Grade BJuice, Smoothies, Fruit Salads

Enjoy The New Nutrition (herbalife)

108-09 52 AVENUE, Queens, 11368

Should you eat here?

Caution — a pest-related violation was found at the latest inspection (4 months ago).

Last inspected Mar 30, 2026 · New York City health department

Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
Evidence of mice or live mice in establishment's food or non-food areas.
Critical
Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Raw and ready-to-eat foods were not kept separate, risking contamination.
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.
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
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Wash hands sign not posted near or above hand washing sink.
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

Date	Result	Type	Violations
Mar 30, 2026	Grade B	Cycle Inspection / Re-inspection	6 (3 critical)
Jan 28, 2026	Grade Pending	Cycle Inspection / Initial Inspection	5 (2 critical)
Aug 6, 2024	Grade Pending	Pre-permit (Operational) / Initial Inspection	4 (3 critical)

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

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×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

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