SHIVAM HOSPITALITY GROUP LLC
13801 US HWY 1, Juno Beach FL 33408 · 561-626-9090
Last inspected Apr 9, 2026 · 4 visits since August 2023
3 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 64°F, yoghurt 56°F, at buffet line for three hours. Food items will be added to TPHC and discarded after 4 hours.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
No probe thermometer provided to measure temperature of food products.
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. Printed and signed during the inspection
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to turn water on; no hot or cold water; operator was able to fix the faucet
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. single door reach in - scrambled eggs (48F - Cold Holding); milk (51F - Cold Holding); cream cheese (53F - Cold Holding) operator states held under 4 hours since delivery at 1:39pm - operator moved to freezer.
Employee personal food not properly identified and segregated from food to be served to the public. Plastic container of cooked potatoes-operator removed.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
No probe thermometer provided to measure temperature of food products.
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk date marked 10 days. Employee stated she date marks the milk when received. Milk was opened yesterday. Employee date marked with the correct date.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 64°F, yoghurt 56°F, at buffet line for three hours. Food items will be added to TPHC and discarded after 4 hours.
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 and the time removed from temperature was 3 hours ago. Milk 56°F, Butter 69°-72°F, cream cheese 68°F, on buffet since three hours.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.Breakfast attendant has no knowledge of date marking and to discard time controlled food items on the buffet.
No probe thermometer provided to measure temperature of food products.
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.