DirtyFLRestaurant Inspection Data

C S V CONCEPTS IV LLC

C S V CONCEPTS IV LLC has 7 health inspections on file for its JUPITER location, with an overall rating of 2.4/5. Food safety practices have remained consistent.

5500 N MILITARY TRL #48

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/28/2025

Inspection #: Visit ID: 10933290

  • 14-11-5:Basic - Equipment in poor repair. Walk in freezer door broken from hinges and large tear on door at lower left hand corner of door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack where pizza dough is stored has an accumulation of black mold like substance.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish and shrimp over chicken stock and tomato sauce at cook line flip top cooler, raw fish not in commercial packaging over fully cooked pork at walk in freezer. Operator stored all products properly. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (125F - Hot Holding) Observed double panned at steam well in kitchen. Per operator, out of temperature for approximately 15 minutes. Operator placed back on the stove to reheat to 165+F. Advised operator not to double pan products on the steam well. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with stuck on food debris. Operator cleaned and sanitized blade. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine, not available at time of inspection.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed lasagna in freezer not properly date tracked. Per operator, lasagna made in house. Per operator, lasagna is cut, portioned and frozen on day 2 of preparation. Educated operator on proper date tracking procedures.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8844621

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (50F - Cold Holding) Observed in 1 quart carton on upper portion of flip top cooler. Operator placed in lower portion of cooler.; cooked pasta (51F - Cold Holding) Observed in ice bath not fully submerged in ice. Operator fully submerged product in ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. **Corrective Action Taken**
  • 03F-02-5:High Priority - 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. No time mark for cheese pizza. Per operator, out of temperature for approximately 30 minutes. Operator placed time mark for remaining 3.5 hours. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by walk in cooler and at server beverage station. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash station at server beverage station. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multi surface cleaner spray bottle not labeled by cook line. Corrected On-Site Repeat Violation

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8844381

  • N/A:No Violations Were Observed

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8726666

  • 22-41-4:High Priority - 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. Operator set up triple sink to sanitize. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing cleaner not labeled at hand sink on cook line. Operator labeled. Corrected On-Site Repeat Violation Warning

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8443235

  • 08B-38-4:Basic - Calamari and chicken wings stored on floor in walk in Cooler. Operator placed on a shelf. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23. License was renewed during the inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh chopped Garlic with oil 62°F, on table in wait area for less than 3 hours. Cook placed in reach in cooler. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink in dish area. Operator provided. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing cleaner not labeled in wait area. Cook labeled. Corrected On-Site

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8442852

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine- door at dishwasher machine has presence mold like substance Repeat Violation - From follow-up inspection 2023-07-13: **Time Extended**

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8348364

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine- door at dishwasher machine has presence mold like substance Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit- glass door cooler at cook line and pizza station
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- glass door cooler at cook line and pizza station
  • 01B-02-5:High Priority - 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 degrees Fahrenheit. sliced cheese (50F - Cold Holding); cut tomatoes (50F - Cold Holding); in top part of sandwich table at cook line; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (46-49F - Cold Holding); wings (49F - Cold Holding); in beverage glass door cooler at cook line ; as per operator foods rearranged earlier; foods out of temperature for 30 minutes; operator moved foods to walk-in cooler; foods not prepared or portioned today; sliced cheese (50F - Cold Holding); cut tomatoes (50F - Cold Holding); in top part of sandwich table at cook line; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale. diced tomatoes (44F - Cold Holding); mozzarella (44F - Cold Holding); in beverage glass door cooler at pizza station; as per operator foods out of temperature for 20 minutes; foods not prepared or portioned today; foods moved to pizza cooler; **Corrective Action Taken** **Corrective Action Taken** Repeat Violation Admin Complaint