Dive Bar Restaurant
Last inspected: Jan 8, 2026
86
Score
Inspectors have visited Dive Bar Restaurant 12 times, with records going back to 2022. The most recent report on file is from Jan 8, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly five violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged seven times.
The city-wide average for Jupiter sits at 79, putting Dive Bar Restaurant on the better side of that line. The inspection history reads as standard for a restaurant of this size.
12
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked lobster at sushi station; Raw shell eggs over eel sauce in walk-in cooler; Food stored properly **Corrected On-Site** - From follow-up inspection 2026-01-08: Raw tuna over cooked lobster in cooler at sushi station Stored properly **Admin Complaint**
08A-05-6
86
Jan 7, 2026
Complaint Full
9 critical violations. 2 major violations. 4 minor violations.
View 15 violations
High Priority - 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) at the bar; operator was able to fix to 100 ppm; **Corrected On-Site**
22-41-4
High Priority - 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. Observed employee loading dishwasher and unloading clean, sanitized dishes without washing hands; Operator educated; employee washed hands; **Corrected On-Site**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his face and started to plate foods afterwards without washing hands first; manager educated ; employee washed hands; **Corrected On-Site**
12A-25-4
High Priority - Live, small flying insects found Observed approximately 4 live flies: at the bar, expo line by prep sink and one in the dining room by gift shop ; advised operator to clean areas: **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked lobster at sushi station; Raw shell eggs over eel sauce in walk-in cooler; Food stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mahi mahi (60F - Cold Holding) hog fish (70F - Cold Holding) in the prep sink thawing out; fish no longer frozen ; operator removed from packaging and placed in ice to quick chill; grouper (46F - Cold Holding) mahi (43-44F - Cold Holding); in drawers at cook line food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice; milk (51F - Cold Holding); in beer walk-in cooler; out of temperature for approximately 1 hour; moved to different cooler; **Corrective Action Taken **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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 - fish eggs at sushi station; since 10:00 am; time marked; **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stone crab soup (122-146F - Hot Holding); in steam table at expo line; food out of temperature for approximately 20 minutes; food not stirred ; operator returned to reheat to 165 F; **Corrective Action Taken**
03B-01-6
High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed numerous employees touching garnishes for drinks like oranges limes and lemons, with their bare hands; food is not heated to 145 F; Operator educated; things provided **Corrective Action Taken**
09-02-5
Intermediate - Handwash sink at cook line used for purposes other than handwashing- to fill up bucket of water; removed **Corrected On-Site**
31A-11-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided and posted during inspection at the hostess desk **Corrected On-Site** **Repeat Violation**
02A-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); fixed to 200 ppm **Corrected On-Site**
21-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spoons in water at 77 a5 sushi station Removed **Corrected On-Site**
10-07-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils stored in dirty containers at expo line and dishwasher area; removed **Corrected On-Site**
10-02-4
Basic - 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 at sushi bar; removed **Corrected On-Site**
06-09-1
17
Sep 24, 2025
Complaint Full
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish then proceeded to handle clean equipment and cooler doors without Changing glove and washing their handseducated operator- employee washed their hands. **Corrective Action Taken** Priority: High Priority
12A-07-5
High Priority - Observed: Non-food grade paper/paper towel used as liner for food container. At reach in cooler- non food grade paper towels used to stored avocados and fish at sushi station- operator removed. **Corrected On-Site** Priority: High Priority
14-86-1
High Priority - Observed: 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. At tall reach in cooler near bar - lobster bisque 54F- cold holding,- good not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler near bar - lobster bisque 54F- cold holding,- good not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. Priority: High Priority
03A-02-5
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink- by bar section near server area.operator provided. Priority: Intermediate
31B-02-4
Intermediate - Observed: No soap provided at handwash sink- by bar section near server area.operator provided. **Corrected On-Site** Priority: Intermediate
31B-03-4
Intermediate - Observed: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed to operator- operator printed and displayed. **Corrected On-Site** Priority: Intermediate
02A-01-5
Basic - Observed: Raw fruits/vegetables not washed prior to preparation. At sushi station and cook line- in use avocados with stickers attached- educated operator- employee removed and washed properly. **Corrected On-Site** Priority: Basic
08B-39-4
39
Aug 20, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - mussels tag removed from original container prior to container being emptied- added **Corrected On-Site**
01C-10-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed handbag stored next to pita bread on reach in cooler at expo line; removed **Corrected On-Site**
40-06-5
Basic - Clean utensils or equipment stored on rusty shelves rack- at dishwasher area;
24-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at back of the kitchen
22-20-5
74
Jan 15, 2025
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Multiple raw fish over cream cheese, cooked asparagus, cooked shrimp in cooler right sushi station Raw battered shrimp over sauces in walk-in cooler Food store properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-15: Raw battered shrimp over cut vegetables and surimi in left cooler at sushi station Food stored properly **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood salad (51F - Cold Holding);eel (51F); surimi (51F); battered shrimp (51F); masago (51F)in left cooler at sushi station ; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale sliced cheese (41-46F - Cold Holding); sliced tomatoes (41-46F - Cold Holding) in unit #1 at cook station ; as per operator food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portions made; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-15: Seafood salad 42 Cold Holding Surimi 43 Cold Holding Battered shrimp 43 Cold Holding- all in left cooler at sush8 station Sliced tomatoes 42 Cold Holding Sliced cheese 44 -46 Cold Holding in cooler #1 at cook line; Operatirvplaced ice bags on top; food not prepared or portioned today ; foods out of temperature for approximately 30;minutes; **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Objectionable odors by high top tables and sushi / oyster bar area of the establishment. As per operator plumbing company was flashing the bathroom lines earlier; odor sensed only the area mentioned above ; all other areas clear of odors - From follow-up inspection 2025-01-15: Still observed **Time Extended**
36-64-5
70
Jan 14, 2025
Complaint Full
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - 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 control cannot be determined. See stop sale. Sushi rice from the night before at sushi station; See Stop Sale;
03F-02-5
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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 control cannot be determined. See stop sale. Sushi rice from the night before at sushi station; See Stop Sale;
01B-19-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood salad (51F - Cold Holding);eel (51F); surimi (51F); battered shrimp (51F); masago (51F)in left cooler at sushi station ; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale sliced cheese (41-46F - Cold Holding); sliced tomatoes (41-46F - Cold Holding) in unit #1 at cook station ; as per operator food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portions made; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. seafood salad (51F - Cold Holding);eel (51F); surimi (51F); battered shrimp (51F); masago (51F)in left cooler at sushi station ; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Multiple raw fish over cream cheese, cooked asparagus, cooked shrimp in cooler right sushi station Raw battered shrimp over sauces in walk-in cooler Food store properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink at bar used for purposes other than handwashing- towels stored inside Removed **Corrected On-Site**
31A-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour at the back of the kitchen Stored properly **Corrected On-Site**
10-01-5
Basic - Objectionable odors by high top tables and sushi / oyster bar area of the establishment. As per operator plumbing company was flashing the bathroom lines earlier; odor sensed only the area mentioned above ; all other areas clear of odors
36-64-5
39
Aug 13, 2024
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli soup (129F - Hot Holding)in steam table at expo line; as per operator reheated on the stove 30 minutes prior ; as per operator reheating finished; food out of temperature for approximately 15 minutes; Moved to the stovetop to be reheated to 165 F **Corrective Action Taken**
03B-01-6
High Priority - 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- LTO set ups- in cooler at cook line; food on the TPHC form but time not marked; time marked since 10:00 am; **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken broth (66F - Cold Holding) on prep table at cook line; per operator food on TPHC form; not on the form; not time marked; food out of temperature for approximately 30 minutes; added on the form and time marked sliced cheese (41-51F - Cold Holding); in cooler at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 30 minutes; smaller portions made; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. baked potatoes (45-51F - Cooling) on the front tray at 2 door cooler at expo line; as per operator food cooked last night and left inside cooler to cool down; food covered; food never reached 41 F or below within 6 hours; See Stop Sale
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over dressings in walk-in cooler Raw fish over pot stickers and cooked vegetables Stored properly **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. baked potatoes (45-51F - Cooling) on the front tray at 2 door cooler at expo line; as per operator food cooked last night and left inside cooler to cool down; food covered; food never reached 41 F or below within 6 hours; See Stop Sale
03D-02-5
Intermediate - oysters tag removed from original container prior to container being emptied- operator provided tags **Corrected On-Site**
01C-10-4
Basic - Equipment in poor repair- two door cooler has insulation exposed - at expo line
14-11-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment- over dry storage food rack at the back of the kitchen Removed **Corrected On-Site**
35B-08-4
Basic - Standing water in bottom of reach-in-cooler at cook line
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor- at cook line; stored properly **Corrected On-Site**
21-38-4
30
Feb 1, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards through tall prep areas ; - From follow-up inspection 2024-02-01: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-02-01: **Time Extended**
14-69-4
86
Jan 25, 2024
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice set on 4 hour time since last night at 7-11 pm not discarded ; foods left overnight at the sushi bar; See Stop Sale **Warning**
03F-04-5
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice set on 4 hour time since last night at 7-11 pm not discarded ; foods left overnight at the sushi bar; See Stop Sale
01B-19-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pineapple salsa (50F - Cold Holding); black beans (49F - Cold Holding); cheese (49F - Cold Holding); shrimp ceviche (49F - Cold Holding) in glass cooler at expo line ; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours ;See Stop Sale **Warning**
03A-02-5
High Priority - 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. pineapple salsa (50F - Cold Holding); black beans (49F - Cold Holding); cheese (49F - Cold Holding); shrimp ceviche (49F - Cold Holding) in glass cooler at expo line ; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours ;See Stop Sale
01B-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and touched clean utensils ; didn't wash grands and changed gloves Manager educated; employee washed hands and changed gloves **Corrected On-Site**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards through tall prep areas ;
22-02-4
Basic - 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 at drawers at cook line; operator took out of the package **Corrected On-Site**
06-09-1
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass door cooler including handles; air curtains at walk-in cooler
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with sticker on in reach in cooler at cook line; educated operator
08B-39-4
35
Sep 27, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon and other white fish used in sushi rolls; operator provided by the end of inspection **Corrected On-Site**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-46F - Cold Holding); in cold holding unit at cook line Food overstocked; food out of temperature for 30 minutes; food divided in smaller portions; **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over marmalade and cream in cooler at cook line; operator stored properly **Corrected On-Site**
08A-05-6
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - 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 cold holding drawers at cook line; operator removed from packaging **Corrected On-Site**
06-09-1
58
Apr 7, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - 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 control cannot be determined. See stop sale. Sushi rice.
03F-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Sushi rice.
01B-17-5
Intermediate - 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.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mens employee restroom
31B-02-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon/coleslaw/ric#3.
10-06-5
Basic - Food stored on floor. Shrimp/walk in freezer.
08B-38-4
Basic - Floor area(s) covered with standing water. Walk in cooler. Corrective action taken/operator squeegee water. **Corrective Action Taken**
36-22-4
Basic - Cloth used as a food-contact surface. Cover sushi rice/frontline. Corrective action taken/operator discarded cloth. **Repeat Violation**
21-05-5
50
Sep 14, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shrimp over prepared sauces - operator moved shrimp to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sushi station tested at 83F. Operator reset tankless heater recheck 114F. **Corrected On-Site**
27-16-4
Basic - Stored food not covered. Drawn butter not covered - operator covered. **Corrected On-Site**
08B-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from under cutting board. **Corrected On-Site**
21-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. **Corrected On-Site**
13-07-4
Basic - Cutting boards has cut marks and is no longer cleanable.
14-09-4
Basic - Cloth used as a food-contact surface. Wet Bar towel covering sushi rice - operator removed. **Corrected On-Site**
21-05-5
61
Frequently Asked Questions
When was Dive Bar Restaurant last inspected?
The most recent health inspection at Dive Bar Restaurant on file is from Jan 8, 2026. The public record contains 12 inspections in total.
What is the most common violation at Dive Bar Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Dive Bar Restaurant.
How does Dive Bar Restaurant compare to other restaurants in Jupiter?
Dive Bar Restaurant most recently scored 86 out of 100, which is higher than the Jupiter average of 79.
Has Dive Bar Restaurant's inspection record improved over time?
No. Recent inspections at Dive Bar Restaurant have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Dive Bar Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dive Bar Restaurant inspected?
Based on the inspection history on file, Dive Bar Restaurant is inspected around four times per year on average.
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