Old Florida Bar and Grill
Last inspected: Mar 5, 2026
55
Score
Going back to 2022, Old Florida Bar and Grill has 11 inspections in the public record. On Mar 5, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 79, which Old Florida Bar and Grill's 55 doesn't quite reach. On the whole, the file is mixed but not concerning.
11
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw tuna stored over/not properly separated from butter chips in walk in cooler. Operator removed tuna. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands after touching raw pork and then clean pans. Employee went to wash his hands. **Corrected On-Site**
12A-07-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Homemade Classic Caesar dressing containing raw unpasteurized shell eggs not identified on menu. Chef stated he will change recipe to pasteurized eggs starting today. Chef discarded Caesar dressing made with raw eggs. **Corrected On-Site**
02B-04-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area across pizza oven. Operator set up fresh solution at 200ppm. **Corrected On-Site**
21-08-4
Basic - Employee beverage container on a food preparation table across hand sink. Employee removed. **Corrected On-Site**
12B-07-4
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 not removed from vacuum package in reach in cooler in prep area. Removed from freezer this morning. Operator removed package. **Corrected On-Site**
06-09-1
Basic - Bowl with no handle used to dispense mango in prep area. Operator removed bowl. **Corrected On-Site**
14-01-5
55
Oct 27, 2025
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Marinara made 10/18, conch chowder made 10/19 at walk in cooler.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (67F - Cold Holding) Observed in pan, sitting on prep table in kitchen. Per operator, Not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time mark for remaining 3 hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. walk in cooler: pot roast (50F - Cooling) at 1:03; cooling since 11:30pm on 10/26 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: pot roast (50F - Cooling) at 1:03; cooling since 11:30pm on 10/26 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
01B-36-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over mozzarella sticks at reach in freezer on cook line. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pantry flip top cooler: Fish dip (48F - cooling ) at 12:32; cooling since 12:22 - 48F at 1:07 At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Emailed time control procedure to operator.
03F-10-5
39
May 29, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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. Chicken stock no time stamp. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours. **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter by flip top cooler: tomato sauce (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed product back in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Tag not in pan with oysters at walk in cooler. Operator provided tag. **Corrected On-Site**
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pot roast made 5/25 not labeled at walk in cooler. Operator labeled properly. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage on top of dish machine. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards Throughout kitchen cook line area.
14-09-4
55
Dec 26, 2024
Routine - Food
5 critical violations.
View 5 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken tenders over raw shaved Philly beef not in commercial packaging at reach in freezer. Operator stored properly. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Seared rare tuna over edamame and seaweed salad at flip top cooler by floor mixer. Raw fish over cooked mushrooms not in commercial packaging at reach in freezer. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 1 can Black olives deeply dented at dry storage rack.
01B-01-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink, no vacuum breaker observed.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roux with butter (73F - cold holding) Observed in pan on rack next to flip top cooler in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Time control procedure emailed to operator. Advised operator to time stamp product.
03A-02-5
47
Aug 21, 2024
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle flip top cooler: cooked clams (60F - Cold Holding); garlic cream sauce (60F - Cold Holding); Gorgonzola (67F - Cold Holding); cooked chicken (66F - Cold Holding); cooked mushrooms (66F - Cold Holding); shredded cabbage (66F - Cold Holding); chicken tenders (74F - Cold Holding); cooked sausage (72F - Cold Holding); salad cooler: seaweed salad (48F - Cold Holding); Gorgonzola (56F - Cold Holding); left side flip top: cooked rice (48F - Cold Holding); grill drawer right side: mahi (46F - Cold Holding); ground beef (51F - Cold Holding); raw chicken (48F - Cold Holding); ice bath: buttermilk dredge (54F - Cold Holding); egg wash (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale. **Warning** - From follow-up inspection 2024-08-21: Salad Flip top: seared tuna 41F cold holding, fish dip 45F cold holding Middle flip top: chicken 41F cold holding Flip top by grill: cooked onions 45F cold holding Pull out drawer right top: 60F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to walk in cooler. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired 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 2024-08-21: Same. **Time Extended**
53B-14-5
78
Aug 20, 2024
Complaint Full
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle flip top cooler: cooked clams (60F - Cold Holding); garlic cream sauce (60F - Cold Holding); Gorgonzola (67F - Cold Holding); cooked chicken (66F - Cold Holding); cooked mushrooms (66F - Cold Holding); shredded cabbage (66F - Cold Holding); chicken tenders (74F - Cold Holding); cooked sausage (72F - Cold Holding); salad cooler: seaweed salad (48F - Cold Holding); Gorgonzola (56F - Cold Holding); left side flip top: cooked rice (48F - Cold Holding); grill drawer right side: mahi (46F - Cold Holding); ground beef (51F - Cold Holding); raw chicken (48F - Cold Holding); ice bath: buttermilk dredge (54F - Cold Holding); egg wash (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale. **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in kitchen , landed on pan at reach in cooler. Operator swatted the fly away and it moved off and not seen again during course of inspection. **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. Middle flip top cooler: cooked clams (60F - Cold Holding); garlic cream sauce (60F - Cold Holding); Gorgonzola (67F - Cold Holding); cooked chicken (66F - Cold Holding); cooked mushrooms (66F - Cold Holding); shredded cabbage (66F - Cold Holding); chicken tenders (74F - Cold Holding); cooked sausage (72F - Cold Holding); salad cooler: seaweed salad (48F - Cold Holding); Gorgonzola (56F - Cold Holding); left side flip top: cooked rice (48F - Cold Holding); grill drawer right side: mahi (46F - Cold Holding); ground beef (51F - Cold Holding); raw chicken (48F - Cold Holding); ice bath: buttermilk dredge (54F - Cold Holding); egg wash (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef patties and raw chicken tenders not in commercial packaging over French fries at reach in freezer in kitchen. Rare Seared tuna over cooked rice at salad cooler. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled by hand wash sink. **Corrected On-Site** **Warning**
41-17-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer at sanitizer buckets and triple sink. **Warning**
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator corrected to 400ppm quat sanitizer. **Corrected On-Site** **Repeat Violation** **Warning**
21-08-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed pan of raw oysters in walk in cooler with no tag. Operator provided tag. Educated operator on proper shellfish tag procedures. **Corrected On-Site** **Warning**
01C-06-5
37
Apr 10, 2024
Routine - Food
No violations found.
100
Feb 5, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork in front of raw ground beef in drawer under grill. Cook reversed. **Corrected On-Site**
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke, tuna wrap and tuna ponzu not identified offered raw.
02B-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm. Operator set up fresh solution at 200ppm. **Corrected On-Site**
21-08-4
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 37°F removed from freezer today. Cook removed tuna from packaging. **Corrected On-Site**
06-09-1
70
Aug 9, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. Can of Jalapeños at 6 lb.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers and raw pork chops over cooked wings in walk-in cooler ; Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (52F - Cold Holding); in reach in cooler at pizza station ; as per operator food not prepared or portioned today; food placed on a riser and stored above food line container ; as per operator food out of temperature for approximately 1 hour; operator removed riser and placed ice bag on top to quick chill; **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (52-53F - Cooling)at 11:31 to 52 F at 12:15 since 9:45 ; in reach in cooler at cold station; cooler left opened ; at this rate food will not reach 41° F within 4 hours; operator placed food in ice ; **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing- to store spoon; tongs and dish rags; operator removed **Corrected On-Site**
31A-11-4
Intermediate - Mussels tags not marked with last date served. Educated operator
01C-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- cell phones next to food in dr6 storage area; Operator removed **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table at cook line and by handwash sink at cook line; Operator removed **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable at make tables at cook line
14-09-4
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- cobia still in ROP package Educated operator; removed **Corrected On-Site**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by walk-in cooler;
22-20-5
Basic - Standing water or very slow draining water in handwash sink- at dishwasher/ prep area
29-20-5
Basic - Soiled dry wiping cloth in use. Educated and operator placed towel in sanitizer bucket **Corrected On-Site**
21-10-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment- knife for oysters stored inside dirty plastic container;
10-02-4
32
Apr 21, 2023
Routine - Food
No violations found.
100
Jul 18, 2022
Routine - Food
4 critical violations. 6 major violations. 2 minor violations.
View 12 violations
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. pot roast (50-52F - Cooling); broccoli soup (52F - Cooling) in walk-in cooler As per operator foods left in the cooler overnight to cool down; foods covered and stored in big containers; food never reached 41° F within 6 hours; See Stop Sale
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers store with raw pork in the same container at reach in drawers at cook line: Operator separate and stored properly. Raw chicken stored behind raw fish in reach in cooler at frying station ; Operator stored properly. **Corrected On-Site** **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during the inspection **Corrected On-Site** **Repeat Violation**
50-17-2
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pot roast (50-52F - Cooling); broccoli soup (52F - Cooling) in walk-in cooler As per operator foods left in the cooler overnight to cool down; foods covered and stored in big containers; food never reached 41° F within 6 hours; See Stop Sale
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (52F - Cooling)at 10:50 to 52° F at 11:05 since 10:00 ;in reach in cooler at salad station; Food covered while in cooling process; at this rate food will not reach 41° or below within 4 hours; Operator moved food to walk-in cooler and uncovered. Rechecked at 11:20 food to 49° F. **Corrective Action Taken**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - No soap provided at handwash sink at the bar. Operator provided; **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made on Saturday not date marked in walk-in cooler. Operator dated. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - oysters tag removed from original container prior to container being emptied. Operator placed tag back **Corrected On-Site**
01C-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Conch thawing in standing water at the prep sink in prep area; Operator turned cold water on; **Corrected On-Site**
06-01-5
Basic - Food stored on floor. Container with peeled potatoes stored on the floor in walk-in cooler; operator stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
27
Frequently Asked Questions
When was Old Florida Bar and Grill last inspected?
The most recent health inspection at Old Florida Bar and Grill on file is from Mar 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Old Florida Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Old Florida Bar and Grill.
How does Old Florida Bar and Grill compare to other restaurants in Jupiter?
Old Florida Bar and Grill most recently scored 55 out of 100, which is lower than the Jupiter average of 79.
Has Old Florida Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Old Florida Bar and Grill have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Old Florida Bar and Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Old Florida Bar and Grill inspected?
Based on the inspection history on file, Old Florida Bar and Grill is inspected around three times per year on average.
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