GANIM'S JUNO BCH CAFE
13967 US HWY 1 · JUNO BEACH · Palm Beach County · FL 33408
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracking raw shell eggs, proceeded to prepare plate with ready to eat food. not washing hands. Advised operator of proper handwashing when handling raw shell eggs. **Warning**
12A-18-4High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Employee using soiled dry wiping cloth, not washing hands. Advised operator of proper hand washing. **Warning**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare hand contact, cook touching sliced cheese, cooked egg omelette, not washing hands. Advised operator about proper handwashing. **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly landing on cut ham. Operator unable to kill fly. **Warning**
01B-02-5High Priority – 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 flip top cooler, raw fish (57F – Cold Holding); raw hamburgers (48F-Cold holding); smoked salmon (57F – Cold Holding) cooked sausage(55F-Cold holding), cooked chicken(54F-Cold holding), cooked ground beef(53F-Cold holding), sliced cheese(60F-Cold holding); shredded cheese(50F-Cold holding); cooked shrimp(45F-Cold holding) not prepared or portioned today. Operator stated items held in unit since 7:00am. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 sliced ham (55F@10:42, since 7:00am- Cooling)55F @ 11:25; sliced tomatoes (54F@10:45, since 7:00am- Cooling)55F @11:25. Operator stated items held in unit since 7:00am. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, raw fish (57F – Cold Holding); raw hamburgers (48F-Cold holding); smoked salmon (57F – Cold Holding) cooked sausage(55F-Cold holding), cooked chicken(54F-Cold holding), cooked ground beef(53F-Cold holding), sliced cheese(60F-Cold holding); shredded cheese(50F-Cold holding); cooked shrimp(45F-Cold holding) not prepared or portioned today. Operator stated items held in unit since 7:00am. See stop sale. **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 sliced ham (55F@10:42, since 7:00am- Cooling)55F @ 11:25; sliced tomatoes (54F@10:45, since 7:00am- Cooling)55F @11:25. Operator stated items held in unit since 7:00am. See stop sale. **Warning**
Basic 2
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, an open Bottle of Gatorade at flip top cooler, prep area. Operator removed. **Corrected On-Site** **Warning**
21-10-4Basic – Soiled dry wiping cloth in use. Observed cook using dry wiping cloth to wipe hands and food equipment surfaces. **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on October 3, 2026 12:13 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
3 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.