DIVE BAR RESTAURANT LLC
318 S US HWY 1 #106, JUPITER 33477
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/1/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-02-01: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards through tall prep areas ; - From follow-up inspection 2024-02-01: **Time Extended**
Food safety inspection conducted on 2/1/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 1/25/2024
High Priority
5
Intermediate
1
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Tuna at drawers at cook line; operator took out of the package Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass door cooler including handles; air curtains at walk-in cooler
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with sticker on in reach in cooler at cook line; educated operator
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and touched clean utensils ; didn't wash grands and changed gloves Manager educated; employee washed hands and changed gloves Corrected On-Site
- 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. pineapple salsa (50F - Cold Holding); black beans (49F - Cold Holding); cheese (49F - Cold Holding); shrimp ceviche (49F - Cold Holding) in glass cooler at expo line ; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours ;See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pineapple salsa (50F - Cold Holding); black beans (49F - Cold Holding); cheese (49F - Cold Holding); shrimp ceviche (49F - Cold Holding) in glass cooler at expo line ; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours ;See Stop Sale Warning
- 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice set on 4 hour time since last night at 7-11 pm not discarded ; foods left overnight at the sushi bar; See Stop Sale
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice set on 4 hour time since last night at 7-11 pm not discarded ; foods left overnight at the sushi bar; See Stop Sale Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards through tall prep areas ;
Food safety inspection conducted on 1/25/2024 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).
Inspection on 9/27/2023
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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- tuna in cold holding drawers at cook line; operator removed from packaging Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon and other white fish used in sushi rolls; operator provided by the end of inspection Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over marmalade and cream in cooler at cook line; operator stored properly Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-46F - Cold Holding); in cold holding unit at cook line Food overstocked; food out of temperature for 30 minutes; food divided in smaller portions; **Corrective Action Taken**
Food safety inspection conducted on 9/27/2023 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).