Hurricane Cafe
14050 US-1, Juno Beach, FL 33408 · Permanent Food Service · License 6012506
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection4 high priority (fixed on the spot), 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
hashbrowns (131°F - Hot Holding); hashbrowns in the tray above the flat top; as per operator food out if temperature for approximately 30 minutes; food reheated to 200°F
Fixed on the spot
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 -butter packets and cream cheese at expo line; as per operator since 8:00 am; time marked;
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken tenders stored with potatoes- all not commercially packaged in walk-in freezer; food stored properly
Fixed on the spot
Raw animal food stored in same container as ready-to-eat food.
Raw steak in the same container with corned beef hash in walk-in cooler; stored properly
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor- at cook line; stored properly
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.