready-to-eat foods were not kept separate, risking contamination.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.
Food was not stored, covered, labeled, or dated properly.
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

Date	Result	Type	Violations
Jul 27, 2026	Grade Pending	Cycle Inspection / Initial Inspection	5 (3 critical)
Aug 5, 2025	Grade A	Administrative Miscellaneous / Initial Inspection	5 (1 critical)
Oct 22, 2024	Grade Pending	Pre-permit (Operational) / Initial Inspection	6 (3 critical)

Issues cited at more than one inspection — a better signal than any single visit.

3×Raw and ready-to-eat foods were not kept separate, risking contamination.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

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