JUNO BEACH FISH HOUSE
13980 US HIGHWAY 1, JUNO BEACH 33408
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 5/21/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize. Warning - From follow-up inspection 2024-05-21: At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize. **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna sashimi; served undercooked, not identified as being undercooked. Menu offers tuna poke; served raw, not identified as being raw. Menu offers sesame tuna; served under cooked, not identified as being undercooked. Advised Operator to properly identify items. Warning - From follow-up inspection 2024-05-21: Menu offers tuna sashimi; served undercooked, not identified as being undercooked. Menu offers tuna poke; served raw, not identified as being raw. Menu offers sesame tuna; served under cooked, not identified as being undercooked. Advised Operator to properly identify items. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-05-21: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Time Extended**
Food safety inspection conducted on 5/21/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 5/20/2024
High Priority
8
Intermediate
8
Basic
3
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package prior to thawing, no longer frozen. See Stop Sale. Warning
- 21-10-4:Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in-use on cutting board. Operator removed. Corrected On-Site Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling raw chicken for cooking, removed gloves, replaced with new gloves and then handled ready to eat bread without washing hands. Discussed with Operator. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live, small flying insects in kitchen, back prep area outside of walk-in cooler, flying around/landing on prep tables/food preparation equipment/packaged shelf stable food. Advised Operator to eliminate flies. Admin Complaint
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator stated salmon is offered under consumer advisory and will be served undercooked per customer request, no proof of parasite destruction or aquaculture feed letter. Advised Operator salmon must be fully cooked (145F for 15 seconds) or discarded. Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line; cooking oil stored in/dispensed from spray bottle designed/labeled for chemical use only. Advised Operator to use food grade spray bottle for cooking oil. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over ready to eat salad dressings. Operator moved eggs to lower shelf. Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package prior to thawing, no longer frozen. See Stop Sale. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Flip top cooler; anchovies (47F - Cold Holding); blue cheese crumbles (48F - Cold Holding); butter (45F - Cold Holding); milk (45F - Cold Holding) Operator stated items not prepared or portioned today, held in cooler overnight. At Cook line upright stainless; raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); cooked pasta (46F - Cold Holding); raw scallops (46F - Cold Holding); key lime pie (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. At cook line Left side lift top cooler; raw scallops (50F - Cold Holding); raw shrimp (49F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Flip top cooler; anchovies (47F - Cold Holding); blue cheese crumbles (48F - Cold Holding); butter (45F - Cold Holding); milk (45F - Cold Holding) Operator stated items not prepared or portioned today, held in cooler overnight. At Cook line upright stainless; raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); cooked pasta (46F - Cold Holding); raw scallops (46F - Cold Holding); key lime pie (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. At cook line Left side lift top cooler; raw scallops (50F - Cold Holding); raw shrimp (49F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. At Cook line right side lift top cooler; boiled eggs (47F - Cold Holding); house made pico (47F - Cold Holding); sour cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in double/shallow/overfilled pans inside make top for 2 hours, removed overfilled portioned/surrounded products with ice. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags not marked with last date served. Advised Operator to mark with last date served. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized. Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At back prep area; hand wash sink blocked by two bicycles. Operator removed. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to strain food. At front counter; hand wash sink used to store cleaning supplies. Operator removed items from sink(s). Corrected On-Site Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna sashimi; served undercooked, not identified as being undercooked. Menu offers tuna poke; served raw, not identified as being raw. Menu offers sesame tuna; served under cooked, not identified as being undercooked. Advised Operator to properly identify items. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator stated no probe thermometer available. Repeat Violation Admin Complaint
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At kitchen; spray bottle(s) containing cleaning chemicals not labeled. Advised Operator to label. Warning
Food safety inspection conducted on 5/20/2024 revealed 19 total violations (8 high priority, 8 intermediate, 3 basic).
Inspection on 1/31/2024
High Priority
4
Intermediate
5
Basic
3
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.- next to bread at prep area; removed Corrected On-Site
- 08B-38-4:Basic - Food stored on floor- bucket of peeled potatoes in walk-in cooler Stored properly Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat cooked pasta in walk-in cooler; operator stored properly Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (52F - Cooling); in walk-in cooler; food cooled overnight in big plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (52F - Cooling); in walk-in cooler; food cooled overnight in big plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (43-52F - Cold Holding) in n cooler at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 2 hours; smaller batches made; **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter sauce (101F - Hot Holding) at cook line; food out of temperature for approximately 2 hours; operator stated will discard food after four hours; no form; no tracking time ; emailed TPHC and educated
- 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Educated operator Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed and operator printed to be signed for new staff members during inspection Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink at cook line; operator provided Corrected On-Site
Food safety inspection conducted on 1/31/2024 revealed 12 total violations (4 high priority, 5 intermediate, 3 basic).
Inspection on 8/9/2023
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observe at hand wash sink in walk-in refrigerator
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at hand wash sink in walk-in refrigerator
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observe at hand wash sink in walk-in refrigerator
- 22-02-4:Intermediate - Observe soda gun soiled with food debris.
Food safety inspection conducted on 8/9/2023 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).