THE JUICE HOUSE
103200 OVERSEAS HWY UNITS 13-14
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/10/2025
High Priority
3
Intermediate
2
Basic
8
Total
13
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-36-4:Basic - Ceiling tile missing. Observe above dishwasher machine. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe throughout kitchen.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observe under shelves at walk in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observe at cook line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on unit at kitchen area, also on drawers at cook line. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observe at front counter, also next to coffee machine.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observe Dishwasher (Chlorine 0ppm) operator replaced empty container during inspection. Dishwasher (Chlorine 50ppm) Corrected On-Site
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper handwashing procedures.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe garlic oil (97F - Cold Holding) at front counter, as per employee less than 2 hours. Operator starts using time instead of temperature, operator add garlic to list.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked rice and cooked pork not dated inside reach in cooler by dry storage, as per employee over 24 hours. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observe degreaser spray bottle not labeled at kitchen area.
Food safety inspection conducted on 3/10/2025 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 1/13/2025
High Priority
1
Intermediate
3
Basic
10
Total
14
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units at kitchen area. Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. Observed above dishwasher machine. Repeat Violation
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed inside walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Observed a food case stored on walk in freezer floor. Also observed raw oranges cases stored on floor by walk in freezer entrance, as per Manager they just received merchandise. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked beans inside drawers at cook line. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored on standing water at 112° F at front counter next to coffee machine, employee discard water and replaced with a new one. 137° F. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation between equipment at cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on white reach in cooler by dry storage.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cooked pork (Chicharrones) not time marked at front counter, as per. Manager less than 2 hours. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty spatula inside HWS at kitchen area. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans,cooked pork,cooked ground beef not date marked inside reach in cooler by dry storage, as per employee from previous day. Corrected On-Site
Food safety inspection conducted on 1/13/2025 revealed 14 total violations (1 high priority, 3 intermediate, 10 basic).
Inspection on 10/17/2024
High Priority
3
Intermediate
4
Basic
11
Total
18
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed on all units at kitchen area.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed by dishwasher area. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed both garbage dumpsters at the back of the establishment.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at kitchen area.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on sugar container by walk in freezer entrance. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed back door open at the time of the inspection. Employee closed door. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by expo area.
- 08B-12-5:Basic - Stored food not covered. Observed seasoning containers not covered at cook line. Also observed tray with pastries not covered inside walk in freezer. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above shredded cheese on drawers at cook line. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish on drawers at cook line. Also observed raw chicken stored above raw ground beef inside walk in cooler.Corrected On-Site Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (127F - Hot Holding); chicken soup (126F - Hot Holding) on warmer at kitchen area, as per chef less than 2 hours. Chef proceeded to reheat. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food being stored on soiled container at walk in cooler. Also observed soiled lids on raw chicken and raw steak containers on reach in cooler unit at kitchen area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee discarding dirty water on HWS at front counter.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at kitchen area.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Food safety inspection conducted on 10/17/2024 revealed 18 total violations (3 high priority, 4 intermediate, 11 basic).
Inspection on 3/8/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed above dishwasher machine. Warning - From follow-up inspection 2024-03-08: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. Repeat Violation Warning - From follow-up inspection 2024-03-08: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. Warning - From follow-up inspection 2024-03-08: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area. Repeat Violation Warning - From follow-up inspection 2024-03-08: **Time Extended**
Food safety inspection conducted on 3/8/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 3/6/2024
High Priority
7
Intermediate
2
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed above dishwasher machine. Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. Repeat Violation Warning
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container on preparation area. Employee removed. Corrected On-Site Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across HWS in kitchen area. Repeat Violation Warning
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed back door open, as per Operator they keep the door open most of the time, Operator closed the door during inspection. Warning
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, employee discarded. Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered. Observed empanadas containers not covered inside walk in freezer. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed ham and cheese sandwiches being stored on nonfood grade bags. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored above unwashed vegetables on shelves inside walk in cooler. Operator rearranged properly. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded beef (49F - Cold Holding) inside walk in cooler, as per Operator from previous day, Operator discarded . Also observed 3 cheese and salami sandwiches not time marked. At front counter, Operator discarded.Corrected On-Site Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef (49F - Cold Holding) inside walk in cooler, as per Operator from previous day, Operator discarded. Also observed pooled eggs (46F - Cold Holding) at cook line, as per operator less than 2 hours, employee close lid and add ice underneath.Corrected On-Site Corrected On-Site Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed 3 cheese and salami sandwiches not time marked. At front counter, Operator discarded. Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese croquettes (126F - Hot Holding); stuffed potato (126F - Hot Holding) at front counter, as per Operator less than 3 hours. Operator proceeded to reheat food. Also observed fried rice (126F - Hot Holding); plantains (112F - Hot Holding); pulled pork (123F - Hot Holding) in steam table. fried rice (168F - Reheating); plantains (165F - Reheating); pulled pork (167F - Reheating) Corrected On-Site Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm); at front counter, Operator add water to diluted.Sanitizer Bucket (Chlorine 100ppm) Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area. Repeat Violation Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, cooked steak and cooked ground beef not dated insider reach in cooler at back area. Also cooked pasta and pico de gallo not date marked inside reach in cooler at kitchen area Corrected On-Site Repeat Violation Warning
Food safety inspection conducted on 3/6/2024 revealed 17 total violations (7 high priority, 2 intermediate, 8 basic).
Inspection on 1/3/2024
High Priority
4
Intermediate
2
Basic
14
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-36-4:Basic - Ceiling tile missing. Observed above dishwasher machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing empanadas at the front counter.
- 08B-38-4:Basic - Food stored on floor. Observed pickles container stored on floor at the front counter, employee rearranged properly. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen area, employee removed during inspection. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container, Manager stored properly. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled equipment at kitchen area, also observed grease accumulation on fryers at kitchen area. Also observed soiled gaskets in all units at kitchen area. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior at reach in cooler at kitchen area. Also soiled interior of white refrigerator at the back of the kitchen.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container at the front counter not identified, also at the juice preparation station.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 100ppm). Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changing gloves and no hand wash.inspector instructed employee during inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scrambled eggs (157F - Cooking) at reach in cooler in kitchen area. As per Manager lees than 2 hours, employee closed unit and add ice bags during inspection. **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. Observed beans (124F - Hot Holding); white rice (119F) in warmer at kitchen area, as per Manager less than 2 hours. Manager increased temperature during inspection. white rice (166F - Reheating); beans (167F - Reheating) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area. Observed soiled slicer at kitchen area.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked yuca not dated in reach in cooler at the back of the kitchen, as per Manager over 24 hours. Manager dated during inspection. Corrected On-Site
Food safety inspection conducted on 1/3/2024 revealed 20 total violations (4 high priority, 2 intermediate, 14 basic).
Inspection on 7/18/2023
High Priority
4
Intermediate
4
Basic
20
Total
28
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units at the establishment.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed damage ceiling tile and water marks in some ceiling tiles in kitchen area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board in kitchen area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on sandwich preparation table. Employee removed during inspection. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items in sandwich preparation table,employee removed during inspection. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed under cooler near hand wash sink in kitchen area.
- 08B-38-4:Basic - Food stored on floor. Observed sauce container stored on floor inside walk in cooler. Manager rearranged properly during inspection. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water at 87° F next to coffee machine, employee discarded during inspection. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fryers and under flat grill.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in cooler near dry storage area.
- 35B-09-4:Basic - Screen in door torn/in poor repair - Observed broken screen in back door.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed in unit near hand wash sink in kitchen area.
- 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed in cooler (not working) used as a dry storage.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the front counter, also in kitchen area.
- 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.
- 22-12-5:High Priority - Metal stem-type thermometer soiled.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (56F - Cold Holding) in walk in cooler, as per Manager since yesterday, Manager discarded during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed cooked pork (56F - Cold Holding) in walk in cooler, as per Manager since yesterday, Manager discarded during inspection. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
- 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. Provided form during inspection.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken,beef and pork not date marked, as per Manager over 24 hours, Manager dated during inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed peroxide spray bottle not identified.
Food safety inspection conducted on 7/18/2023 revealed 28 total violations (4 high priority, 4 intermediate, 20 basic).