Jay & Son Latin Flavor

What the inspector found on Apr 13, 2026

• 🐭

  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.

• 🐭

  Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

  Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

• 🔀

  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
• 🔀

  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 cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Sewage disposal system is not provided, improper, inadequate or unapproved.

  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
• 🍽️

  An issue with how food is prepared, protected, or handled during service.

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

  Critical
• 🌡️

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

  Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

  Critical
• 📦

  Food was not stored, covered, labeled, or dated properly.

  Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

  Critical
• 📌

  A general health-code issue noted during the inspection.

  No or inadequate potable water supply. Water or ice not potable or from unapproved source. Bottled water not NY State certified. Cross connection in potable water supply system.

  Critical
• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does not change gloves when required; Worker fails to refrain from smoking or being fully clothed in clean outer garments.

  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.

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  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.

• 📌

  A general health-code issue noted during the inspection.

  The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

• 🔧

  A problem with equipment or the physical facility (plumbing, floors, lighting, ventilation).

  Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

Inspection history