LITTLE MOIR'S HIBISCUS STREATERY
326 HIBISCUS ST, Jupiter FL 33458
Last inspected Feb 17, 2026 · 10 visits since July 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.
AUG 24
DEC 24
FEB 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects flying around and landing on large wooden prep table in kitchen. Advised operator to remove flying insects from kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025012564 | Dec 11, 2024 | Mar 18, 2025 | $800 |
| 2--2024059366 | Aug 27, 2024 | Nov 14, 2024 | $800 |
| 2--2023042193 | Jul 17, 2023 | Aug 24, 2023 | $600 |
| 2--2023017016 | Feb 20, 2023 | Apr 18, 2023 | $400 |
| 2--2022047281 | Aug 25, 2022 | Dec 1, 2022 | $200 |
Inspection history
10 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Employee switched from working with raw fish to ready-to-eat tomatoes without washing hands. Cook went to wash his hands.
No chemical multi Quat Sanitizer test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
Bowl or other container with no handle used to dispense pasta on cook line. Cook removed bowl.
Raw cauliflower not washed prior to preparation cutting cauliflower. Employee went to wash cauliflower.
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority3 Intermediate0 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: cooked rice (49F - Cooling) at 10:00; cooling since 12/17 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: cooked rice (49F - Cooling) at 10:00; cooling since 12/17 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
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. Observed dish washer cleaning soiled can opener then removed clean dishes from dish machine without washing hands. Educated operator on proper hand washing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over fully cooked chicken wings, raw pork over fully cooked ham, raw chicken over sauce at walk in cooler, raw shrimp over fully cooked pork belly at flat top station flip top cooler. Operator stored all products properly.
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. Dressing cooler: key lime, sambal, wasabi, balsamic, key lime blue cheese, caesar (46-48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all dressings contain dairy, fresh oil and garlic and or pasteurized eggs. Per operator, dressings held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressing cooler: key lime, sambal, wasabi, balsamic, key lime blue cheese, caesar (46-48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all dressings contain dairy, fresh oil and garlic and or pasteurized eggs. Per operator, dressings held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. flat top: chicken stock (120F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Operator returned to stove to reheat to 165+F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water, rechecked 100ppm chlorine sanitizer.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam and mussel tags not in chronological order.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cheese sauce (101F - Cooling) at 9:55; cooling since 9:40 - 98F at 10:40 Observed in 1/3 pans, on melted ice bath, sauce filled to top of pan. At current rate of cooling product will not reach 70F within 2 hours. Operator added fresh ice to ice bath.
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.
Feb 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressings flip top cooler: orange white balsamic (pasteurized eggs) (47F - Cold Holding); chipotle aioli (pasteurized eggs) (52F - Cold Holding); sambal aioli (pasteurized eggs)(48F - Cold Holding); key lime garlic (pasteurized eggs) (48F - Cold Holding); Caesar dressing with pasteurized eggs (48F - Cold Holding); old bay aioli with pasteurized eggs (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale. Flip top across from range top stove: Cole slaw (50F - Cold Holding); main walk in: ribs (48F - Cold Holding); meatloaf (48F - Cold Holding); brisket (49F - Cold Holding); flip top left of fryer: chicken wings (45F - Cold Holding) Per operator, all products or prepared or portioned today. Per operator, all products out of temperature for approximately 2 hours. Advised operator to ice down all products and or move to chest freezers.
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over fully cooked pork belly at reach in cooler next to flat top. Operator stored properly.
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. Dressings flip top cooler: orange white balsamic (pasteurized eggs) (47F - Cold Holding); chipotle aioli (pasteurized eggs) (52F - Cold Holding); sambal aioli (pasteurized eggs)(48F - Cold Holding); key lime garlic (pasteurized eggs) (48F - Cold Holding); Caesar dressing with pasteurized eggs (48F - Cold Holding); old bay aioli with pasteurized eggs (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressings flip top cooler: orange white balsamic (pasteurized eggs) (47F - Cold Holding); chipotle aioli (pasteurized eggs) (52F - Cold Holding); sambal aioli (pasteurized eggs)(48F - Cold Holding); key lime garlic (pasteurized eggs) (48F - Cold Holding); Caesar dressing with pasteurized eggs (48F - Cold Holding); old bay aioli with pasteurized eggs (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale. Flip top across from range top stove: Cole slaw (50F - Cold Holding); main walk in: ribs (48F - Cold Holding); meatloaf (48F - Cold Holding); brisket (49F - Cold Holding); flip top left of fryer: chicken wings (45F - Cold Holding) Per operator, all products or prepared or portioned today. Per operator, all products out of temperature for approximately 2 hours. Advised operator to ice down all products and or move to chest freezers.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
Clam/mussel/oyster tags not marked with last date served. Mussel and clam tags not marked with date of last order sold.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and black mold like substance. Operator removed to wash and sanitize.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat loaf made 2/10 not date marked at catering cooler.
Dec 12, 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 ▾
Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags no date of last order sold.
Dec 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority6 Intermediate0 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects flying around and landing on large wooden prep table in kitchen. Advised operator to remove flying insects from kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw pork belly at main walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top right of flat top: cooked beef (46F - Cold Holding); pooled whole eggs (49F - Cold Holding); cheese (47F - Cold Holding); flip top left of fryer: rock shrimp (45F - Cold Holding); pooled whole eggs (50F - Cold Holding); Caesar dressing (eggs) (56F - Cold Holding); ranch (egg) (56F - Cold Holding); walk in: brisket (46F - Cold Holding); cooked onions (44F - Cold Holding); cooked rice (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature approximately 3 hours. Operator added ice bags to all products.
Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags no date of last order sold.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced chicken (50F - Cooling) at 1:48; cooling since 11:00 - 50F at 2:18 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place in freezer to quick chill.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash station across from fryer.
No soap provided at handwash sink. Hand wash sink across from fryer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control Procedure emailed to operator.
Aug 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked pork at small flip top cooler on cook line, raw bacon over cooked crab at large flip top cook line. Operator stored all products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in squirt bottle: caramel sauce (78F - Hot Holding) Per operator, made today however unclear at what time product was made. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top left side cook line: raw chicken (47F - Cold Holding); cooked chicken wings (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator added ice bags to products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in squirt bottle: caramel sauce (78F - Hot Holding) Per operator, made today however unclear at what time product was made. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter: cheese sauce (93F - Cooling) at 11:08 since 10:15 - 91F at 11:50 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product on ice bath.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. Recommended operator to purchase an irreversible registering thermometer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cole slaw, diced tomato salsa made 8/24 no date mark at walk in cooler. Advised operator to date mark products.
Spray bottle containing toxic substance not labeled. Observed Spray bottle with degreaser no label at dish area. Operator labeled properly.
Clams/mussels/oysters removed from original container for long-term storage. Observed fresh Clam and mussel at large flip top cooler on cook line with no tag present. Operator provided tags. Educated operator on proper shellfish tag procedures.
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw fish stored over/not properly separated from ready-to-eat pulled pork. Cook reversed.
Clam and mussel tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.
Bowl or other container with no handle used to dispense fruit salad in prep area. Operator removed.
Jul 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (40-60F - Cold Holding) in unit by handwash sink at cook line; cheese (40-60F - Cold Holding)in unit by flat top at cook like; Foods not prepared or portioned today; foods out of temperature for approximately 1 hour; foods overstocked; operator made smaller portions and moved foods to bottom part of cold holding unit;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (81F - Hot Holding);next to flat top at cook line; as per operator food out of temperature for approximately 1 hour; food moved to stove to be reheated to 165 F
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on food prep table by frying station Operator removed
Food stored on floor- raw shell eggs in walk-in cooler Operator stored properly
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); operator fixed to 100 ppm.
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.