TWISTED TUNA JUPITER
353 S US HWY 1 BLDG R, Jupiter FL 33477 · 561-406-2188
Last inspected Aug 3, 2026 · 10 visits since September 2023
DEC 24
AUG 25
FEB 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 4 small live flying insects landing on beer tap. Approximately 3 small live flying insects flying around kitchen. Discussed with operator to eliminate flying insects and clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023057568 | Sep 28, 2023 | Nov 13, 2023 | $600 |
| 2--2023036783 | Jun 19, 2023 | Aug 9, 2023 | $200 |
| 2--2023011970 | Feb 8, 2023 | Mar 30, 2023 | $400 |
Inspection history
10 visits, newest first
Aug 3, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
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 then proceeded to touch clean glasses and single service items without washing hands. Advised operator of proper hand washing. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station, Raw fish stored above ready to eat sauces and Krab. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, diced tomatoes (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 1 hour. Operator placed ice onto product to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, foods-Black beans, chicken stock, prepared onsite and held over 24 hours, not properly date marked. Operator date marked items.
Show the remaining 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice buckets not inverted. Operator corrected.
Equipment in poor repair. At kitchen pizza station, flip top cooler door in disrepair.
Food stored on floor. At walk in freezer, opened bag of ice stored on floor. Advised operator of proper storage. Operator stored correctly.
Jun 19, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler at cook line plastic wrapped diced tomatoes (51F - Cooling) at 2:00 since previous day, at this rate of cooling product never reached 41F within 4 hours see stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Discussed with operator tags stored in metal bin not kept in chronological order.
Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags with date last sold not marked.
Jun 18, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 10 high priority.
10 High priority2 Intermediate1 Basic
Show 13 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 bit finger and without washing hands employee handle plates of food, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes did not wash hands before handling clean dishes, discussed with employee who washed hands.
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. Employee using bare hands to handle and cut lettuce, discussed with operator who educated employee.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed ladle and without sanitizing employee began to scoop sauce, discussed with operator who educated employee.
Live, small flying insects found Approximately 4 small live flying insects landing on beer tap. Approximately 3 small live flying insects flying around kitchen. Discussed with operator to eliminate flying insects and clean and sanitize areas.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in cooler non commercially packaged raw fish eggs stored above juice cartons, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw tuna stored on top of portioned cocktail sauce, discussed with operator who corrected storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler at cook line plastic wrapped diced tomatoes (51F - Cooling) at 2:00 since previous day, at this rate of cooling product never reached 41F within 4 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath next to fryer egg wash (62F - Cold Holding) per operator product held in ice bath for approximately 1.5 hours, discussed with operator who placed product on time is a public health control.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler at cook line plastic wrapped diced tomatoes (51F - Cooling) at 2:00 since previous day, at this rate of cooling product never reached 41F within 4 hours see stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Discussed with operator tags stored in metal bin not kept in chronological order.
Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags with date last sold not marked.
Food stored on floor. In walk in cooler box of raw oysters stored on floor. In walk in freezer boxes of raw fish and cooked crab stored on floor. Discussed with operator who corrected storage of products.
Feb 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 8 high priority.
8 High priority0 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large container of clam chowder (53F - Cooling) at 3:15 since previous night, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale.
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 wiped face and without washing hands employee handled multiple containers of food in ice bath, discussed with employee who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above heavy cream, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In reach in cooler at cook line raw chicken stored above egg wash, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw chicken stored above non commercially packaged raw calamari, discussed with operator who corrected storage of products.
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 sushi bar Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
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. In walk in cooler large container of clam chowder (53F - Cooling) at 3:15 since previous night, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale.
Toxic substance/chemical improperly stored. Sanitizer spray bottle stored over ice bucket, discussed with operator who removed ice bucket.
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 sushi bar Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Food stored in a prohibited area. In kitchen employee preparing fresh tortilla bowls storing container with tortillas on top of trash can, discussed with employee who remove product.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance - cutting board at steam table
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 in walk-in cooler- removed from ROP packed; thawed less than 24 hours
Ice bags stored on floor in walk-in freezer Stored properly
Time/temperature control for safety food thawed in an improper manner- white fish at prep station at room temperature; placed inside cooler
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and tuna over cooked shrimp in cooler at sushi bar; reversed;
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 - sushi rice at sushi station - as per operator brought out at 9:30; time marked
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at steam table heavily soiled; advised to change
Handwash sink at sushi station used for purposes other than handwashing- to store knives and bar mats Removed
No paper towels or mechanical hand drying device provided at handwash sink at sushi station Provided
Oyster tags not marked with last date served- at sushi bar- as per operator all consumed on 12/08/24; marked
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 in drawers at cook line and Tuna at sushi line - operator removed from packaging
Cutting board has cut marks and is no longer cleanable- at steam table at cook line
Ice buildup in or walk-in freezer.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 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); fixed to 50;
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big 6 and operator printed and posted during inspection
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. Emailed and printed / posted 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. Various fish types in walk-in cooler - advised to remove packages while fish still frozen
Knives stored in cracks between pieces of equipment- at cook line between coolers; removed
Steamed shrimp not covered while being transported to sushi bar from kitchen Educated operator
Time/temperature control for safety food thawed in an improper manner. Tuna thawing at room temperature at sushi bar. Operator moved under running water
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sinks at cook line Operator provided
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 fish in drawers at cook line; advised to remove from package;
Standing water in bottom of reach-in-cooler 15 at pizza station
Sep 28, 2023Administrative 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 lobster tails and raw salmon over chicken stock in cooler # 13 at cook line; Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole with diced tomatoes (46F - Cold Holding); Cole slaw (46F - Cold Holding) in cooler #17 at cook line; Food not portioned or prepared today; foods out of temperature for 1 hour; power was tripped; operator fixed; foods moved to different cooler to quick chill
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. Emailed and operator printed during inspection
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line; as per operator new ones ordered;
Standing water in bottom of reach-in-cooler- pizza station
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.