Rise & Grind
10158 Indiantown Rd B8, Jupiter, FL 33478 · Permanent Food Service · License 6023116
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 Jul 14 routine inspection5 high priority (1 fixed by the Jul 22 follow-up, 4 fixed on the spot), 2 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 22, 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 - First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter 87°F, sausage patties 89°F, at cook line for less than 1 hour. Chef placed butter on grill at the end of inspection butter is 174°F. Chef reheated sausage patties to 189°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw chicken over raw fish, not properly separated from each other in holding unit based upon minimum required cooking temperature in reach in cooler across ice machine.
Operator removed chicken.
Fixed on the spot
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.
Cook entered the kitchen from back door and started to put gloves on to prepare an omelette without washing his hands first. Cook went to wash his hands.
Fixed on the spot
Cook cracked raw shell eggs and then handled ready-to-eat omelette without washing hands.
Cook went to wash his hands and put a fresh pair of gloves on.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm.
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F 90°F, next to waffle station.
Cook discarded water.
Fixed on the spotRepeat violation
Code 40, Employee personal belongings: Employee personal cell phone stored in a food preparation area, on cutting board across grill.
Cook removed phone.
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.