71 E INDIANTOWN RD, 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
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic - Time/temperature control for safety food thawed in an improper manner. Fish sitting in water - operator moved fish to walk in cooler. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Thunnus Spp - no parity destruction letter available during inspection. Warning
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken wings over raw tuna and Mahi - operator inverted. Warning
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw chicken then touched clean casserole dish - educated employee, removed dirty gloves, dish casserole dish moved to dish area, employee washed hands. Corrected On-Site Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - raw burgers (38F-50F - Cold Holding) overfilled container not portioned or prepared today removed from walk in 30 minutes prior - operator split and moved to freezer. Corrective Action Taken Warning
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. Hot line garlic butter (77F) sitting out at room temperature on TPHC with no time stamp. Warning
High Priority - Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. Hot line garlic butter (77F) sitting out at room temperature on TPHC with no time stamp. Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill station - melted butter (85F - Hot Holding) sitting top of grill under 1 hour - operator to reheat on stove. Corrective Action Taken Warning
Basic - 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. ROP Tuna and Mahi thawed and held in make table and walk in cooler - operator removed from packaging-reviewed procedure with operator. Corrected On-Site Repeat Violation Warning
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 85F water - operator removed utensils from and moved to dish area. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink- at the bar; As per operator a pipe broke and in the process of repairing;
Basic - 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. Fish no longer frozen still in ROP package- reach in cooler across from ovens at cook line; Educated operator
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula stored in water at 91° F on the grill; Cook discarded; Corrected On-Site
Basic - Objectionable odors in walk-in cooler - used to store food.
Basic - Stored food not covered- shrimp tempura not covered in walk-in freezer and reach in freezer at cook line. Operator covered. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw eggs over raw bacon/walk in cooler/corrective action taken/operator stored raw eggs on bottom shelf. Corrected On-Site
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach dip/prepared over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. Cooked yellow rice/reach in cooler/cookline/corrective action taken/operator added scoop. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.chlorine at 0/ppm. Repeat Violation Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.55 degrees, hamburgers, prep#2/stored within 1 hour/operator removed overloaded bin and stored hamburgers in bottom cooler. Corrective Action Taken Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cookline/corrective action taken/operator installed paper towels. Corrective Action Taken Warning
Basic - Employee with no hair restraint while engaging in food preparation.cookline Warning
Basic - Time/temperature control for safety food thawed in an improper manner.room temperature/chicken/corrective action taken/operator stored chicken back in cooler. Corrective Action Taken Warning