SEA RACHA ASIAN CUISINE AND BAR

Name: SEA RACHA ASIAN CUISINE AND BAR
Address: 103 S US HWY ONE UNIT B5-B6, JUPITER, FL, 33477, US
Rating: 77.3

103 S US HWY ONE UNIT B5-B6, JUPITER, FL 33477

License #6010012

🍺 Bar/Pub ℹ️

77.3 Grade C / 100

Mixed Health Record

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Latest inspection

February 11, 2026 · 10 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SEA RACHA ASIAN CUISINE AND BAR in JUPITER currently holds an InspectFL Health Score of 77.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 28 total violations — 13 critical, 3 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on February 11, 2026 shows 10 observation rows: 5 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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SEA RACHA ASIAN CUISINE AND BAR has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black slime like substance, discussed with operator to clean and sanitize.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line door handles and gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
[06-09-1] Commercially processed reduced oxygen packaged Red Snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator, see stop sale.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle with trash can wedged under handle, discussed with operator who removed tongs to be washed and sanitized.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw pork to place in walk in cooler and without washing hands employee handled ice scoop to scoop ice, discussed with operator employee washed hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. In reach in cooler and walk in cooler multiple food products stored in direct contact with non food grade paper towels, discussed with operator who removed paper towel liners.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw pork stored above cooked dumplings, discussed with operator who corrected storage of products.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged Red Snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator, see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on preparation table next to flip top bean sprouts (47F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 2 hours, discussed with operator who placed product in ice bath.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked eggs (69F - Cooling) at 1:30 since 12:30 to 70F at 1:55, at this rate of cooling product will not reach 41F within 4 hours, discussed cooling method with operator who placed product on ice bath to chill.