JULIETTE'S

Name: JULIETTE'S
Address: 205 5TH AVENUE, INDIALANTIC, FL, 32903, US
Rating: 24.6

205 5TH AVENUE, INDIALANTIC, FL 32903

License #1505832

24.6 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 17 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JULIETTE'S in INDIALANTIC currently holds an InspectFL Health Score of 24.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 70 total violations — 17 critical, 24 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 2, 2026

The latest inspection on October 21, 2026 shows 17 observation rows: 5 critical, 6 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

JULIETTE'S has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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.

Disposition: Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caviar on menus
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Breading for raw chicken and calamari are from previous day. Chef discarded
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar top
[41-10-4] Toxic substance/chemical improperly stored. In hall closets. Chemicals stored above single service items and linens. Chef moved
[08B-38-4] Food stored on floor. Case of chicken on the floor under walk-in cooler shelves. Chef moved
[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. 0ppm in kitchen. Chef replaced source container and primed. 50ppm
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[36-36-4] Ceiling tile missing. In dish area. Chef used cardboard as temporary barrier until new tile can be installed
[35A-02-8] Live, small flying insects found. Observed 2 live flying insects at bar
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Bar has fold up windows with no air curtains. Kitchen has no door to act as physical barrier from service areas
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler raw beef stored above raw calamari. Chef moved
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun tip and holster are soiled at bar. Bartender cleaned
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All damaged
[02D-01-5] Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not identified
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Installed rotary style dishwasher behind open air bar. Fold up windows at bar. No barrier to protect kitchen.

Disposition: Warning Issued
[24-05-4] Bowls not stored inverted or in a protected manner in dish area on top shelf
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in the kitchen, by the triple sink, in the bar or girls bathroom.
[24-08-4] Sixth pans not properly air-dried - wet nesting
[08B-12-5] Stored food not covered, American cheese in walk-in cooler
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface
[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. In kitchen and in bar area
[08A-16-5] Raw animal food not properly separated from ready-to-eat raw animal food- Raw ground beef over ahi tuna in white chest freezer
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk-in cooler- sautéed onions prepared 9-24, another prepared 10-25 found on days 39 and 9
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. American cheese in walk-in cooler opened with visual debris contaminating cheese
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked elbow Mac (48-52F - Cold Holding); chicken wings (50-55F - Cold Holding); shredded cheddar (53-58F - Cold Holding); lamb Patties (48-51F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese and lamb burgers. see stop sale
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked wings and elbow macaroni, see stop sale
[31A-11-4] Handwash sink used for purposes other than handwashing both sinks in the bar used for dump sinks
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
[22-02-4] Soda nozzles in bar area soiled
[41-17-4] Spray bottle containing toxic substance not labeled 2 bottles hanging in the dish washing area