CONNECTION FOR SUBS AND SANDWICHES
141 CENTER ST, Jupiter FL 33458 · 561-746-2344
Last inspected Feb 24, 2026 · 5 visits since July 2023
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
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. Operator touching buns for cold subs with bare hands.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return 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. Operator touching buns for cold subs with bare hands.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 1 can Tomato purée dented to seem of can at dry storage shelf.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table: chili (100F - Reheating) at 9:08; reheating since 7:00; meatballs (100F - Reheating) at 9:08; reheating since 7:00 At current rate of reheating product did not reach 165F within 2 hours. Operator placed products in oven to reheat to 165+F. Advised operator to reheat using their induction range unit.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially processed fully cooked chicken and hard boiled eggs opened 8/28 not date marked in white reach in cooler. Operator date marked products.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like substance at front make line coolers.
Food stored on floor. Plastic bottled Water, plastic bottled soda stored on floor in back prep area.
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license Exp. 12.1.23. Operator on hold with Tallahassee to renew license.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Employee beverage container on slicer in the back kitchen. Operator removed.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Meat balls 118°F-154°F commercially processed reheating first time, in steam table at front counter,since 2 hours and 10 minutes. Meat balls were not stirred. Operator stirred and reheated meat balls to 142°F.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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. Emailed poster
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.