LURES RIVERFRONT RESTAURANT
3330 NE INDIAN RIVER DR, Jensen Beach FL 34957 · 772-208-5974
Last inspected Jan 15, 2026 · 7 visits since August 2023
APR 24
NOV 24
FEB 25
JUL 25
JAN 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 15, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee set up triple sink with chlorine sanitizer at 50 ppm at time of inspection
Cutting board has cut marks and is no longer cleanable.
Jan 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee set up triple sink with chlorine sanitizer at 50 ppm at time of inspection
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw comminuted sausages stored over raw whole muscle beef in walk in cooler Chef removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna at 64F in container of standing water on prep table, items not prepared or portioned today And leftover it of temperature for approximately 1 hour chef placed food back in cooler to chill
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom of white tall reach in cooler near bread toaster soiled with food debris
Time/temperature control for safety food thawed in an improper manner Observed raw tuna at 64F in container of standing water on prep table Chef removed and placed food inside cooler
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw fish, remove gloves then cjange to new gloves with out washing hands. Observed employee wash hand properly.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For approximately Observed approximately 10 expired certificates for employees. Operator scheduled class to re train employees expired.
Buildup of food debris/soil residue on equipment door handles at cook line
Cutting board has cut marks and is no longer cleanable at cook line
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed bug gun stored on top of bread loaves at dry storage rack
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 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. Observed employee touch face with gloves on, then proceed to handle clean food equipment and engage in food preparation with out washing hands or changing gloves.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs stored over ready to eat onions, tomatoes, sauces at flip top reach in cooler on cook line- employee removed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line: Observed employee handle raw beef patty, then proceed to handle clean equipment and plates, and touch reach in cooler door, with out changing gloves.
Bowl or other container with no handle used to dispense food. Observed bowl used as scoop inside container of fruit and container of cole slaw in reach in cooler at kitchen. Employee removed.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked onions at 74F per operator, items cooling at 10:30 since 6:30. At current rate if current, item did not reach 70F with 2 hours. Operator placed in freezer to quick chill. Items at 40F at 11:30.
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 re-enter from back door while handling cellphone, then proceed to handle dirty to clean dishes at dish pit station with no hand wash. Employee washed hands properly.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cut melons at 54F date marked 11/11, per operator, items prepped 11/12 at 9:30. Operator placed proper date mark on items.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Soiled Baking tray on top of small confection oven in main kitchen. Operator removed.
Bowl or other container with no handle used to dispense food. Observed bowl used as scoop inside container of cut melons in short stainless reach in cooler at prep line. Operator stored properly.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed I've bins not inverted next to ice machine in main kitchen. Operator stored items correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee handbag stored over liquor bottles at inside bar area. Operator stored items properly.
Stored food not covered. Observed stored beef patties uncovered in white reach in coolers main kitchen area. Operator stored items properly.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Container of medicine improperly stored. At cook line prep table, antacids, Benadryl, Tylenol stored on shelf over food prep area. Advised operator to remove medicines. Operator removed medicine.
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. Employee handled cut melon with bare hands for immediate service, proceeded to handle ready to eat food without washing hands, wiped hands on clothing. Advised operator to wash hands, apply gloves when handling ready to eat foods.
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 handled cut melon with bare hands for immediate service, proceeded to handle ready to eat food without washing hands. Advised operator to wash hands, apply gloves when handling ready to eat foods.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cook line low boy cooler, 4 Ahi tuna steaks 3 yellowfin tuna steaks thawed in ROP package. Operator stated items held over 24 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line raw steak (55F - Cold Holding) Operator stated steak held in reach in cooler, cut to order. Been out of temperature approximately 20 minutes prior. Food item not prepared or portioned today. Operator placed raw steak into reach in cooler to bring temperature to 41F
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. At cook line low boy cooler, 4 Ahi tuna steaks 3 yellowfin tuna steaks thawed in ROP package. Operator stated items held over 24 hours. See stop sale
Food stored on floor. At bar, soda boxes stored on floor.
Aug 30, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over fish at walk in cooler. Operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw Philly mechanically tenderized beef over fish reach in freezer. Fish not in commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made garlic butter (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held for 2 hours. Observed pan of house made garlic butter double panned in reach in cooler. Operator placed underneath cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries (128F - Hot Holding) - holding in hot window Per operator, held out of temperature for 15 minutes. Inspector recommended placing on time control. Operator discarded French fries.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bodily fluids procedure sent to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: grits (96F - Cooling) at 3:15 since 2:00 - 91F at 3:50 At current rate of cooling product will not reach 70F within 2 hours. Operator removed from deep container, spread out in shallow pan and placed on ice bath.
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.