THIRSTY TURTLE

Name: THIRSTY TURTLE
Address: 13981 US HWY 1, JUNO BEACH, FL, 33408, US
Rating: 85.7

13981 US HWY 1, JUNO BEACH, FL 33408

License #6010289

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

85.7 Grade B / 100

Solid Health Score

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Quick take

THIRSTY TURTLE in JUNO BEACH currently holds an InspectFL Health Score of 85.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 11 total violations — 6 critical, 2 major, 3 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.

Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk in one door cooler by walk-in cooler Stored properly
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at room temperature on prep table by dishwasher Placed inside walk-in cooler

Administrative complaint recommended
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On prep area 200 ppm++ chlorine. Operator corrected to 100 ppm chlorine
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed grill cook with bare hands pushed down sliced cheese on top of burger then selling that burger to a customer. Advised employee of proper handling of ready to eat food. Employee washed hands and put on gloves
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler cook line Raw seared tuna over cooked crab stuff mushrooms Operator stored properly
[01C-10-4] Clams tag removed from original container prior to container being emptied. On cook line Operator provided
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At bar
[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. Dishwasher loaded dishwasher machine with dirty dishes then washed gloved hands with water on 3 compartment sink then handle clean plates and cups without washing hands properly first . Employee washed hands
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on a table next to grill . Cooked shrimp 90F hot holding cooked burgers 97F hot holding . Per operator products stored for approximately 30 minutes, operator moved items to be reheated to 165F+ and to be keep above 135F for hot holding .
[01C-11-4] Label for original container of raw shucked oysters not maintained on premises until last of product served.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1 Overstocked container with Diced tomatoes at 11:51am (45F cooling) cooling since 11am, at 12:23pm same temperature . At this current cooling rate product will not reach 41F within 4 hours. Operator removed overstocked product

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