The Twisted Tuna Jupiter
353 S US Hwy 1 Bldg R, Jupiter, FL 33477 · Permanent Food Service · License 6022345
What drove the grade
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection3 basic-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 29, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At cook line employee beverage stored above flip top cooler, discussed with operator who removed drink.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler across from flat top stove and fryers door gaskets in disrepair and soiled with accumulation of slime like substance, discussed with operator who stated they are awaiting delivery of replacement gasket.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
At cook line floor tile grout missing with standing water in between tiles, discussed with operator to repair flooring and sanitize area.
Earlier inspections 1
D63Complaint inspection7 violations, 3 high priority Administrative complaint
- First visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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.
At cook line flip top cooler, diced tomatoes (47°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 1 hour. Operator placed ice onto product to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At sushi station, Raw fish stored above ready to eat sauces and Krab. Advised operator of proper storage. Operator stored correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled dishes then proceeded to touch clean glasses and single service items without washing hands. Advised operator of proper hand washing. Employee washed hands.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At walk in cooler, foods-Black beans, chicken stock, prepared onsite and held over 24 hours, not properly date marked. Operator date marked items.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
At walk in freezer, opened bag of ice stored on floor. Advised operator of proper storage. Operator stored correctly.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
At kitchen pizza station, flip top cooler door in disrepair.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
At kitchen, ice buckets not inverted. Operator corrected.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.