Square Grouper Bar and Grill / My New Joint
Last inspected: Dec 9, 2025
45
Score
Inspectors have visited Square Grouper Bar and Grill / My New Joint six times, with records going back to 2023. The most recent visit was on Dec 9, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly nine violations earlier in the record.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded three times in the inspection record.
By comparison, the average Florida facility scores 72, putting Square Grouper Bar and Grill / My New Joint on the weaker side. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - At upstairs bar observed Liquor Bottles stored in ice used for oyster service See stop sale.
08B-56-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in drawers **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter @70F Utter was out for preparation and was relocated to reaching cooler to cool down **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in had washing sink
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
45
Apr 29, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. Upstairs kitchen
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Accumulation of mold-like substance in the interior of the upstairs ice machine/bin. **Corrected On-Site**
22-20-5
70
Dec 13, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Wet paper tower used on rosemary
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Coffee station handwashing sink has a coffee filter stored in it
31A-11-4
Basic - Equipment in poor repair. Observed a cracked ice machine drop shelf.
14-11-5
Basic - Ice scoop handle in contact with ice. upstairs bar **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
67
Apr 19, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over cooked stone crab claws in walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. **Corrected On-Site**
24-28-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
10-13-5
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
50
Dec 13, 2023
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. **Corrected On-Site**
08A-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked squash in walk-in cooler
08A-05-6
High Priority - The upstairs 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. 0 ppm chlorine **Corrected On-Site* chlorine @100ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato 112F, reheating in oven to 165F **Corrective Action Taken**
03B-01-6
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. **Corrective Action Taken**
11-26-1
Intermediate - Upstairs bar Handwash sink used for purposes other than handwashing. Observed a Strainer in handwash sink
31A-11-4
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. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The Can opener blade is soiled.
22-02-4
Basic - Bowl or other container with no handle used to dispense sugar
14-01-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
33
Jan 25, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
52
Frequently Asked Questions
When was Square Grouper Bar and Grill / My New Joint last inspected?
The most recent health inspection at Square Grouper Bar and Grill / My New Joint on file is from Dec 9, 2025. The public record contains six inspections in total.
What is the most common violation at Square Grouper Bar and Grill / My New Joint?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Square Grouper Bar and Grill / My New Joint.
Has Square Grouper Bar and Grill / My New Joint's inspection record improved over time?
Yes. Recent inspections at Square Grouper Bar and Grill / My New Joint have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Square Grouper Bar and Grill / My New Joint 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 Square Grouper Bar and Grill / My New Joint inspected?
Based on the inspection history on file, Square Grouper Bar and Grill / My New Joint is inspected around two times per year on average.
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