Port Barna
Last inspected: Feb 20, 2026
47
Score
Inspectors have visited Port Barna 10 times, with records going back to 2022. The most recent report on file is from Feb 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
The city-wide average sits at 80, which Port Barna's 47 doesn't quite reach. This restaurant has more on its record than most do.
10
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
47
Jul 29, 2025
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Jul 28, 2025
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta (46F - Cooling over night at 12:45 inside plastic containers in walk in cooler. Per operator, items cooling from over night at approximately 6. At curr rate of cooling, items did not reach from 135F to 41F within 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork ribs (60F - Cold Holding) per operator, items not prepared or portioned today, items removed from walk in cooler and left out of temperature for approximately 2 hours, operator began preparation to cook. At walk in cooler next to triple sink: observed Raw steak (46F - Cold Holding); raw beef cuts (48F - Cold Holding) raw fish (48F-cold holding); raw chicken chicken (47F-cold holding); per operator, items not prepared or portioned today. Items inside walk in cooler over night and left out of temperature for more than 4 hours. See stop sale **Warning**
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork ribs (60F - Cold Holding) per operator, items not prepared or portioned today, items removed from walk in cooler and left out of temperature for approximately 2 hours, operator began preparation to cook. At walk in cooler next to triple sink: observed Raw steak (46F - Cold Holding); raw beef cuts (48F - Cold Holding) raw fish (48F-cold holding); raw chicken chicken (47F-cold holding); per operator, items not prepared or portioned today. Items inside walk in cooler over night and left out of temperature for more than 4 hours. See stop sale Observed cooked pasta (46F - Cooling over night at 12:45 inside plastic containers in walk in cooler. Per operator, items cooling from over night at approximately 6. At curr rate of cooling, items did not reach from 135F to 41F within 6 hours. See stop sale. 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. Observed 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. Items no longer frozen. See stop sale. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over ready to eat mozzarella cheese at flip to reach in cooler in kitchen. **Warning**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken with no date mark in walk in cooler. Per operator, items made 2 days ago. Advised operator to label ready to eat temperature controlled foods with date marking after 24 hours of opening/ preparing. **Warning**
02C-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed "raw bar" menu with Wagyu beef carpaccio and Spanish ceviche with no indication of raw products cover by the container advisory. Operator establishing plans to add asterisk/ raw food indicators to menu. **Corrective Action Taken** **Warning**
02B-01-5
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. Observed 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. Items no longer frozen. See stop sale. **Warning**
06-09-1
32
Mar 19, 2025
Routine - Food
No violations found.
100
Mar 11, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw ground beef stored above raw pork. Rearranged for proper storage. **Corrected On-Site**
08A-24-5
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. Observed dishwasher at 0ppm chlorine. Establishment set up 3cs to 300ppm quat.
22-41-4
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cutting boards
31A-09-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on counter next to food preparation area.
40-06-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Throughout kitchen.
21-09-4
Basic - Wood food-contact surface not properly sealed.
14-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cooler.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
39
Nov 21, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Adequate Handwashing Facilities Supplied and Accessible
FL-10
67
Mar 11, 2024
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Soap stored above prep sink and clean pots Operator removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Employee switched from working with raw food ( handling raw shrimp) then handling clean utensils without washing hands. Employee washed hands **Corrected On-Site**
12A-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cook washed and rinse sauted pan following by placing pan with clean pans with out sanitized pan. Operator removed pan **Corrected On-Site**
22-45-4
High Priority - Raw animal food ( raw lobster and raw salmon)stored over or with unwashed produce.( peppers) inside walk-in cooler Operator stored properly **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above sauces inside reach in cooler Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef inside walk-in cooler Operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cut tomatoes 48F cold Holding, red peppers cooked 44F cold Holding Per operator products not prepared or portioned today. Per operator products stored for approximately 1 hour. Operator moved products to walk-in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat cutter machine. Advised operator to clean and sanitized
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. Cooked rice, cooked chicken wings, cooked pork inside walk-in cooler. Per operator products stored for approximately 26 hours Operator dated marked **Corrected On-Site**
02C-02-5
Basic - A box with olives prep area ,plastic bottles bar, meat boxes walk in freezer stored on floor. Advised operator to stored properly at least 6" from the floor
08B-38-4
27
Sep 18, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over feta and Parmesan at reach in cooler at cook line. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed Hydrogen Peroxide stored over prep table at cook line. Operator stored properly. **Corrected On-Site**
41-10-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household Insect and roach killer at chemical shelf. Advised operator to remove from building.
41-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date sold. Educated operator on proper shellfish tag maintenance.
01C-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with excessive grease and or debris at cook line.
23-03-4
55
Jan 25, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Aug 3, 2022
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over lemons/wic#2/corrective action taken/operator stored raw eggs on bottom shelf. **Corrected On-Site**
08A-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area.
31B-02-4
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta/prepared over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. **Corrected On-Site**
02C-02-5
58
Frequently Asked Questions
When was Port Barna last inspected?
The most recent health inspection at Port Barna on file is from Feb 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Port Barna?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Port Barna.
How does Port Barna compare to other restaurants in Jensen Beach?
Port Barna most recently scored 47 out of 100, which is lower than the Jensen Beach average of 80.
Has Port Barna's inspection record improved over time?
Results have been roughly steady. Inspections at Port Barna have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Port Barna means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Port Barna inspected?
Based on the inspection history on file, Port Barna is inspected around three times per year on average.
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