FORE WEST
149 GOLF VILLAGE BLVD, Jupiter FL 33477 · 561-744-1700
Last inspected Apr 24, 2026 · 7 visits since December 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0); operator was able to fix to 50 ppm
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. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- on the flat top Removed
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0); operator was able to fix to 50 ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (129F - Hot Holding); at steam table in the kitchen Food out of temperature for 30 minutes; more water added to the steam table in; advised to reheat to 165 F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dishwasher no test strips - provided
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Three compartment sink removed and chlorine dishwasher and prep table placed. Please submit updated plans
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed small propane burner used to cook eggs by convention oven; advised to move under the hood
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm) operator fixed to 50 ppm
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator to print a copy and list the foods
In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatulas in 77 F next to flat top
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator plan not printed yet; Advised to print and have it available for every inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- hood
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
Show 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (45F - Cold Holding); chicken salad (45F - Cold Holding) in cold holding unit at cook line; as per operator food prepared at 8:00 am; food out of temperature for approximately 20 minutes; as per operator food pulled out of the fridge every order to build sandwiches; food left outside; advised to move food on top part of the sandwich unit;
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed plan to be printed out;
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.