COURTYARD BY MARRIOTT
4800 MAIN STREET, Jupiter FL 33458 · 561-776-2700
Last inspected Jul 14, 2026 · 8 visits since August 2023
SEP 24
DEC 24
AUG 25
APR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (109F-112F - Hot Holding) at cook line prepared 2 hours ago. Operator reheated sausage links to 182F, for further hot holding.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025069999 | Aug 26, 2025 | Oct 13, 2025 | $400 |
| 2--2024068424 | Sep 20, 2024 | Mar 3, 2025 | $400 |
| 2--2023016605 | Mar 6, 2023 | Apr 20, 2023 | $400 |
Inspection history
8 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled with food debris.
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (109F-112F - Hot Holding) at cook line prepared 2 hours ago. Operator reheated sausage links to 182F, for further hot holding.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer provided.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Meat balls previously frozen date marked 2.25.26. Operator stated removed from freezer 3.31.26. Operator date marked properly.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fully cooked meatballs, cooked quinoa not date marked at walk in cooler. Per operator, not sure when products were opened. See stop sale.
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground beef in same container as fully cooked chicken, raw shell eggs over half and half at walk in cooler. Educated operator on proper storage procedures.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler: Fully cooked Chicken wings opened 8/19, marinara opened 8/16 Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fully cooked meatballs, cooked quinoa not date marked at walk in cooler. Per operator, not sure when products were opened. 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. Fully cooked meatballs, cooked quinoa not date marked at walk in cooler. Per operator, not sure when products were opened. See stop sale.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ David Greco expired 2/13/2025
Spray bottle containing toxic substance not labeled. All purpose cleaner spray bottle not labeled in chemical closet.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted at dish storage rack by walk in cooler.
Current Hotel and Restaurant license not displayed. Not available at time of inspection.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cut melon cups, yogurt parfait missing packaging address. Educated operator on minimum labeling requirements.
Dec 27, 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/not properly separated from ready-to-eat food. Observed Raw bacon over orange juice at walk in cooler. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked chicken - operator receives chicken fully cooked. Observed chicken opened from commercial packaging 12/19 and 12/5 at walk in cooler. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soy milk (61F - Cold Holding) Observed in thermal container at coffee bar. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Advised operator to use time control. Time control procedure emailed to operator. Operator time stamped product for remaining 1.5 hours.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at coffee bar.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (58F - Cold Holding) Obsein insulated container by cafe area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Advised operator to place time mark for remaining 2 hours. Time control procedure sent to operator.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Spray bottle containing toxic substance not labeled. Observed Multi surface cleaner not labeled by triple sink. Advised operator to ensure all chemicals are labeled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on storage rack by walk in cooler.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine, heat sanitizer <160F
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 46°F, Half and Half 45°F for less than 3 hours at self service counter. Operator will time milk and placed a time mark on milk. Items will be discarded after 4 hours. Emailed Time as a public health control form
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (108°F-113°F - Hot Holding), cook stated for less than one hour, on cook line. Cook reheated sausage links to 173°F for further hotholding.
No QAC test kit provided when using sanitizer at three-compartment sink and wiping cloth container.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels, thermometer provided not in working order.
Employee beverage water bottle on a food preparation table on cook line. Cook removed.
Aug 18, 2023Inspection 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 ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on top of baking trays at cook line- operator removed
Food stored on floor. Oil case on the floor by walk-in cooler Stored properly
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.