HOOKED ON JUPITER
337 EAST INDIANTOWN RD, Jupiter FL 33477 · 561-203-2301
Last inspected Apr 27, 2026 · 10 visits since February 2024
SEP 24
SEP 24
MAY 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025076306 | Sep 15, 2025 | Nov 19, 2025 | $400 |
Inspection history
10 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach in cooler Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
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. In reach in cooler Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Cutting board has cut marks and is no longer cleanable. Cutting boards on flip top cooler grooved and no longer cleanable, discussed with operator to repair or replace.
Feb 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority4 Intermediate4 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler plastic wrapped cooked portioned rice (49F - Cooling) at 2:40 since previous day, at this rate of cooling product never reached 41F within 6 hours, see stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw scallops and after without washing hands employee handled container of cooked lobster, discussed with employee who washed hands.
Non-food grade paper/paper towel used as liner for food container. Hand drying paper towels used as liner for cooked crab meat, discussed with operator who removed liner.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach in cooler Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler plastic wrapped cooked portioned rice (49F - Cooling) at 2:40 since previous day, at this rate of cooling product never reached 41F within 6 hours, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top butter (120F - Hot Holding) per operator product held on unit for approximately 2 hours, discussed with chef who moved product o time is a public health control and time marked product.
Toxic substance/chemical improperly stored. At bar sanitizer spray bottle stored above salt and pepper shakers and single service sugars, discussed with employee who removed bottle.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with chef and emailed copy of big 6.
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 copy of Clean up poster to operator.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu multiple sushi rolls with raw fish eggs not identified on menu as having raw ingredient, discussed with operator to add asterisks to menu items.
Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottles containing bleach, discussed with operator to label bottles.
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. In reach in cooler Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Cutting board has cut marks and is no longer cleanable. Cutting boards on flip top cooler grooved and no longer cleanable, discussed with operator to repair or replace.
No handwashing sign provided at a hand sink used by food employees. 2 hand washing sinks in kitchen with no hand washing sign, discussed with operator to install signs.
Standing water in bottom of reach-in-cooler. Reach in cooler at bar has large puddle of standing water, discussed with operator to clean and sanitize.
Sep 15, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority5 Intermediate0 Basic
Show 10 findings ▾
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. At dishwashing area- employee handled dirty dishes the handled clean dishes without changing their gloves amd washing their hands- educated operator - employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer- raw fish not commercially packaged stored over cooked shrimp- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cooked conch- operator removed and stored properly. At bakery station reach in cooler- raw shell eggs stored over chocolate- operator stored properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler-Egg wash 50F- cold holding- food not prepared or portioned today- food put of temperature for 3 hours- operator placed in walk in cooler to quick chill.
At walk in cooler -oysters tag removed from original container prior to container being emptied- operator provided.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink- at bar handwashing sink.
No soap provided at handwash sink- at bar handwashing sink.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quaternary sanitizer.
Exterior door has a gap at the threshold that opens to the outside. At back door in kitchen.
May 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon not in commercial packaging over fully cooked chorizo at tall stainless reach in freezer. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small flip top close to walk in cooler: hard boiled eggs (49F - Cold Holding); diced tomatoes (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small flip top close to walk in cooler: hard boiled eggs (49F - Cold Holding); diced tomatoes (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Large Flip top across from fryer: fish dip (51F - Cold Holding); lobster salad (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to ice down products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter sauce (116F - Hot Holding) Observed on range oven top with no heat applied. Per operator, out of temperature for approximately 1 hour. Operator placed in double boiler.
Clam/mussel/oyster tags not marked with last date served. Clam, mussel and oyster tags no date of last order sold. Educated operator on proper shellfish tag procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quaternary sanitizer.
Exterior door has a gap at the threshold that opens to the outside. At back door in kitchen.
Sep 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over fully cooked lobster salad at flip top cooler by rice cooker. Operator stored properly.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark for sushi rice. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
Handwash sink used for purposes other than handwashing. Observed Pan with scrub pad in hand wash sink by cook line. Operator removed pan and scrub pad.
Sep 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw fish at walk in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler: at 11:42 - crab cakes (49F - Cold Holding) - 47F at 12:09; lobster salad (45F - Cold Holding) - 44F at 12:09; tomato sauce (45F - Cold Holding) - 44F at 12:09 Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Verified operator keeps temperature logs, 39F at 11am. Advised operator to ice down all products.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At Mop sink with splitter attached by back door.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For raw oysters, (raw tuna -tinkini dog, naked dog, Jupiter beach dog, poke bowls.)
No soap provided at handwash sink. Automated soap dispenser at employee restroom inoperable. Operator placed manually operated hand pump soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available at time of inspection. Procedure sent to operator.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No Oyster advisory for raw oysters. Oyster advisory sent to and posted by operator.
Clams/mussels/oysters removed from original container for long-term storage. Observed pans of Clams and mussels at cook line cooler with tags not present. Operator provided tags. Educated operator on proper shellfish tag procedures.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- kitchen
Cutting board has cut marks and is no longer cleanable at cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on prep table at cook line; removed
Reach-in coolers interior/shelves have accumulation of soil residues- at cook line
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over heavy cream in cooler at cook line; Raw shell eggs over lasagna in walk-in cooler Stored properly
Clam/mussel tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards 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.