Neighbourhood
Jupiter33478
Restaurants25
Spotless inspections13%
Ordered shut0
Fines$3k
A 11B 3C 2D 1F 4Not rated 4
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (71F - Cooling since 7:00 AM) cooling in deep filled covered container in walk in cooler. See stop sale.
High priorityCHINA JADE →Jul 22, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled raw whole shell eggs stored above cooked chicken in cook line flip top cooler. Operator reorganized.
High priorityCHINA JADE →Jul 22, 2026
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 70 degrees Fahrenheit within 2 hours. cooked chicken (71F - Cooling since 7:00 AM) cooling in deep filled covered container in walk in cooler.
High priorityCHINA JADE →Jul 22, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup (118F - Hot Holding); wonton soup (118F - Hot Holding) at kitchen steam table. Per operator, items have been held for less than 2 hours. Operator began reheating items on stove top to 165F.
High priorityCHINA JADE →Jul 22, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Bin of raw tilapia stored over cooked ready to eat shrimp and bottles of cream in cook line reach in cooler. Operator reorganized.
High priorityGUACAMOLE →Jul 22, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Overstacked queso (78F - Hot Holding) in individual containers at prep area steam table. Per operator items have been held for less than 2 hours. Operator opted to removed overstacked portion and cool in below cooler.
High priorityGUACAMOLE →Jul 22, 2026
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. Tested at 0ppm. Employee adjusted chemical line and primed machine, retesting at 100ppm.
High priorityANGELO'S TOO RESTAURANT & PIZZERIA →Jul 22, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomato (58F - Cold Holding) not prepped or portioned today stored overstacked in kitchen flip top cooler. Per operator, items were recently rotated and have been out of temperature for less than 1 hour. Operator portioned item and placed into cooler to chill.
High priorityANGELO'S TOO RESTAURANT & PIZZERIA →Jul 22, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on splitter (right side) added to mop sink.
High priorityMCDONALD'S #18812 →Jul 22, 2026
Cook cracked raw shell eggs and then handled ready-to-eat omelette without washing hands. Cook went to wash his hands and put a fresh pair of gloves on.
High priorityRISE & GRIND →Jul 14, 2026
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.
High priorityRISE & GRIND →Jul 14, 2026
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered the kitchen from back door and started to put gloves on to prepare an omelette without washing his hands first. Cook went to wash his hands.
High priorityRISE & GRIND →Jul 14, 2026