Dive Bar Restaurant LLC
318 S US Hwy 1 #106, Jupiter, FL 33477 · Permanent Food Service · License 6020618
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection2 high priority (fixed on the spot), 2 basic-8
- Safety score92
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 visitJul 16, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler sliced cheese (53°F - Cold Holding) per operator product not portioned dot prepared today and held in unit for approximately 20 minutes, discussed with operator who removed product to place in walk in cooler to chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee wearing gloves handled container of raw chicken and without washing hands employee handled container of French fries, discussed with operator employee washed hands.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
At cook line Sanitizer Bucket (Quaternary 100ppm) discussed with operator to corrected to 200ppm.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Multiple coolers with soiled door gaskets, discussed with operator to clean and sanitize.
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.