AQUASAN
14121 US HWY 1, Juno Beach FL 33408 · 561-355-0438
Last inspected May 29, 2026 · 11 visits since January 2024
AUG 24
MAR 25
MAY 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Paid during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024023949 | Apr 5, 2024 | Oct 11, 2024 | $400 |
| 2--2024007755 | Jan 24, 2024 | Jul 1, 2024 | $400 |
Inspection history
11 visits, newest first
May 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dirty dishes in dishwasher and unloading clean ones without washing hands first Employee washed hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish patties over cooked shrimp and chicken in small cooler at cook line; stored properly
No probe thermometer provided to measure temperature of food products- not working; not battery to replace it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried chicken cooked approximately 48 hours before not dated in walk-in cooler; dated
Show the remaining 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Standing water in floor- inside walk-in cooler and by ice machines; operator cleaned
Mar 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority7 Intermediate0 Basic
Show 12 findings ▾
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. Dishwasher (Chlorine 0ppm) unable to fix; no sanitizer available; set up three compartment sink with quaternary at 200 ppm;
Non-food grade cloth towel used as liner for food container- in direct contact with sushi rice; used to cover the rice; removed;
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo and salmon received fresh and offered raw - no parasite destruction available; operator must fully cook; operator took the raw menu items off the sushi menu;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and chicken over cooked potatoes and ribs at cook line; raw steak over cooked chicken on speed rack in walk-in cooler; Stored properly
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- sushi rice - since 12:30; marked
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. Emailed procedure
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.- chlorine for dishwasher and quaternary at three compartment sink;
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. Employee Agreement emailed
No soap provided at handwash sink at the bar; Provided
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed;
May 15, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Operator stated business is changing ownership in a week.
Mar 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler, Creole sauce dated 2/24 Cream sauce dated 2/24 Whipped ricotta dated 2/27 Marinated mushrooms 2/14 Clam dip 2/14
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Operator stated business is changing ownership in a week.
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 cookline, cooked broccoli (69F - Cold Holding); cooked asparagus (69F - Cold Holding); cooked carrots (52F - Cold Holding); cut cabbage (52F - Cold Holding); bone marrow butter (58F - Cold Holding); buttermilk (56F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, cooked broccoli (69F - Cold Holding); cooked asparagus (69F - Cold Holding); cooked carrots (52F - Cold Holding); cut cabbage (52F - Cold Holding); bone marrow butter (58F - Cold Holding); buttermilk (56F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Operator supplied paper towels.
No soap provided at handwash sink. No hand soap at handwashing sink on cookline.
Food stored on floor. At kitchen, oil stored on floor. Operator moved oil to shelf.
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. Tile cracked in front of dish area.
Aug 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
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. After 3 attempts Dishwasher (Chlorine 0ppm).
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed bracelet-then put on gloves no hand wash. Operator instructed employee to remove gloves and wash hands - employee washed hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna species Thummus SPP - operator could not provided proof of Parasite destruction at time of inspection.
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand sinks - operator provided.
No soap provided at handwash sink. At both kitchen hand sinks operator provided.
Floor tiles missing and/or in disrepair. Tile cracked in front of dish area.
Food not stored at least 6 inches off of the floor. Tub of chicken on freezer floor - operator moved to shelf.
Apr 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - shucked oysters over boiled eggs - operator removed oysters.
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. Walk in cooler - shucked oysters (44F - Cold Holding) not portioned or prepared today and held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - shucked oysters (44F - Cold Holding) not portioned or prepared today and held overnight and more than 4 hours - see stop sale.
Handwash sink not accessible for employee use at all times. Back kitchen hand sink block - operator moved speed rack.
Mar 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Reviewed filing system to maintain tags in chronological order.
No paper towels or mechanical hand drying device provided at handwash sink. At dish area hand sink - operator provided.
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority5 Intermediate0 Basic
Show 11 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator can not prove the farm raised Chiliean salmon is pellet fed.
Operating with an expired Division of Hotels and Restaurants license. Paid during inspection.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) rinse agent tub connected - no quaternary ammonium on site.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh garlic in oil dated 11/29, 12/09.
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. salad station lowboy cooler - whipped cream (45F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station lowboy cooler - whipped cream (45F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Reviewed filing system to maintain tags in chronological order.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states North Atlantic Salmon most current invoice states purchased Salmon from Chili(ATL. FIL S/ON PARA. FREE CHILE FR).
Handwash sink not accessible for employee use at all times. Operator removed linen basket from in front of dish hand sink and moved speed rack from in front prep hand sink.
Manager or person in charge lacking proof of food manager certification. Katie Nguyen-Curby - General Manager.
No paper towels or mechanical hand drying device provided at handwash sink. At dish area hand sink - operator provided.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.