CHINA JADE
10150 W INDIANTOWN RD, Jupiter FL 33478 · 561-748-0203
Last inspected Jul 22, 2026 · 7 visits since August 2023
JUL 24
SEP 24
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluid procedure sent to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025069987 | Aug 25, 2025 | Oct 29, 2025 | $200 |
Inspection history
7 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
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.
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.
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.
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.
Show the remaining 9 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in front prep area flip top cooler not date marked. Per operator, item was prepared more than 24 hours ago.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Plastic quart container with no handle stored directly in hot holding rice. Operator removed. Metal bowl with no handle stored directly in raw chicken in flip top. Operator removed.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in unisex restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on to go prep table. Operator removed.
Equipment in poor repair. Reach in deep freezer by mop sink in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers soiled with mold like substance.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Nonfood-grade card board containers used for food storage - direct contact with wontons in chest freezer. Operator placed wontons on a sheet pan. Fried crab Rangoon in card board box previously used with raw chicken. Box is labeled raw chicken. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Nonfood-grade card board containers used for food storage. Fried crab Rangoon in card board box previously used for raw chicken. Lab,ed raw chicken.
Handwash sink used for purposes other than handwashing. Dishes stored in sink at cook line. Operator removed dishes.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 10F off.
Bowl or other container with no handle used to dispense fried chicken in prep area. Operator removed bowl.
Bucket of soy sauce stored on floor in walk in cooler. Operator moved sauce on a shelf.
Employee personal food not properly identified from food to be served to the public in glass door cooler at front counter. Operator identified.
Ice buildup in stand up reach-in freezer.
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fully cooked krab sticks at tall reach in freezer. Both products not in commercial packaging. Operator stored products properly. Raw beef over green onions at walk in cooler. Safe storage chart emailed to operator.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs at walk in cooler. Operator stored products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: sliced cabbage (78F - Hot Holding) Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time stamp for remaining hour. Time control procedure emailed to operator.; steam well: egg drop soup (123F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed back on stove to reheat to 165+F.
Toxic substance/chemical improperly stored. Incense sticks stored over rice at dry storage rack by triple sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluids procedure emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: general tso chicken (94F - Cooling) at 1:37; cooling since 1:07 - 91F at 2:09 Observed in deep covered container. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in shallow container and placed in reach in freezer to quick chill.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled on storage rack at rear of kitchen.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of oil residue.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance screen door.
Ice buildup in reach-in freezer and/or walk-in freezer. At reach in chest freezer by back door.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork not in commercial packaging over peas at tall white reach in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef at tall white reach in freezer. Both products not in commercial packaging. Operator stored properly.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluid procedure sent to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary Lysol wipes used in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by triple sink.
Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled. Advised operator to label chlorine sanitizer.
Bowl or other container with no handle used to dispense food. Portion cup used as scoop for cooked rice in rice cooker.
Exterior door has a gap at the threshold that opens to the outside. At threshold of back door.
Stored food not covered. Opened bags of Salt and flour on storage shelf across from triple sink.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Employee switched from working with raw chicken marinating to ready-to-eat cooked shrimp, peeling shrimp without washing hands. Cook went to wash his hands.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spring rolls and cooked chicken prepared yesterday morning not date marked in walk in cooler.
Employee beverage containers of can of coke and a bottle of water on a food preparation table on cook line. Operator removed.
Ice buildup in reach-in chest freezer across steam table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 82F. Operator discarded water.
Raw pork and soy sauce stored on floor in walk in cooler. Operator placed items on a shelf.
Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator removed cloth.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from dining room after eating and began cutting celery, without washing his hands first. Employee went to wash his hands.
Raw chicken stored over/not properly separated from unwashed vegetables in walk in cooler. Operator removed vegetables.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles 12:10 (81°F - Cooling); noodles 12:35 (80°F - Cooling) left out at room temperature on triple sink. Operator stated noodles were cooked 1/2 hour ago. Operator placed noodles in walk-in cooler.
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. Expired 1.11.24
Employee eating while preparing food.Employee eating while scooping uncooked rice. Employee went to dining room to eat.
Raw celery not washed prior to preparation prep cook cutting visibly soiled celery without washing it first. Employee went to wash the celery.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk-in cooler; operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg roll (46F - Cold Holding);in cold holding unit at cook line Food double panned; food not prepared or portioned today; food out of temperature for approximately 1 hour; operator placed food in one pan
Toxic substance/chemical improperly stored. Hand sanitizer stored next to packets sauces for customers in dining room Operator stored properly
Employee personal food not properly identified and segregated from food to be served to the public- chicken in walk-in cooler; operator stored properly
Food stored on floor - say sauce in walk-in cooler; Operator stored properly
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- bowl with handle submerged in the soy sauce bucket in walk-in cooler; operator removed
Stored food not covered- chicken in reach in freezer
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.