Thirsty Turtle
13981 US Hwy 1, Juno Beach, FL 33408 · Permanent Food Service · License 6010289
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-17
- Administrative complaint on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score63
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Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cut cabbage (57°F - Cold Holding); shredded cheese (54°F - Cold Holding); in last cooler at cook line; as per operator food not prepared or portioned today; foods out of temperature for approximately 1 hour; foods moved to different cooler ;
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over cheese in three door cooler by three compartment sink: stored properly
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employees numerous times wiping gloved hands on visibly spiked towels and continued to cook foods; manager educated ; employees washed hands
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clams tags not marked with last date served- some tags
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
diced tomatoes (53°F - Cooling)at 11:30 since to 53 at 12:00 10:00; in last cooler at cook line; at this rate food will not reach 41°F or below; food moved to different cooler;
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Stored properly at cook line
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.