Center Street Nook
223 Center St, Jupiter, FL 33458 · Permanent Food Service · License 6019006
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 Aug 24 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 3 basic-14
- Safety score86
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 visitAug 24, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Lowboy refrigerator ; milk , whip cream (51°F - Cold Holding) in refrigerator with just soda. Operator stated less then hour and moved to other refrigerator.
Fixed on the spotRepeat violation
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 and the time removed from temperature control cannot be determined.
Operator placed time on sheet .
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Can opener surface soiled with food debris.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of food stored on freezer floor. Operator placed shelf .
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed by dishwasher hand sink.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tile cracks by microwave.in kitchen.
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.