DirtyFLRestaurant Inspection Data

JUPITER HILLS CLUB

Jupiter Hills Circle South
Jacksonville, Florida, 32225
Duval County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10743915

  • N/A:No Violations Were Observed

Inspection Date: 12/16/2024

Inspection #: Visit ID: 8988986

  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw tuna and raw salmon in reduced oxygen packaging not frozen at pull out drawer cooler in back store room area. Reduced oxygen packaging occurs on location of license holder. See top sale. Observed Beef broth made 12/4 at walk in cooler. See stop sale. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam, mussel and oyster tags missing last order sold dates. Educated operator on proper shellfish tracking procedures. Warning
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in net bag, no tag observed at walk in cooler. Operator provided tag. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash station at bar. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw tuna and raw salmon in reduced oxygen packaging not frozen at pull out drawer cooler in back store room area. Reduced oxygen packaging occurs on location of license holder. See top sale. Observed Cooked prime rib in reduced oxygen packaging at reach in cooler, hearts of Palm in reduced oxygen packaging at walk in cooler no date and time on packaging. Reduced oxygen packaging occurs at location of license holder. Per operator reduced oxygen packaging done on 12/14. Advised operator to remove from reduced oxygen packaging. Please email [email protected] for information regarding creating a HACCP Plan. Repeat Violation Admin Complaint

Inspection Date: 9/26/2024

Inspection #: Visit ID: 8923393

  • N/A:No Violations Were Observed

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8777563

  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked Lobster unfrozen in reduced oxygen packaging at reach in cooler on cook line. Per operator, reduced oxygen packaging is conducted in house. See stop sale. Observed cooked beef in reduced oxygen packaging at walk in freezer. Cooked beef has been in reduced oxygen packaging greater than 48 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: butter (51F - Cold Holding); drawer by rational oven: cheese (52F - Cold Holding); ham (52F - Cold Holding); tuna (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operatoriced down products. hard boiled eggs (46F - Cold Holding); beef barley soup (44F - Cold Holding); chick peas (46F - Cold Holding); blended tomato gazpacho (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator iced down products and or moving to walk in freezer. **Corrective Action Taken** Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked Lobster unfrozen in reduced oxygen packaging at reach in cooler on cook line. Per operator, reduced oxygen packaging is conducted in house. See stop sale. Observed cooked beef in reduced oxygen packaging at walk in freezer. Cooked beef has been in reduced oxygen packaging greater than 48 hours. See stop sale. Observed raw ground pork in reduced oxygen packaging in walk in freezer. Advised operator to remove raw pork from reduced oxygen packaging. Warning

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