The Parisian
201 N US Hwy 1 Ste D9, Jupiter, FL 33477 · Permanent Food Service · License 6021514
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-12
- Safety score88
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
Routine inspection
- First visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled cell phone and without washing hands employee put on gloves and handled cut lettuce, discussed with employee who washed hands,
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
On storage rack bottle of soap stored directly above plastic wrap and foil, discussed with operator who removed soap.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
On menu steak tartare and house made ceaser dressing with raw egg yoke, served without a consumer advisory notification marker, discussed with operator to correct menus.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In reach in cooler over filled pan of Cut lettuce (45°F - Cooling) 3:00 since 2:25 to 48°F at 3:30, at this rate of cooling product will not reach 41°F within 4 hours, discussed with operator who moved product into separate pans to allow adequate air flow cooling.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In container bin of sugar bowl with handle used for scooping, discussed with operator who removed bowl.
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach cooler raw clams stored above cream, discussed with operator who corrected storage.
Administrative complaintFixed on the spot
At the first visitFixed on the spotRepeat violationAdministrative complaint
In reach in cooler raw steak stored above heavy cream, discussed with chef who corrected storage of products.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Administrative complaintFixed on the spot
At the first visitFixed on the spot
Hand washing sink at cook line filled with dirty dishes. Discussed with operator who removed dishes.
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
At the first visit
Cutting board on flip top cooler grooved and no longer cleanable, discussed with operator to repair or replace.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.