CR CHICKS ABACOA LLC
5440 MILITARY TRL STE 1, Jupiter FL 33458 · 561.318.6921
Last inspected Jan 15, 2026 · 7 visits since July 2023
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Over cook line: clarified butter (91F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed back on stove to reheat to 165+F
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Over cook line: clarified butter (91F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed back on stove to reheat to 165+F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 50ppm chlorine sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Green mold like substance in ice chute dispenser on soda dispenser.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverages over prep tables in back kitchen.
Wiping cloth sanitizing solution stored on the floor. Stored on floor By Pepsi case.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Toxic substance/chemical improperly stored. Observed Multi purpose cleaner over clean pans at dish rack. Operator stored properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
Cutting board has cut marks and is no longer cleanable. At flip top cooler on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Employee beverage over prep counter in back prep area.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cut raw chicken with double gloves. He then took one pair of gloves off and proceeded to check temperature of cooked chicken, he then proceeded to dish area touching clean dishes. Reviewed wearing only one pair of gloves, washing hands after handling raw chicken and putting one fresh pair of gloves on. Employee took gloves off washed his hands and put a fresh pair of gloves on.
Handwash sink not accessible for employee use at all times. Pitcher stored in sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw shell eggs stored over pineapple and grapes in walk in cooler. Employee removed the eggs.
Chicken stored on floor in walk in cooler. Employee placed on shelf.
Employee eating in a food preparation area across walk in cooler. Employee went into dining room to eat.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area. Operator set up fresh solution at 50ppm.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink at prep station in the back used for purposes other than handwashing- to fill up pitcher with water; Educated employee
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink at prep station in the back of the kitchen Operator provided
Cutting boards has cut marks and is no longer cleanable- at 2 reach in coolers at cook line
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.