ARA
1406 CYPRESS DR, Jupiter FL 33469
Last inspected Jul 14, 2026 · 8 visits since May 2024
MAY 24
NOV 24
APR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026004706 | Nov 10, 2025 | May 4, 2026 | $600 |
Inspection history
8 visits, newest first
Jul 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority5 Intermediate2 Basic
Show 15 findings ▾
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. Cook slicing tomatoes for hamburgers with bare hands. Tomatoes are not being cooked. Cook put gloves on.
Operating with an expired Division of Hotels and Restaurants license 12.1.24. Operator renewed license during inspection.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. No sanitizer container connected. Operator connected sanitizer container 200ppm.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook stuffed dumplings with raw meat and then proceeded to handle clean equipment in walk in cooler, without washing hands first. Cook went to wash her hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 Process Waiver from the Division of Hotels and Restaurants. Cooked Shrimp, in walk in cooler vacuum packaged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 53F and Quail eggs 49F, not prepped or cooked today, in cooler over night on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 53F and Quail eggs 49F, not prepped or cooked today, in cooler over night on cook line. See stop sale
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400+ppm quaternary in prep area. Operator set up fresh solution at 200ppm.
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 Process Waiver from the Division of Hotels and Restaurants. Cooked cabbage and shrimp, in walk in cooler vacuum packaged yesterday. Operator removed cabbage from vacuum package. See stop sale for shrimp.
Handwash sink used for purposes other than handwashing. Tongs and knifes stored in sink at cook line. Operator removed utensils.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon Crudo, Filet Carpaccio, Shaved Tenderloin Crostini, on Dinner menu and Bar Happy Hour menu. Bar Happy Hour menu is also missing the consumer advisory.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal cell phone and food stored on prep table at cook line.
Working containers of flour and sugar removed from original container not identified by common name next to reach in freezer. Operator labeled.
Nov 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024.
Nov 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024.
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. Observed raw tuna in reduced oxygen packaging conducted onsite at reach in cooler, raw sea bream at reach in freezer. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler: butter (48F - Cold Holding); flip top cooler: cooked tomatoes (48F - Cold Holding); vadouvan cream sauce (45F - Cold Holding); heavy cream (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 30 minutes. Operator returned products to walk in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon crudo, tuna with watermelon gazpacho, beef carpaccio, steak tartare not identified as raw animal protein on menu. Operator updated menu during inspection.
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. Observed raw tuna in reduced oxygen packaging conducted onsite at reach in cooler, raw sea bream at reach in freezer. See stop sale. Observed Raw beef in reduced oxygen packaging conducted onsite at reach in cooler. Per operator, beef has been in reduced oxygen packaging less than 48 hours. Operator removed beef from packaging. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP plans.
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. At hand wash sink by dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine.
Apr 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cook line: local dressing( fresh garlic and mayo) (67F - Cold Holding) Per operator not prepared or portioned today. Per operator, held outside of cooler for 1 hour today and approximately 7 hours on 4/8/25. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cook line: local dressing( fresh garlic and mayo) (67F - Cold Holding) Per operator not prepared or portioned today. Per operator, held outside of cooler for 1 hour today and approximately 7 hours on 4/8/25. See stop sale. on ice bath on cook line: tomato cream sauce (47F - Cold Holding) Per operator not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator time stamped product for remaining 3.5 hours.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm) Operator corrected to 400ppm quaternary sanitizer.
Handwash sink used for purposes other than handwashing. Observed ice being dumped into hand wash sink at bar. Operator removed ice.
Jan 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw lamb over cooked potatoes at reach in cooler on cook line Raw beef and raw salmon over lemon juice and sauces at reach in cooler in prep area. Raw lamb dumplings over lobster stock, both products not in commercial packaging at reach in freezer. Operator stored all products properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. octopus (57F - Cooling) at 3:58; cooling since 11:30 - 55F at 4:18 Observed in tightly wrapped portion bags at reach in cooler on cook line. At current rate of cooling product will not reach 41F within 6 hours. Operator moved to freezer to quick chill.
Handwash sink used for purposes other than handwashing. Observed employee Filling pitcher of water in hand wash sink at cook line. Educated operator on proper use of hand wash sinks.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon crudo and beef carpaccio offered on menu, no raw animal protein indicator on menu. Operator reprinted menus with indicator on menu.
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. Not available at time of inspection.
No soap provided at handwash sink. At hand wash sink on cook line. Operator provided soap.
May 8, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No soap provided at handwash sink in prep area. Operator placed soap dispenser on sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink on cook line. Plumber on premises, provided hot water.
Cold water Handle missing at hand sink on cook line. Plumber on premises placed handle on fixture.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.