Blue Water Taco Co
Last inspected: Apr 15, 2026
45
Score
Inspectors have visited Blue Water Taco Co 11 times, with records going back to 2022. Inspectors last stopped by on Apr 15, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to five violations before.
Looking across the full record, “non-food grade paper towel used as liner” is the recurring theme, flagged two times.
Compared to other Jupiter restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
11
Inspections
4
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Non-food grade paper towel used as liner for food container, for fried shrimp and dumplings. Operator removed paper. **Corrected On-Site** **Repeat Violation**
14-86-1
High Priority - Single-use gloves not changed as needed after changing tasks placing raw chicken on grill and then touching clean utensils. Cook washed her hands and changed gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety Sushi rice, in sushi station, identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was 3 hours ago. Sushi chef time marked. **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ppm chlorine in sushi station. Operator set up fresh solution at 100ppm. **Corrected On-Site**
41-27-4
Basic - Bowl or other container with no handle used to dispense rice on cook line. Operator removed. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles of reach in freezers in back kitchen.
23-24-4
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, amber jack and white fish not removed from vacuum package in walk in cooler. Operator removed package. **Corrected On-Site**
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in prep sink. Operator turned water on. **Corrected On-Site**
06-01-5
45
Sep 4, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On clean food storage containers on shelf in back kitchen. **Warning** - From follow-up inspection 2025-09-04: **Time Extended**
16-46-4
95
Aug 27, 2025
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel wrapped and in direct contact with cucumber at sushi station cooler. Operator removed paper towel. **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over sauces at walk in cooler. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. miso soup (58F - Cooling) at 2:00; cooling since 8/26 at 9pm Observed in covered deep container at reach in cooler by triple sink. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. miso soup (58F - Cooling) at 2:00; cooling since 8/26 at 9pm Observed in covered deep container at reach in cooler by triple sink. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
01B-36-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink with chlorine sanitizer 100ppm. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. Operator cleaned and sanitized. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line and in prep area. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. At cook line. **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance observed. **Warning**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted at storage rack in back kitchen. **Warning**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage over sauces at shelf in kitchen. **Corrected On-Site** **Warning**
40-06-5
Basic - Insect control device installed over food preparation area. Bug zapper on prep table in back kitchen area. **Corrected On-Site** **Warning**
35B-02-4
Basic - Old labels stuck to food containers after cleaning. On clean food storage containers on shelf in back kitchen. **Warning**
16-46-4
25
Dec 20, 2024
Food-Licensing Inspection
No violations found.
100
Aug 27, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
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. In squirt bottle: sour cream (48F - Cold Holding) Observed in squirt bottle inside plastic pan at small flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for 5 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In squirt bottle: sour cream (48F - Cold Holding) Observed in squirt bottle inside plastic pan at small flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for 5 hours. See stop sale.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed Chlorine stored next to cooking oil on storage rack in kitchen area. Operator stored properly. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, no vacuum breaker at time of inspection.
29-42-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Procedure printed for operator.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine Test strips for dish machine at time of inspection.
16-37-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in flour bin. Operator removed portion cup. **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At reach in chest freezer and stainless steel freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No Ambient thermometer for flip top coolers on cook line.
05-09-4
35
Apr 22, 2024
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in drawers under cook line. Cook reversed. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans and rice cooked 3 days ago. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Ice buildup in reach-in chest freezer .
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety corn and rim of the container at cook line. Cook removed. **Corrected On-Site**
10-06-5
Basic - Working containers of sugar removed from original container not identified by common name in dry storage area. Operator labeled container. **Corrected On-Site**
02D-01-5
67
Jan 29, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Container with no handle used to dispense cooked beans and rice. Operator removed . **Corrected On-Site**
10-06-5
95
Jan 4, 2024
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw chicken stored over/not properly separated from ready-to-eat shredded cheese on cook line. Operator removed chicken. **Corrected On-Site**
08A-05-6
Basic - Cook with no hair restraint while engaging in food preparation. Cook put hat on. **Corrected On-Site** **Repeat Violation**
13-03-4
82
Jul 24, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left from cook line came back put gloves on without washing hands before cooking food; Manager educated cook; cook washed hands and put new gloves on; **Corrected On-Site**
12A-07-5
Intermediate - Handwash sink at cook line does not have enough water pressure to properly wash hands.
27-19-4
Intermediate - Handwash sink at cook line used for purposes other than handwashing- to store Brillo Operator removed **Corrected On-Site**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris- kitchen and prep area in the back
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment- reach in coolers Removed **Corrected On-Site**
10-17-4
61
Jan 9, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Aug 30, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (116F - Hot Holding); on the flat top at cook line; as per operator food out of temperature for less than four hours; food placed on the stove to reheat to 165° F **Corrective Action Taken**
03B-01-6
Basic - Insect control device installed over clean dishes rack at the kitchen Operator removed **Corrected On-Site**
35B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature at prep sink at the back of the kitchen Operator placed under cold running water **Corrected On-Site**
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- on the flat top at cook line; operator discarded water **Corrected On-Site**
10-07-4
74
Frequently Asked Questions
When was Blue Water Taco Co last inspected?
The most recent health inspection at Blue Water Taco Co on file is from Apr 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at Blue Water Taco Co?
Across the inspection record, “non-food grade paper towel used as liner” has been cited two times, more than any other issue at Blue Water Taco Co.
How does Blue Water Taco Co compare to other restaurants in Jupiter?
Blue Water Taco Co most recently scored 45 out of 100, which is lower than the Jupiter average of 79.
Has Blue Water Taco Co's inspection record improved over time?
No. Recent inspections at Blue Water Taco Co have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Blue Water Taco Co means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Blue Water Taco Co inspected?
Based on the inspection history on file, Blue Water Taco Co is inspected around three times per year on average.
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