Ara
Last inspected: Nov 12, 2025
86
Score
Ara has been inspected seven times since 2023. On Nov 12, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited two times.
The city-wide average for Jupiter sits at 79, putting Ara on the better side of that line. The record reflects steady performance over time.
7
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-11-12: Same. **Admin Complaint**
50-17-3
86
Nov 10, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Apr 9, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024 **Admin Complaint**
50-17-3
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. On counter at cook line: local dressing( fresh garlic and mayo) (67F - Cold Holding) Per operator not prepared or portioned today. Per operator, held outside of cooler for 1 hour today and approximately 7 hours on 4/8/25. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cook line: local dressing( fresh garlic and mayo) (67F - Cold Holding) Per operator not prepared or portioned today. Per operator, held outside of cooler for 1 hour today and approximately 7 hours on 4/8/25. See stop sale. on ice bath on cook line: tomato cream sauce (47F - Cold Holding) Per operator not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator time stamped product for remaining 3.5 hours.
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm) Operator corrected to 400ppm quaternary sanitizer. **Corrected On-Site**
41-18-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice being dumped into hand wash sink at bar. Operator removed ice. **Corrected On-Site** **Repeat Violation**
31A-11-4
50
Jan 14, 2025
Routine - Food
No violations found.
100
Nov 13, 2024
Routine - Food
1 critical violation. 5 major violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw lamb over cooked potatoes at reach in cooler on cook line Raw beef and raw salmon over lemon juice and sauces at reach in cooler in prep area. Raw lamb dumplings over lobster stock, both products not in commercial packaging at reach in freezer. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No soap provided at handwash sink. At hand wash sink on cook line. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon crudo and beef carpaccio offered on menu, no raw animal protein indicator on menu. Operator reprinted menus with indicator on menu. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection. **Warning**
53B-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. octopus (57F - Cooling) at 3:58; cooling since 11:30 - 55F at 4:18 Observed in tightly wrapped portion bags at reach in cooler on cook line. At current rate of cooling product will not reach 41F within 6 hours. Operator moved to freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee Filling pitcher of water in hand wash sink at cook line. Educated operator on proper use of hand wash sinks. **Warning**
31A-11-4
52
May 8, 2024
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No soap provided at handwash sink in prep area. Operator placed soap dispenser on sink. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink on cook line. Plumber on premises, provided hot water. **Corrected On-Site**
27-16-5
Basic - Cold water Handle missing at hand sink on cook line. Plumber on premises placed handle on fixture. **Corrected On-Site**
29-09-4
78
Apr 4, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment does ROP for cooked pork belly and raw fish not using 10 k bags; educated chef and provided contact for special processes coordinator;
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- keys on cutting board at cook line Operator removed **Corrected On-Site**
40-06-5
70
Frequently Asked Questions
When was Ara last inspected?
The most recent health inspection at Ara on file is from Nov 12, 2025. The public record contains seven inspections in total.
What is the most common violation at Ara?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Ara.
How does Ara compare to other restaurants in Jupiter?
Ara most recently scored 86 out of 100, which is higher than the Jupiter average of 79.
Has Ara's inspection record improved over time?
Results have been roughly steady. Inspections at Ara have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ara means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ara inspected?
Based on the inspection history on file, Ara is inspected around three times per year on average.
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