Inspection conducted Jan 22, 2026 · Data released by DOHMH Feb 27, 2026
CRITICAL VIOLATIONS
Bora Bora Smoothie Cafe Cited for Critical Violations - Brooklyn
Published March 2, 2026 3:52 PM
1812 BATH AVENUE, Brooklyn, NY 11214 · Juice, Smoothies, Fruit Salads
29
Violation Score A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — Bora Bora Smoothie Cafe, a juice and smoothie establishment at 1812 Bath Avenue in Brooklyn, received a score of 29 following a New York City Department of Health and Mental Hygiene (DOHMH) inspection conducted on January 22, 2026. The score places the restaurant in Grade C territory, the lowest grade in the city's restaurant grading system.
Illustrative image — not a photo of the actual business
The inspection identified one critical violation and no non-critical violations. The inspection data was released by DOHMH on February 27, 2026.
What Inspectors Found
During the January 22 inspection, DOHMH inspectors documented a single critical violation related to food contact surfaces and food washing equipment.
Specifically, the inspection cited the establishment under violation code 05C for food contact surfaces, refillable or reusable containers, or equipment that were improperly constructed, placed, or maintained. The citation also noted the use of unacceptable materials and the absence of a culinary sink or other acceptable method for washing food.
For a business that prepares juice, smoothies, and fruit salads, this violation carries particular significance. Fresh produce requires proper washing before preparation, and the surfaces and equipment that come into direct contact with food must meet specific construction and maintenance standards to prevent contamination.
The absence of an adequate food washing station means that fruits and vegetables used in smoothies and salads may not have been properly cleaned before being served to customers — a fundamental step in reducing the risk of foodborne illness from bacteria, pesticide residue, or other contaminants commonly found on raw produce.
Food Safety Context
NYC Health Code Article 81 establishes the sanitary standards that all food service establishments in the city must follow. Under these regulations, food establishments are required to maintain food contact surfaces in good repair and sanitary condition, and to provide adequate facilities for washing raw foods before preparation.
The FDA Food Code similarly requires that food contact surfaces be smooth, easily cleanable, and maintained in good repair. It also mandates that establishments that serve raw fruits and vegetables provide appropriate washing methods to remove soil and other contaminants.
For juice and smoothie operations, where raw produce is the primary ingredient, proper food washing infrastructure is considered an essential component of food safety. Cross-contamination from improperly washed produce is a recognized source of foodborne illness outbreaks linked to fresh juice and salad products nationwide.
Inspection History
No prior DOHMH inspection history is available for Bora Bora Smoothie Cafe in the current public dataset. The January 22, 2026 inspection represents the first recorded inspection for this establishment in the available records.
Without prior inspection data, it is not possible to assess whether the conditions documented during this inspection represent a new issue or a longstanding one. Future inspections will establish a compliance record for the business.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on the total number of violation points recorded during an inspection. Each violation carries a specific point value, with critical violations generally receiving higher point scores than non-critical ones.
The grade thresholds are:
Grade A: 0 to 13 points
Grade B: 14 to 27 points
Grade C: 28 or more points
Bora Bora Smoothie Cafe's score of 29 falls just above the Grade C threshold. Restaurants that receive a Grade B or C on an initial inspection have the option to request a re-inspection, during which they may improve their score and receive a higher grade.
Restaurants are required to post their letter grade in a location visible to the public. Grade cards must be displayed prominently near the entrance so that customers can make informed dining decisions.
Public Resources
Consumers can look up inspection results for any New York City restaurant through the DOHMH restaurant inspection database, which is publicly accessible online. The database includes current and historical inspection scores, violation details, and grade information for all inspected food service establishments in the five boroughs.
Residents who wish to report unsanitary conditions at any food establishment can contact 311 or file a complaint through the NYC 311 website or mobile application.
CRITICAL Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. (Code 05C)
CRITICAL Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. (Code 05C)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical 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. (Code 10D)
Non-Critical Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized. (Code 16-03)
Non-Critical Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized. (Code 16-03)
Non-Critical Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized. (Code 16-03)
Non-Critical Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized. (Code 16-03)
Non-Critical Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized. (Code 16-03)
Non-Critical Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized. (Code 16-03)
Non-Critical 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. (Code 10B)
Non-Critical 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. (Code 10F)
Non-Critical 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. (Code 10D)
CRITICAL Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. (Code 05C)
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: March 13, 2026 | Our methodology
