UNCLE MICKS BAR & GRILL
6671 W INDIANTOWN RD #61, Jupiter FL 33458 · 561-743-8330
Last inspected Jan 8, 2026 · 11 visits since July 2023
JUL 24
OCT 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 4 flying insects seen buzzing around not landing at bar, 2 in dry storage by dart boards
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015596 | Jan 7, 2026 | Apr 8, 2026 | $1,000 |
| 2--2025054947 | Jul 8, 2025 | Aug 26, 2025 | $200 |
| 2--2023017009 | Feb 20, 2023 | Apr 19, 2023 | $200 |
| 2--2016035429 | Jul 19, 2016 | Nov 3, 2016 | $160 |
Inspection history
11 visits, newest first
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Hole in or other damage to wall. Hole in wall over triple sink.
Ice buildup in reach-in freezer and/or walk-in freezer. At 2 door reach in freezer.
Jan 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects found: Approximately 12-15 flying insects observed at bar. 4 observed landing on beer tap handles. All other flying insects observed buzzing around bar. Advised operator to kill and remove flying insects. Advised operator to sanitize tap handles.
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. cook line drawers: raw ground beef (53F - Cold Holding); raw chicken (49-53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line drawers: raw ground beef (53F - Cold Holding); raw chicken (49-53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products held in cooler overnight. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Meatballs 1/4, clam chowder 1/5 not date marked at walk in cooler. Operator date marked products.
Equipment in poor repair. Bar cooler half full with water.
Food stored on floor. Flour and breadcrumbs in storage containers stored on floor in dry storage closet.
Hole in or other damage to wall. Hole in wall over triple sink.
Ice buildup in reach-in freezer and/or walk-in freezer. At 2 door reach in freezer.
Jul 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority3 Intermediate2 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: chili (48F - Cooling) at 10:35; cooling since 4pm on 7/7/25 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
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) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm.
Live, small flying insects found 4 flying insects seen buzzing around not landing at bar, 2 in dry storage by dart boards
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp not in commercial packaging over fully cooked meatballs at reach in freezer by walk in cooler. Raw shell eggs over cherries and beer at stainless reach in cooler at bar. Operator stored products properly.
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. Walk in cooler: chili (48F - Cooling) at 10:35; cooling since 4pm on 7/7/25 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: chicken breast (45-47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: chicken breast (45-47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Toxic substance/chemical improperly stored. Glass cleaner and furniture spray stored over condiments and seasoning at server station by bar.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose bibs at both rear entrances.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on blade and blade guard of deli slicer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at sanitizer bucket and triple sink.
Spray bottle containing toxic substance not labeled. Quaternary sanitizer spray bottle not labeled at bar. Operator labeled properly.
Food stored on floor. Bucket of sugar stored on floor at server station by bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelf at cook line has an accumulation of dust.
Jan 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose connection back alley.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked peppers (98F - Cooling) at 3:12; cooling since 2:47 - 98F at 3:30 Observed in deep covered container at walk in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in freezer to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary sanitizer at triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage and clean pan storage rack has accumulation of dust. Side of cook line by steam well accumulation of food debris.
Waste line passing through ice machine or ice bin. At ice bin at bar.
Oct 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface.
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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. Raw Beef (51F-cold holding); raw chicken wings (46F-cold holding); raw chicken filet (50F-cold holding at reach in cooler on cook line. Per operator, items not prepared or portioned today, Items out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Beef (51F-cold holding); raw chicken wings (46F-cold holding); raw chicken filet (50F-cold holding at reach in cooler on cook line. Per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by dish rack in main kitchen area. Operator removed.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back packs stored in top on single service plastics lids. Operator removed.
Reach-in cooler shelves with rust that has pitted the surface.
Jul 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cheese with mold-like growth in walk in cooler. See stop sale.
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 0ppm. Sanitizer container empty. Replaced container and primed still 0ppm.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under hand washing sink, outside of fryers, drawers under grill, outside of microwave.
Sep 19, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook placed raw chicken in fryer and then changed gloves without washing her hands. Cook went to wash hands.
Food-contact surface soiled with food debris, mold-like substance or slime cutting board on cook line. Cook stated new one on order.
Prep cook washed hands in a sink other than an approved handwash sink, in triple sink. Reviewed washing hands only in hand sink. He then washed hands in hand sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service establishment offering undercooked burgers. Printed consumer advisory. Operator displayed on wall.
In-use wet wiping cloth/towel used under cutting board at cook line. Cook removed.
Objectionable odors in men's bathroom.
Wet wiping cloth not stored in sanitizing solution between uses at cook line. Recommended setting up sanitizer containers. Cook removed.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line
Handwash sink at the bar used for purposes other than handwashing- as dump sink by presence of lots of ice inside the sink. Educated operator
No soap provided at handwash sink at the bar Operator provided
In-use knife/knives stored in cracks between pieces of equipment- reach in cooler and steam table Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in cooler and air curtains at walk-in cooler
Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line
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.