Inspection conducted Mar 19, 2026 · Data released by DOHMH Mar 25, 2026
GRADE B VIOLATIONS
Jerusalem Steakhouse Gets Grade B After Inspection - Brooklyn
Published May 24, 2026 8:00 PM
1319 AVENUE J, Brooklyn, NY 11230 · Jewish/Kosher
21
Violation Score
A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — Jerusalem Steakhouse, a Jewish/Kosher restaurant located at 1319 Avenue J in Brooklyn, received a score of 21 following a health inspection conducted on March 19, 2026, placing it at the upper end of the Grade B range and within six points of the Grade C threshold. The Department of Health and Mental Hygiene (DOHMH) released the inspection data on March 25, 2026.
Inspectors documented a total of 16 violations — 9 classified as critical and 7 as non-critical.
What Inspectors Found
The most frequently cited violation was Code 04A, recorded five times: no Food Protection Certificate (FPC) was held by a manager or supervisor of food operations. Under NYC Health Code Article 81, food service establishments are required to have at least one certified food protection manager on premises during operating hours. The FPC demonstrates that a designated supervisor has completed food safety training and understands safe food handling practices.
Inspectors also cited Code 06C on four occasions, noting that food, supplies, or equipment were not adequately protected from potential sources of contamination. Specifically, condiments were found not to be in single-service containers or dispensed directly by the vendor — a requirement designed to prevent cross-contamination between customers.
Among the non-critical violations, Code 20-08 was cited four times for failure to conspicuously post healthy eating information, as required by New York City law. Code 10G was recorded once for deficient cleaning and sanitizing of tableware, dishes, utensils, and equipment. Code 19-04 was cited twice for use of Expanded Polystyrene (EPS) single-service articles not designated as recyclable, in violation of New York City's foam container restrictions.
Food Safety Context
The violations cited in this inspection are governed by NYC Health Code Article 81 and align with standards set out in the FDA Food Code. Critical violations — those with a direct link to foodborne illness risk — carry greater point values in DOHMH's scoring system and account for the majority of the 21-point score recorded here.
The repeated citation of Code 04A across five separate entries indicates a sustained gap in certified management coverage during the inspection period. Under the FDA Food Code, the presence of a knowledgeable food protection manager is considered a foundational requirement for safe food operations.
Inspection History
No prior inspection history is available for this location in the DOHMH database.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on their inspection scores:
- A: 0–13 points (lowest risk)
- B: 14–27 points
- C: 28 or more points (highest risk)
A score of 21 falls within the Grade B range but sits near the upper portion of that band. Restaurants receiving a B or C grade may request a re-inspection, at which point a new grade is issued based on the follow-up results.
Current and historical inspection records for all New York City restaurants are publicly available through the DOHMH online database at nyc.gov/health.
More About This Restaurant
View the full inspection history for Jerusalem Steakhouse including all past inspections, violations, and grade changes.
Violations Documented — Mar 19, 2026
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
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
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
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
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
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical
Expanded Polystyrene (EPS) single service article not designated as a recyclable material. (Code 19-04)
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
Expanded Polystyrene (EPS) single service article not designated as a recyclable material. (Code 19-04)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Inspection History
View full inspection history for Jerusalem Steakhouse at 1319 AVENUE J, Brooklyn →
Editorial Standards & Data Transparency
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: June 12, 2026 | Our methodology