149 GOLF VILLAGE BLVD, Jupiter, FL 33477
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Old labels stuck to food containers after cleaning. At dish washing area on clean dish rack multiple containers with old labels still on containers, discussed with operator to remove old labels.
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn base soup (60F - Cooling); in walk-in cooler at; as per operator food cooked the night before and stored in big plastic container; food never reached 41 F or below 6 hours ; See Stop Sale ;
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over sauces on the speed rack in walk-in cooler; stored properly Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn base soup (60F - Cooling); in walk-in cooler at; as per operator food cooked the night before and stored in big plastic container; food never reached 41 F or below 6 hours ; See Stop Sale ;
Basic - Bowl used to dispense sugar and panko in the prep area; Removed Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at handwash sink at servers area Operator turned water back on Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw beef in walk-in cooler on 3/9/24. More than 48 hours. See Stop Sale
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw beef in walk-in cooler on 3/9/24. More than 48 hours. See Stop Sale; establishment will no longer use ROP ;
Routine - Food
Inspection Completed - No Further Action
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic - Ice buildup in reach-in freezer at cook line;
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 20# Cooked octopus - see stop sale. Repeat Violation Admin Complaint
High Priority - Non-food grade paper/paper towel used as liner for food container. C fold towels in contact with micro greens - operator removed. Corrected On-Site Repeat Violation Admin Complaint
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crumble blue 3/31, garlic butter 04/03. Warning
Intermediate - Equipment drain line draining into handwash sink. At hot line hand sink. Repeat Violation Warning
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. ROP cooked pastrami and corned beef. Warning
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hot line sink - operator provided. Corrected On-Site Warning
Intermediate - No soap provided at handwash sink. At hot line hand sink. Operator provided. Corrected On-Site Warning
Basic - Employee with no hair restraint while engaging in food preparation. . Corrected On-Site Repeat Violation Warning
Basic - No handwashing sign provided at a hand sink used by food employees. At hot line hand sink - operator provided. Corrected On-Site Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw Hamachi in ROP at pantry station. 5 pounds cooked shrimp in ROP in walk in freezer. Warning
High Priority - Non-food grade paper/paper towel used as liner for food container. Non Food grade "Sports towels" and paper towels in contact with roasted vegetables and seafood. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta station - garlic butter (59F) sitting out at room temperature under 4 hours moved to walk in cooler. Reviewed TPHC procedures and emailed copy to operator. hotline make table - butter cubes (59F - Cold Holding); cooked lobster (59F - Cold Holding) not portioned or prepared today removed from walk in 1 hour prior - noted ice build up - operator moved back to walk in cooler. Corrective Action Taken Warning
High Priority - Time/temperature control for safety food reheated for hot holding will not reach 165 degrees Fahrenheit for 15 seconds within 2 hours. garlic butter (115F - reheat); clarified butter (109F - reheat) 2:30pm 1 hour remaining recheck 30mins recheck garlic butter 115F reheat, clarified butter 109F - reheat. Operator increased water bath. Corrective Action Taken Warning
Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning
Intermediate - Equipment drain line draining into handwash sink. On hot line. Warning
Intermediate - No soap provided at handwash sink. At hot line - no soap or paper towels. Both provided. Corrected On-Site Warning
Basic - Current Hotel and Restaurant license not displayed. Operator posted. Corrected On-Site Warning
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda - operator removed. Corrected On-Site Warning
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing pasta - watch removed. Corrected On-Site Warning
Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraints. Corrected On-Site Warning
Basic - Food stored on floor. Walk in freezer - food products on floor. Repeat Violation Warning
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Glassware and plates on outside tables. Warning
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water - operator started running water. Corrective Action Taken Warning
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef over raw poultry/corrective action taken/operator separated both raw products/walk in cooler#2 Corrected On-Site
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.oysters
Intermediate - Clam/mussel/oyster tags not marked with last date served.oysters
Basic - Food stored on floor.shrimp, bread/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.ice cream melted/overnight . Ice cream at 55 degrees.
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.milk/opened over 24 hours before/wic#1/corrective action taken/operator date labeled foods. Corrected On-Site Repeat Violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener/prep area/kitchen
Intermediate - Spray bottle containing toxic substance not labeled.sanitizer/prep area/corrective action taken/operator labeled chemical. Corrected On-Site
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer.ice cream.melted/overnight.ice cream at 55 degrees.