JIM`S PLACE RESTAURANT
901 W INDIANTOWN RD, Jupiter FL 33458
Last inspected Jan 5, 2026 · 8 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JAN 24
AUG 24
DEC 24
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced ham 12/29 at tall reach in cooler by entrance to kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
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 0ppm) Employee primed sanitizer line. Rechecked, chlorine sanitizer 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over spinach and cheese at tall reach in cooler by entrance to kitchen. Operator stored products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced ham 12/29 at tall reach in cooler by entrance to kitchen.
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 for Raw shell eggs. Per operator, product out of temperature for approximately 2 hours. Advised operator to place time stamp for remaining 2 hours.
Show the remaining 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (125F - Hot Holding) Observed double panned at steam not in direct contact with water. Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop closet by rear entrance to kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added chlorine. Rechecked, chlorine sanitizer 100ppm.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sliding door cooler: link sausage (96F - Cooling) at 8:58; cooling since 8:00 - 85F at 9:29 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product into reach in freezer to quick chill.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over fully cooked chicken patties at reach in freezer. Operator stored properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (50F - Cold Holding) Observed on upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed overstocked portion on bottom portion of flip top cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (133F - Hot Holding) Observed in pot on shelf below cook line. Per operator, out of temperature for approximately 15 minutes. Advised operator 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.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled near dry storage, unknown chemical spray bottle in dry storage not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on plastic guard on interior of ice machine by front service bar.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs, then put cheese into eggs and handled a clean plate to plate entree with no hand wash. Educated employee on proper hand washing procedures.
Spray bottle containing toxic substance not labeled. Chemical Spray bottle not labeled, per operator product is degreaser. Advised operator to ensure all chemicals are labeled.
Aug 22, 2024□ 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 ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority5 Intermediate0 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak patties not in commercial packaging over hash browns at tall reach in freezer. Educated operator on proper storage procedures.
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. Large flip top cooler: steak (50F - Cold Holding); beef patties (45F - Cold Holding); shredded cheddar (56F - 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. Large flip top cooler: steak (50F - Cold Holding); beef patties (45F - Cold Holding); shredded cheddar (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.; raw shell eggs (49F - Cold Holding); Observed filled to top of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to cut portion in half and ice down product.
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 stamp for hash browns. Per operator, out of temperature for approximately 30 minutes. Advised operator to place time stamp for remaining 3.5 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: hash browns (132F - Hot Holding); double panned on flat top: sausage links (121F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator returned products to flat top to reheat to 165+F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to dump out some water and add more water and retest to achieve 50-100ppm for chlorine sanitizer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large Flip top cooler: diced ham (51F - Cooling) at 9:20 since 6:00 - 52F at 9:40; cooked mushrooms at 9:20 since 6:00 - 50F at 9:40 (48F - Cooling) At current rate of cooling product will not reach 41F within 4 hours. Advised operator to ice down products; sausage patties at 9:20 since 6:00 - 53F at 9:40 (53 F - Cooling) At current rate of cooling product will not reach 41F within 6 hours. Advised operator to ice down product.
No probe thermometer provided to measure temperature of food products. Probe thermometer with temperature range of 50F-220F. Educated operator on proper thermometer needed 0F-220F
Nonfood-grade basting brush used in food. Observed basting brush with metal band in melted margarine container. Advised operator to get food grade brush.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle no label by chemical closet. Advised operator to label properly.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw shrimp in glass door cooler. Cook reversed.
Spray bottle containing windex not labeled. Operator labeled.
Flour stored on floor next to entrance to kitchen. Operator placed on a shelf.
Oct 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 8 high priority.
8 High priority0 Intermediate0 Basic
Show 8 findings ▾
Cook washed hands with no soap. Reviewed proper hand washing. Cook washed hands with soap.
Cook dried hands on his apron after washing. Reviewed using paper towels.
Dish washer handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. Reviewed proper hand washing. Dish washer washed her hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook placed cheese on top of an already cooked omelette. Reviewed bare hand food contact with cook.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits (118°F - Reheating); oat meal (120°F - Reheating); gravy (118°F-120°F - Reheating) placed in steam table 3 hours ago. Cook stated steam table has only one setting and possibly not getting hot enough. Water level in steam table very low.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits (118°F - Reheating); oat meal (120°F - Reheating); gravy (118°F-120°F - Reheating) placed in steam table 3 hours ago. Cook stated steam table has only one setting and possibly not getting hot enough. Water level in steam table very low. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (115°F-120°F - Hot Holding)on shelf above grill. Cook stated for less than one hour. Cook placed sausages on grill for reheating. Sauce Hollandaise (95°F-100°F - Hot Holding) left out on prep table for less than one hour. Cook reheated sauce to 167°F
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles 200ppm+ at cook line. Cook set up fresh solution @75ppm.
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.