C S V CONCEPTS IV LLC
5500 N MILITARY TRL #48, Jupiter FL 33458 · 561.493.8777
Last inspected Jul 28, 2026 · 11 visits since July 2023
JUL 24
NOV 24
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015611 | Jan 8, 2026 | Apr 9, 2026 | $360 |
| 2--2023040393 | Jul 12, 2023 | Dec 11, 2023 | $400 |
| 2--2023016608 | Mar 8, 2023 | Jun 13, 2023 | $600 |
Inspection history
11 visits, newest first
Jul 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marina sauce (47F - Cooling) in deep filled covered container. Per operator item was cooling for more than 6 hours overnight. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken cutlets stored above ready to eat pasta on cook line. Operator reorganized.
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. marina sauce (47F - Cooling) in deep filled covered container. Per operator item was cooling for more than 6 hours overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (58F - Cold Holding) not prepped or portioned today stored in double pan in pizza prep flip. Per employee, item was moved from neighboring cooler less than 2 hours ago. Operator moved item back to reach in cooler to chill.
Show the remaining 4 findings ▾
Establishment not maintaining clam tags for 90 days.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pizza sauce (68F - Cooling for 1 hour at 3:20, 67F at 4:00) cooling in deep filled covered container in walk in cooler. At current rate of cooler, item will not reach 41F within required 6 hour window. Operator removed top and mixed item to help increase cooling rate.
Bowl or other container with no handle used to dispense food. Plastic side containers with no handle stored directly in Parmesan cheese and olives. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) at kitchen prep line. Operator added chlorine, retesting at 100ppm.
Mar 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 15, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority4 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: chicken wings (44-49F - Cooling) at 11:55; cooling since 1/7 at 4:30pm Observed in tightly wrapped portion bags. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: chicken wings (44-49F - Cooling) at 11:55; cooling since 1/7 at 4:30pm Observed in tightly wrapped portion bags. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
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. Dishwasher (Chlorine 0ppm) Operator set up triple sink quaternary sanitizer 400ppm.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over fully cooked ground beef and sausage at flip top cooler on cook line. Operator stored products properly.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza and garlic oil no time stamp. Per operator, products of temperature for approximately 20 minutes. Operator placed time mark for remaining 3 hours and 40 minutes.
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 1/6 not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by back door to kitchen.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish and shrimp over chicken stock and tomato sauce at cook line flip top cooler, raw fish not in commercial packaging over fully cooked pork at walk in freezer. Operator stored all products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (125F - Hot Holding) Observed double panned at steam well in kitchen. Per operator, out of temperature for approximately 15 minutes. Operator placed back on the stove to reheat to 165+F. Advised operator not to double pan products on the steam well.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with stuck on food debris. Operator cleaned and sanitized blade.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine, not available at time of inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed lasagna in freezer not properly date tracked. Per operator, lasagna made in house. Per operator, lasagna is cut, portioned and frozen on day 2 of preparation. Educated operator on proper date tracking procedures.
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.
Equipment in poor repair. Walk in freezer door broken from hinges and large tear on door at lower left hand corner of door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack where pizza dough is stored has an accumulation of black mold like substance.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (50F - Cold Holding) Observed in 1 quart carton on upper portion of flip top cooler. Operator placed in lower portion of cooler.; cooked pasta (51F - Cold Holding) Observed in ice bath not fully submerged in ice. Operator fully submerged product in ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark for cheese pizza. Per operator, out of temperature for approximately 30 minutes. Operator placed time mark for remaining 3.5 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by walk in cooler and at server beverage station.
No soap provided at handwash sink. Hand wash station at server beverage station.
Spray bottle containing toxic substance not labeled. Multi surface cleaner spray bottle not labeled by cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer.
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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. Operator set up triple sink to sanitize.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.
Spray bottle containing cleaner not labeled at hand sink on cook line. Operator labeled.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23. License was renewed during the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh chopped Garlic with oil 62°F, on table in wait area for less than 3 hours. Cook placed in reach in cooler.
No soap provided at handwash sink in dish area. Operator provided.
Spray bottle containing cleaner not labeled in wait area. Cook labeled.
Calamari and chicken wings stored on floor in walk in Cooler. Operator placed on a shelf.
Jul 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of debris on exterior of warewashing machine- door at dishwasher machine has presence mold like substance
Jul 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. sliced cheese (50F - Cold Holding); cut tomatoes (50F - Cold Holding); in top part of sandwich table at cook line; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (46-49F - Cold Holding); wings (49F - Cold Holding); in beverage glass door cooler at cook line; as per operator foods rearranged earlier; foods out of temperature for 30 minutes; operator moved foods to walk-in cooler; foods not prepared or portioned today; sliced cheese (50F - Cold Holding); cut tomatoes (50F - Cold Holding); in top part of sandwich table at cook line; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale. diced tomatoes (44F - Cold Holding); mozzarella (44F - Cold Holding); in beverage glass door cooler at pizza station; as per operator foods out of temperature for 20 minutes; foods not prepared or portioned today; foods moved to pizza cooler;
Accumulation of debris on exterior of warewashing machine- door at dishwasher machine has presence mold like substance
No conspicuously located ambient air temperature thermometer in holding unit- glass door cooler at cook line and pizza station
Reach-in cooler interior/shelves have accumulation of soil residues- glass door cooler at cook line and pizza station
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.