LATITUDES
5 N A1A, Jupiter FL 33477 · 561.745.7176
Last inspected Mar 5, 2026 · 8 visits since December 2023
MAR 24
OCT 24
DEC 24
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Reviewed with operator and provided email copy of clean up poster.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031031 | Mar 4, 2026 | Jun 2, 2026 | $800 |
| 2--2025085953 | Oct 8, 2025 | Dec 29, 2025 | $400 |
| 2--2024019824 | Mar 11, 2024 | Apr 23, 2024 | $400 |
Inspection history
8 visits, newest first
Mar 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted eye glasses and without washing hands employee began to cut brownies, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw sausage links stored above cut vegetables, discussed with operator who corrected storage of products.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish washing area hose Bibb with water hose connected to rinse dishes off has no vacuum breaker installed, discussed with operator to install vacuum breaker.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize units.
Mar 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 9 high priority.
9 High priority4 Intermediate3 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee handled clean plates and bread, discussed with operator employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted eye glasses and without washing hands employee began to cut brownies, discussed with operator employee washed hands.
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 picked up tomato from floor and without washing hand employee handled sliced tomatoes, discussed with operator who discarded product, employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At cook line cloth towel used as liner for raw fish, discussed with operator to remove cloths.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw sausage links stored above cut vegetables, discussed with operator who corrected storage of products.
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. In reach in cooler sliced cheese (56F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler sliced cheese (56F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight, see stop sale.
Toxic substance/chemical improperly stored. At cook line sanitizer bucket stored on top of bucket of seasoning, discussed with cook who removed bucket.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish washing area hose Bibb with water hose connected to rinse dishes off has no vacuum breaker installed, discussed with operator to install vacuum breaker.
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. Reviewed with operator and provided email copy of clean up poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler prepared catering salad (54F - Cooling) at 9:20 since 9:15 to 52F at 9:50, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator remove plastic wrap to allow adequate air flow cooling.
Handwash sink not accessible for employee use at all times. Hand washing sink at dish washing area filled with dirty dishes, discussed with operator who removed dished from sink.
Whole fruit displayed for self-service not wrapped and no utensils provided. At front counter for self service whole apples not wrapped, discussed with operator who removed apples to be wrapped.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize units.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line under stove top interior soiled with accumulation of soil residues and moldy flowers, discussed with operator clean and sanitize.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator to correct 200ppm.
Oct 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (47F - Cooling);in walk-in cooler; food cooked yesterday and covered during cooling; food never reached 41 F within 6 hours; See Stop Sale
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued to work with foods without removing gloves and washing hands; Operator educated; employee washed hands
Stop Sale issued due to food not being in a wholesome, sound condition. Chicken quesadillas dated 9/5 in walk-in cooler adjacent to dishwashing room
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. Soup (47F - Cooling);in walk-in cooler; food cooked yesterday and covered during cooling; food never reached 41 F within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (46F - Cold Holding); crab in batter (46F - Cold Holding); in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice;
Food-contact surface soiled with food debris, mold-like substance - cutting boards at cook line;
Handwash sink used for purposes other than handwashing- food containers stored inside handwashing sinks at cook line and dishwasher area; removed
Cutting board has cut marks and is no longer cleanable- at cook line;
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- turned back on
Old labels stuck to food containers after cleaning- numerous food containers in walk-in cooler with old labels on not matching date marking and description of foods; Operator removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at cook line Chicken Fixed to 200 ppm
Dec 30, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade cloth used in direct contact with food- with sliced cheese at cook line Removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish not commercially packaged over cooked duck in walk-in freezer Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (50F - Cold Holding);in cooler #2 at cook line crab fondue (41-48F - Cold Holding);in walk-in cooler #2 Foods not prepared or portioned today foods out of temperature for approximately 30 minutes; foods moved in freezer and smaller portions made
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Handwash sink not accessible for employee use at all times- cart with pans and ice stick inside the handwash sink at dishwasher area Removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes on the speed rack in walk-in cooler- cooked 28 hours prior to Dated
Cutting board has cut marks and is no longer cleanable- at cook line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm);at cook line- all three buckets Fixed solution to 200 ppm
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line
No soap provided at handwash sink by dishwasher Operator provided
Oyster tags not marked with last date served. Educated operator
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- dipper well had no water running; turned back on
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over quesadillas on speed rack at walk-in cooler; stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted tomatoes (89F - Hot Holding); roasted potatoes (120-124F - Hot Holding) in steaming table at cook line; as per operator food out of temperature for approximately 2 hours; shallow pans used that are not submerged in hot water; pans changed and food reheated to 165 F;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oyster tags not marked with last date served.
No conspicuously located ambient air temperature thermometer in holding unit at breakfast area;
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 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. Employee loaded dishwasher with dirty dishes and touched cleaned dishes after cycle ended.; operator educated employee; employee washed hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over quesadillas on speed rack at walk-in cooler; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab meat (51F - Cold Holding); smoked salmon (47F - Cold Holding); boiled eggs (47F - Cold Holding); sliced cheese (48F - Cold Holding);in cooler at breakfast station; foods out of temperature for approximately 2 hours; as per operator foods not portioned or prepared today; foods added on TPHC as a temporary measure;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted tomatoes (89F - Hot Holding); roasted potatoes (120-124F - Hot Holding) in steaming table at cook line; as per operator food out of temperature for approximately 2 hours; shallow pans used that are not submerged in hot water; pans changed and food reheated to 165 F;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oyster tags not marked with last date served.
No conspicuously located ambient air temperature thermometer in holding unit at breakfast area;
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
8 High priority3 Intermediate1 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs; touched bread; didn't wash hands; educated; changed gloves and washed hands Employee touched raw chicken sausage and touched English muffins after; no handwash; educated; washed hands and changed gloves;
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Removed and water discarded
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Serving salmon and hamachi; no parasite destruction; Operator provided before closing inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Hamachi over roasted corn in walking cooler on the speed rack; stored properly Raw stuffed shrimp and crab cakes over cooked rice in walk-in cooler #2 on the speed rack Reversed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken sausage over raw stuffed shrimp in walk-in cooler #2 on the speed rack; Reversed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (45F); sliced cheese (45F); sliced ham (45F Cold Holding ); sausage (45F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; cooler not maintaining 41 F while in use; food removed; placed in walk-in cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted potatoes (109-154F - Hot Holding) in steam table at hot line; food out of temperature for approximately 2 hours; food stirred;
Toxic substance/chemical improperly stored. Sanitizer bottles stored next to clean cups and silverware at server's area; Stored properly
Food-contact surface soiled with food debris, mold-like substance or slime.- cutting boards at cook line;
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with clean silverware at expo line; removed
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.