CULVER'S JUPITER

Based on 5 health inspections, CULVER'S JUPITER in JUPITER has earned a 1.8/5 food safety rating. Food safety practices have remained consistent.

1108 Military Trail

Florida, 33458

Palm Beach County County

★½☆☆☆ (1.8/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10958598

01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3 deeply dented cans of sauerkraut on can rack.
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024 Admin Complaint
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by flat top station: beef patties (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Observed overstocked above fill line of pan. Operator cut portion in half and placed on lower portion of cooler. **Corrective Action Taken**
41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Freezer cleaner stored next to food service gloves and over deli paper in dry storage area. Operator stored chemicals properly. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chutes at soda dispenser with an accumulation of black mold like substance. Advised operator to clean and sanitize ice chutes.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink by office. Advised operator to only be used for hand washing. Operator removed ice. Corrected On-Site

Inspection #: Visit ID: 8849777

03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (98F - Hot Holding) Observed at bun roller. Per operator, machine is refilled approximately every 1-2 hours. Advised operator to use time control. Time control procedure emailed to operator.
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink splitter attached.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Storage bins stacked in front of hand wash sink. Operator removed storage bins. Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Peroxide cleaner spray bottle not labeled by take out window. Operator labeled properly. Corrected On-Site

Inspection #: Visit ID: 8726115

08B-38-4:Basic - 3 buckets of Pretzels and ice bags stored on floor in walk in freezer. Operator placed items on a shelf. Corrected On-Site
22-16-4:Basic - 4 door Reach-in freezer interior/shelves have accumulation of soil residues on cook line, bottom shelf.
12B-13-4:Basic - Opened employee water bottle in walk in cooler with food to be served to customers. Operator removed bottle.
03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Beef pot roast 10:00am 2x time reheated (82F - Reheating); Beef pot roast 10:20am 2x time reheating (85F - Reheating). In steam table next to grill since 8:47am Operator stated Beef was placed in hot holding unit at 8:47. At this pace the beef will not reach 165F by 10:47am, within 2 hours. At 10:45 am meat has reached 165F in the microwave. Corrected On-Site

Inspection #: Visit ID: 8441771

50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Chili (78°F-82°F - Reheating); clam chowder (110°F - Reheating) reheating for more than 3 hours, in double pans in steam table on low.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cod 49°F, in breading station . Operator stated was placed in unit less than 30 minutes ago. Unit frozen. Operator moved fish into walk in cooler. **Corrective Action Taken**
03E-04-5:High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Chili (78°F-82°F - Reheating); clam chowder (110°F - Reheating) Commercial processed first reheat, reheating for more than 3 hours, in double pans in steam table on low. See stop sale
41-17-4:Intermediate - Spray bottle containing sanitizer not labeled in prep area. Manager labeled. Corrected On-Site

Inspection #: Visit ID: 8347729

22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- across from cook line
29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly Standing water by three compartment sink and dishwasher
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cod (49-50F - Cold Holding); cooked chicken (48F - Cold Holding)in coolers by frying station and grill; as per operator food left on the cart for approximately 30 minutes before setting up the stations; food not prepared today; operator coverded food and placed ice bags to quick chill; **Corrective Action Taken** Repeat Violation Admin Complaint