CARMINE'S COAL FIRED PIZZA/CG BURGERS
4575 MILITARY TRL, Jupiter FL 33458 · 561.340.3930
Last inspected Aug 17, 2026 · 10 visits since July 2023
AUG 24
MAY 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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. Prep cook plating prosciutto with bare hands in prep area. Cook put gloves on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025081582 | Sep 29, 2025 | Dec 18, 2025 | $760 |
| 2--2016054691 | Nov 15, 2016 | Feb 21, 2017 | $200 |
Inspection history
10 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed raw hamburger above lettuce in draw refrigerator. Operator removed lettuce. 2) observed raw bacon above water in walkin refrigerator. Operator place raw bacon on lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Operator Maui Maui 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. See stop sale
Can opener and slicer surface soiled with food debris, Observed ice machine soiled with mold-like substance or slime. Operator washed and sanitized can opener
Clam/mussel/oyster tags not marked with last date served. Observed with some mussels and clam tag without date last used.
Show the remaining 5 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. Operator Maui Maui 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. See stop sale
Ice buildup in reach-in freezer and/or walk-in freezer Observed in chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed u dear bar soiled with food debris.
Stored food not covered. Observed ice cream in chest freezer not covered.
Jan 23, 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, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Cook switched from working with raw burger patties placing on the grill to ready-to-eat plating bread without washing hands. Cook went to wash his hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Roasted red peppers 1:40 cooked 1 hour ago (74F-76F - Cooling) Roasted red peppers 2:00 (75F - Cooling) Red peppers were cooling at room temperature and then packaged in deep closed containers. Operator unpackaged peppers and placed on a sheet pan in walk in freezer, for quick cooling.
Handwash sink not accessible for employee use at all times at pizza station out of order. Hand sink at cook line covered with a cutting board.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo label or thermometer.
No paper towels or mechanical hand drying device provided at handwash sink on burger side. Operator provided.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory on the burger side selling undercooked burgers and eggs. Operator moved consumer advisory from kitchen wall to the wall behind bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Chicken stock stored on floor at cook line. Chicken stored on the floor in walk in freezer.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags missing last order sold dates. Educated operator on shellfish tag 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.
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over asparagus and broccolini, raw chicken over Brussels at reach in coolers on cook line, raw ground turkey patties over veggie burger patties at CG walk in cooler. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: clam juice (68F - Cold Holding); Cream (51F cold holding); vodka sauce (puréed tomato) (51F cold holding) Observed on ice bath at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator cut portions in half and added ice.; grill cooler: cooked mushrooms (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved product to another operable cooler.; beverage cooler on cook line: mozzarella (52F - Cold Holding) Per operator, not prepared portioned today. Out of temperature for approximately 30 minutes. Operator moved product to another operable cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: Bechamel (116F - Hot Holding); pomodoro (122F - Hot Holding); on top oven double stack oven at cook line: grilled chicken (113F - Hot Holding); lasagna (126F - Hot Holding) Per operator, all products out of temperature 1-2 hours. Operator placed all products back in oven/stove to reheat to 165+F.
Toxic substance/chemical improperly stored. Observed Butane fuel over vinegars at dry storage shelf by chest freezers in back kitchen. Operator stored chemical properly.
Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags missing last order sold dates. Educated operator on shellfish tag procedures.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio on menu not identified as raw animal protein. Operator corrected and properly identified menu item.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at bar.
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.
Spray bottle containing toxic substance not labeled. Observed Grill cleaner spray bottle not labeled at two compartment sink. Operator labeled chemical properly.
Clams/mussels/oysters removed from original container for long-term storage. Pans of fresh mussels and clams at pasta flip top cooler missing tags. Operator provided tags. Educated operator on proper shellfish tag procedures.
May 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cut vegetables at flip top cooler across from pasta cooker, asparagus in same container as raw beef at flip top cooler across from grill, raw fish over Demi glacé and pesto at walk in cooler. Operator stored all products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mustard cream sauce (113F - Hot Holding) Observed in double boiler at cook line. Per operator, out of temperature in excess of four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. CG burger drawers: beef patties (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator iced down product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mustard cream sauce (113F - Hot Holding) Observed in double boiler at cook line. Per operator, out of temperature in excess of four hours. See stop sale. marinara (113F - Hot Holding) Observed on stove top with no heat applied. Per operator, out of temperature for approximately 30 minutes. Operator returned heat to product to reheat to 165+F
Clam/mussel/oyster tags not marked with last date served. Some Clam and mussel tags missing dates.
No probe thermometer provided to measure temperature of food products. Not operable at time of inspection.
Aug 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
8 High priority4 Intermediate3 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup (52F-59F - Cooling) cooked yesterday cooling in walk in cooler over night. Soup is stored in big deep containers tightly covered. 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 70 degrees Fahrenheit within 2 hours. Soup (52F-59F - Cooling) cooked yesterday cooling in walk in cooler over night. Soup is stored in big deep containers tightly covered.
Dish washer handled soiled dishes and utensils and then handled clean dishes without washing hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook placed raw ground beef burgers on the grill. He changed his gloves without washing his hands first and the engaged in plating bread. Cook went to wash his hands.
Open food re-served to customers. Open cheese wheel reused for multiple customers and reserved at different tables. Hot Pasta is placed inside cheese wheel and tossed resulting in melting the cheese and then served to the guest. Cheese wheel is then placed back into walk in cooler and reused for the next guest.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken wings in walk in cooler. Operator removed raw chicken.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pecorino Cheese wheel used to melt and combine cheese with pasta in walk in cooler has no date mark. Operator stated cheese was placed in walk in cooler more than 2 weeks ago.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushrooms (125F - Hot Holding), cook stated mushrooms were heated 2 hours ago. Cook reheated mushrooms to 187F, for further hot holding.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pecorino Cheese wheel used to melt and combine cheese with pasta in walk in cooler has no date mark. Operator stated cheese was placed in walk in cooler more than 2 weeks ago. See stop sale
Handwash sink not accessible for employee use at all times, because a cutting board is placed on top of left hand sink across grill. Operator removed cutting board.
No soap provided at handwash sink at cook line. Operator provided.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving undercooked burgers at CG Burgers. Emailed consumer advisory to operator. He printed advisory and placed on wall.
Bowl or other container with no handle used to dispense flour and sugar in dry storage area. Operator removed.
Food-contact surface not smooth and easily cleanable. Cheese wheel used for serving pasta, melting the cheese inside the wheel and reusing same wheel for multiple guests. See stop sale
In-use ice scoop stored in standing water less than 135 degrees Fahrenheit 82F across cook line. Operator discarded water.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 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, lines reversed. Operator connected lines correctly 75ppm.
Employee touched his cell phone, coughed into his hand and then engaged in food preparation, handled a frying pan to heat up food, without washing hands. Employee went to wash his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey burgers 48F-50F, in drawer under grill. Operator stated turkey burgers were loaded into drawer 1.5 hours ago. Drawer open. Cook placed ice bags on burgers.
Bowl or other container with no handle used to dispense food ranch dressing in walk in cooler. Operator removed.
Employee banana and fruit cocktail not properly identified and segregated from food to be served to the public in front prep area reach in cooler. Operator removed.
Mussels and pork stored on floor in walk in cooler and freezer. Operator placed on a shelf.
Opened employee water bottle in a cold holding unit with food to be served to customers in front prep area. Operator removed.
Raw basil not washed prior to preparation. Basil being cut in pizza prep area, was removed from original package before cutting. Cook washed basil.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm in pizza prep area. Operator set up fresh solution at 75ppm.
Wiping cloth sanitizing solution stored on the floor in pizza prep. Operator placed in double bucket.
Jan 8, 2024Administrative 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
Show 8 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. Prep cook plating prosciutto with bare hands in prep area. Cook put gloves on.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Mahi 45°F-47°F vacuum packaged in drawer under cook line, since more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 59°F, for less than 1 hour, ice melted. Operator placed ice directly on the butter chips.
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 and the time removed from temperature control pizza 2 hours ago. Operator time marked.
Clam and mussel tags not marked with last date served. Reviewed Proper procedures with manager.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings cooked 1 hour ago 1:45 (98°F-106°F - Cooling); chicken wings 2:35 (85°F - Cooling), Chicken wings are stored in a tightly covered container stacked under a container with already cold wings, in walk in cooler. At this rate wings will not reach 70°F within the next 10 minutes. The hot wings could also warm up the already cold wings stacked on top. Operator placed uncovered container in walk in freezer.
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. Mahi 45°F-47°F vacuum packaged in drawer under cook line, since more than 4 hours. See stop sale
Cooked chicken stored on floor in walk in freezer. Operator placed on a shelf.
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ground sausage (52F - Cooling) in cooler at pizza station; as per operator food cooked last night and stored in big container in top part of cooler; food never reached 41° F in 6 hours; See Stop Sale
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored above bolognese sauce on the speed rack; raw clams over soup and peeled potatoes in walk-in cooler #1; Raw chicken container on top of cooked wings container in walk-in cooler #2 by burgers station; operator stored properly
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. ground sausage (52F - Cooling) in cooler at pizza station; as per operator food cooked last night and stored in big container in top part of cooler; food never reached 41° F in 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (51F - Cold Holding) sliced cheese (49F - Cold Holding) in drawers at burgers station As per operator food brought out from reach in cooler at 10:00 am; food not portioned or prepared today; food out of temperature for approximately 1 hour; food moved to different cooler;
Clam/mussel/ tags not marked with last date served. Educated operator
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm); operator changed chlorine bucket; rechecked to 50 ppm
Equipment in poor repair- insulation coming out of the lid cooler at pizza station
Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water in one door tall reach in cooler at cook line Operator discarded
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.