WOODS JUPITER
129 SOUNDINGS AVENUE, Jupiter FL 33477 · 407-722-0295
Last inspected Apr 14, 2026 · 8 visits since September 2023
FEB 24
JUL 24
JAN 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Printed out and posted during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023057665 | Sep 28, 2023 | Nov 13, 2023 | $400 |
| 2--2023022781 | Mar 27, 2023 | May 18, 2023 | $200 |
Inspection history
8 visits, newest first
Apr 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. Establishment not date marking oyster tags with date last served, discussed with operator and educated staff.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Fresh oysters in walk in cooler missing tag, discussed with operator who said tag was placed in office.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu tuna tower not identified as being served raw, discussed with operator add asterisk to menu item to identify it as having raw ingredient.
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority4 Intermediate1 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose with back of hand and without washing hands employee handled tray of raw steak, discussed with operator and employee who washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) discussed with operator who, ecolab technician on site repaired dispenser at recheck Triple Sink (Quaternary 200ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw steak stored above cooked bacon, sauces and butter, discussed with operator who corrected storage of products.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged cobia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator proper thawing of reduced oxygen packaged fish, see stop sale.
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 reach in cooler cooked Brussels (47F - Cold Holding); cooked carrots (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw scallops (47F - Cold Holding); cooked pasta (47F - Cold Holding); cooked muscles (45F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked Brussels (47F - Cold Holding); cooked carrots (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw scallops (47F - Cold Holding); cooked pasta (47F - Cold Holding); cooked muscles (45F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale.
Clam/mussel/oyster tags not marked with last date served. Establishment not date marking oyster tags with date last served, discussed with operator and educated staff.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Fresh oysters in walk in cooler missing tag, discussed with operator who said tag was placed in office.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler honey balsamic with fresh garlic (76F - Cooling) at 11:15 since 11:00 to 75F at 11:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator to place product on ice bath to allow for rapid cooling of product.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu tuna tower not identified as being served raw, discussed with operator add asterisk to menu item to identify it as having raw ingredient.
Commercially processed reduced oxygen packaged cobia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator proper thawing of reduced oxygen packaged fish, see stop sale.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 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. Employee loading dirty dishes and unloading cleaned sanitized ones without washing hands before; manager educated; employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Breaded raw chicken over cooked wings in one door cooler at cook line; Raw chicken over cooked vegetables on speed rack in walk-in cooler Stored properly
Standing water in bottom of walk-in-cooler
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over whole muscle steak in one door cooler at cook line Reversed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lobster bisque (119F - Hot Holding); in steam table at cook line; as per operator food reheated earlier in the stove; food doubled panned; food out of temperature for approximately 30 minutes; food placed on the stove to reheat to 165F; rechecked to 185F
Oyster tags not marked with last date served Educated operator
Cutting board has cut marks and is no longer cleanable- at cook line
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (45F - Cold Holding); chicken (45F - Cold Holding);in drawers at cook line; as per operator food not portioned or prepared today; food out of temperature for 2 hours; food placed on ice and moved to different cooler;
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sliced tomatoes and cooked onions at cook line; time marked;
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. Printed out and posted during inspection
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor tiles missing and/or in disrepair- above the salad prep station
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over lamb in reach in cooler at cook line; reversed
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink at cook line: Provided
Wiping cloth sanitizing solution stored on the floor- at cook line and salad station; operator double bucket solution
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and raw tuna over cooked pasta in cooler at cook line Operator reversed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn salsa (60F - Cold Holding); butter (60F - Cold Holding) in ice bath at expo line; ice bath not properly set up; foods not prepared or portioned today; food out of temperature for more than 1 hour; educated in TPHC form; advised to use the form; emailed form; operator decided to time mark and discard at 4 pm;
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.