DirtyFLRestaurant Inspection Data

OLD DIXIE CAFE BREAKFAST & LUNCH

Health inspection records show OLD DIXIE CAFE BREAKFAST & LUNCH in JUPITER has 6 inspections with a food safety rating of 2.1/5. Recent inspections show improving food safety practices.

300 OLD DIXIE HWY #101, JUPITER 33458

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/30/2025

Inspection #: Visit ID: 13532799

  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. At tall glass door reach in cooler by cook line. Warning - From follow-up inspection 2025-09-30: **Time Extended**

Inspection Date: 9/29/2025

Inspection #: Visit ID: 10935157

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine at breakfast bar. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. On left side of back screen door. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. At tall glass door reach in cooler by cook line. Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Employee rubbing her nose then handled clean plate to plate ready to eat food. Educated employee on proper hand washing procedures. Employee removed gloves, washed hands and put on new gloves. **Corrective Action Taken** Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw steak over fully cooked turkey not in commercial packaging at tall white reach in freezer. Operator stored products properly. Corrected On-Site Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall Stainless reach in cooler: sausage gravy (47F - Cold Holding); macaroni salad (48F - Cold Holding); Cole slaw (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator moved products to another operable cooler. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: chili (128F - Hot Holding); ground beef (112F - Hot Holding) Observed double panned in steam well. Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed WD 40 stored next to bread crumbs and hot sauce on lower shelf of prep table in kitchen area. Operator stored chemicals properly. Corrected On-Site Warning
  • 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 Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed meat thawing in hand wash sink in back kitchen area. Operator removed meat from hand wash sink. Corrected On-Site Warning
  • 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. Warning

Inspection Date: 1/28/2025

Inspection #: Visit ID: 9001779

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork chops over fully cooked sausage tall reach in freezer. Both products not in commercial packaging. Operator stored properly. 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. Observed Raw chicken stored in same pan as raw chorizo in clear glass reach in cooler. Operator stored properly. Corrected On-Site
  • 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 stamp for butter observed. Per operator, out of temperature for approximately 2 hours. Operator time marked product. Corrected On-Site

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8737606

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line and back prep area with food splatter.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Country steak not in commercial packaging over French fries at white reach in freezer. Operator stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Pasta salad made 10/4 at tall stainless reach in cooler. See stop sale.
  • 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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli sliced soiled with food debris. Per operator, equipment not used today. Operator cleaned and sanitized equipment. 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.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta at tall stainless reach in cooler made 10/9 no date mark.

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8539375

  • 14-01-5:Basic - Bowl with no handle used to dispense home fries in glass door cooler. Cook removed. Corrected On-Site Warning
  • 10-01-5:Basic - In-use scoop in non-time/temperature control for safety sugar not stored with handle above top of food within a closed container next to hand sink in prep area.. Cook removed scoop. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of sugar removed from original container not identified by common name.p next to hand sink in kitchen. Cook labeled. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 70°F on counter at front. Cook stated for approximately two hours. Cook placed back into refrigerator. **Corrective Action Taken** Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 9.14.23. Repeat Violation Admin Complaint

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8358727

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on top of chest freezer. Operator placed in sani bucket Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm at cook line. Coo set up fresh solution at 75ppm. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after cracking raw unpasteurized shell eggs and then touching ham on cook line. Cook went to wash hands. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired n September 2023. For 3 employees.