PARISIAN
201 N US HWY 1 STE D9, Jupiter FL 33477 · 561-686-5853
Last inspected Jul 14, 2026 · 8 visits since February 2024
MAY 24
OCT 24
MAR 25
JAN 26
MAY 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Demi glaze (129F - Hot Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026046786 | May 12, 2026 | Jul 27, 2026 | $600 |
| 2--2026014252 | Jan 6, 2026 | Mar 23, 2026 | $400 |
| 2--2024070904 | Oct 4, 2024 | Feb 26, 2025 | $200 |
Inspection history
8 visits, newest first
Jul 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw steak stored above heavy cream, discussed with chef who corrected storage of products.
Handwash sink not accessible for employee use at all times. Hand washing sink at cook line filled with dirty dishes. Discussed with operator who removed dishes.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer cleanable, discussed with operator to repair or replace.
May 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw steak stored above heavy cream, discussed with chef who corrected storage of products.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducts non continuous cooking of fish, discussed with operator to complete written procedures and submit for approval to Jose.quinones@myfloridalicense.com
Handwash sink not accessible for employee use at all times. Hand washing sink at cook line filled with dirty dishes. Discussed with operator who removed dishes.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator to renew training for all employees.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer cleanable, discussed with operator to repair or replace.
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
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) three compartment sink set up with quaternary at 200 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster tails stored on top of cooked salmon in cooler at cook line Raw mussels stored over soup in three door cooler next to dishwasher All stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw mussels over skirt steak in cooler next to dishwasher Stored properly
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. roasted beets (61-63F - Cooling)at 3:08 to 61-63 F at 3:31 since 3:00 in cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; moved in ice bath;
mussels tag removed from original container prior to container being emptied. Operator placed with the batch
mussels tags not maintained in chronological order according to the last date they were served in the establishment. Advised to keep in order
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole muscle steak over blanched potatoes in 3 door cooler by dishwasher Stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw salmon in cooler #2 at cook line Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (52F - Cold Holding); in cooler #1 at cook line As per operator food not prepared or portioned today Food out of temperature for approximately 1 hours; advised operator to place food in ice;
Employee with no hair restraint while engaging in food preparation.
Oct 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef over unwashed vegetables in reach in cooler by three compartment sink Reversed
Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels in reach in cooler by three compartment sink. Operator placed tag with batch
No handwashing sign provided at a hand sink used by food employees- at the bar
May 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Raw steaks over unwashed hers and vegetables in 2 door cooler by dishwasher; Advised operator to store properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (45F - Cold Holding);in reach in cooler by the door; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; cooler door shut;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Demi glaze (129F - Hot Holding)
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at dishwasher and quaternary at three compartment sink and bucket
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (57-58F - Cooling)at 2:18 to 57 F at 2:40 since 2:15; in cooler #2 at cook line; at this rate food will not reach 41 F or below within 4 hours; towel and deli paper placed on the bottom of food container as a liner; cold air not reaching food to properly cool; towel removed
Mussels tag removed from original container prior to container being emptied. Operator found tag and placed with the batch
Mussels tags not marked with last date served- missing a lot of dates
No handwashing sign provided at a hand sink at the bar used by food employees.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink at the bar used by food employees.
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.