Center Street Nook
Last inspected: Mar 20, 2026
50
Score
Center Street Nook appears in inspection records 10 times, starting in 2022. The most recent visit was on Mar 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around five violations each, up from closer to two violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited seven times.
Center Street Nook's latest score of 50 falls below the Jupiter average of 79. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Cook cracked raw shell eggs and then handled ready-to-eat tomatoes without washing hands. Cook went to wash his hands. **Corrected On-Site**
12A-27-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. Butter chips left out on tables, for customer reused.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Sausage 54F in flip top cooler , sausage container on top of cheese. Not getting any cold air. Cook placed sausage in unit 2 hours ago, cooked yesterday. Cook placed sausage into bottom unit. **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Butter chips left out on tables, for customer reused. See stop sale
07-08-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All Benedict dishes containing poached eggs. Nova Platter, Monstah Lobstah containing over easy eggs. All items were identified during inspection. **Corrected On-Site**
02B-01-5
50
Sep 23, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over yogurt sauce and fully cooked sandwiches at flip top cooler by toaster oven, raw bacon over pico de gallo and fully cooked ham at walk in cooler, raw bacon over hot dogs at walk in freezer. Both products not in commercial packaging. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-23: Raw smoked salmon over fully cooked sausage gravy, Raw shell eggs over champagne at walk in cooler. Operator stored all products properly. **Admin Complaint**
08A-05-6
86
Sep 22, 2025
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Employee cracking raw shell eggs then handled toast and placed toast on plate with no hand wash. Educated operator on proper hand washing procedures and employee washed hands. **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over yogurt sauce and fully cooked sandwiches at flip top cooler by toaster oven, raw bacon over pico de gallo and fully cooked ham at walk in cooler, raw bacon over hot dogs at walk in freezer. Both products not in commercial packaging. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler right of range oven: raw shell eggs (67F - Cold Holding) Observed stocked above rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed overstocked portion in lower half of cooler. **Corrective Action Taken** **Warning**
03A-03-5
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. flip top across from cook line: pastrami (50F - Cold Holding); turkey (51F - Cold Holding); tuna salad (52F - Cold Holding); Cole slaw (47F - Cold Holding); cut lettuce (49F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top across from cook line: pastrami (50F - Cold Holding); turkey (51F - Cold Holding); tuna salad (52F - Cold Holding); Cole slaw (47F - Cold Holding); cut lettuce (49F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. On counter at cook line: Pancake mix (buttermilk) 73F - cold holding - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed product back in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: grits (127F - Cooling) at 8:58; cooling since 8:43 - 107 at 9:38 Observed in tightly wrapped deep container in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator uncovered product and placed in walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator. **Warning**
03F-10-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Used ice water to calibrate: Inspector thermometer: 32F Operator thermometer: 28F **Warning**
05-06-4
35
Dec 11, 2024
Routine - Food
No violations found.
100
Dec 10, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over scrapple not in commercial packaging at walk in freezer. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken not in commercial packaging over raw sausage at walk in freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top right of range oven: cheddar (52F - Cold Holding); diced tomatoes (46F - Cold Holding); feta (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place ice bags on all tcs products. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. Operator removed to be cleaned and sanitized. **Corrective Action Taken**
22-02-4
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. Pastrami and turkey sliced 12/8 not date marked at walk in cooler.
02C-03-5
52
Sep 4, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large flip top cook line: cheese ( 58- Cold Holding); ham ( 54- Cold Holding); raw shell eggs (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place ice bags on all tcs products. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-04: Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large flip top cooler: Sliced cheese 47F - cold holding; diced tomato salsa 44F - cold holding; raw shell eggs 54F - cold holding - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Admin Complaint**
03A-02-5
86
Sep 3, 2024
Routine - Food
4 critical violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. hollandsise (99F - Cooling) at 9:39; cooling since 7:30 Observed sitting on counter in kitchen. Operator placed back on stove to reheat to 165+F. **Corrective Action Taken**
03D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef and raw chicken over fully cooked gyro meat at reach in freezer on cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large flip top cook line: cheese ( 58- Cold Holding); ham ( 54- Cold Holding); raw shell eggs (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place ice bags on all tcs products. **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. In pans over cook line: home fries (133F - Hot Holding); sausage links (120F - Hot Holding); hash browns (113F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator already has time control procedure, but not filled out by operator. Educated operator on how to fill out time control procedure. Advised operator to place time stamp for remaining 3 hours. **Repeat Violation** **Admin Complaint**
03B-01-6
55
Feb 8, 2024
Routine - Food
7 critical violations. 3 minor violations.
View 10 violations
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 0ppm. Container empty . Operator changed container 100ppm. **Corrected On-Site**
22-41-4
High Priority - Dish washer handled soiled equipment or utensils and then , handled clean equipment or utensils, without washing hands. Dish washer washed her hands. **Corrected On-Site**
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over salad dressings in walk in cooler. Cook reversed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 50°F, Roast beef 48°F, left out on prep table during lunch. Cook stated for less than 3 hours. Cook placed items in freezer to cool rapidly. **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. (93°F - Hot Holding) on shelf above grill, cook stated for less than 2 hours. Cook said breakfast is over and placed sausage in walk in cooler to cool. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink outside.
29-34-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution @ 100ppm. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Cook placed on a shelf. **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine cleaned during the inspection. **Corrected On-Site**
22-20-5
30
Feb 1, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
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- butter, home fries and sausage at cook line on four hour plan; As per operator food on time since 7:30; time marked; **Corrected On-Site**
03F-02-5
Basic - Food not stored at least 6 inches off of the floor- pork sausage stored on sheet pan in walk-in freezer Operator stored properly **Corrected On-Site**
08B-47-4
82
Aug 31, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (50F - Cold Holding) in reach in cooler at cook line; as per operator food out of temperature for less than four hours; food overstocked; operator removed top part and moved to reach in cooler; **Corrective Action Taken**
03A-02-5
86
Frequently Asked Questions
When was Center Street Nook last inspected?
The most recent health inspection at Center Street Nook on file is from Mar 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Center Street Nook?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Center Street Nook.
How does Center Street Nook compare to other restaurants in Jupiter?
Center Street Nook most recently scored 50 out of 100, which is lower than the Jupiter average of 79.
Has Center Street Nook's inspection record improved over time?
No. Recent inspections at Center Street Nook have averaged around five violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Center Street Nook 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 Center Street Nook inspected?
Based on the inspection history on file, Center Street Nook is inspected around three times per year on average.
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