CIRCA 69 AMERICAN GASTROPUB
3750 NE INDIAN RIVER DR STE 1-4, Jensen Beach FL 34957
Last inspected Jul 15, 2026 · 9 visits since September 2023
MAR 25
JUN 25
JAN 26
MAR 26
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found At mop sink area- approximately 10 small flying insects on the wall and hose.
★ 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--2023054347 | Sep 15, 2023 | Nov 2, 2023 | $200 |
Inspection history
9 visits, newest first
Jul 15, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Tuxedo Deviled Eggs containing caviar with no indicator that product is served raw/undercooked.
Jul 14, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects found At mop sink area- approximately 10 small flying insects on the wall and hose.
Non-food grade paper/paper towel used as liner for food container. At cookline area- non food grade paper towels used in direct contact to store parsley- operator removed and stored properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Tuxedo Deviled Eggs containing caviar with no indicator that product is served raw/undercooked.
Wiping cloth sanitizing solution stored on the floor.- operator moved off the floor.
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Operator primed machine to 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over lettuce at cook line Removed
Equipment and utensils not properly air-dried - wet nesting. Lay out to dry
Wiping cloth sanitizing solution stored on the floor. Operator stored on bottom prep shelf
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Observed no proof of food managers certificate
Jun 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked tomato jam made 4/26 at walk in cooler. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has an accumulation of rust.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over onion rings, both products not in commercial packaging at cook line reach in freezer, raw beef over chili not in commercial packaging at walk in freezer. Operator stored all products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground lamb over raw bacon at walk in cooler. Operator stored properly. Educated operator on proper food storage procedures
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (125F - Hot Holding) Observed in alto sham on cook line. Per operator, out of temperature for approximately 2 hours. Operator placed in microwave to reheat to 165+F.
Soap dispenser at handwash sink not working/unable to dispense soap. At bar, soap virtually empty.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish drying rack has rusted shelves where clean pans are stored.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm.
May 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (47F - Cold Holding); crab cakes (47F - Cold Holding); in drawers at cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; ice bags placed on top;
Sep 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over carrots walk in cooler. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw lamb chops walk in cooler. 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. Flip top cooler cook line: Provençal (cooked tomato) sauce (50F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in flip top cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cook line: Provençal (cooked tomato) sauce (50F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in flip top cooler overnight. See stop sale. Held in pan over ice cook line: shredded lettuce (48F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for 30 minutes. Operator placed back in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of Vacuum breaker at mop sink.
Clam/mussel/oyster tags not marked with last date served. Operator has mussels on menu and tags not dated with last mussel served. Educated operator on proper shellfish tag maintenance.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device provided at time of inspection to measure utensil surface temperature. Inspector used DPBR provided temperature strips.
Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer spray bottle no label at triple sink. Operator labeled properly.
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.