Brooklyn, NY — Jay & Son, a Spanish restaurant located at 879 Broadway in Brooklyn, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following an inspection on April 13, 2026. Inspectors cited three critical violations, all of which were identified as requiring immediate action. Inspection data was released publicly by DOHMH on April 15, 2026.
The closure followed a single inspection visit that documented conditions across three distinct areas of food and facility safety concern, resulting in a score of 200, which falls in the C range (28 or more points).
What Inspectors Found
All three violations recorded during the April 13 inspection were classified as critical, meaning they represent conditions with the potential to directly contribute to foodborne illness or pose an immediate public health risk.
Violation Code 04H documented that raw, cooked, or prepared food was adulterated, contaminated, cross-contaminated, or not discarded in accordance with a Hazard Analysis and Critical Control Points (HACCP) plan. HACCP protocols are federally recognized food safety guidelines designed to identify and control biological, chemical, and physical hazards throughout food handling and preparation.
Violation Code 05A noted that the establishment's sewage disposal system was not provided, improper, inadequate, or unapproved. A functioning sewage system is foundational to maintaining sanitary conditions in any food service establishment. Failures in this area can affect handwashing facilities, dishwashing operations, and the overall sanitary integrity of the kitchen environment.
Violation Code 04L recorded evidence of mice or live mice in the establishment's food or non-food areas. The presence of rodents in a food service environment is considered a critical public health concern due to the risk of contamination of food surfaces, utensils, and stored ingredients.
DOHMH noted that violations requiring immediate action were addressed at the time of the inspection, which is standard procedure during closure visits. The establishment remains closed pending re-inspection and verification that conditions have been corrected.
Food Safety Context
New York City restaurant inspections are conducted under NYC Health Code Article 81, which governs food preparation, storage, handling, and facility maintenance standards for all food service establishments operating within the five boroughs. The code is aligned with the FDA Food Code, a federal reference document updated periodically by the U.S. Food and Drug Administration that provides science-based guidance for reducing risk factors associated with foodborne illness.
Under Article 81, inspectors are authorized to order the immediate closure of any establishment where conditions present a public health hazard that cannot be adequately addressed through a notice of violation alone. Closures are issued when inspectors determine that continued operation poses an unacceptable risk to patrons or food handlers.
The three violation categories cited at Jay & Son — food contamination, sewage system failure, and rodent activity — each independently represent grounds for serious concern under both city and federal food safety standards. When documented together during a single inspection, they collectively indicate systemic breakdowns in food safety management.
Inspection History
According to DOHMH records, no prior inspection history is available for Jay & Son at this location.
- April 13, 2026: Score 200, Grade C, closed by DOHMH — 3 critical violations cited
The absence of prior inspection records may indicate that this is a recently opened establishment or that records have not yet been published for earlier visits. DOHMH typically makes inspection results publicly available within a few days of an inspection occurring.
Understanding NYC Restaurant Grades
New York City uses a letter grade system to communicate restaurant inspection results to the public. Grades are calculated based on the number of points assigned during an inspection, with higher point totals reflecting more serious or numerous violations:
- Grade A: Score of 0–13 points — meets or exceeds food safety standards
- Grade B: Score of 14–27 points — some violations identified; re-inspection required
- Grade C: Score of 28 or more points — significant violations documented; re-inspection required
- Grade Pending: Issued when a restaurant scores B or C on an initial inspection and is awaiting re-inspection results
A restaurant that receives a score in the B or C range on an initial inspection is re-inspected within 30 to 45 days. The grade posted at the establishment reflects the better of the two scores. Establishments that are closed by order of DOHMH must pass a re-inspection before they are permitted to reopen.
More About This Restaurant
View the full inspection history for Jay & Son including all past inspections, violations, and grade changes.
Violations Documented — Apr 13, 2026
CRITICAL
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
CRITICAL
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. (Code 05E)
CRITICAL
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
CRITICAL
Sewage disposal system is not provided, improper, inadequate or unapproved. (Code 05A)
CRITICAL
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL
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. (Code 06C)
CRITICAL
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. (Code 03E)
Non-Critical
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. (Code 16-02)
Non-Critical
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. (Code 16-02)
CRITICAL
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. (Code 04J)
Non-Critical
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. (Code 16-02)
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)
CRITICAL
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL
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. (Code 06C)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical
Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL
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. (Code 03E)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL
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. (Code 04J)
Non-Critical
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. (Code 16-02)
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)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL
No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
Non-Critical
Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
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 Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
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. (Code 04J)