DIVE BAR RESTAURANT LLC
318 S US HWY 1 #106 · JUPITER · Palm Beach County · FL 33477
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 9
09-02-5High Priority – 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 **Corrective Action Taken**
22-41-4High 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. Dishwasher (Chlorine 0ppm) at the bar; operator was able to fix to 100 ppm; **Corrected On-Site**
12A-13-4High Priority – 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; **Corrected On-Site**
12A-25-4High Priority – 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; **Corrected On-Site**
35A-02-7High Priority – 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: **Admin Complaint**
08A-05-6High Priority – 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 **Corrected On-Site**
03A-02-5High Priority – 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; **Corrective Action Taken **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5High 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 – fish eggs at sushi station; since 10:00 am; time marked; **Corrected On-Site**
03B-01-6High Priority – 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; **Corrective Action Taken**
Intermediate 2
31A-11-4Intermediate – Handwash sink at cook line used for purposes other than handwashing- to fill up bucket of water; removed **Corrected On-Site**
02A-01-5Intermediate – 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 **Corrected On-Site** **Repeat Violation**
Basic 4
06-09-1Basic – 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 **Corrected On-Site**
10-02-4Basic – 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 **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit- spoons in water at 77 a5 sushi station Removed **Corrected On-Site**
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); fixed to 200 ppm **Corrected On-Site**
Inspector observations synchronized from DBPR on August 15, 2026 8:03 AM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.