C R Chicks
Last inspected: Jan 23, 2026
74
Score
C R Chicks appears in inspection records 11 times, starting in 2022. Inspectors last stopped by on Jan 23, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to four violations.
“Time/temperature control for safety food” comes up most often, recorded three times in the inspection record.
C R Chicks' latest score of 74 falls below the Jupiter average of 79. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
74
Sep 10, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at Flip top coolers soiled with black and green mold like substance. **Warning** - From follow-up inspection 2025-09-10: Same. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-09-10: Same. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by prep area. **Warning** - From follow-up inspection 2025-09-10: Same. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen by office. **Warning** - From follow-up inspection 2025-09-10: Same. **Time Extended**
35B-01-4
74
Sep 9, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
55
May 20, 2025
Complaint Full
No violations found.
100
May 14, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable. At cook line flip top coolers. **Repeat Violation**
14-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. By hot sides table. **Corrected On-Site**
21-38-4
90
Dec 19, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (124F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed on stove to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled. Operator labeled properly. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler across from cook range.
14-09-4
74
Sep 4, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: chicken (123F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Advised operator to reheat chicken to 165+F.
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Operator corrected to 50ppm chlorine sanitizer. **Corrected On-Site**
41-18-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tall reach in: pulled chicken (48F - Cooling) at 3:08 ; cooling since 12:30 - 48F at 3:31 Observed in tightly wrapped portion bags. At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink area. Operator labeled properly. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Cases of chicken and buckets of sauce on floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - Utensils in poor condition. Rubber Spatulas cracked and or broken hanging by drying rack. Advised operator to discard spatulas.
14-12-4
55
Nov 20, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee bagging ready to eat cookies on a sheet, without gloves. Employee washed hands and put gloves on. **Corrected On-Site**
09-01-4
Basic - In-use spatula stored in cracks between pieces of equipment in prep area. Cook removed. **Corrected On-Site**
10-17-4
82
Jul 6, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (122F - Hot Holding); in hot box at cook line; as per operator food out of temperature for approximately one hour; food moved to the stove to be reheated to 165 F. **Corrective Action Taken**
03B-01-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle in flour; Operator stored properly **Corrected On-Site**
10-01-5
Basic - Employee with no hair restraint while engaging in food preparation- put hat on **Corrected On-Site**
13-03-4
78
Feb 14, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm) Operator fixed chlorine solution to 100 ppm **Corrected On-Site**
22-42-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasks, returned to kitchen put gloves on without washing hands and proceeded to remove cookies from the trays; Educated employee; employee washed hands and changed gloves; **Corrected On-Site**
12A-07-5
High Priority - Food prepared in mop sink Cook drained water after boiling the potatoes in mop sink ; strainer touched rim of the mop sink Educated cook on proper ways to prep food; potatoes food removed from strainer immediately **Corrective Action Taken**
08B-28-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine sanitizer set up at three compartment sink and sanitizer bucket ; employee not testing sanitizer
16-33-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up for closing the inspection. Educated operator **Corrected On-Site**
53A-05-6
Basic - Food stored on floor- plastic tubs of lettuce stored on the floor at cook line; Operator stored properly **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour by three compartment sink Operator removed and stored properly **Corrected On-Site**
10-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) operator fixed chlorine solution to 100 ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
45
Sep 27, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was C R Chicks last inspected?
The most recent health inspection at C R Chicks on file is from Jan 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at C R Chicks?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at C R Chicks.
How does C R Chicks compare to other restaurants in Jupiter?
C R Chicks most recently scored 74 out of 100, which is lower than the Jupiter average of 79.
Has C R Chicks' inspection record improved over time?
No. Recent inspections at C R Chicks have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at C R Chicks means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is C R Chicks inspected?
Based on the inspection history on file, C R Chicks is inspected around three times per year on average.
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