WYNDHAM GRAND JUPITER - MAIN KITCHEN
122 SOUNDINGS AVE, Jupiter FL 33477
Last inspected Mar 17, 2026 · 7 visits since August 2023
FEB 24
JUL 24
FEB 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa 07/24, hummus 07/24.
★ 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--2026035178 | Mar 16, 2026 | Jun 17, 2026 | $400 |
| 2--2026009950 | Dec 10, 2025 | Feb 26, 2026 | $800 |
| 2--2024012240 | Feb 5, 2024 | Mar 18, 2024 | $600 |
| 2--2023044737 | Aug 4, 2023 | Aug 24, 2023 | $800 |
| 2--2023016604 | Mar 3, 2023 | Apr 27, 2023 | $200 |
Inspection history
7 visits, newest first
Mar 17, 2026Call Back - Admin. 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
What the inspector wrote — 2 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 main walk in cooler cooked eggs (49F - Cold Holding); cooked chicken wings (48F - Cold Holding); chorizo (48F - Cold Holding); raw fish (49F - Cold Holding); butter (49F - Cold Holding); shredded cheese (48F - Cold Holding); raw chicken (49F - Cold Holding); deli ham (47F - Cold Holding); deli turkey (48F - Cold Holding); hamburger patties (50F - Cold Holding); milk (49F - Cold Holding) per operator products not portioned or prepared today and last temperature recording on log was at 7:15 am more than 6 hours ago, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main walk in cooler cooked eggs (49F - Cold Holding); cooked chicken wings (48F - Cold Holding); chorizo (48F - Cold Holding); raw fish (49F - Cold Holding); butter (49F - Cold Holding); shredded cheese (48F - Cold Holding); raw chicken (49F - Cold Holding); deli ham (47F - Cold Holding); deli turkey (48F - Cold Holding); hamburger patties (50F - Cold Holding); milk (49F - Cold Holding) per operator products not portioned or prepared today and last temperature recording on log was at 7:15 am more than 6 hours ago, see stop sale.
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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 washed soiled dishes and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk in cooler commercially reduced oxygen packaged mahi mahi and tuna with label to remove before thawing, discussed with operator 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 main walk in cooler cooked eggs (49F - Cold Holding); cooked chicken wings (48F - Cold Holding); chorizo (48F - Cold Holding); raw fish (49F - Cold Holding); butter (49F - Cold Holding); shredded cheese (48F - Cold Holding); raw chicken (49F - Cold Holding); deli ham (47F - Cold Holding); deli turkey (48F - Cold Holding); hamburger patties (50F - Cold Holding); milk (49F - Cold Holding) per operator products not portioned or prepared today and last temperature recording on log was at 7:15 am more than 6 hours ago, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main walk in cooler cooked eggs (49F - Cold Holding); cooked chicken wings (48F - Cold Holding); chorizo (48F - Cold Holding); raw fish (49F - Cold Holding); butter (49F - Cold Holding); shredded cheese (48F - Cold Holding); raw chicken (49F - Cold Holding); deli ham (47F - Cold Holding); deli turkey (48F - Cold Holding); hamburger patties (50F - Cold Holding); milk (49F - Cold Holding) per operator products not portioned or prepared today and last temperature recording on log was at 7:15 am more than 6 hours ago, see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in produce cooler seared chicken (55F - Cooling) at 1:50 since 11:15 to 55F at 2:20; cooked potatoes (55F - Cooling) at 1:50 since 11:15 to 55F at 2:20, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who moved products to walk in freezer to rapid chill.
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. In walk in cooler commercially reduced oxygen packaged mahi mahi and tuna with label to remove before thawing, discussed with operator see stop sale.
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 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. Observed employee loading dirty dishes inside dishwasher and unloading clean sanitized ones without washing hands first; operator educated; employee washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (57F - Cold Holding)in reach in drawers at cook line; food out of temperature for approximately 2 hours; food not prepared or portioned today; operator decided to discard;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked fried eggs (62F - Hot Holding) on the speed rack at cook line; as per operator food out of temperature for approximately 30 minutes; food placed inside walk-in cooler;
Food-contact surface soiled with food debris, mold-like substance - at cook line- cutting boards
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.
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- in the walk-in cooler - yellowtail snapper still in ROP package; less than 24 hours; removed;
Cutting board has cut marks and is no longer cleanable- at cook line
Reach-in cooler interior/shelves have accumulation of soil residues- some drawers at cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) operator fixed to 100 ppm
Feb 11, 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 ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee portioning raw beef touched thermometer to take temperature on receiving foods, without washing hands; chef educated, employee washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (49F - Cold Holding); in walk-in cooler; as per operator food not cooked or prepared today; food left outside for approximately 1 hour; food placed on ice;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted tomatoes (89F - Hot Holding)at cook line; food out of temperature for 1 hour; food moved to walk-in cooler to cool down;
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. Fish still in ROP at cook line; less than 24 hours; removed from ROP;
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Floor tiles missing and/or in disrepair- in the kitchen area by dishwasher
Feb 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over grilled chicken on the speed rack in walk-in cooler Operator stored properly
Food-contact surface soiled with food debris, mold-like substance or slime- at cook line;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature 0); fixed to 160 F
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP for raw meats like beef; no HACCP plan; operator removed from packaging;
Aug 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over Demi glaze - operator moved chicken to lower shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa 07/24, hummus 07/24.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left the hot line to go to walk in cooler did not remove gloves. Operator educated employee on proper glove changing procedures- employee removed gloves and washed hands.
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. 4 drawer - chicken sausage (44F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 drawer - chicken sausage (44F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Back hallway - pots, pans operator inverted.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil - operator labeled.
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.