CINEPOLIS
201 N US HWY 1 STE B-12, Jupiter FL 33477 · 561.277.1740
Last inspected Aug 11, 2026 · 7 visits since August 2023
AUG 24
SEP 24
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over egg wash in walk-in cooler; food stored properly
★ 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--2024067694 | Sep 17, 2024 | Jan 2, 2025 | $200 |
Inspection history
7 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken stored over hamburger buns, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above hamburger sauce, discussed with operator who corrected storage of products.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink hose line splitter installed with no vacuum breaker, discussed with operator to install vacuum breaker.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducts non continuous cooking of chicken wings, per operator wings are partially cooked half way and then cooled and later finish cooking to order, discussed with operator requirements for non continuous cooking.
Show the remaining 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar, discussed with operator who provided paper towels.
Spray bottle containing toxic substance not labeled. At concession counter unlabeled spray bottle container sanitizer, discussed with operator who labeled bottle.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable- at cook line
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over egg wash in walk-in cooler; food stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked wings (41-50F - Cold Holding);in cooler at cook line and; food not prepared or portioned today; food overstocked; food out of temperature for approximately 1 hour; smaller portions made and moved on the bottom of the cooler amd ice;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (129-135F - Hot Holding)in steam table; food out of temperature for approximately for 30 minutes; food placed to be reheated to 165 F;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- high temperature dishwasher and chlorine
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line and
No paper towels or mechanical hand drying device provided at handwash sinks by dishwasher and walk-in cooler; advised to provide
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. Salmon no longer frozen in ROP bag in walk-in cooler; removed
Cutting board has cut marks and is no longer cleanable- cutting boards at cook line
Sep 17, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil bang bang sauce (51F - Cold Holding); in cooler #2 at cook line; food not prepared or portioned today; food out of temperature for approximately 45 minutes; bottle of sauce stored inside food container and not directly with the cold source; operator placed foos in ice bath; Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Priority: Intermediate
Observed: Handwash sink at cook line not accessible for employee use at all times- water pitcher store pd inside Removed Priority: Intermediate
Observed: No soap provided at handwash sink by walk- in cooler Provided Priority: Intermediate
Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can and touched chicken quesadilla on the grill without washing hands and changing gloves; manger educated; employee washed hands and changed gloves Priority: High Priority
Observed: Soiled dry wiping cloth in use at cook line Advised to keep in sanitizer bucket Priority: Basic
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (61F - Cold Holding) in one door cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in different cooler
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Cutting board has cut marks and is no longer cleanable- at cook line
Ice buildup in walk-in freezer.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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 on Saturday not dated in walking cooler; operator date
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line
Aug 4, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table - operator removed.
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.