Laquinta Inn
34 Fishermans Wharf, Jupiter, FL 33477 · Permanent Food Service · License 6020095
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-15
- Safety score85
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 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 priority3
Code 01, Approved source; food safe and unadulterated: 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°F. In kitchen reach in cooler portioned cream cheese (49°F - Cold Holding); cooked sausage patties (48°F - Cold Holding) per operator products not portioned or prepared today and held in unit for over 24 hours, discussed with operator see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In kitchen reach in cooler portioned cream cheese (49°F - Cold Holding); cooked sausage patties (48°F - Cold Holding) per operator products not portioned or prepared today and held in unit for over 24 hours, discussed with operator see stop sale.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee exited kitchen to place food products on buffet line and after returned to kitchen and without washing hands mixed pancake batter, discussed with operator employee washed hands.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment uses time is a public health control for hot and cold buffet with no written procedures, reviewed with operator and emailed copy of written procedures form to be printed and completed.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink in kitchen used to store pancake batter, discussed with person in charge who removed batter.
Fixed on the spot
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In kitchen no hand washing sign posted at hand washing sink, emailed copy of hand washing sign to operator to print and display at sink.
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.
- Stop sale
- An order that the food can’t be sold or served.