Grateful Juice Bar
Last inspected: Mar 9, 2026
95
Score
Going back to 2023, Grateful Juice Bar has 12 inspections in the public record. The most recent visit was on Mar 9, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around five violations each.
When inspectors have written things up, “in-use utensil in non-time/temperature control” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Fort Lauderdale restaurant scores 80. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine less than 10ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-09: **Time Extended**
21-07-4
95
Jan 6, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Hot and Cold Holding Temperatures
FL-21
35
Sep 11, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
55
Apr 9, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in kitchen, paper towel machine not located in good proximity to sink. Discussed with employee to bring paper towels closer to handwashing sink.
31B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On top of flip top cooler, in granola containers scoop handles in contact with product. Operator removed scoops **Corrective Action Taken**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. In kitchen, to go containers not inverted to protect from contamination. Operator inverted containers **Corrected On-Site**
25-06-4
82
Jan 10, 2025
Routine - Food
4 critical violations. 1 minor violation.
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. Prep area - triple low boy - Greek yogurt (43-46F). Per operator, item in unit overnight. Item not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - triple low boy - Greek yogurt (43-46F). Per operator, item in unit overnight. Item not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
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. Prep area - triple low boy - sliced cheese - ambient cooling 30 minutes at 9:45am (50-52F) at 10:10am 53F; sliced turkey - ambient cooling 30 minutes at 9:45am (50-52F) at 10:10am 52F. At this rate proper cooling will not occur. Operator moved items to glass door cooler to quick chill. **Corrective Action Taken**
03D-06-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep area - triple low boy - Raw smoked salmon stored over ready to eat cheese. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Basic - Water leaking from pipe and/or faucet/handle. Water leaking into cabinet under hand sink/triple sink. **Repeat Violation**
29-11-4
52
May 1, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Prep area - Sanitizer Bucket (Chlorine over 200ppm). Operator added water. Chlorine 100ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door low boy - Greek yogurt (44-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
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. 3 door low boy - Greek yogurt (44-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
01B-02-5
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. **Corrected On-Site**
11-26-1
Basic - Water leaking from faucet/handle at prep area hand sink.
29-11-4
55
Mar 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-03-12: Observed same. **Time Extended**
50-09-4
95
Mar 11, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Repeat Violation** **Warning**
41-27-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 4 rodent droppings in cabinet under triple sink in kitchen. Cabinet contains clean food containers. Operator immediately removed droppings and cleaned/sanitized the area. **Warning**
35A-04-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can under hand sink. Operator removed. **Corrected On-Site** **Warning**
41-05-4
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/ CFM arrived during inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon on menu. Reviewed menu updating with operator. **Warning**
02B-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food stored on floor. Plastic gallon of water stored on prep area floor. Operator stored properly. **Corrected On-Site** **Warning**
08B-38-4
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 In raspberries in reach in freezer. Operator stored properly. **Corrected On-Site** **Warning**
10-01-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go - overnight oats lacking packaging date. Reviewed proper procedures. **Warning**
02D-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
21-38-4
41
Sep 19, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 50ppm. **Corrected On-Site**
41-27-4
Intermediate - 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 reportable illnesses and gave copy of "Big 6" **Corrected On-Site**
11-07-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream in triple glass door unit - per operator opened 3 days ago. Operator properly date marked. **Corrected On-Site**
02C-03-5
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 handout to operator. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by dishes and utensils. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee removed. **Corrected On-Site**
12B-12-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. **Corrected On-Site**
21-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching raspberries and blueberries. Operator stored properly. **Corrected On-Site**
10-01-5
47
Mar 1, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple glass door unit - yogurt (45-46F); cheese (46F); sliced turkey (49-50F); milk (44F). Per operator items were held in unit overnight. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale. **Warning** - From follow-up inspection 2023-03-01: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple glass door unit - cheese 46-47F, milk 50F, Greek yogurt 48F, cut tomatoes 46F. Per operator all items held in unit for at least 8 hours. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sales. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. Triple glass door unit - yogurt (45-46F); cheese (46F); sliced turkey (49-50F); milk (44F). Per operator items were held in unit overnight. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale. **Warning** - From follow-up inspection 2023-03-01: 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. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple glass door unit - cheese 46-47F, milk 50F, Greek yogurt 48F, cut tomatoes 46F. Per operator all items held in unit for at least 8 hours. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sales. **Admin Complaint**
01B-02-5
Basic - - From initial inspection : Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning** - From follow-up inspection 2023-03-01: Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning** **Time Extended**
16-04-4
70
Feb 28, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple glass door unit - yogurt (45-46F); cheese (46F); sliced turkey (49-50F); milk (44F). Per operator items were held in unit overnight. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. 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. Triple glass door unit - yogurt (45-46F); cheese (46F); sliced turkey (49-50F); milk (44F). Per operator items were held in unit overnight. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale. **Warning**
01B-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles touching various fruit in glass top freezer. Operator stored scoops properly. **Corrected On-Site** **Warning**
10-01-5
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning**
16-04-4
67
Jan 6, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
64
Frequently Asked Questions
When was Grateful Juice Bar last inspected?
The most recent health inspection at Grateful Juice Bar on file is from Mar 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Grateful Juice Bar?
Across the inspection record, “in-use utensil in non-time/temperature control” has been cited four times, more than any other issue at Grateful Juice Bar.
How does Grateful Juice Bar compare to other restaurants in Fort Lauderdale?
Grateful Juice Bar most recently scored 95 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Grateful Juice Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Grateful Juice Bar have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Grateful Juice Bar 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 Grateful Juice Bar inspected?
Based on the inspection history on file, Grateful Juice Bar is inspected around four times per year on average.
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