CENTER STREET NOOK
223 CENTER ST, Jupiter FL 33458 · 5617457477
Last inspected Aug 24, 2026 · 9 visits since February 2024
SEP 24
DEC 24
SEP 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025079345 | Sep 22, 2025 | May 5, 2026 | $400 |
Inspection history
9 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Lowboy refrigerator; milk, whip cream (51F - Cold Holding) in refrigerator with just soda. Operator stated less then hour and moved to other refrigerator.
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 cannot be determined. Operator placed time on sheet.
Can opener surface soiled with food debris.
Floor tiles missing and/or in disrepair. Observed floor tile cracks by microwave.in kitchen.
Show the remaining 2 findings ▾
Food stored on floor. Observed case of food stored on freezer floor. Operator placed shelf.
No handwashing sign provided at a hand sink used by food employees. Observed by dishwasher hand sink.
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cook cracked raw shell eggs and then handled ready-to-eat tomatoes without washing hands. Cook went to wash his hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. Butter chips left out on tables, for customer reused.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Sausage 54F in flip top cooler, sausage container on top of cheese. Not getting any cold air. Cook placed sausage in unit 2 hours ago, cooked yesterday. Cook placed sausage into bottom unit.
Time/temperature control for safety food re-served to customers. Butter chips left out on tables, for customer reused. See stop sale
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All Benedict dishes containing poached eggs. Nova Platter, Monstah Lobstah containing over easy eggs. All items were identified during inspection.
Sep 23, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over yogurt sauce and fully cooked sandwiches at flip top cooler by toaster oven, raw bacon over pico de gallo and fully cooked ham at walk in cooler, raw bacon over hot dogs at walk in freezer. Both products not in commercial packaging. Operator stored all products properly.
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Employee cracking raw shell eggs then handled toast and placed toast on plate with no hand wash. Educated operator on proper hand washing procedures and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over yogurt sauce and fully cooked sandwiches at flip top cooler by toaster oven, raw bacon over pico de gallo and fully cooked ham at walk in cooler, raw bacon over hot dogs at walk in freezer. Both products not in commercial packaging. Operator stored all products properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler right of range oven: raw shell eggs (67F - Cold Holding) Observed stocked above rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed overstocked portion in lower half of cooler.
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. flip top across from cook line: pastrami (50F - Cold Holding); turkey (51F - Cold Holding); tuna salad (52F - Cold Holding); Cole slaw (47F - Cold Holding); cut lettuce (49F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top across from cook line: pastrami (50F - Cold Holding); turkey (51F - Cold Holding); tuna salad (52F - Cold Holding); Cole slaw (47F - Cold Holding); cut lettuce (49F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. On counter at cook line: Pancake mix (buttermilk) 73F - cold holding - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed product back in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: grits (127F - Cooling) at 8:58; cooling since 8:43 - 107 at 9:38 Observed in tightly wrapped deep container in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator uncovered product and placed in walk in freezer to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Used ice water to calibrate: Inspector thermometer: 32F Operator thermometer: 28F
Dec 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over scrapple not in commercial packaging at walk in freezer.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken not in commercial packaging over raw sausage at walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top right of range oven: cheddar (52F - Cold Holding); diced tomatoes (46F - Cold Holding); feta (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place ice bags on all tcs products.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pastrami and turkey sliced 12/8 not date marked at walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. Operator removed to be cleaned and sanitized.
Sep 4, 2024Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large flip top cook line: cheese ( 58- Cold Holding); ham ( 54- Cold Holding); raw shell eggs (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place ice bags on all tcs products.
Sep 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. hollandsise (99F - Cooling) at 9:39; cooling since 7:30 Observed sitting on counter in kitchen. Operator placed back on stove to reheat to 165+F.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef and raw chicken over fully cooked gyro meat at reach in freezer on cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large flip top cook line: cheese ( 58- Cold Holding); ham ( 54- Cold Holding); raw shell eggs (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place ice bags on all tcs products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pans over cook line: home fries (133F - Hot Holding); sausage links (120F - Hot Holding); hash browns (113F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator already has time control procedure, but not filled out by operator. Educated operator on how to fill out time control procedure. Advised operator to place time stamp for remaining 3 hours.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
7 High priority0 Intermediate3 Basic
Show 10 findings ▾
Dish washer handled soiled equipment or utensils and then, handled clean equipment or utensils, without washing hands. Dish washer washed her hands.
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. Container empty. Operator changed container 100ppm.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over salad dressings in walk in cooler. Cook reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 50°F, Roast beef 48°F, left out on prep table during lunch. Cook stated for less than 3 hours. Cook placed items in freezer to cool rapidly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. (93°F - Hot Holding) on shelf above grill, cook stated for less than 2 hours. Cook said breakfast is over and placed sausage in walk in cooler to cool.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink outside.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine cleaned during the inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution @ 100ppm.
Wiping cloth sanitizing solution stored on the floor at cook line. Cook placed on a shelf.
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.