JUPITER HILLS CLUB
Jupiter Hills Circle South
Jacksonville, Florida, 32225
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 3/26/2024
Inspection #: Visit ID: 8547220
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Chorizo and chicken ROP missing the time of production.
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Entire cold buffet.
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomato sauce 12:35 cooked 1 hour ago (81°F - Cooling), tomato sauce 1:00 (79°F-81°F - Cooling) In a deep half covered container in walk in cooler. At this rate sauce will not reach 70°F within 2 hours. Operator placed ice stick in sauce for quick cooling. **Corrective Action Taken**
- 01C-03-4:Intermediate - Oyster tags not marked with last date served. Stopped date marking on March 8th.
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator displayed oyster advisory next to salad bar. Corrected On-Site
Inspection Date: 11/7/2023
Inspection #: Visit ID: 8376115
- 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. Mahi on cook line 39°F not frozen, label indicating to be removed from packaging. See stop sale
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Entire hot and cold buffet.
- 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. Mahi on cook line 39°F not frozen, label indicating to be removed from packaging.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Liquid butter 108°F, on stove for less than 2 hours. Cook reheated to 180°F, for hot holding. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna and salmon crudo, ahi tuna tartare, sushi grade ahi tuna on menu. Operator printed new menus identifying items. Corrected On-Site
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed advisory. Operator printed and displayed. Corrected On-Site