Juliette's

205 5th Avenue, Indialantic, FL 32903 · Permanent Food Service · License 1505832

Official report

out of 100

Grade F

Safety score 35 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
5 high priority (3 fixed on the spot), 6 intermediate (1 fixed on the spot, 2 repeats), 6 basic; intermediate violations cost 18 at most
-45
Administrative complaint on Oct 21
Counts in full until a follow-up finds the problems fixed
-20
Safety score35

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

17 violations found

First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 5 High priority
- 6 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Breading for raw chicken and calamari are from previous day. Chef discarded
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In walk-in cooler raw beef stored above raw calamari. Chef moved
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. 0ppm in kitchen. Chef replaced source container and primed. 50ppm
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 2 live flying insects at bar
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  In hall closets. Chemicals stored above single service items and linens. Chef moved
  Fixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Caviar on menus
- Code 11, Employee health: 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.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  All damaged
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun tip and holster are soiled at bar. Bartender cleaned
  Fixed on the spotRepeat violation
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Installed rotary style dishwasher behind open air bar. Fold up windows at bar. No barrier to protect kitchen.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
  Repeat violationAdministrative complaint
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White granular substance removed from original packaging not identified
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of chicken on the floor under walk-in cooler shelves. Chef moved
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  On bar top
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Bar has fold up windows with no air curtains. Kitchen has no door to act as physical barrier from service areas
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  In dish area. Chef used cardboard as temporary barrier until new tile can be installed
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.