SQUARE GROUPER BAR AND GRILL / MY NEW JOINT
22658 OVERSEAS HWY, Cudjoe Key FL 33042 · 305-745-8880
Last inspected May 19, 2026 · 6 visits since December 2023
APR 24
DEC 24
APR 25
DEC 25
MAY 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
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.
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. Observed employee preparing RTE plated food wearing only one glove coached employee on proper handling of RTE foods and glove wearing and changing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (47*F - Cold Holding); Fish (46*F - Cold Holding) Beef (46*F - Cold Holding) items be relocated to walkin cooler or iced down.
Accumulation of mold-like substance in the interior of the ice machine/bin.
Show the remaining 4 findings ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit on cook-line not maintaining 41F or below. Tech was called for service
In-use ice scoop stored on soiled surface between uses.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in upstairs walk-in cooler is dusty
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
At upstairs bar observed Liquor Bottles stored in ice used for oyster service See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in drawers
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter @70F Utter was out for preparation and was relocated to reaching cooler to cool down
Handwash sink used for purposes other than handwashing. Ice dumped in had washing sink
Accumulation of mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Open dumpster lid.
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Accumulation of mold-like substance in the interior of the upstairs ice machine/bin.
In-use tongs stored on equipment door handle between uses. Upstairs kitchen
In-use wet wiping cloth/towel used under cutting board.
Dec 13, 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 ▾
Non-food grade paper/paper towel used as liner for food container. Wet paper tower used on rosemary
Handwash sink used for purposes other than handwashing. Coffee station handwashing sink has a coffee filter stored in it
Equipment in poor repair. Observed a cracked ice machine drop shelf.
Ice scoop handle in contact with ice. upstairs bar
In-use knife/knives stored in cracks between pieces of equipment.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over cooked stone crab claws in walk-in cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
In-use ice scoop stored on soiled surface between uses.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked squash in walk-in cooler
The upstairs 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. 0 ppm chlorine Corrected On-Site**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato 112F, reheating in oven to 165F
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.
Food-contact surface soiled with food debris, mold-like substance or slime. The Can opener blade is soiled.
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.
Upstairs bar Handwash sink used for purposes other than handwashing. Observed a Strainer in handwash sink
Bowl or other container with no handle used to dispense sugar
Wiping cloth sanitizing solution stored on the floor.
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.