HYBRID CHEF
1056 COMMUNITY DRIVE, Jupiter FL 33458 · 561-846-2896
Last inspected Apr 27, 2026 · 7 visits since November 2023
APR 24
SEP 24
JAN 25
SEP 25
APR 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 27, 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
No Heimlich maneuver/choking sign posted. Emailed poster.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed house made cut cabbage in a sealed jar at walk in cooler. Per operator, cabbage is fermented in a salt water solution and held at room temperature for one week and then placed in cooler. Label on cabbage is 9/6, thus item began fermenting process on 8/31 and held at room temperature until 9/6 and then was held in cooler. See stop sale. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed house made cut cabbage in a sealed jar at walk in cooler. Per operator, cabbage is fermented in a salt water solution and held at room temperature for one week and then placed in cooler. Label on cabbage is 9/6, thus item began fermenting process on 8/31 and held at room temperature until 9/6 and then was held in cooler. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Pickled pineapple chutney at reach in cooler in main kitchen (hot brine with onions and jalapeños) made in house on 8/28. Per operator, a hot brine is made in house and poured over chutney ingredients as previously stated by Operator. See stop sale.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed house made cut cabbage in a sealed jar at walk in cooler. Per operator, cabbage is fermented in a salt water solution and held at room temperature for one week and then placed in cooler. Label on cabbage is 9/6, thus item began fermenting process on 8/31 and held at room temperature until 9/6 and then was held in cooler. See stop sale.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed house made cut cabbage in a sealed jar at walk in cooler. Per operator, cabbage is fermented in a salt water solution and held at room temperature for one week and then placed in cooler. Label on cabbage is 9/6, thus item began fermenting process on 8/31 and held at room temperature until 9/6 and then was held in cooler. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Pickled pineapple chutney at reach in cooler in main kitchen (hot brine with onions and jalapeños) made in house on 8/28. Per operator, a hot brine is made in house and poured over chutney ingredients as previously stated by Operator. See stop sale.
Stored food not covered. Observed bag of rice not covered at storage shelf in main kitchen.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cheese in same container as raw shrimp, packages open, In reach in freezer in back kitchen. Operator separated.
Nov 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Cooked veal stock in freezer vacuum packaged no time, no variance. Operator stated he will switch to zip lock bags.
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.