Thirsty Turtle Express

13961 US Hwy 1, Juno Beach, FL 33408 · Permanent Food Service · License 6022719

C
Grade C
Safety score 71 of 100
Latest visit: Aug 25, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · 1 other violation

How the score was calculated

  • Starting score100
  • Violations at the Aug 25 routine inspection
    1 high priority (1 repeat), 1 basic
    -9
  • Administrative complaint on Aug 25
    Counts in full until a follow-up finds the problems fixed
    -20
  • Safety score71

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

Inspection history

1 inspection · 1 visit

Routine inspection

2 violations found
  1. First visitAug 25, 2026 Administrative complaint

    Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

    2 violations found:

    • 1 High priority
    • 1 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.

      chicken tenders (121°F - Hot Holding); chicken wings (99°F - Hot Holding);chicken under the hot lamp and wings by the fryer; food out of temperature for approximately 30 minutes; advised to reheat to 165 and keep food closer to heat source; educated on four hour time control;

      Repeat violationAdministrative complaint

    Basic1

    • Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

      Personal phone on the steam table; removed

      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.

Most cited

Food out of temperature1
Employee personal belongings1