LINDBURGERS JUPITER LLC
1695 WEST INDIAN TOWN ROAD, Jupiter FL 33458 · 561-768-9918
Last inspected Feb 2, 2026 · 8 visits since August 2023
JAN 24
JUL 24
OCT 24
SEP 25
FEB 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
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. Vomit and diarrhea procedure emailed to operator.
★ 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--2025074533 | Sep 10, 2025 | Dec 4, 2025 | $200 |
Inspection history
8 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw ground beef stored over beyond burgers on cook line. Chef removed beyond burgers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, fan at cook line.
Wall soiled with accumulated grease, food debris, and/or dust next to triple sink.
Sep 11, 2025□ 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 ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken, removed gloves, picked up clean bowl and then removed cooked onions from fryer basket and placed onion rings into bowl with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands.
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 pork not in commercial packaging at cook line reach in freezer. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line beverage cooler: Cole slaw (47F - Cold Holding); sliced tomatoes (46F - Cold Holding); potato salad (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator moved products to walk in cooler.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over ready to eat roast beef at tall reach in freezer on cook line. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw fish at small flip top cooler by fryer. Operator stored properly.
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. Vomit and diarrhea procedure emailed to operator.
Handwash sink used for purposes other than handwashing. Observed Scrub brush and drink stirring spoon stored in hand wash sink at bar. Operator removed scrub brush and spoon.
Clean utensils or equipment stored in dirty drawer or rack. Observed Rusted storage rack storing clean pans.
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm on cook line. Operator set up fresh solution at 200ppm.
Jul 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entering kitchen to start working with fryer without washing his hands first. Cook went to wash his hands.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna salad, containing undercooked tuna not identified on menu.
No chemical test chlorine and QAC test kits provided when using sanitizer at three-compartment sink/warewashing machine and wiping cloths container.
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/ 5 employees working, no food manager on premises.
No paper towels or mechanical hand drying device provided at handwash sink in wait area. Operator provided.
Opened 2 water bottles in reach in freezer with french fries to be served to customers on cook line. Explained to identify and segregate. Employee removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm on cook line. Operator set up fresh solution at 200ppm.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No chemical chlorine test kit provided when using chlorine at warewashing machine.
No paper towels or mechanical hand drying device provided at handwash sink on cook line. Chef provided.
Cooks beverage container on a food preparation table at cook line. Cook removed.
Ice scoop handle in contact with ice inside ice machine. Chef removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of oven encrusted with food debris.
Raw mushrooms not washed prior to cooking on the grill.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from water bottle, put cap back on and started cooking foods without changing gloves and washing hands; educated; employee washed hands and put new gloves on;
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 in make table at cook line; Educated and operator took out of package
Employee drinking water at cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching flour at cook line Operator stored properly
Opened employee beverage container in a cold holding unit with food to be served to customers- ale table at cook line Operator 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.