HURRICANE CAFE
14050 US-1, Juno Beach FL 33408 · 561-630-2012
Last inspected May 14, 2026 · 13 visits since January 2024
FEB 24
AUG 24
MAR 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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- Boiled eggs, smoked salmon, and other TCS foods at cook line- operator time marked 9:00 am
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $925
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025052657 | Jul 1, 2025 | Oct 27, 2025 | $325 |
| 2--2025032429 | Mar 12, 2025 | Jun 16, 2025 | $400 |
| 2--2023016610 | Mar 9, 2023 | Apr 27, 2023 | $200 |
Inspection history
13 visits, newest first
May 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 16, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon offered on the menu; advised to place un asterisk
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority3 Intermediate4 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee continuously cracking raw shell eggs wiping gloved hands on soiled towel, touching plates, clean utensil other ready to eat foods; educated; chef asked employee to wash hands; employee washed hands;
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 touching dirty dishes to load dishwasher and unloading cleaned ones without washing hands; educated; washed hands;
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping gloved hands on visibly soiled towel and continued to work with foods touching plates and utensils; Employee washed hands;
Food prepared with soiled equipment/utensil. Observed employee scraping egg spatula on the garbage and scooped poach eggs out of the water and plated food and served to the customer; Educated; employee discarded spatula
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in cooler #3 at cook line Stored properly
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in a location that is exposed to splash/dust. Observed condensation liquid from cooler dripping inside guacamole to be served to consumers; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken soup (57F - Cold Holding); clam chowder soup (59F - Cold Holding); soup pots held outside for approximately 30 minutes; food not prepared or portioned today; food placed on the stove to reheat; tuna salad (41-53F - Cold Holding); chicken salad (41-53F - Cold Holding);in cooler #2 at cook line below the hot lamp food not prepared or portioned today; food out of temperature for approximately 30 minutes; advised to keep ice bags on top or cover and close cooler in between; operator covered; #3 smoked salmon (53F - Cold Holding); cheese (53F - Cold Holding); Drawers : sliced cheese (56F - Cold Holding); corned beef hash (56F - Cold Holding); sliced turkey (56F - Cold Holding); salmon (50F - Cold Holding); mahi (50F - Cold Holding); raw chicken (52F - Cold Holding); corned beef (52F - Cold Holding); ham (52F - Cold Holding)food not prepared or portioned today; food out of temperature for approximately 2 hours: advised to move to different coolers or on TPHC; operator placed on TPHC until cooler fixed;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (132F - Hot Holding); gravy (123-141F - Hot Holding); grits (146F - Hot Holding);in steam table; food not stirred and uncovered; food out of temperature for approximately 30 minutes; operator stirred; rechecked to 144 F
Handwash sink at expo line used for purposes other than handwashing- water pitcher inside the sink; removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon offered on the menu; advised to place un asterisk
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored in a location that is exposed to splash/dust. Observed condensation liquid from cooler dripping inside guacamole to be served to consumers; See Stop Sale
Food stored on floor- buckets of pickles and pooled eggs on the floor inside the walk-in cooler; stored properly
No conspicuously located ambient air temperature thermometer in holding unit- drawers at cook line;
Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature- homemade corned beef hash; advised to place inside cooler;
Sep 3, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon served raw and not identified as being raw. Menu offers seared tuna served raw/undercooked and not identified as being raw/undercooked. Menu offers raw shell eggs served undercooked "poached" and not identified as being undercooked. Advised Operator to properly identify items as being raw/undercooked.
Jul 2, 2025Call 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
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon served raw and not identified as being raw. Menu offers seared tuna served raw/undercooked and not identified as being raw/undercooked. Menu offers raw shell eggs served undercooked "poached" and not identified as being undercooked. Advised Operator to properly identify items as being raw/undercooked.
Jul 1, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw bacon while placing on pan to cook and then handled clean utensils and pan while removing cooked bacon and placing into pan without washing hands. Operator discussed with employee who then washed hands.
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/plates and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; goat cheese (50F - Cold Holding); cooked eggs (50F - Cold Holding). Operator stated cooler noticeably not holding proper temperature, items not prepared or portioned today, held in cooler less than 2 hours, placed items in ice bath. At expo line; commercially individually packaged butter (62F - Cold Holding). Operator stated removed from reach in cooler held in ice bath on expo line until used, unused butter returned to reach in cooler, held on expo line 2 hours, moved to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; cooked sausage (92F - Hot Holding). Operator stated sausage cooked prior to being held in steam table less than 2 hours, moved to be reheated to 165F and held at 135F or above.
Hand wash sink not accessible for employee use at all times. At prep area; hand wash sink covered by pan. Operator removed pan.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon served raw and not identified as being raw. Menu offers seared tuna served raw/undercooked and not identified as being raw/undercooked. Menu offers raw shell eggs served undercooked "poached" and not identified as being undercooked. Advised Operator to properly identify items as being raw/undercooked.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk-in cooler; soups date marked more than 7 days. Operator stated soups prepared/frozen same day, thawed and held under refrigeration less than 6 days. Advised Operator of proper date marking.
Visibly soiled dry wiping cloth(s) in use on cook line. Operator removed soiled cloth(s).
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 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 touched face, touched phone and started to touch various foods at cook line; chef educated; employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over dressings in walk-in cooler Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (50F- Cold Holding ); shredded cheese (50F - Cold Holding) in cooler #1 at cook line; as per operator foods on ice due to equipment not able to maintain 41 F or below; food not prepared or portioned today; food out of temperature for approximately 2 hours; ice bath properly set up;
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- Boiled eggs, smoked salmon, and other TCS foods at cook line- operator time marked 9:00 am
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (129F - Hot Holding)in steam table; food out of temperature for approximately 30 minutes; food in double pans; food placed on the stove to reheat to 165 F
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards with heavy black like mold substance at cook line and throughout prep areas
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler #1 at cook line; foods stored in ice bath.
Cutting boards have cut marks and is no longer cleanable- cook line me other prep areas
No handwashing sign provided at a hand sink at servers station used by food employees. Recommended to place sigh
Uncovered food stored near sink exposed to splash. Ice tea pitchers and coffee pot stored near hand wash sink at servers area. Advised operator to move to different area or install a splash guard;
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 24, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. All hot line refrigeration equipment and walk in cooler not able to maintain food and 41F or below.
Aug 23, 2024Warning 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 ▾
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. All food products below were not portioned or prepared today. Walk in cooler - cooked pot roast (44F-45F - Cold Holding); cooked rice (45F); cooked meatloaf (45F - Cold Holding); cooked pasta (45F - Cold Holding); salmon (44F - Cold Holding); brown sauce (45F - Cold Holding); mahi (44F - Cold Holding) operator states all products held in walk in cooler overnight and more than 4 hours. See stop sale. fry station make table - corn salsa (44F - Cold Holding); guacamole (45F - Cold Holding); alfalfa sprouts (47F - Cold Holding); shredded mozzarella (47F - Cold Holding). Operator states held in unit more than 4 hours. See stop sale. flat top station make table - crumbled blue cheese (48F - Cold Holding); Cole slaw (48F - Cold Holding); falafel (45F - Cold Holding); Cuban sandwich (58F - Cold Holding); hummus (50F - Cold Holding); egg salad (49F - Cold Holding); curried chicken salad (50F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. sauté station make table - shredded cheddar (51F - Cold Holding); alfalfa sprouts (51F - Cold Holding); shrimp sauce (51F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. drawers - salmon (51F - Cold Holding); mahi (53F - Cold Holding); Poultry (50F - Cold Holding); burgers (48F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All food products below were not portioned or prepared today. Walk in cooler - cooked pot roast (44F-45F - Cold Holding); cooked rice (45F); cooked meatloaf (45F - Cold Holding); cooked pasta (45F - Cold Holding); salmon (44F - Cold Holding); brown sauce (45F - Cold Holding); mahi (44F - Cold Holding) operator states all products held in walk in cooler overnight and more than 4 hours. See stop sale. fry station make table - corn salsa (44F - Cold Holding); guacamole (45F - Cold Holding); alfalfa sprouts (47F - Cold Holding); shredded mozzarella (47F - Cold Holding). Operator states held in unit more than 4 hours. See stop sale. flat top station make table - crumbled blue cheese (48F - Cold Holding); Cole slaw (48F - Cold Holding); falafel (45F - Cold Holding); Cuban sandwich (58F - Cold Holding); hummus (50F - Cold Holding); egg salad (49F - Cold Holding); curried chicken salad (50F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. sauté station make table - shredded cheddar (51F - Cold Holding); alfalfa sprouts (51F - Cold Holding); shrimp sauce (51F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. drawers - salmon (51F - Cold Holding); mahi (53F - Cold Holding); Poultry (50F - Cold Holding); burgers (48F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale.
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/certified manager Matthew PESCAIA, arrived after inspection started.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. All hot line refrigeration equipment and walk in cooler not able to maintain food and 41F or below.
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. Educated operator on proper thawing procedure for reduced oxygen packaged fish.
Feb 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. At dry storage 1 can of Heinz seafood cocktail sauce
No probe thermometer provided to measure temperature of food products.
Employee personal food not properly identified and segregated from food to be served to the public. At reach in cooler package of employee candy bars stored in Plastic thank bag stored on same shelf as vegetables, operator removed
Jan 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Mashed potatoes-58F -Cooling) prepped on 01/02/2024 more than 6 hours and not removed from walk in cooler. Stop Sale.
Nonfood-grade bags used in direct contact with Walk in freezer - bagels stored in non food grade plastic to go bags. Reviewed proper storage procedures with operator.
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. Walk in cooler Mashed potatoes-58F -Cooling) prepped on 01/02/2024 more than 6 hours and not removed from walk in cooler. Stop Sale. Wait station/dining room - portioned creamers (70F) held at room temperature more than 4 hours - stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - smoked salmon (54F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); bean sprouts (48F - Cold Holding); salsa (48F - Cold Holding). Operator states not portioned or prepared today removed from walk in cooler 3.50 hours earlier - operator moved food items to freezer for quick chill. Wait station/dining room - portioned creamers (70F) held at room temperature more than 4 hours - stop sale. Reviewed Time procedures and emailed copy to operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. walk in freezer- operator states held more than 24 hours - sauces and soups Operator dated marked during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At coffee station; Employees' cups of coffee stored on top counter near coffee machine. Reviewed with operator proper storage of personal items.
Stored food not covered. Walk in freezer - bucket of prepped vegetables- operator covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler - cases of unwashed avocados, lettuce over prepared foods.
Working containers of food removed from original container not identified by common name. At sautee station; squeeze bottle of cooking oil not labeled. Operator reviewed proper labeling with employee.
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.