C S V Concepts IV LLC
5500 N Military Trl #48, Jupiter, FL 33458 · Permanent Food Service · License 6013195
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. marina sauce (47°F - Cooling) in deep filled covered container.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 2 basic-27
- Administrative complaint on Jul 28Counts in full until a follow-up finds the problems fixed-20
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. marina sauce (47°F - Cooling) in deep filled covered container. Per operator item was cooling for more than 6 hours overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked sausage (58°F - Cold Holding) not prepped or portioned today stored in double pan in pizza prep flip.
Per employee, item was moved from neighboring cooler less than 2 hours ago. Operator moved item back to reach in cooler to chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. marina sauce (47°F - Cooling) in deep filled covered container.
Per operator item was cooling for more than 6 hours overnight. See stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw breaded chicken cutlets stored above ready to eat pasta on cook line. Operator reorganized.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam tags for 90 days.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pizza sauce (68°F - Cooling for 1 hour at 3:20, 67°F at 4:00) cooling in deep filled covered container in walk in cooler.
At current rate of cooler, item will not reach 41°F within required 6 hour window. Operator removed top and mixed item to help increase cooling rate.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic side containers with no handle stored directly in Parmesan cheese and olives. Operator removed.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 10ppm) at kitchen prep line. Operator added chlorine, retesting at 100ppm.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.