SALTBIRD
251 S US HWY 1, Jupiter FL 33477 · 561-972-4672
Last inspected Jun 18, 2026 · 11 visits since July 2023
SEP 24
JAN 25
AUG 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. One flying insect landed on hot line make table lid. One flying insect in bar area - landed on table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024009418 | Jan 26, 2024 | Apr 25, 2024 | $200 |
Inspection history
11 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No paper towels or mechanical hand drying device provided at handwash sink. At bar operator provided.
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line. Employee clean and sanitized.
Working containers of sugar and flour removed from original container not identified by common name in preparation area. Operator labeled.
May 6, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating on expired DBPR license, discussed with operator to renew.
Mar 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 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 itched face and after without washing hands employee handled plastics wrapped pork, discussed with operator employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating on expired DBPR license, discussed with operator to renew.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line chicken broth (104F - Hot Holding) per chef products prepared approximately 1 hour ago, reviewed hot holding requirements with operator, chef moved product back to stove to reheat to 165F+.
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/ More than 4 employees currently working with no certified food manager on duty, discussed with operator.
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink no paper towels provided, discussed with operator who provided paper towels.
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. Discussed with operator to have all employees trained.
No soap provided at handwash sink. No soap provided at hand washing sink, discussed with operator who provided soap.
Spray bottle containing toxic substance not labeled. At dish washing multiple unlabeled spray bottles with different cleaners, discussed with operator to label bottles.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 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. Dishwasher (Chlorine 0ppm) operator unable to fix; three compartment sink set up with quaternary at 200 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine solution at dishwasher
No soap and paper towels provided at handwash sink at cook line; Operator provided
Mar 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw foods like ground beef, chicken stored over hot dogs in chest freezer by the door entrance to the kitchen- all not commercially packaged Advised to store based on cooking temperature
Manager or person in charge lacking proof of food manager certification.
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw foods like ground beef, chicken stored over hot dogs in chest freezer by the door entrance to the kitchen- all not commercially packaged Advised to store based on cooking temperature
Manager or person in charge lacking proof of food manager certification.
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. Agreement signed during inspection
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 and Mahi Mahi in ROP packaging in walk-in cooler as per operator thawed out on Sunday See Stop Sale
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Multiple cooking utensils stored between grill and coolers at cook line Removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); fixed to 100 ppm
Wiping cloth sanitizing solution stored on the floor at cook line Operator double bucket
Sep 19, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked pork in walk-in cooler Operator stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (110F - Hot Holding); beef (110F - Hot Holding) in hot box at cook line; as per operator food out of temperature for approximately 2 hours; food moved to the stove to be reheated to 165 F
Oyster tags not marked with last date served- educated operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and barbacoa cooked on Tuesday in walk-in cooler; operator dated
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at the back of the kitchen
Aug 1, 2023□ 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 ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority6 Intermediate1 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect landed on hot line make table lid. One flying insect in bar area - landed on table.
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. 4 drawer reach in - corn salsa (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - marinated steak 47F 2:25pm ambient cooling since 9:30am raw ground 47F 2:25 ambient cooling since 9:30am - both TCS foods should have reached 41F by 1:30pm. See Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 drawer reach in - corn salsa (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - marinated steak 47F 2:25pm ambient cooling since 9:30am raw ground 47F 2:25 ambient cooling since 9:30am - both TCS foods should have reached 41F by 1:30pm. See Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - grilled chicken (101F - Hot Holding); skirt steak (109F - Hot Holding) held under 2 hours - operator moved to Grill for reheat.
Handwash sink used for purposes other than handwashing. Hot line hand sink with wire brush inside - operator removed.
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/ 6 employees on site - no certified manager. Certified manager arrived during inspection. Gustavo Lopez.
No paper towels or mechanical hand drying device provided at handwash sink. At server station hand sink. Operator provided.
No soap provided at handwash sink. At hot line hand sink - operator provided.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream sauce dated 07/28 not date marked - operator date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from fry station prep table.
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.