Zunzibar

80 Intracoastal Pointe Dr, Jupiter, FL 33477 · Permanent Food Service · License 6023309

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued.High priority · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 routine inspection
4 high priority (1 fixed on the spot), 2 intermediate, 1 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep182026

Routine inspection

7 violations found

First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 4 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in cooler reduced oxygen packaged raw corvina, tuna, mahi mahi, fish not frozen see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler over stocked sliced cheese (48°F - Cold Holding) per operator product held in unit for approximately 30 minutes, discussed cold holding with operator who removed top portion of cheese to chill.
  Fixed on the spot
  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  See stop sale. In walk in cooler reduced oxygen packaged raw corvina, tuna, mahi mahi, fish not frozen see stop sale.
  Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
  In walk in cooler Reduce oxygen packaged fish not bearing a label indicating that it is to be kept frozen until time of use, discussed with operator.
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Approximately 4 oysters tags not marked with date last served, discussed with operator.
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment conducts Reduced oxygen packaged raw steak kept in packaging for more than 48hours, see stop sale.
Basic1
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Discussed with operator who printed and displayed license.
  Fixed on the spot
Official report, on the Florida DBPR website

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.