1000 North
1000 N US Hwy 1 Suite 900, Jupiter, FL 33477 · Permanent Food Service · License 6021740
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 11 complaint inspection1 high priority (fixed on the spot), 1 basic-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In kitchen honey whipped butter (69°F - Cold Holding) per operator product left out for approximately 3 hours to warm to room temperature to use for dinner service, discussed with operator cold holding operator moved product to cooler to chill.
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
At prep station sanitizer bucket (Quaternary 0ppm) discussed with operator who corrected to 200ppm.
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.