JUPITER GRILL
149 SOUNDINGS AVE, Jupiter FL 33477 · 561-768-9582
Last inspected Apr 27, 2026 · 6 visits since January 2024
APR 24
AUG 24
FEB 25
JAN 26
APR 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.- licensed updated during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025028439 | Feb 17, 2025 | May 29, 2025 | $200 |
Inspection history
6 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked pasta (72F - Cooling) at 2:50 since 2:00 to 72F at 3:10; cooked mushrooms (74F - Cooling) at 2:50 since 2:00 to 75F at 3:10, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved products to walk in cooler.
No soap provided at handwash sink. Discussed with operator who replace soap.
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. Discussed with operator to renew expired employees training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator clean and sanitize.
Show the remaining 2 findings ▾
Food stored on floor. In preparation area Metal Pan of cooked lobsters on floor, discussed with operator removed product from floor.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to 200ppm
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted tomatoes (50F - Cold Holding); cut tomatoes (46F - Cold Holding) in cooler at cook line; as per operator food not portioned or prepared today; food pity of temperature for approximately 1 hour; food placed in ice;
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- butter since 3 pm; time marked;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bins at the back of the kitchen
Wiping cloth sanitizing solution stored on the floor- 2 buckets at cook line; stored properly
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper over polenta in cooler at cook line; stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (117F - Hot Holding)at steam table; food out of temperature for approximately 1 hour; food reheat to 200 f
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef roast over cooked foods like stocks and sauces Raw bacon over cooked sausage on the speed rack All in walk-in cooler; chef stored properly
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mac and cheese sauce dated 7/31 in walk-in cooler See Stop Sale
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mac and cheese sauce dated 7/31 in walk-in cooler See Stop Sale
Bowl used to dispense cooked pasta at cook line and sugar at prep station Removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of Gatorade in cooler at cook line Removed
Working containers of food removed from original container not identified by common name. Sugar and flour containers at cook line; labeled
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink at dishwasher area not accessible for employee use at all times. Removed linen bins and fan
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to steam table at expo line Removed
Ice buildup in walk-in freezer.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. short ribs (46-48F - Cooling); in walk-in cooler; as per operator food cooked last night; food covered over night; food never reached 41 F or below within 6 hours; See Stop Sale
Operating with an expired Division of Hotels and Restaurants license.- licensed updated during inspection
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. short ribs (46-48F - Cooling); in walk-in cooler; as per operator food cooked last night; food covered over night; food never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (52F - Cold Holding); pigs in a blanket (52F - Cold Holding); in reach in cooler #1 at cook line; as per operator foods not cooked or prepared today; food not stored properly in the cooler; food above other food containers; food out of temperature for approximately 1 hour; foods moved to different cooler
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Signed during the inspection
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. Emailed and printed during inspection
Accumulation of black/green mold-like substance in the interior of the ice bin- small ice maker by dishwasher area;
Employee eating in a food preparation or other restricted area. Employee drinking at expo line while prepping foods; Drinks removed;
Employees with no beard guard/restraint while engaging in food preparation.
Wiping cloth sanitizing solution stored on the floor- 2 buckets at cook line Advised operator to store 6 inches off the floor or double bucket
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.