DirtyFLRestaurant Inspection Data

LIGHTHOUSE DINER

1510 N US HWY 1, JUPITER 33469

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10847850

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Roasting pans stored on rack that has an accumulation of rust. Operator placed pans on top of clean sheet pans. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 50ppm chlorine sanitizer. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over liquid pasteurized eggs and fully cooked hard boiled eggs in reach in cooler in prep area. Operator stored properly. Corrected On-Site Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reach in cooler: Tuna salad made 5/16, walk in cooler: tuna salad made 5/22
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cook line by wall: cooked spinach (50F - Cold Holding); diced tomato salsa (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed ice on products. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. speed rack by double stack oven: cooked potatoes (101F - Cooling) at 9:36; cooling since 9:00 - 95F at 9:58 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in freezer to quick chill. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel platter with smoked salmon, smoked salmon omelette, smoked salmon Benedict, smoked salmon salad topping not identified on menu as a raw animal protein. Educated operator on proper menu identification requirements.

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8768314

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door with large gap at threshold. Operator shut exterior door. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Smoked salmon over broccoli and ready to eat sauce at flip top cooler Raw shell egg waffle batter over fully cooked sausage gravy at walk in cooler Raw ground beef over fully cooked corned beef walk in cooler. Operator stored all products properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Cherry tomatoes made 10/31, brown gravy made 11/1. See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed All purpose cleaners over prep table and flour bins in back prep area. Operator stored chemicals properly. Corrected On-Site
  • 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/ 4 plus food handlers currently on shift, certified food manager not present at time of inspection. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink at bar. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8828943

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense vegetables and tuna salad . Cook removed bowls. Corrected On-Site Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna on cook line removed from freezer yesterday 41F. See stop sale
  • 10-08-5:Basic - Ice scoop handle in contact with ice at bar. Waitress removed scoop. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses on cook line. Cook removed. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees next to walk in cooler Operator provided. 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 turkey in original unopened package stored with intact packaged beef in the same container in walk in cooler. Operator separated properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna on cook line removed from freezer yesterday 41F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 41F-52F, stacked to high in prep area. Cook stated placed in cooler an hour ago. Cook removed cheese out of temperature and placed underneath in cooler. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer chlorine solution exceeds the maximum concentration allowed in expo station. Manager set up fresh solution at 100ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime can opener soiled.
  • 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/ PIC Dan O'Neal stated he will get a food manager license .
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink and next to walk in cooler. Operator provided. Corrected On-Site Repeat Violation

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8370381

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense vegetables on cook line. Operator removed. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Operation set up fresh solution at 100ppm. Corrected On-Site
  • 12A-13-4:High Priority - Dish washer handled soiled plates and utensils and then handled clean plates and utensils, without washing hands. Dish washer went to wash his hands. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of hot smoked salmon. Operator removed salmon. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. Corrected On-Site

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8505632

  • N/A:No Violations Were Observed

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8504731

  • 12A-13-4:High Priority - Dish washer handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish washer went to wash hands. Corrected On-Site Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wrote time stickers and handled a marker, then put gloves on to plate muffins without washing his hands. Employee washed hands and put gloves on. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw unpasteurized shell eggs stored behind cucumber in flip top cooler in prep area. Cook reversed. Corrected On-Site Repeat Violation Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made coleslaw date marked 9.5.23, 15 days ago, In walk in cooler. See stop sale Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sauce hollandaise and grilled onions time marked 8:00am-12:00pm, not discarded at 12:34, next to cook line. Warning
  • 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. Raw chicken 47°F, egg wash 49°F, crab cakes 50°F,sliced tomatoes 47°F, not prepped or cooked today. Cook stated cooler was filled at 7am this morning. Items came from walk in cooler. I last flip top cooler at cook line. More than 6.5 hours ago. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47°F, egg wash 49°F, crab cakes 50°F,sliced tomatoes 47°F, not prepped or cooked today. Cook stated cooler was filled at 7am this morning. Items came from walk in cooler. I last flip top cooler at cook line. More than 6.5 hours ago. See stop sale Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sauce hollandaise and grilled onions time marked 8:00am-12:00pm, not discarded at 12:34, next to cook line. Warning
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made coleslaw date marked 9.5.23, 15 days ago, In walk in cooler. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The Lepke and Bagel platter containing raw smoked salmon, advertised on menu. Warning