GANIM'S JUNO BCH CAFE
13967 US HWY 1, Juno Beach FL 33408 · 561.622.1533
Last inspected Mar 16, 2026 · 10 visits since January 2024
JUN 24
AUG 24
MAR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly landing on cut ham. Operator unable to kill fly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026016635 | Jan 12, 2026 | Apr 8, 2026 | $400 |
| 2--2024057924 | Aug 26, 2024 | Oct 31, 2024 | $200 |
Inspection history
10 visits, newest first
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Live, small flying insects found Approximately 2 flys landing on dirty dishes by dish machine; approximately 3 flys in dining area landing on menus, on dining counter where customers eat, and on sauce bottles; approximately 20 small flying insects landing on clean equipment, on prep table, on canned products, and on dry storage products Advised operator to remove flying insects, and to sanitize equipment
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across flat top grill: Cold smoked salmon stored over cooked sausages At low boy by grill: Raw steaks stored over cheese blinz At Walk in cooler: raw fish stored over liquid eggs Raw beef stored over Canadian bacon, and Groound beef stored over butter Chef and Operator stored properly
Handwash sink used for purposes other than handwashing. At cook line handwashing station: employee dumping oil into a pan in the hand wash station Employee switched to dumping sink
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 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority3 Intermediate1 Basic
Show 11 findings ▾
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. Employee handled dirty dishes then grabbed clean dishes to put away; no handwash Operator spoke to employee and employee washed their 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 server touch their neck then grabbed plates to serve to customers; no handwash Operator spoke to employee and employee washed their hands
Live, small flying insects found Approximately 2 flys landing on dirty dishes by dish machine; approximately 3 flys in dining area landing on menus, on dining counter where customers eat, and on sauce bottles; approximately 20 small flying insects landing on clean equipment, on prep table, on canned products, and on dry storage products Advised operator to remove flying insects, and to sanitize equipment
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across flat top grill: Cold smoked salmon stored over cooked sausages At low boy by grill: Raw steaks stored over cheese blinz At Walk in cooler: raw fish stored over liquid eggs Raw beef stored over Canadian bacon, and Groound beef stored over butter Chef and Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. 4 bags and a half of hash browns on time control, not thrown away at time of expiration, were placed into walk in cooler Educated chef and operator on proper time control procedures Chef discarded products
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. 4 bags and a half of hash browns on time control, not thrown away at time of expiration, were placed into walk in cooler Educated chef and operator on proper time control procedures Chef discarded products
Handwash sink used for purposes other than handwashing. At cook line handwashing station: employee dumping oil into a pan in the hand wash station Employee switched to dumping sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Owner provided at the end of inspection
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.
Food stored on floor. At prep area: Melons in bucket stored on floor Employee removed from floor
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils, clean plates and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched washed/cut avocado with bare hands while cutting and removing from peel and placing on customer order to be served immediately without any heat treatment. Operator discussed with employee who then washed hands and put on gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed and rinsed gloved hands at hand wash sink and then handled clean/sanitized dishes. Operator discussed with employee who then removed gloves, washed hands and put on new gloves.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At expo line ice bath; cut melon (51F - Cooling 10:05/52F 10:30). Operator stated melon cut at 7:30, cooling in pan over ice, not surrounding product level, at this rate will not reach 41F within 4 hours, submerged in ice to facilitate faster cooling.
No quaternary chemical test kit provided when using quaternary sanitizer at three-compartment sink/wiping cloths. Advised Operator to acquire quaternary chemical test kit.
Visibly soiled dry wiping cloth in use on cook line cutting boards. Operator removed.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs and handled cooking equipment without washing hands in between.
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. Dishwasher handling unclean dishes and immediately put away clean silverware without washing hands in between Educated manager on site
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef observed wiping hands on clothes and touching glasses. Chef immediately began handling clean cooking equipment. Hands washed in between. Educated manager on site
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Returned to kitchen from outside with unclean dishes and began handling clean cups Hands not washed in between Educated manager on site
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer end cook line unclean
Wiping cloth sanitizing solution stored on the floor. Behind Front counter
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. hot line make table lowboy reach in - mahi (45F - Cold Holding) 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. hot line make table lowboy reach in - mahi (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Nonfood-contact surface soiled with grease, food debris, dirt or slime - Walk in shelving.
Standing water in bottom of walk-in-cooler - operator removed during inspection.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler all shelving rusted.
Jun 27, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 26, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 7 high priority.
7 High priority0 Intermediate2 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracking raw shell eggs, proceeded to prepare plate with ready to eat food. not washing hands. Advised operator of proper handwashing when handling raw shell eggs.
Employee dried hands on clothes/apron/soiled towel after washing. Employee using soiled dry wiping cloth, not washing hands. Advised operator of proper hand washing.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare hand contact, cook touching sliced cheese, cooked egg omelette, not washing hands. Advised operator about proper handwashing.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly landing on cut ham. Operator unable to kill fly.
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 flip top cooler, raw fish (57F - Cold Holding); raw hamburgers (48F-Cold holding); smoked salmon (57F - Cold Holding) cooked sausage(55F-Cold holding), cooked chicken(54F-Cold holding), cooked ground beef(53F-Cold holding), sliced cheese(60F-Cold holding); shredded cheese(50F-Cold holding); cooked shrimp(45F-Cold holding) not prepared or portioned today. Operator stated items held in unit since 7:00am. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 sliced ham (55F@10:42, since 7:00am- Cooling)55F @ 11:25; sliced tomatoes (54F@10:45, since 7:00am- Cooling)55F @11:25. Operator stated items held in unit since 7:00am. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, raw fish (57F - Cold Holding); raw hamburgers (48F-Cold holding); smoked salmon (57F - Cold Holding) cooked sausage(55F-Cold holding), cooked chicken(54F-Cold holding), cooked ground beef(53F-Cold holding), sliced cheese(60F-Cold holding); shredded cheese(50F-Cold holding); cooked shrimp(45F-Cold holding) not prepared or portioned today. Operator stated items held in unit since 7:00am. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 sliced ham (55F@10:42, since 7:00am- Cooling)55F @ 11:25; sliced tomatoes (54F@10:45, since 7:00am- Cooling)55F @11:25. Operator stated items held in unit since 7:00am. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, an open Bottle of Gatorade at flip top cooler, prep area. Operator removed.
Soiled dry wiping cloth in use. Observed cook using dry wiping cloth to wipe hands and food equipment surfaces.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. 1 can of country style gravy dented.
No soap provided at handwash sink. At back of house hand washing sink has no soap, operator provided.
Soiled dry wiping cloth in use. At make line soiled dry wiping cloth being used and stored on top of shelled eggs, operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At make line sanitize bucket quaternary = 0, operator corrected to 200ppm
Jan 23, 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 ▾
Pesticide/insecticide labeled for household use only present in establishment. Can of Raid - Operator removed from building.
Handwash sink not accessible for employee use at all times. Operator removed garbage can from hot line hand sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. THERESA ANDERSON, arrived during inspection.
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. Emailed copy of reporting agreement to operator.
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.
Food not stored at least 6 inches off of the floor. Walk in freezer - cases of hash brown potatoes stored on floor under shelving.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm)
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.