DIVE BAR RESTAURANT LLC

Name: DIVE BAR RESTAURANT LLC
Address: 318 S US HWY 1 #106, JUPITER, FL, 33477, US
Rating: 31.5

318 S US HWY 1 #106, JUPITER, FL 33477

License #6020618

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

31.5 Grade F / 100

Failing Health Score

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Quick take

DIVE BAR RESTAURANT LLC in JUPITER currently holds an InspectFL Health Score of 31.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 21, 2026. Across those visits, inspectors documented 39 total violations — 17 critical, 8 major, 14 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 21, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employees beverages stored in multiple reach in coolers, discussed with operator who chose to discard drinks.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to 200ppm.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw shrimp stored above non commercially packaged cook foods, discussed with operator who corrected storage of products.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. At cook line in reach in cooler raw shell clams with no tag, discussed with operator who stated clam batch split in two half kept at raw bar half kept at cook line, discussed with operator proper clam tag storage.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler portioned coleslaw (47F - Cooling) at 11:00 since 10:45 to 47F at 11:25, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator, removed top speed rack tray to allow adequate air flow cooling.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at bar area used to store hors doeuvres for drinks, discussed with operator who removed products.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler at cook line has standing water, discussed with operator to clean and sanitize unit.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line adjusted eye glasses with hand and after employee handled whisk to mix sauce, discussed with employee who washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored above soup, discussed with operator who corrected storage of products.
[08B-36-4] Food stored in a location that is exposed to splash/dust. At bar washing sink splashing water onto liquor bottles, discussed with operator to install splash guard.

Disposition: Administrative complaint recommended
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided and posted during inspection at the hostess desk
[06-09-1] 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 at sushi bar; removed
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); fixed to 200 ppm
[31A-11-4] Handwash sink at cook line used for purposes other than handwashing- to fill up bucket of water; removed
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils stored in dirty containers at expo line and dishwasher area; removed
[22-41-4] 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. Dishwasher (Chlorine 0ppm) at the bar; operator was able to fix to 100 ppm;
[35A-02-7] Live, small flying insects found Observed approximately 4 live flies: at the bar, expo line by prep sink and one in the dining room by gift shop ; advised operator to clean areas
[09-02-5] Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed numerous employees touching garnishes for drinks like oranges limes and lemons, with their bare hands; food is not heated to 145 F; Operator educated; things provided
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked lobster at sushi station; Raw shell eggs over eel sauce in walk-in cooler; Food stored properly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mahi mahi (60F - Cold Holding) hog fish (70F - Cold Holding) in the prep sink thawing out; fish no longer frozen ; operator removed from packaging and placed in ice to quick chill; grouper (46F - Cold Holding) mahi (43-44F - Cold Holding); in drawers at cook line food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice; milk (51F - Cold Holding); in beer walk-in cooler; out of temperature for approximately 1 hour; moved to different cooler;
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishwasher and unloading clean, sanitized dishes without washing hands; Operator educated; employee washed hands;
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his face and started to plate foods afterwards without washing hands first; manager educated ; employee washed hands;
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stone crab soup (122-146F - Hot Holding); in steam table at expo line; food out of temperature for approximately 20 minutes; food not stirred ; operator returned to reheat to 165 F;
[03F-02-5] 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 - fish eggs at sushi station; since 10:00 am; time marked;
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit- spoons in water at 77 a5 sushi station Removed

Disposition: Inspection Completed - No Further Action
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler near bar - lobster bisque 54F- cold holding,- good not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale.
[12A-07-5] Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish then proceeded to handle clean equipment and cooler doors without Changing glove and washing their handseducated operator- employee washed their hands.
[31B-02-4] Observed: No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink- by bar section near server area.operator provided.
[08B-39-4] Observed: Raw fruits/vegetables not washed prior to preparation. At sushi station and cook line- in use avocados with stickers attached- educated operator- employee removed and washed properly.
[01B-02-5] Observed: 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 tall reach in cooler near bar - lobster bisque 54F- cold holding,- good not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale.
[02A-01-5] Observed: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed to operator- operator printed and displayed.
[14-86-1] Observed: Non-food grade paper/paper towel used as liner for food container. At reach in cooler- non food grade paper towels used to stored avocados and fish at sushi station- operator removed.
[31B-03-4] Observed: No soap provided at handwash sink- by bar section near server area.operator provided.

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