THIRSTY TURTLE EXPRESS
13961 US HWY 1, Juno Beach FL 33408 · 5612477554
Last inspected Aug 25, 2026 · 8 visits since April 2024
AUG 24
MAR 25
SEP 25
FEB 26
AUG 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Spinach Dip and Cooked Black beans dated 04/09.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (121F - Hot Holding); chicken wings (99F - Hot Holding);chicken under the hot lamp and wings by the fryer; food out of temperature for approximately 30 minutes; advised to reheat to 165 and keep food closer to heat source; educated on four hour time control;
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone on the steam table; removed
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (122F - Hot Holding); in steam table at cook line; food out of temperature for approximately 30 minutes; food to be reheated to 165 F
Handwash sink by dishwasher used to install hose to clean equipment in place at cook line; Removed
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door, put on gloves to begin preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while removing from dish washer without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line; portioned sour cream (48F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top, discarded overfilled portions.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled. Operator washed, rinsed and sanitized.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Raw shell eggs stored over raw fish. Advised operator of proper storage. Operator stored correctly.
Aug 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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 cookline bottom right pullout drawer tuna thawed out inside sealed commercial packaging that states product should be removed before thawing, see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 can tomato paste dented at the seam. 1 can Diced tomatoes dented at the seam
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 cookline bottom right pullout drawer tuna thawed out inside sealed commercial packaging that states product should be removed before thawing, see stop sale.
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw (Philly) beef not in commercial packaging over French fries at reach in freezer on cook line, raw tuna over French fries not in commercial packaging at reach in freezer back storage area, raw shrimp and raw ground beef over cooked ribs not in commercial packaging at walk in freezer. Educated operator on proper storage procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw fish reach in cooler on cook line. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (75F - Hot Holding) Observed sitting on counter by cook line. Per operator, out of temperature for approximately 1 hour. Operator placed on stove and reheated to 165F and placed in steam table.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke offered on menu with no symbol indicating raw animal food. Advised operator to put asterisk next to menu item.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat sanitizer test strips for sanitizing at triple sink and sanitizer buckets missing concentration chart
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Conch chowder no date marking made 5/28 reach in cooler in prep area, cooked mashed sweet potatoes no date marking made 5/28 at walk in cooler. Advised operator to label products.
Spray bottle containing toxic substance not labeled. Red chemical in spray bottle by triple sink not labeled
Clams/mussels/oysters removed from original container for long-term storage. Observed fresh Clams at flip top cooler on cook line no tag present. Operator provided tag. Educated operator on proper shellfish tag procedures.
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. Raw Tuna at cook line cooler drawer, raw salmon at walk in cooler.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed single use gloves and plastic wrap stored in employee restroom.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Spinach Dip and Cooked Black beans dated 04/09.
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. make table - portioned sour cream (47F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - portioned sour cream (47F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rafael Reyes.
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.