Carmine's Coal Fired Pizza/Cg Burgers
Last inspected: Jan 23, 2026
100
Score
Carmine's Coal Fired Pizza/Cg Burgers appears in inspection records 11 times, starting in 2022. The most recent visit was on Jan 23, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly 10 violations earlier in the record.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
Carmine's Coal Fired Pizza/Cg Burgers' latest score of 100 sits above the Jupiter average of 79. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
No violations found.
100
Jan 15, 2026
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Cook switched from working with raw burger patties placing on the grill to ready-to-eat plating bread without washing hands. Cook went to wash his hands. **Corrected On-Site** **Warning**
12A-12-4
Intermediate - Handwash sink not accessible for employee use at all times at pizza station out of order. Hand sink at cook line covered with a cutting board. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on burger side. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory on the burger side selling undercooked burgers and eggs. Operator moved consumer advisory from kitchen wall to the wall behind bar. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Roasted red peppers 1:40 cooked 1 hour ago (74F-76F - Cooling) Roasted red peppers 2:00 (75F - Cooling) Red peppers were cooling at room temperature and then packaged in deep closed containers. Operator unpackaged peppers and placed on a sheet pan in walk in freezer, for quick cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo label or thermometer. **Warning**
16-62-1
Basic - Chicken stock stored on floor at cook line. Chicken stored on the floor in walk in freezer. **Warning**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
47
Sep 30, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags missing last order sold dates. Educated operator on shellfish tag procedures. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-30: Same. **Time Extended**
01C-03-4
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 2025-09-30: Same. **Time Extended**
53B-14-5
82
Sep 29, 2025
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over asparagus and broccolini, raw chicken over Brussels at reach in coolers on cook line, raw ground turkey patties over veggie burger patties at CG walk in cooler. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: clam juice (68F - Cold Holding); Cream (51F cold holding); vodka sauce (puréed tomato) (51F cold holding) Observed on ice bath at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator cut portions in half and added ice. ; grill cooler: cooked mushrooms (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved product to another operable cooler. ; beverage cooler on cook line: mozzarella (52F - Cold Holding) Per operator, not prepared portioned today. Out of temperature for approximately 30 minutes. Operator moved product to another operable cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: Bechamel (116F - Hot Holding); pomodoro (122F - Hot Holding); on top oven double stack oven at cook line: grilled chicken (113F - Hot Holding); lasagna (126F - Hot Holding) Per operator, all products out of temperature 1-2 hours. Operator placed all products back in oven/stove to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed Butane fuel over vinegars at dry storage shelf by chest freezers in back kitchen. Operator stored chemical properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags missing last order sold dates. Educated operator on shellfish tag procedures. **Repeat Violation** **Admin Complaint**
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio on menu not identified as raw animal protein. Operator corrected and properly identified menu item. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at bar. **Corrected On-Site** **Warning**
31B-02-4
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**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Grill cleaner spray bottle not labeled at two compartment sink. Operator labeled chemical properly. **Corrected On-Site** **Warning**
41-17-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Pans of fresh mussels and clams at pasta flip top cooler missing tags. Operator provided tags. Educated operator on proper shellfish tag procedures. **Warning**
01C-06-5
32
May 30, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cut vegetables at flip top cooler across from pasta cooker, asparagus in same container as raw beef at flip top cooler across from grill, raw fish over Demi glacé and pesto at walk in cooler. Operator stored all products properly. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mustard cream sauce (113F - Hot Holding) Observed in double boiler at cook line. Per operator, out of temperature in excess of four hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. CG burger drawers: beef patties (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator iced down product. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mustard cream sauce (113F - Hot Holding) Observed in double boiler at cook line. Per operator, out of temperature in excess of four hours. See stop sale. marinara (113F - Hot Holding) Observed on stove top with no heat applied. Per operator, out of temperature for approximately 30 minutes. Operator returned heat to product to reheat to 165+F **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some Clam and mussel tags missing dates.
01C-03-4
Intermediate - No probe thermometer provided to measure temperature of food products. Not operable at time of inspection.
05-08-4
45
Aug 15, 2024
Complaint Full
8 critical violations. 4 major violations. 3 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup (52F-59F - Cooling) cooked yesterday cooling in walk in cooler over night. Soup is stored in big deep containers tightly covered. See stop sale
03D-01-5
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 70 degrees Fahrenheit within 2 hours. Soup (52F-59F - Cooling) cooked yesterday cooling in walk in cooler over night. Soup is stored in big deep containers tightly covered.
01B-36-5
High Priority - Dish washer handled soiled dishes and utensils and then handled clean dishes without washing hands.
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook placed raw ground beef burgers on the grill. He changed his gloves without washing his hands first and the engaged in plating bread. Cook went to wash his hands. **Corrected On-Site**
12A-12-4
High Priority - Open food re-served to customers. Open cheese wheel reused for multiple customers and reserved at different tables. Hot Pasta is placed inside cheese wheel and tossed resulting in melting the cheese and then served to the guest. Cheese wheel is then placed back into walk in cooler and reused for the next guest.
07-06-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken wings in walk in cooler. Operator removed raw chicken. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pecorino Cheese wheel used to melt and combine cheese with pasta in walk in cooler has no date mark. Operator stated cheese was placed in walk in cooler more than 2 weeks ago.
01B-17-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushrooms (125F - Hot Holding) , cook stated mushrooms were heated 2 hours ago. Cook reheated mushrooms to 187F, for further hot holding. **Corrected On-Site**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving undercooked burgers at CG Burgers. Emailed consumer advisory to operator. He printed advisory and placed on wall. **Corrected On-Site**
02B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pecorino Cheese wheel used to melt and combine cheese with pasta in walk in cooler has no date mark. Operator stated cheese was placed in walk in cooler more than 2 weeks ago. See stop sale
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times, because a cutting board is placed on top of left hand sink across grill. Operator removed cutting board. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink at cook line. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense flour and sugar in dry storage area. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food-contact surface not smooth and easily cleanable. Cheese wheel used for serving pasta, melting the cheese inside the wheel and reusing same wheel for multiple guests. See stop sale
14-13-4
Basic - In-use ice scoop stored in standing water less than 135 degrees Fahrenheit 82F across cook line. Operator discarded water. **Corrected On-Site**
10-07-4
17
Jul 30, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
45
Jan 8, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 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. Prep cook plating prosciutto with bare hands in prep area. Cook put gloves on. **Corrected On-Site**
09-01-4
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 45°F-47°F vacuum packaged in drawer under cook line, since more than 4 hours.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 59°F, for less than 1 hour, ice melted. Operator placed ice directly on the butter chips. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control pizza 2 hours ago. Operator time marked. **Corrected On-Site**
03F-02-5
Intermediate - Clam and mussel tags not marked with last date served. Reviewed Proper procedures with manager. **Repeat Violation** **Admin Complaint**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings cooked 1 hour ago 1:45 (98°F-106°F - Cooling); chicken wings 2:35 (85°F - Cooling), Chicken wings are stored in a tightly covered container stacked under a container with already cold wings, in walk in cooler. At this rate wings will not reach 70°F within the next 10 minutes. The hot wings could also warm up the already cold wings stacked on top. Operator placed uncovered container in walk in freezer. **Corrective Action Taken**
03D-15-4
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. Mahi 45°F-47°F vacuum packaged in drawer under cook line, since more than 4 hours. See stop sale
06-09-1
Basic - Cooked chicken stored on floor in walk in freezer. Operator placed on a shelf. **Corrected On-Site**
08B-38-4
41
Jul 24, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ground sausage (52F - Cooling) in cooler at pizza station; as per operator food cooked last night and stored in big container in top part of cooler; food never reached 41° F in 6 hours; See Stop Sale
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored above bolognese sauce on the speed rack ; raw clams over soup and peeled potatoes in walk-in cooler #1 ; Raw chicken container on top of cooked wings container in walk-in cooler #2 by burgers station; operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ground sausage (52F - Cooling) in cooler at pizza station; as per operator food cooked last night and stored in big container in top part of cooler; food never reached 41° F in 6 hours; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (51F - Cold Holding) sliced cheese (49F - Cold Holding) in drawers at burgers station As per operator food brought out from reach in cooler at 10:00 am; food not portioned or prepared today; food out of temperature for approximately 1 hour; food moved to different cooler; **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/ tags not marked with last date served. Educated operator **Repeat Violation**
01C-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm); operator changed chlorine bucket; rechecked to 50 ppm **Corrected On-Site**
16-55-4
Basic - Equipment in poor repair- insulation coming out of the lid cooler at pizza station
14-11-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water in one door tall reach in cooler at cook line Operator discarded **Corrected On-Site**
12B-13-4
43
Mar 1, 2023
Routine - Food
1 critical violation. 2 major violations. 2 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 shrimp in reach in cooler Operator stored properly **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink at pizza station used for purposes other than handwashing- fork inside Operator removed **Corrected On-Site**
31A-11-4
Intermediate - mussels tags not marked with last date served. Educated operator
01C-03-4
Basic - Food stored on floor- bones for soup in walk-in freezer Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Interior lid of refrigerator has exposed insulation- at pizza station
14-36-5
64
Sep 29, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
82
Frequently Asked Questions
When was Carmine's Coal Fired Pizza/Cg Burgers last inspected?
The most recent health inspection at Carmine's Coal Fired Pizza/Cg Burgers on file is from Jan 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Carmine's Coal Fired Pizza/Cg Burgers?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Carmine's Coal Fired Pizza/Cg Burgers.
How does Carmine's Coal Fired Pizza/Cg Burgers compare to other restaurants in Jupiter?
Carmine's Coal Fired Pizza/Cg Burgers most recently scored 100 out of 100, which is higher than the Jupiter average of 79.
Has Carmine's Coal Fired Pizza/Cg Burgers' inspection record improved over time?
Yes. Recent inspections at Carmine's Coal Fired Pizza/Cg Burgers have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Carmine's Coal Fired Pizza/Cg Burgers 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 Carmine's Coal Fired Pizza/Cg Burgers inspected?
Based on the inspection history on file, Carmine's Coal Fired Pizza/Cg Burgers is inspected around three times per year on average.
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