LIGHTHOUSE DINER
1510 N US HWY 1, Jupiter FL 33469 · 914-216-1305
Last inspected Mar 23, 2026 · 9 visits since September 2023
JUL 24
NOV 24
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made coleslaw date marked 9.5.23, 15 days ago, In walk in cooler. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,940
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026001702 | Oct 30, 2025 | Feb 2, 2026 | $400 |
| 2--2022052353 | Sep 15, 2022 | Dec 9, 2022 | $400 |
| 2--2016023258 | May 4, 2016 | Jul 13, 2016 | $300 |
| 2--2016005448 | Feb 2, 2016 | Apr 28, 2016 | $800 |
| 2--2014051054 | Nov 25, 2014 | Jan 23, 2015 | $1,040 |
Inspection history
9 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat tortillas without washing hands. Cook went to wash his hands.
Employee switched from working with raw hamburger patties to ready-to-eat buns without washing hands. Cook washed his hands.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl with no handle used to dispense root veggies on cook line. Operator removed bowl.
Show the remaining 2 findings ▾
Interior of oven has accumulation of black substance/grease/food debris at cook line.
Wall soiled with accumulated grease, food debris, and/or dust next to walk in cooler behind mixer.
Oct 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority1 Intermediate3 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. walk in cooler: sausage gravy (45F - Cooling) at 9:32; cooling since 10/29 at 1:00pm. Observed in deep container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: sausage gravy (45F - Cooling) at 9:32; cooling since 10/29 at 1:00pm. Observed in deep container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell egg batter over hard boiled eggs at walk in cooler. Operator stored products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over sliced raw pork at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by toaster oven: whipped butter (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed product in reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans (118F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned beans to stove, rechecked, 182F reheating.
Toxic substance/chemical improperly stored. Observed Oven cleaner stored next to bananas and coconut flakes on shelf in back prep area. Operator stored chemical properly.
No paper towels or mechanical hand drying device provided at handwash sink. At server side station hand wash sink.
Dead roaches on premises. Observed 1 dead roach on lightbulb at main cook line. Operator removed dead roach.
Exterior door has a gap at the threshold that opens to the outside. Screen door At rear entrance to kitchen.
Food storage container/container lid cracked or broken. Large Food storage containers cracked and broken at edges of containers. Operator discarded containers.
Jul 29, 2025Call 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
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over liquid pasteurized eggs and fully cooked hard boiled eggs in reach in cooler in prep area. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Reach in cooler: Tuna salad made 5/16, walk in cooler: tuna salad made 5/22
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cook line by wall: cooked spinach (50F - Cold Holding); diced tomato salsa (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed ice on products.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 50ppm chlorine sanitizer.
May 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over liquid pasteurized eggs and fully cooked hard boiled eggs in reach in cooler in prep area. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Reach in cooler: Tuna salad made 5/16, walk in cooler: tuna salad made 5/22
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cook line by wall: cooked spinach (50F - Cold Holding); diced tomato salsa (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed ice on products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. speed rack by double stack oven: cooked potatoes (101F - Cooling) at 9:36; cooling since 9:00 - 95F at 9:58 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in freezer to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel platter with smoked salmon, smoked salmon omelette, smoked salmon Benedict, smoked salmon salad topping not identified on menu as a raw animal protein. Educated operator on proper menu identification requirements.
Clean utensils or equipment stored in dirty drawer or rack. Roasting pans stored on rack that has an accumulation of rust. Operator placed pans on top of clean sheet pans.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 50ppm chlorine sanitizer.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Smoked salmon over broccoli and ready to eat sauce at flip top cooler Raw shell egg waffle batter over fully cooked sausage gravy at walk in cooler Raw ground beef over fully cooked corned beef walk in cooler. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Cherry tomatoes made 10/31, brown gravy made 11/1. See stop sale.
Toxic substance/chemical improperly stored. Observed All purpose cleaners over prep table and flour bins in back prep area. Operator stored chemicals properly.
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/ 4 plus food handlers currently on shift, certified food manager not present at time of inspection.
No soap provided at handwash sink. At hand wash sink at bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Exterior door has a gap at the threshold that opens to the outside. Back screen door with large gap at threshold. Operator shut exterior door.
Jul 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey in original unopened package stored with intact packaged beef in the same container in walk in cooler. Operator separated properly.
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. Tuna on cook line removed from freezer yesterday 41F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 41F-52F, stacked to high in prep area. Cook stated placed in cooler an hour ago. Cook removed cheese out of temperature and placed underneath in cooler.
Wiping cloth sanitizer chlorine solution exceeds the maximum concentration allowed in expo station. Manager set up fresh solution at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime can opener soiled.
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/ PIC Dan O'Neal stated he will get a food manager license.
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink and next to walk in cooler. Operator provided.
Bowl or other container with no handle used to dispense vegetables and tuna salad. Cook removed bowls.
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. Tuna on cook line removed from freezer yesterday 41F. See stop sale
Ice scoop handle in contact with ice at bar. Waitress removed scoop.
In-use tongs stored on oven door handle between uses on cook line. Cook removed.
No handwashing sign provided at a hand sink used by food employees next to walk in cooler Operator provided.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dish washer handled soiled plates and utensils and then handled clean plates and utensils, without washing hands. Dish washer went to wash his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of hot smoked salmon. Operator removed salmon.
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plate used to dispense vegetables on cook line. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Operation set up fresh solution at 100ppm.
Sep 22, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 9 high priority.
9 High priority1 Intermediate0 Basic
Show 10 findings ▾
Dish washer handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish washer went to wash hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wrote time stickers and handled a marker, then put gloves on to plate muffins without washing his hands. Employee washed hands and put gloves on.
Raw unpasteurized shell eggs stored behind cucumber in flip top cooler in prep area. Cook reversed.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made coleslaw date marked 9.5.23, 15 days ago, In walk in cooler. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sauce hollandaise and grilled onions time marked 8:00am-12:00pm, not discarded at 12:34, next to cook line.
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. Raw chicken 47°F, egg wash 49°F, crab cakes 50°F,sliced tomatoes 47°F, not prepped or cooked today. Cook stated cooler was filled at 7am this morning. Items came from walk in cooler. I last flip top cooler at cook line. More than 6.5 hours ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47°F, egg wash 49°F, crab cakes 50°F,sliced tomatoes 47°F, not prepped or cooked today. Cook stated cooler was filled at 7am this morning. Items came from walk in cooler. I last flip top cooler at cook line. More than 6.5 hours ago. See stop sale
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sauce hollandaise and grilled onions time marked 8:00am-12:00pm, not discarded at 12:34, next to cook line.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made coleslaw date marked 9.5.23, 15 days ago, In walk in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The Lepke and Bagel platter containing raw smoked salmon, advertised on menu.
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.