DIVE BAR RESTAURANT LLC

Name: DIVE BAR RESTAURANT LLC
Address: 318 S US HWY 1 #106, JUPITER, FL, 33477, US
Rating: 69.7

318 S US HWY 1 #106, JUPITER, FL 33477

License #6020618

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.7 Grade F / 100

Failing Health Score

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Quick take

DIVE BAR RESTAURANT LLC in JUPITER currently holds an InspectFL Health Score of 69.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 25 total violations — 12 critical, 5 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Admin. complaint recommended
[08A-05-6] Raw tuna over cooked lobster in cooler at sushi station Stored properly

Administrative complaint recommended
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided and posted during inspection at the hostess desk
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna at sushi bar; removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked lobster at sushi station; Raw shell eggs over eel sauce in walk-in cooler; Food stored properly
[12A-13-4] 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. Observed employee loading dishwasher and unloading clean, sanitized dishes without washing hands; Operator educated; employee washed hands;
[35A-02-7] Live, small flying insects found Observed approximately 4 live flies: at the bar, expo line by prep sink and one in the dining room by gift shop ; advised operator to clean areas
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); fixed to 200 ppm
[09-02-5] Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed numerous employees touching garnishes for drinks like oranges limes and lemons, with their bare hands; food is not heated to 145 F; Operator educated; things provided
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) at the bar; operator was able to fix to 100 ppm;
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his face and started to plate foods afterwards without washing hands first; manager educated ; employee washed hands;
[31A-11-4] Handwash sink at cook line used for purposes other than handwashing- to fill up bucket of water; removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mahi mahi (60F - Cold Holding) hog fish (70F - Cold Holding) in the prep sink thawing out; fish no longer frozen ; operator removed from packaging and placed in ice to quick chill; grouper (46F - Cold Holding) mahi (43-44F - Cold Holding); in drawers at cook line food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice; milk (51F - Cold Holding); in beer walk-in cooler; out of temperature for approximately 1 hour; moved to different cooler;
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit- spoons in water at 77 a5 sushi station Removed

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