NARA ASIAN CREATIONS
2525 MILITARY TRL UNIT 105, Jupiter FL 33458
Last inspected Apr 15, 2026 · 9 visits since July 2023
APR 24
AUG 24
DEC 24
AUG 25
APR 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. Procedure printed for operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Non-food grade paper towel used as liner for food container, for fried shrimp and dumplings. Operator removed paper.
Single-use gloves not changed as needed after changing tasks placing raw chicken on grill and then touching clean utensils. Cook washed her hands and changed gloves.
Time/temperature control for safety Sushi rice, in sushi station, identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was 3 hours ago. Sushi chef time marked.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ppm chlorine in sushi station. Operator set up fresh solution at 100ppm.
Show the remaining 4 findings ▾
Bowl or other container with no handle used to dispense rice on cook line. Operator removed.
Buildup of food debris/soil residue on equipment door handles of reach in freezers in back kitchen.
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, amber jack and white fish not removed from vacuum package in walk in cooler. Operator removed package.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in prep sink. Operator turned water on.
Sep 4, 2025□ 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 ▾
Old labels stuck to food containers after cleaning. On clean food storage containers on shelf in back kitchen.
Aug 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. miso soup (58F - Cooling) at 2:00; cooling since 8/26 at 9pm Observed in covered deep container at reach in cooler by triple sink. 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. miso soup (58F - Cooling) at 2:00; cooling since 8/26 at 9pm Observed in covered deep container at reach in cooler by triple sink. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink with chlorine sanitizer 100ppm.
Non-food grade paper/paper towel used as liner for food container. Paper towel wrapped and in direct contact with cucumber at sushi station cooler. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over sauces at walk in cooler. Operator stored properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. Operator cleaned and sanitized.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line and in prep area.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
No soap provided at handwash sink. At cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance observed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted at storage rack in back kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage over sauces at shelf in kitchen.
Insect control device installed over food preparation area. Bug zapper on prep table in back kitchen area.
Old labels stuck to food containers after cleaning. On clean food storage containers on shelf in back kitchen.
Dec 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
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 squirt bottle: sour cream (48F - Cold Holding) Observed in squirt bottle inside plastic pan at small flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for 5 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In squirt bottle: sour cream (48F - Cold Holding) Observed in squirt bottle inside plastic pan at small flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for 5 hours. See stop sale.
Toxic substance/chemical improperly stored. Observed Chlorine stored next to cooking oil on storage rack in kitchen area. Operator stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, no vacuum breaker at time of inspection.
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. Procedure printed for operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine Test strips for dish machine at time of inspection.
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.
Bowl or other container with no handle used to dispense food. Portion cup used as scoop in flour bin. Operator removed portion cup.
Ice buildup in reach-in freezer and/or walk-in freezer. At reach in chest freezer and stainless steel freezer.
No conspicuously located ambient air temperature thermometer in holding unit. No Ambient thermometer for flip top coolers on cook line.
Apr 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in drawers under cook line. Cook reversed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans and rice cooked 3 days ago. Operator date marked.
Ice buildup in reach-in chest freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety corn and rim of the container at cook line. Cook removed.
Working containers of sugar removed from original container not identified by common name in dry storage area. Operator labeled container.
Jan 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Container with no handle used to dispense cooked beans and rice. Operator removed.
Jan 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw chicken stored over/not properly separated from ready-to-eat shredded cheese on cook line. Operator removed chicken.
Cook with no hair restraint while engaging in food preparation. Cook put hat on.
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left from cook line came back put gloves on without washing hands before cooking food; Manager educated cook; cook washed hands and put new gloves on;
Handwash sink at cook line does not have enough water pressure to properly wash hands.
Handwash sink at cook line used for purposes other than handwashing- to store Brillo Operator removed
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris- kitchen and prep area in the back
In-use knife/knives stored in cracks between pieces of equipment- reach in coolers 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.