JULIETTE'S
205 5TH AVENUE, Indialantic FL 32903 · 321-591-7406
Last inspected Jun 2, 2026 · 10 visits since November 2023
APR 24
SEP 24
MAR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. 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. 3 or 4 small flying insects around triple sink floor drain
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018057543 | Nov 2, 2018 | Mar 25, 2019 | $300 |
Inspection history
10 visits, newest first
Jun 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority6 Intermediate2 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sous chef had been in and out of walk in prepping, items out of temperature potato (46F - Cooling); fish (44F - Cold Holding); raw chicken (46F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream at bar not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda nozzles soiled.
Handwash sink used for purposes other than handwashing. Red strainer in hand sinks in bar area. Manager removed,
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen end of prep line.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager states records are kept at office off site.
No soap provided at handwash sink. Hand sink end of prep line on cook line
Carbon dioxide/helium tanks not adequately secured. Behind bar
No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomatoes (48F - Cold Holding); tuna (46F - Cold Holding) in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (48F - Cold Holding); tuna (46F - Cold Holding) in reach in cooler next to upright refrigerator
Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle in bar soiled
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by handwashing sink in dish pit area. Employee filled.
Reach-in cooler interior/shelves have accumulation of soil residues. Flip top cooler in kitchen is soiled in interior
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink not segregated from restaurant food
No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen does not have correct signage. Signage reads This sink is for handwashing only. Sign should notify employees to wash hands. Provided sign. And posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have grease build up
Unnecessary items/unused equipment on the premises. Old equipment stored outback
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Chicken wings.
Sep 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 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. Tested and primed 2X, 0 ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 or 4 small flying insects around triple sink floor drain
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream at bar not date marked
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 to manager on duty
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. Chicken wings.
Bowl or other container with no handle used to dispense food. Soufflé cup used in blue cheese dressing.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Apr 26, 2024Inspection 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 ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink by dishwasher and triple sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. 1. In kitchen 2. Dish pit area 3. Women's bathroom 4. Men's bathroom
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler prep table has heavy build up of food debris and mold like slime substance in back behind shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep table has heavy dust build up on wall.
Nov 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface
Nov 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 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. In kitchen and in bar area
Walk-in cooler shelves with rust that has pitted the surface
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority5 Intermediate6 Basic
Show 17 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. In kitchen and in bar area
Raw animal food not properly separated from ready-to-eat raw animal food- Raw ground beef over ahi tuna in white chest freezer
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk-in cooler- sautéed onions prepared 9-24, another prepared 10-25 found on days 39 and 9
Stop Sale issued due to food not being in a wholesome, sound condition. *American cheese in walk-in cooler opened with visual debris contaminating cheese
Stop Sale issued on time/temperature control for safety food due to temperature abuse. *cooked elbow Mac (48-52F - Cold Holding); chicken wings (50-55F - Cold Holding); shredded cheddar (53-58F - Cold Holding); lamb Pattie's (48-51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese and lamb burgers. *see stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked wings and elbow macaroni, see stop sale
Handwash sink used for purposes other than handwashing both sinks in the bar used for dump sinks
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.
Soda nozzles in bar area soiled
Spray bottle containing toxic substance not labeled 2 bottles hanging in the dish washing area
Bowls not stored inverted or in a protected manner in dish area on top shelf
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees in the kitchen, by the triple sink, in the bar or girl's bathroom.
Sixth pans not properly air-dried - wet nesting
Stored food not covered, American cheese in walk-in cooler
Walk-in cooler shelves with rust that has pitted the surface
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.