BARTONI’S ITALIAN BAR & GRILL
901 W INDIANTOWN RD STE 1, Jupiter FL 33458
Last inspected Mar 10, 2025 · 8 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
JAN 24
SEP 24
JAN 25
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. vodka sauce (107F - Cooling) at 3:30; cooling since 1:15 Observed on counter in prep area. At current rate of cooling product did not reach 70F within 2 hours. Operator placed on stove to reheat to 165+F. Rechecked 187F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023017171 | Feb 28, 2023 | May 3, 2023 | $200 |
Inspection history
8 visits, newest first
Mar 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority4 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground turkey patties not in commercial packaging over cooked clams at reach in freezer. Operator stored properly.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna carpaccio on menu has no indicator for raw animal protein.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets, chlorine sanitizer at dish machine.
Show the remaining 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.
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority7 Intermediate0 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. vodka sauce (107F - Cooling) at 3:30; cooling since 1:15 Observed on counter in prep area. At current rate of cooling product did not reach 70F within 2 hours. Operator placed on stove to reheat to 165+F. Rechecked 187F.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground turkey patties not in commercial packaging over cooked clams at reach in freezer. Operator stored properly.
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. ricotta (49F - Cold Holding) Observed in plastic container inside metal pan filled to top of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. herb butter (74F - Hot Holding); buffalo sauce (butter) (76F - Hot Holding) Observed sitting out on counter at cook line. Per operator, out of temperature in excess of four hours. See stop sale. Advised operator to use time control in the future. Time control procedure emailed to operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (49F - Cold Holding) Observed in plastic container inside metal pan filled to top of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. herb butter (74F - Hot Holding); buffalo sauce (butter) (76F - Hot Holding) Observed sitting out on counter at cook line. Per operator, out of temperature in excess of four hours. See stop sale. Advised operator to use time control in the future. Time control procedure emailed to operator.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna carpaccio on menu has no indicator for raw animal protein.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets, chlorine sanitizer at dish machine.
No soap provided at handwash sink. At Hand wash sink by dish machine.
Original container of toxic substance or chemical does not bear the manufacturer's label. Bleach sanitizer and degreaser spray bottle not labeled by dish machine. Operator labeled properly.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Lasagna made 1/4, meatballs made 1/4, pasta fagioli made 1/3 not date marked. Operator dated all products.
Nov 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.
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. Person in charge certified as food handling employee. No proof of training for remainder of food handling employees.
Sep 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.
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. Person in charge certified as food handling employee. No proof of training for remainder of food handling employees.
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority7 Intermediate0 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Seared rare tuna over cooked pasta at flip top cooler by speed rack on cook line. Raw chicken over pretzels and raw snapper over tortillas tall stainless reach in freezer in kitchen. All products not in commercial packaging. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Broccoli soup made 8/26 at walk in cooler. Sees stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sliced cheese (48F - Cold Holding); grill drawers: cooked peppers (58F - Cold Holding); cooked chicken wings (56F - Cold Holding); beef patties (47F - Cold Holding); turkey patties (47 - cold holding) Per operator not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Operator placed ice bags on product. on ice bath at expo station: buttermilk ranch (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Time control procedure sent to operator. Advised operator to place time stamp for remaining 3.5 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flat top: melted butter (101F - Hot Holding); on speed rack at cook line: cooked potatoes (70F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to place time stamp for remaining 3 hours.
Handwash sink used for purposes other than handwashing. Bleach bottle in sink at bar. Operator removed bleach.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar.
No soap provided at handwash sink. Hand wash sink at bar
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. Person in charge certified as food handling employee. No proof of training for remainder of food handling employees.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers beef patties cooked to customer preference of temperature. Consumer advisory sent to operator, operator posted advisory.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
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. Salmon 41°F on cook line not removed from vacuum package, removed from freezer yesterday. See stop sale.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. ROP Packaged ground beef and pulled pork in walk in cooler. Going forward, Chef stated will use zip lock bags.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and QAC test strips. Chef stated test strips on order.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator remodeled and took advisory off the wall. Operator placed sign back on the wall at front entrance..
Spray bottle containing degreaser not labeled at triple sink. Chef labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Salmon 41°F on cook line not removed from vacuum package, removed from freezer yesterday. See stop sale. Tuna 35°F and Mahi Mahi 36°F in walk in cooler. Chef removed packaging.
Aug 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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) operator fixed chlorine solution to 50 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (46F- Cold Holding ); in cooler #1 at cook line; as per operator food not prepared or portend today; food out of temperature for approximately 1 hour; as per operator breaker popped out; breaker fixed; Rechecked to 45 F chicken wings (50F - Cold Holding); burgers (50F); sliced cheese (50F); raw chicken (50F- Cold Holding );in drawers at cook line; food not prepared or portioned today; foods out of temperature for approximately 1 hour; foods moved to walk-in cooler; Printed out TPHC form and educated; rice (47F - Cold Holding); boiled eggs (47F - Cold Holding); Pico de gallo (47F - Cold Holding) In cooler #2 at cook line; as per operator foods not prepared or portioned today; foods out of temperature for approximately 1 hour; cooler not maintained at ambient temperature of 41° F; Foods moved to walk-in cooler;
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Cook removing raw fish from package and touching it with bare hands; followed to wiping hands on dry soiled towel; Educated
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line on prep table
No conspicuously located ambient air temperature thermometer in all holding units at cook line
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.