STADIUM GRILL
1203 TOWN CENTER DR #119, Jupiter FL 33458 · 703.587.9158
Last inspected Feb 26, 2026 · 12 visits since July 2023
JUL 24
NOV 24
MAY 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 40 points off where it started.
Live, small flying insects found Observed 1 flying insect in dish area, 1 at cook line, 2 on server cook line expo area. Not seen landing on equipment or food contact surfaces. Advised operator to kill and remove flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025080455 | Sep 24, 2025 | Dec 4, 2025 | $400 |
Inspection history
12 visits, newest first
Feb 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment in poor repair. Walk in freezer door not closing tightly frozen up door frame and door seals.
Feb 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Cook switched from breading raw chicken to ready-to-eat flat bread without washing hands on cook line. Cook went to wash her hands.
Dish washer touched soiled dishes and then handled clean dishes without washing hands. Dish washer washed hands.
Dish washer washed hands with no soap going from dirty to clean dishes. Dish washer washed hands with soap.
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 0ppm. Container empty. Operator changed container 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 57F-64F in wait station container not touching the ice. Placed on ice 2 hours ago. Operator removed container and placed butter chips directly on ice for quick cooling.
Employee washed hands in a sink other than an approved handwash sink. Dish washer went from dirty dishes to triple sink to wash hands, before touching clean dishes. Dish washer went to hand sink and washed his hands.
Food-contact surface soiled with food debris, drawers under steam table.
No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Mahi Mahi in walk in cooler, removed from freezer this morning. Operator removed packaging.
Equipment in poor repair. Walk in freezer door not closing tightly frozen up door frame and door seals.
Nov 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 25, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 24, 2025Administrative 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 or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over French fries at reach in freezer on cook line. Both products opened from commercial packaging. Operator stored products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground beef over beef tenderloin tips at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless cooler on cook line: chicken (50F - Cold Holding); ground beef (47F - Cold Holding); mahi (47F - Cold Holding); server expo cooler: sour cream (46F - Cold Holding); diced tomato salsa (47F - Cold Holding); milk (46F - Cold Holding); ice bath: burger sets (sliced tomato and cut lettuce) (67F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature for approximately 1-2 hours. Operator iced down all products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam well: baked potatoes (118F - Hot Holding); mashed potatoes (131F - Hot Holding); mushrooms (131F - Hot Holding); marinara (125F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Operator placed products on stove to reheat to 165+F.
Toxic substance/chemical improperly stored. Observed Bleach sanitizer spray stored over bag in box soda syrups. Operator stored chemicals properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed, cleaned and sanitized.
Handwash sink used for purposes other than handwashing. Jiggers and drink strainer in hand wash sink at bar. Operator removed jiggers and strainer.
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.
Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer spray bottle not labeled by bag in box soda syrups. Operator labeled properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator refilled with new sanitizer- 400ppm quaternary sanitizer
May 15, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found Observed 1 flying insect in dish area, 1 at cook line, 2 on server cook line expo area. Not seen landing on equipment or food contact surfaces. Advised operator to kill and remove flying insects.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over fully cooked chicken at walk in cooler. Operator stored properly.
May 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects found Observed 1 flying insect in dish area, 1 at cook line, 2 on server cook line expo area. Not seen landing on equipment or food contact surfaces. Advised operator to kill and remove flying insects.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over fully cooked chicken at walk in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless reach in on cook line: hot dogs (52F - Cold Holding); ground beef (49F - Cold Holding); cooked rice (49F - Cold Holding); cheese (50F - Cold Holding); steak skewers (52F - Cold Holding); Fish (52F - Cold Holding); chicken (53F - Cold Holding); On ice bath: heavy cream dredge (46F - Cold Holding); diced tomato salsa (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Rechecked products and temperature was reducing. Operator moved products to walk in freezer to quick chill. Advised operator to use time control for products on ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. herb butter (81F - Hot Holding) Observed on cook line by grill. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Operator placed time stamp for remaining two hours. Time control procedure emailed to operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
Soap dispenser at handwash sink not working/unable to dispense soap. Handwashing sink across from dish area and on server expo line.
Single-service articles stored on a soiled surface. To go containers stored on rack that has an accumulation of rust.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (60F - Cold Holding) Observed in quart container in top portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Operator placed on lower portion of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onion strings (89F - Hot Holding) Observed sitting in service window at cook line. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Time control procedure emailed to operator. Operator time marked product.; cheese sauce (114F - Hot Holding) Observed in steam well on cook line. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F.
Food-contact surface soiled with food debris, mold-like substance or slime. Storage rack has rust and pitting and in direct contact with food contact surface of to go boxes at cook line and clean dish storage rack by walk in cooler. Can opener blade has accumulation of mold like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets.
Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser needs fresh batteries. Observed at hand wash sink across from cookline. No soap at hand wash station at bar.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at dish area.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar tender lifted two containers, olives and cherries, by putting his fingers inside containers and touching olives and cherries with his bare fingers, to put ice underneath containers, at bar.
Handwash sink not accessible for employee use at all times, in dish area blocked by grease pump. Operator removed.
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 Parmesan cheese in prep area. Cook replaced with a spoon.
Cooks water bottle on a food preparation table next to flat breads. Cook removed.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Cook removed.
In-use tongs stored on oven door handle between uses. Cook removed.
Interior of oven has accumulation of black substance/grease/food debris.
Mar 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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. Dish washer not washing his hands going from dirty to sanitized dishes. Dish washer washed his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 70°F, in wait station, ice melted. Operator stated for less than 3 hours and returned chips in refrigerator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuxedo Ahi Tuna served raw/ undercooked not identified on menu.
No paper towels or mechanical hand drying device provided at handwash sink on cook line.
No soap provided at handwash sink on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Mahi 37°F, tuna 36°F, in walk in cooler removed from freezer this morning. Operator removed packaging.
In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink by expo line; operator turned back on
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- doors at reach in coolers at cook line
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer stored near lettuce on the shelf in walk-in cooler Operator stored properly
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.