OLD FLORIDA BAR AND GRILL
250 W INDIANTOWN RD STE 101, Jupiter FL 33458 · 561.758.2580
Last inspected Mar 5, 2026 · 9 visits since August 2023
AUG 24
DEC 24
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B 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 flying insect in kitchen, landed on pan at reach in cooler. Operator swatted the fly away and it moved off and not seen again during course of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026000961 | Oct 27, 2025 | Feb 26, 2026 | $400 |
| 2--2024056038 | Aug 21, 2024 | Jan 30, 2025 | — |
| 2--2019026709 | May 2, 2019 | Jun 17, 2019 | $200 |
Inspection history
9 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee failed to wash hands after touching raw pork and then clean pans. Employee went to wash his hands.
Raw tuna stored over/not properly separated from butter chips in walk in cooler. Operator removed tuna.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Homemade Classic Caesar dressing containing raw unpasteurized shell eggs not identified on menu. Chef stated he will change recipe to pasteurized eggs starting today. Chef discarded Caesar dressing made with raw eggs.
Bowl with no handle used to dispense mango in prep area. Operator removed bowl.
Show the remaining 3 findings ▾
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 not removed from vacuum package in reach in cooler in prep area. Removed from freezer this morning. Operator removed package.
Employee beverage container on a food preparation table across hand sink. Employee removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area across pizza oven. Operator set up fresh solution at 200ppm.
Oct 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 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: pot roast (50F - Cooling) at 1:03; cooling since 11:30pm on 10/26 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: pot roast (50F - Cooling) at 1:03; cooling since 11:30pm on 10/26 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over mozzarella sticks at reach in freezer on cook line. Both products not in commercial packaging. Operator stored products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Marinara made 10/18, conch chowder made 10/19 at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (67F - Cold Holding) Observed in pan, sitting on prep table in kitchen. Per operator, Not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time mark for remaining 3 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pantry flip top cooler: Fish dip (48F - cooling ) at 12:32; cooling since 12:22 - 48F at 1:07 At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Emailed time control procedure to operator.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter by flip top cooler: tomato sauce (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed product back in cooler.
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. Chicken stock no time stamp. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours.
No tag on/for original container of raw, in-shell clams/mussels/oysters. Tag not in pan with oysters at walk in cooler. Operator provided tag.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pot roast made 5/25 not labeled at walk in cooler. Operator labeled properly.
Cutting board has cut marks and is no longer cleanable. Cutting boards Throughout kitchen cook line area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage on top of dish machine.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 1 can Black olives deeply dented at dry storage rack.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Seared rare tuna over edamame and seaweed salad at flip top cooler by floor mixer. Raw fish over cooked mushrooms not in commercial packaging at reach in freezer. 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 chicken tenders over raw shaved Philly beef not in commercial packaging at reach in freezer. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roux with butter (73F - cold holding) Observed in pan on rack next to flip top cooler in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Time control procedure emailed to operator. Advised operator to time stamp product.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink, no vacuum breaker observed.
Aug 21, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle flip top cooler: cooked clams (60F - Cold Holding); garlic cream sauce (60F - Cold Holding); Gorgonzola (67F - Cold Holding); cooked chicken (66F - Cold Holding); cooked mushrooms (66F - Cold Holding); shredded cabbage (66F - Cold Holding); chicken tenders (74F - Cold Holding); cooked sausage (72F - Cold Holding); salad cooler: seaweed salad (48F - Cold Holding); Gorgonzola (56F - Cold Holding); left side flip top: cooked rice (48F - Cold Holding); grill drawer right side: mahi (46F - Cold Holding); ground beef (51F - Cold Holding); raw chicken (48F - Cold Holding); ice bath: buttermilk dredge (54F - Cold Holding); egg wash (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale.
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.
Aug 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in kitchen, landed on pan at reach in cooler. Operator swatted the fly away and it moved off and not seen again during course of inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef patties and raw chicken tenders not in commercial packaging over French fries at reach in freezer in kitchen. Rare Seared tuna over cooked rice at salad cooler. Operator stored 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. Middle flip top cooler: cooked clams (60F - Cold Holding); garlic cream sauce (60F - Cold Holding); Gorgonzola (67F - Cold Holding); cooked chicken (66F - Cold Holding); cooked mushrooms (66F - Cold Holding); shredded cabbage (66F - Cold Holding); chicken tenders (74F - Cold Holding); cooked sausage (72F - Cold Holding); salad cooler: seaweed salad (48F - Cold Holding); Gorgonzola (56F - Cold Holding); left side flip top: cooked rice (48F - Cold Holding); grill drawer right side: mahi (46F - Cold Holding); ground beef (51F - Cold Holding); raw chicken (48F - Cold Holding); ice bath: buttermilk dredge (54F - Cold Holding); egg wash (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle flip top cooler: cooked clams (60F - Cold Holding); garlic cream sauce (60F - Cold Holding); Gorgonzola (67F - Cold Holding); cooked chicken (66F - Cold Holding); cooked mushrooms (66F - Cold Holding); shredded cabbage (66F - Cold Holding); chicken tenders (74F - Cold Holding); cooked sausage (72F - Cold Holding); salad cooler: seaweed salad (48F - Cold Holding); Gorgonzola (56F - Cold Holding); left side flip top: cooked rice (48F - Cold Holding); grill drawer right side: mahi (46F - Cold Holding); ground beef (51F - Cold Holding); raw chicken (48F - Cold Holding); ice bath: buttermilk dredge (54F - Cold Holding); egg wash (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer at sanitizer buckets and triple sink.
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.
Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled by hand wash sink.
Clams/mussels/oysters removed from original container for long-term storage. Observed pan of raw oysters in walk in cooler with no tag. Operator provided tag. Educated operator on proper shellfish tag procedures.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator corrected to 400ppm quat sanitizer.
Apr 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork in front of raw ground beef in drawer under grill. Cook reversed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke, tuna wrap and tuna ponzu not identified offered raw.
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 37°F removed from freezer today. Cook removed tuna from packaging.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm. Operator set up fresh solution at 200ppm.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Can of Jalapeños at 6 lb.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers and raw pork chops over cooked wings in walk-in cooler; Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (52F - Cold Holding); in reach in cooler at pizza station; as per operator food not prepared or portioned today; food placed on a riser and stored above food line container; as per operator food out of temperature for approximately 1 hour; operator removed riser and placed ice bag on top to quick chill;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (52-53F - Cooling)at 11:31 to 52 F at 12:15 since 9:45; in reach in cooler at cold station; cooler left opened; at this rate food will not reach 41° F within 4 hours; operator placed food in ice;
Handwash sink used for purposes other than handwashing- to store spoon; tongs and dish rags; operator removed
Mussels tags not marked with last date served. Educated operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by walk-in cooler;
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- cobia still in ROP package Educated operator; removed
Cutting board has cut marks and is no longer cleanable at make tables at cook line
Employee beverage container on a food preparation table at cook line and by handwash sink at cook line; Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- cell phones next to food in dr6 storage area; Operator removed
In-use utensil not stored on a clean portion of food preparation or cooking equipment- knife for oysters stored inside dirty plastic container;
Soiled dry wiping cloth in use. Educated and operator placed towel in sanitizer bucket
Standing water or very slow draining water in handwash sink- at dishwasher/ prep area
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.