PORT BARNA
3478 A NW FEDERAL HWY, Jensen Beach FL 34957 · 9548035868
Last inspected Feb 20, 2026 · 8 visits since September 2023
MAR 24
NOV 24
MAR 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Pesticide/insecticide labeled for household use only present in establishment. Observed household Insect and roach killer at chemical shelf. Advised operator to remove from building.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027631 | Feb 20, 2026 | May 6, 2026 | $400 |
| 2--2024019845 | Mar 11, 2024 | May 2, 2024 | $400 |
| 2--2017048623 | Oct 2, 2017 | Oct 31, 2017 | $320 |
Inspection history
8 visits, newest first
Feb 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Observed Employee touch face and head and then engaged in food preparation and handled clean equipment without washing hands at back kitchen Observed employee wash hands correctly
Observed cooked pork made on 2/1 inside cooler #1 Cooked beef empanadas made on 2/11 inside walk in cooler #2 marked with a date that exceeds 7 days after opening/preparation. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked pork made on 2/1 inside cooler #1 Cooked beef empanadas made on 2/11 inside walk in cooler #2 marked with a date that exceeds 7 days after opening/preparation. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw beef at 60F cold holding sitting in standing water inside prep sink Per operator food not prepped or portioned today and left out of temperature for approximately 30 minutes Advised operator to place items in cooler to chill back to 41F within 3 1/2 hours for remainder of process
Show the remaining 2 findings ▾
Non-pitting surface rust on food-contact equipment and walk in cooler interior
Time/temperature control for safety food thawed in an improper manner. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw beef at 60F cold holding sitting in standing water inside prep sink Per operator food not prepped or portioned today and left out of temperature for approximately 30 minutes Advised operator to place items in cooler to chill back to 41F within 3 1/2 hours for remainder of process
Jul 29, 2025□ 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 ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed "raw bar" menu with Wagyu beef carpaccio and Spanish ceviche with no indication of raw products cover by the container advisory. Operator establishing plans to add asterisk/ raw food indicators to menu.
Jul 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority2 Intermediate1 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. Observed cooked pasta (46F - Cooling over night at 12:45 inside plastic containers in walk in cooler. Per operator, items cooling from over night at approximately 6. At curr rate of cooling, items did not reach from 135F to 41F within 6 hours. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over ready to eat mozzarella cheese at flip to reach in cooler in kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork ribs (60F - Cold Holding) per operator, items not prepared or portioned today, items removed from walk in cooler and left out of temperature for approximately 2 hours, operator began preparation to cook. At walk in cooler next to triple sink: observed Raw steak (46F - Cold Holding); raw beef cuts (48F - Cold Holding) raw fish (48F-cold holding); raw chicken chicken (47F-cold holding); per operator, items not prepared or portioned today. Items inside walk in cooler over night and left out of temperature for more than 4 hours. See stop sale Observed cooked pasta (46F - Cooling over night at 12:45 inside plastic containers in walk in cooler. Per operator, items cooling from over night at approximately 6. At curr rate of cooling, items did not reach from 135F to 41F within 6 hours. See stop sale. 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. Observed 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 walk in cooler. Items no longer frozen. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork ribs (60F - Cold Holding) per operator, items not prepared or portioned today, items removed from walk in cooler and left out of temperature for approximately 2 hours, operator began preparation to cook. At walk in cooler next to triple sink: observed Raw steak (46F - Cold Holding); raw beef cuts (48F - Cold Holding) raw fish (48F-cold holding); raw chicken chicken (47F-cold holding); per operator, items not prepared or portioned today. Items inside walk in cooler over night and left out of temperature for more than 4 hours. See stop sale
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed "raw bar" menu with Wagyu beef carpaccio and Spanish ceviche with no indication of raw products cover by the container advisory. Operator establishing plans to add asterisk/ raw food indicators to menu.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken with no date mark in walk in cooler. Per operator, items made 2 days ago. Advised operator to label ready to eat temperature controlled foods with date marking after 24 hours of opening/ preparing.
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. Observed 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 walk in cooler. Items no longer frozen. See stop sale.
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 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. Observed dishwasher at 0ppm chlorine. Establishment set up 3cs to 300ppm quat.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw ground beef stored above raw pork. Rearranged for proper storage.
Clam tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Blocked by cutting boards
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on counter next to food preparation area.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cooler.
Old labels stuck to food containers after cleaning.
Silverware/utensils stored upright with the food-contact surface up.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Throughout kitchen.
Wood food-contact surface not properly sealed.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw beef stored over cooked beef filled empanadas. Not all commercially packaged. Advised operator of proper storage.
Clam/mussel/oyster tags not marked with last date served.
Food stored on floor. At walk in freezer, food stored on floor and At bar, boxed wine stored on floor. Advised operator of proper storage.
In-use knife/knives stored in cracks between pieces of equipment. At kitchen, in use knife stored underneath equipment. Operator removed.
Plumbing system in disrepair. At kitchen hand sink, water drain clogged.
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Employee switched from working with raw food ( handling raw shrimp) then handling clean utensils without washing hands. Employee washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cook washed and rinse sauted pan following by placing pan with clean pans with out sanitized pan. Operator removed pan
Raw animal food ( raw lobster and raw salmon)stored over or with unwashed produce.( peppers) inside walk-in cooler Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above sauces inside reach in cooler Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef inside walk-in cooler Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cut tomatoes 48F cold Holding, red peppers cooked 44F cold Holding Per operator products not prepared or portioned today. Per operator products stored for approximately 1 hour. Operator moved products to walk-in cooler
Toxic substance/chemical improperly stored. Soap stored above prep sink and clean pots Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Meat cutter machine. Advised operator to clean and sanitized
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked chicken wings, cooked pork inside walk-in cooler. Per operator products stored for approximately 26 hours Operator dated marked
A box with olives prep area,plastic bottles bar, meat boxes walk in freezer stored on floor. Advised operator to stored properly at least 6" from the floor
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observed household Insect and roach killer at chemical shelf. Advised operator to remove from building.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over feta and Parmesan at reach in cooler at cook line. Operator stored properly.
Toxic substance/chemical improperly stored. Observed Hydrogen Peroxide stored over prep table at cook line. Operator stored properly.
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date sold. Educated operator on proper shellfish tag maintenance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with excessive grease and or debris at cook line.
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.