Juno Beach Fish House
Last inspected: Apr 21, 2026
90
Score
The health department has logged 12 inspections at Juno Beach Fish House, the earliest from 2022. On Apr 21, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited five times.
That puts the facility ahead of the local pack: the average Juno Beach restaurant scores 75. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of broccoli over cooked pasta in walk-in cooler; stored properly **Corrected On-Site**
08B-17-4
90
Jan 16, 2026
Routine - Food
No violations found.
100
Jan 8, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
37
Jan 27, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and bacon over bread in walk-in cooler Stored properly **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel tags not marked with last date served-multiple tags missing date Advised to date
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder cooked 2 days prior in walk-in cooler; advised to date
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable- at cook line
14-09-4
61
Sep 4, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored- bottle of soap stored next to cleaned and sanitized plates above handwashing sink at cook line; Stored properly **Corrected On-Site**
41-10-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched the inside of garbage can by moving it closer to prep area and started to scoop seeds out of peeled melons ; didn't change gloves and wash hands; educated; employee washed hands and changed gloves **Corrected On-Site**
12A-09-4
Intermediate - Clam/mussel/tags not maintained in chronological order according to the last date they were served in the establishment. Advised to keep in order
01C-05-4
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. Milk in cooler at the bar- opened about 48 hours ago; advised to date;
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. Emailed procedure and operator printed during inspection **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable- at cook line
14-09-4
Basic - Food stored on floor- buckets of ice and chicken in walk-in freezer; advised to store properly
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment- between wall and handwashing sink at cook line; removed **Corrected On-Site**
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Can of opened beer inside cooler at cook line; Discarded **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust- through the kitchen and prep areas;
36-27-5
39
Jul 18, 2024
Complaint Full
1 minor violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
95
May 21, 2024
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna sashimi; served undercooked, not identified as being undercooked. Menu offers tuna poke; served raw, not identified as being raw. Menu offers sesame tuna; served under cooked, not identified as being undercooked. Advised Operator to properly identify items. **Warning** - From follow-up inspection 2024-05-21: Menu offers tuna sashimi; served undercooked, not identified as being undercooked. Menu offers tuna poke; served raw, not identified as being raw. Menu offers sesame tuna; served under cooked, not identified as being undercooked. Advised Operator to properly identify items. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2024-05-21: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize. **Warning** - From follow-up inspection 2024-05-21: At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize. **Time Extended**
22-20-5
78
May 20, 2024
Complaint Full
8 critical violations. 8 major violations. 3 minor violations.
View 19 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live, small flying insects in kitchen, back prep area outside of walk-in cooler, flying around/landing on prep tables/food preparation equipment/packaged shelf stable food. Advised Operator to eliminate flies. **Admin Complaint**
35A-02-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling raw chicken for cooking, removed gloves, replaced with new gloves and then handled ready to eat bread without washing hands. Discussed with Operator. Operator discussed with employee who then washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Flip top cooler; anchovies (47F - Cold Holding); blue cheese crumbles (48F - Cold Holding); butter (45F - Cold Holding); milk (45F - Cold Holding) Operator stated items not prepared or portioned today, held in cooler overnight. At Cook line upright stainless; raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); cooked pasta (46F - Cold Holding); raw scallops (46F - Cold Holding); key lime pie (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. At cook line Left side lift top cooler; raw scallops (50F - Cold Holding); raw shrimp (49F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. At Cook line right side lift top cooler; boiled eggs (47F - Cold Holding); house made pico (47F - Cold Holding); sour cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in double/shallow/overfilled pans inside make top for 2 hours, removed overfilled portioned/surrounded products with ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line; cooking oil stored in/dispensed from spray bottle designed/labeled for chemical use only. Advised Operator to use food grade spray bottle for cooking oil. **Warning**
14-15-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator stated salmon is offered under consumer advisory and will be served undercooked per customer request, no proof of parasite destruction or aquaculture feed letter. Advised Operator salmon must be fully cooked (145F for 15 seconds) or discarded. **Warning**
01D-01-5
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. At front line Flip top cooler; anchovies (47F - Cold Holding); blue cheese crumbles (48F - Cold Holding); butter (45F - Cold Holding); milk (45F - Cold Holding) Operator stated items not prepared or portioned today, held in cooler overnight. At Cook line upright stainless; raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); cooked pasta (46F - Cold Holding); raw scallops (46F - Cold Holding); key lime pie (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. At cook line Left side lift top cooler; raw scallops (50F - Cold Holding); raw shrimp (49F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - 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 walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package prior to thawing, no longer frozen. See Stop Sale. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over ready to eat salad dressings. Operator moved eggs to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized. **Repeat Violation** **Admin Complaint**
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags not marked with last date served. Advised Operator to mark with last date served. **Repeat Violation** **Admin Complaint**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. At back prep area; hand wash sink blocked by two bicycles. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to strain food. At front counter; hand wash sink used to store cleaning supplies. Operator removed items from sink(s). **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna sashimi; served undercooked, not identified as being undercooked. Menu offers tuna poke; served raw, not identified as being raw. Menu offers sesame tuna; served under cooked, not identified as being undercooked. Advised Operator to properly identify items. **Warning**
02B-01-5
Intermediate - No probe thermometer provided to measure temperature of food products. Operator stated no probe thermometer available. **Repeat Violation** **Admin Complaint**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. At kitchen; spray bottle(s) containing cleaning chemicals not labeled. Advised Operator to label. **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize. **Warning**
22-20-5
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. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package prior to thawing, no longer frozen. See Stop Sale. **Warning**
06-09-1
Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in-use on cutting board. Operator removed. **Corrected On-Site** **Warning**
21-10-4
12
Jan 31, 2024
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter sauce (101F - Hot Holding) at cook line; food out of temperature for approximately 2 hours; operator stated will discard food after four hours; no form; no tracking time ; emailed TPHC and educated
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (43-52F - Cold Holding) in n cooler at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 2 hours; smaller batches made; **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (52F - Cooling); in walk-in cooler; food cooled overnight in big plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
03D-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. rice (52F - Cooling); in walk-in cooler; food cooled overnight in big plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
01B-02-5
Intermediate - Clam/mussel tags not marked with last date served. Educated operator **Corrected On-Site**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 and operator printed to be signed for new staff members during inspection **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink at cook line; operator provided **Corrected On-Site**
31B-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat cooked pasta in walk-in cooler; operator stored properly **Corrected On-Site**
08B-17-4
Basic - Food stored on floor- bucket of peeled potatoes in walk-in cooler Stored properly **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.- next to bread at prep area; removed **Corrected On-Site**
12B-07-4
29
Aug 9, 2023
Food-Licensing Inspection
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at hand wash sink in walk-in refrigerator
31B-02-4
Intermediate - No soap provided at handwash sink. Observe at hand wash sink in walk-in refrigerator
31B-03-4
Intermediate - Observe soda gun soiled with food debris.
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observe at hand wash sink in walk-in refrigerator
31B-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door.
35B-01-4
67
Apr 17, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over canned/bottled drinks. At seafood walk-in; raw chicken stored over bottled beer. Operator moved chicken. **Corrected On-Site**
08A-11-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At cook line; Mussels tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Stored food not covered. At walk-in cooler; peeled potatoes stored in water uncovered. Operator covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - In-use utensil stored in sanitizer between uses. At cook line; in-use spoons stored in chlorine sanitizer between uses. Operator removed. **Corrected On-Site**
10-18-5
Basic - Food stored on floor. At walk-in freezer; case of pork loin stored on floor. Operator removed from floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
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. At seafood walk-in; commercially processed ROP tuna labeled to remove from package before thawing no longer frozen. Operator removed from ROP. **Corrected On-Site**
06-09-1
58
Sep 21, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Juno Beach Fish House last inspected?
The most recent health inspection at Juno Beach Fish House on file is from Apr 21, 2026. The public record contains 12 inspections in total.
What is the most common violation at Juno Beach Fish House?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Juno Beach Fish House.
How does Juno Beach Fish House compare to other restaurants in Juno Beach?
Juno Beach Fish House most recently scored 90 out of 100, which is higher than the Juno Beach average of 75.
Has Juno Beach Fish House's inspection record improved over time?
Yes. Recent inspections at Juno Beach Fish House have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Juno Beach Fish House 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 Juno Beach Fish House inspected?
Based on the inspection history on file, Juno Beach Fish House is inspected around three times per year on average.
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