DIVE BAR RESTAURANT LLC
318 S US HWY 1 #106, Jupiter FL 33477 · 561.747.4767
Last inspected Jul 16, 2026 · 12 visits since September 2023
AUG 25
SEP 25
JAN 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed approximately 4 live flies: at the bar, expo line by prep sink and one in the dining room by gift shop; advised operator to clean areas:
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026048295 | May 21, 2026 | Jul 27, 2026 | $1,640 |
| 2--2026014953 | Jan 7, 2026 | Mar 23, 2026 | $400 |
| 2--2025015606 | Jan 14, 2025 | Mar 26, 2025 | $400 |
Inspection history
12 visits, newest first
Jul 16, 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
What the inspector wrote — 4 findings
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves handled container of raw chicken and without washing hands employee handled container of French fries, discussed with operator employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler sliced cheese (53F - Cold Holding) per operator product not portioned dot prepared today and held in unit for approximately 20 minutes, discussed with operator who removed product to place in walk in cooler to chill.
Buildup of food debris/soil residue on equipment door handles. Multiple coolers with soiled door gaskets, discussed with operator to clean and sanitize.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line Sanitizer Bucket (Quaternary 100ppm) discussed with operator to corrected to 200ppm.
May 21, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line adjusted eye glasses with hand and after employee handled whisk to mix sauce, discussed with employee who washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw shrimp stored above non commercially packaged cook foods, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored above soup, discussed with operator who corrected storage of products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler portioned coleslaw (47F - Cooling) at 11:00 since 10:45 to 47F at 11:25, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator, removed top speed rack tray to allow adequate air flow cooling.
Handwash sink used for purposes other than handwashing. Hand washing sink at bar area used to store hors d'oeuvres for drinks, discussed with operator who removed products.
Clams/mussels/oysters removed from original container for long-term storage. At cook line in reach in cooler raw shell clams with no tag, discussed with operator who stated clam batch split in two half kept at raw bar half kept at cook line, discussed with operator proper clam tag storage.
Food stored in a location that is exposed to splash/dust. At bar washing sink splashing water onto liquor bottles, discussed with operator to install splash guard.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee's beverages stored in multiple reach in coolers, discussed with operator who chose to discard drinks.
Standing water in bottom of reach-in-cooler. Reach in cooler at cook line has standing water, discussed with operator to clean and sanitize unit.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to 200ppm.
Jan 8, 2026Call Back - Admin. complaint recommendedComplaint Investigation
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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked lobster at sushi station; Raw shell eggs over eel sauce in walk-in cooler; Food stored properly
Jan 7, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 9 high priority.
9 High priority2 Intermediate4 Basic
Show 15 findings ▾
Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed numerous employees touching garnishes for drinks like oranges limes and lemons, with their bare hands; food is not heated to 145 F; Operator educated; things provided
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) at the bar; operator was able to fix to 100 ppm;
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 dishwasher and unloading clean, sanitized dishes without washing hands; Operator educated; employee washed hands;
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his face and started to plate foods afterwards without washing hands first; manager educated; employee washed hands;
Live, small flying insects found Observed approximately 4 live flies: at the bar, expo line by prep sink and one in the dining room by gift shop; advised operator to clean areas:
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked lobster at sushi station; Raw shell eggs over eel sauce in walk-in cooler; Food stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mahi mahi (60F - Cold Holding) hog fish (70F - Cold Holding) in the prep sink thawing out; fish no longer frozen; operator removed from packaging and placed in ice to quick chill; grouper (46F - Cold Holding) mahi (43-44F - Cold Holding); in drawers at cook line food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice; milk (51F - Cold Holding); in beer walk-in cooler; out of temperature for approximately 1 hour; moved to different cooler; Corrective Action TakenRepeat ViolationAdmin Complaint**
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 - fish eggs at sushi station; since 10:00 am; time marked;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stone crab soup (122-146F - Hot Holding); in steam table at expo line; food out of temperature for approximately 20 minutes; food not stirred; operator returned to reheat to 165 F;
Handwash sink at cook line used for purposes other than handwashing- to fill up bucket of water; removed
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. Provided and posted during inspection at the hostess desk
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 sushi bar; removed
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils stored in dirty containers at expo line and dishwasher area; removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit- spoons in water at 77 a5 sushi station Removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); fixed to 200 ppm
Sep 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish then proceeded to handle clean equipment and cooler doors without Changing glove and washing their handseducated operator- employee washed their hands. Priority: High Priority
Observed: Non-food grade paper/paper towel used as liner for food container. At reach in cooler- non food grade paper towels used to stored avocados and fish at sushi station- operator removed. Priority: High Priority
Observed: 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 tall reach in cooler near bar - lobster bisque 54F- cold holding,- good not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler near bar - lobster bisque 54F- cold holding,- good not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. Priority: High Priority
Observed: No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink- by bar section near server area.operator provided. Priority: Intermediate
Observed: No soap provided at handwash sink- by bar section near server area.operator provided. Priority: Intermediate
Observed: 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 to operator- operator printed and displayed. Priority: Intermediate
Observed: Raw fruits/vegetables not washed prior to preparation. At sushi station and cook line- in use avocados with stickers attached- educated operator- employee removed and washed properly. **Corrected On-Site** Priority: Basic
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
mussels tag removed from original container prior to container being emptied- added
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at back of the kitchen
Clean utensils or equipment stored on rusty shelves rack- at dishwasher area;
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed handbag stored next to pita bread on reach in cooler at expo line; removed
Walk-in cooler shelves with rust that has pitted the surface.
Jan 15, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Multiple raw fish over cream cheese, cooked asparagus, cooked shrimp in cooler right sushi station Raw battered shrimp over sauces in walk-in cooler Food store properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood salad (51F - Cold Holding);eel (51F); surimi (51F); battered shrimp (51F); masago (51F)in left cooler at sushi station; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale sliced cheese (41-46F - Cold Holding); sliced tomatoes (41-46F - Cold Holding) in unit #1 at cook station; as per operator food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portions made;
Objectionable odors by high top tables and sushi / oyster bar area of the establishment. As per operator plumbing company was flashing the bathroom lines earlier; odor sensed only the area mentioned above; all other areas clear of odors
Jan 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Multiple raw fish over cream cheese, cooked asparagus, cooked shrimp in cooler right sushi station Raw battered shrimp over sauces in walk-in cooler Food store 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. seafood salad (51F - Cold Holding);eel (51F); surimi (51F); battered shrimp (51F); masago (51F)in left cooler at sushi station; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood salad (51F - Cold Holding);eel (51F); surimi (51F); battered shrimp (51F); masago (51F)in left cooler at sushi station; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale sliced cheese (41-46F - Cold Holding); sliced tomatoes (41-46F - Cold Holding) in unit #1 at cook station; as per operator food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portions made;
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 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. Sushi rice from the night before at sushi station; See Stop Sale;
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. Sushi rice from the night before at sushi station; See Stop Sale;
Handwash sink at bar used for purposes other than handwashing- towels stored inside Removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour at the back of the kitchen Stored properly
Objectionable odors by high top tables and sushi / oyster bar area of the establishment. As per operator plumbing company was flashing the bathroom lines earlier; odor sensed only the area mentioned above; all other areas clear of odors
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment uses small household frying equipment at the prep station at the back of the kitchen, no hood system above it.
Aug 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority1 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. baked potatoes (45-51F - Cooling) on the front tray at 2 door cooler at expo line; as per operator food cooked last night and left inside cooler to cool down; food covered; food never reached 41 F or below within 6 hours; See Stop Sale
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over dressings in walk-in cooler Raw fish over pot stickers and cooked vegetables Stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. baked potatoes (45-51F - Cooling) on the front tray at 2 door cooler at expo line; as per operator food cooked last night and left inside cooler to cool down; food covered; food never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken broth (66F - Cold Holding) on prep table at cook line; per operator food on TPHC form; not on the form; not time marked; food out of temperature for approximately 30 minutes; added on the form and time marked sliced cheese (41-51F - Cold Holding); in cooler at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 30 minutes; smaller portions made;
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- LTO set ups- in cooler at cook line; food on the TPHC form but time not marked; time marked since 10:00 am;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli soup (129F - Hot Holding)in steam table at expo line; as per operator reheated on the stove 30 minutes prior; as per operator reheating finished; food out of temperature for approximately 15 minutes; Moved to the stovetop to be reheated to 165 F
oysters tag removed from original container prior to container being emptied- operator provided tags
Equipment in poor repair- two door cooler has insulation exposed - at expo line
Fly sticky tape hanging over food/food preparation area/food-contact equipment- over dry storage food rack at the back of the kitchen Removed
Standing water in bottom of reach-in-cooler at cook line
Wiping cloth sanitizing solution stored on the floor- at cook line; stored properly
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only- small electrical household fryer used for tempura rolls at prep station; removed
Feb 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards through tall prep areas;
Ice buildup in walk-in freezer.
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
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
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
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
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
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
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards through tall prep areas;
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
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass door cooler including handles; air curtains at walk-in cooler
Raw fruits/vegetables not washed prior to preparation. Cut avocados with sticker on in reach in cooler at cook line; educated operator
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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
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
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;
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
Ice buildup in walk-in freezer.
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.