LATITUDES
5 N A1A, JUPITER 33477
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/12/2024
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit at breakfast area; - From follow-up inspection 2024-03-12: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over quesadillas on speed rack at walk-in cooler; stored properly Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-03-12: Raw chicken over spinach in walk-in cooler; stored properly Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted tomatoes (89F - Hot Holding); roasted potatoes (120-124F - Hot Holding) in steaming table at cook line ; as per operator food out of temperature for approximately 2 hours; shallow pans used that are not submerged in hot water ; pans changed and food reheated to 165 F; **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-03-12: Fried chicken 100 F Hot Holding at steam table ; food out of temperature for approximately 1 hour; shallow pans used that don't touch the hot water insud3 steam table; Food added on TPHC form ; 2:00-6:00 pm; Admin Complaint
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation - From follow-up inspection 2024-03-12: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. - From follow-up inspection 2024-03-12: **Time Extended**
Food safety inspection conducted on 3/12/2024 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 3/11/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit at breakfast area;
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dishwasher with dirty dishes and touched cleaned dishes after cycle ended.; operator educated employee; employee washed hands; Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over quesadillas on speed rack at walk-in cooler; stored properly Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab meat (51F - Cold Holding); smoked salmon (47F - Cold Holding); boiled eggs (47F - Cold Holding); sliced cheese (48F - Cold Holding);in cooler at breakfast station; foods out of temperature for approximately 2 hours; as per operator foods not portioned or prepared today; foods added on TPHC as a temporary measure; **Corrective Action Taken** Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted tomatoes (89F - Hot Holding); roasted potatoes (120-124F - Hot Holding) in steaming table at cook line ; as per operator food out of temperature for approximately 2 hours; shallow pans used that are not submerged in hot water ; pans changed and food reheated to 165 F; **Corrective Action Taken** Repeat Violation Admin Complaint
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 01C-03-4:Intermediate - Oyster tags not marked with last date served.
Food safety inspection conducted on 3/11/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 12/18/2023
High Priority
8
Intermediate
3
Basic
1
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with clean silverware at expo line; removed Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs; touched bread ; didn't wash hands; educated; changed gloves and washed hands Employee touched raw chicken sausage and touched English muffins after; no handwash; educated ; washed hands and changed gloves; Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Removed and water discarded Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Serving salmon and hamachi; no parasite destruction; Operator provided before closing inspection Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hamachi over roasted corn in walking cooler on the speed rack; stored properly Raw stuffed shrimp and crab cakes over cooked rice in walk-in cooler #2 on the speed rack Reversed Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken sausage over raw stuffed shrimp in walk-in cooler #2 on the speed rack; Reversed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (45F); sliced cheese (45F); sliced ham (45F Cold Holding ); sausage (45F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; cooler not maintaining 41 F while in use; food removed ; placed in walk-in cooler; **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted potatoes (109-154F - Hot Holding) in steam table at hot line ; food out of temperature for approximately 2 hours; food stirred; **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bottles stored next to clean cups and silverware at server's area; Stored properly Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.- cutting boards at cook line;
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 12/18/2023 revealed 12 total violations (8 high priority, 3 intermediate, 1 basic).