Ganim's Juno Bch Cafe
Last inspected: Mar 16, 2026
100
Score
Inspectors have visited Ganim's Juno Bch Cafe 12 times, with records going back to 2022. The most recent report on file is from Mar 16, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Employee cracked raw shell eggs” comes up most often, recorded two times in the inspection record.
Among Juno Beach restaurants, the typical score is 75; Ganim's Juno Bch Cafe is comfortably above that bar. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 2 flys landing on dirty dishes by dish machine; approximately 3 flys in dining area landing on menus, on dining counter where customers eat, and on sauce bottles; approximately 20 small flying insects landing on clean equipment, on prep table, on canned products, and on dry storage products Advised operator to remove flying insects, and to sanitize equipment**Admin Complaint** **Admin Complaint** - From follow-up inspection 2026-01-13: Observed one fly in the dining area landing on customer and chairs; approximately 3 live small flying insects in the prep area landing bottles of oil and dry storage**Admin Complaint** **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2026-01-13: License still expired at the time of inspection**Admin Complaint** **Admin Complaint**
50-17-3
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across flat top grill: Cold smoked salmon stored over cooked sausages At low boy by grill: Raw steaks stored over cheese blinz At Walk in cooler: raw fish stored over liquid eggs Raw beef stored over Canadian bacon, and Groound beef stored over butter Chef and Operator stored properly **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-13: At walk in cooler: cold smoked salmon stored over cut tomatoes, feta cheese, and other ready to eat products Operator stored properly **Admin Complaint**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At cook line handwashing station: employee dumping oil into a pan in the hand wash station Employee switched to dumping sink **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-13: At Hand wash station by toaster evidence of drinks being dumped into sink; observed a straw in the handwash sink **Admin Complaint**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-01-13: No proof of training for some employees **Time Extended**
53B-13-5
52
Jan 12, 2026
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
25
Sep 17, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
50
Mar 13, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs and handled cooking equipment without washing hands in between.
12A-27-4
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. Dishwasher handling unclean dishes and immediately put away clean silverware without washing hands in between Educated manager on site
12A-13-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef observed wiping hands on clothes and touching glasses. Chef immediately began handling clean cooking equipment. Hands washed in between. Educated manager on site
12A-28-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Returned to kitchen from outside with unclean dishes and began handling clean cups Hands not washed in between Educated manager on site
12A-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer end cook line unclean
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Behind Front counter
21-38-4
50
Aug 26, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
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. hot line make table lowboy reach in - mahi (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table lowboy reach in - mahi (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt or slime - Walk in shelving.
23-03-4
Basic - Standing water in bottom of walk-in-cooler - operator removed during inspection. **Corrected On-Site**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler all shelving rusted.
14-17-4
64
Jun 27, 2024
Complaint Full
No violations found.
100
Jun 26, 2024
Complaint Full
7 critical violations. 2 minor violations.
View 9 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracking raw shell eggs, proceeded to prepare plate with ready to eat food. not washing hands. Advised operator of proper handwashing when handling raw shell eggs. **Warning**
12A-27-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee using soiled dry wiping cloth, not washing hands. Advised operator of proper hand washing. **Warning**
12A-18-4
High Priority - 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. Bare hand contact, cook touching sliced cheese, cooked egg omelette, not washing hands. Advised operator about proper handwashing. **Warning**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly landing on cut ham. Operator unable to kill fly. **Warning**
35A-02-6
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. At flip top cooler, raw fish (57F - Cold Holding); raw hamburgers (48F-Cold holding); smoked salmon (57F - Cold Holding) cooked sausage(55F-Cold holding), cooked chicken(54F-Cold holding), cooked ground beef(53F-Cold holding), sliced cheese(60F-Cold holding); shredded cheese(50F-Cold holding); cooked shrimp(45F-Cold holding) not prepared or portioned today. Operator stated items held in unit since 7:00am. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 sliced ham (55F@10:42, since 7:00am- Cooling)55F @ 11:25; sliced tomatoes (54F@10:45, since 7:00am- Cooling)55F @11:25. Operator stated items held in unit since 7:00am. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, raw fish (57F - Cold Holding); raw hamburgers (48F-Cold holding); smoked salmon (57F - Cold Holding) cooked sausage(55F-Cold holding), cooked chicken(54F-Cold holding), cooked ground beef(53F-Cold holding), sliced cheese(60F-Cold holding); shredded cheese(50F-Cold holding); cooked shrimp(45F-Cold holding) not prepared or portioned today. Operator stated items held in unit since 7:00am. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 sliced ham (55F@10:42, since 7:00am- Cooling)55F @ 11:25; sliced tomatoes (54F@10:45, since 7:00am- Cooling)55F @11:25. Operator stated items held in unit since 7:00am. See stop sale. **Warning**
03D-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, an open Bottle of Gatorade at flip top cooler, prep area. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Soiled dry wiping cloth in use. Observed cook using dry wiping cloth to wipe hands and food equipment surfaces. **Repeat Violation** **Warning**
21-10-4
32
Apr 10, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
70
Jan 23, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid - Operator removed from building. **Corrected On-Site**
41-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Operator removed garbage can from hot line hand sink. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. THERESA ANDERSON, arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - 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. Emailed copy of reporting agreement to operator. **Corrective Action Taken**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - cases of hash brown potatoes stored on floor under shelving.
08B-47-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) **Corrected On-Site**
21-08-4
52
Feb 15, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 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. At cook line; corned beef hash has no time mark. Operator stated being held 2 hours, applied appropriate time mark. **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line sanitizer bucket; chlorine 200ppm. Operator diluted to chlorine 200ppm. **Corrected On-Site**
41-15-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers Nova Salmon served raw, not identified as being raw. Operator added an asterisk to menus next to item and next to consumer advisory. **Corrected On-Site**
02B-01-5
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. Provided Cleanup of Vomiting and Diarrheal Events Handout. **Corrected On-Site**
11-27-4
Basic - Standing water in bottom of reach-in-cooler. At cook line right side single flip top cooler; standing water in bottom.
29-49-6
58
Aug 23, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Ganim's Juno Bch Cafe last inspected?
The most recent health inspection at Ganim's Juno Bch Cafe on file is from Mar 16, 2026. The public record contains 12 inspections in total.
What is the most common violation at Ganim's Juno Bch Cafe?
Across the inspection record, “employee cracked raw shell eggs” has been cited two times, more than any other issue at Ganim's Juno Bch Cafe.
How does Ganim's Juno Bch Cafe compare to other restaurants in Juno Beach?
Ganim's Juno Bch Cafe most recently scored 100 out of 100, which is higher than the Juno Beach average of 75.
Has Ganim's Juno Bch Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Ganim's Juno Bch Cafe have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ganim's Juno Bch Cafe 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 Ganim's Juno Bch Cafe inspected?
Based on the inspection history on file, Ganim's Juno Bch Cafe is inspected around three times per year on average.
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