Hap & Hooch
Last inspected: Apr 10, 2026
43
Score
Going back to 2022, Hap & Hooch has 10 inspections in the public record. The most recent report on file is from Apr 10, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited three times.
Restaurants in Jupiter average 79, so Hap & Hooch trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
5
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. At bar open drinks stored inside ice used for drinks, discussed with operator see stop sale.
01B-13-4
High Priority - Food stored in ice used for drinks. See stop sale. At bar open drinks stored inside ice used for drinks, discussed with operator see stop sale.
08B-56-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer cloth to wipe down counters and without washing hands handled containers of food, discussed with operator who educated employee, employee washed Hands. **Corrected On-Site**
12A-29-4
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) ran machine multiple times Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and without washing hands employee handled clean and sanitized dishes, discussed with operator who educated employee, employee washed hands. **Corrected On-Site**
12A-25-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking from open cup at cook line, discussed with operator who educated employee.
12B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at cook line door gaskets soiled, discussed with operator to clean and sanitize.
23-03-4
43
Nov 4, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : 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), ran dishwasher a few times; could not fix as no chlorine was hooked up at the machine; advised operator of proper chlorine sanitizer required for dish machine. Quaternary set in the three compartment sink; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-11-04: Dishwasher chlorine 0 ppm. Operator ran dishwasher a few times; unable to fix; three compartment sink set up **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test kit at dishwasher. Advised to test machine. **Repeat Violation** - From follow-up inspection 2025-11-04: Chlorine test strip not used to check dishwasher ; advised to use before running dishwasher **Time Extended**
16-33-4
Basic - - From initial inspection : Basic - At cook line vents soiled with accumulated dust. - From follow-up inspection 2025-11-04: **Time Extended**
36-34-5
74
Oct 24, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
27
Apr 2, 2025
Routine - Food
No violations found.
100
Mar 21, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw bacon over fries not commercially packaged Stored properly **Corrected On-Site**
08A-02-6
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); overset up three compartment sink ; **Corrected On-Site** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
22-02-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dishwasher - chlorine
16-33-4
Basic - In-use knife/knives stored in cracks between pieces of equipment- cooler at cook line Removed **Corrected On-Site**
10-17-4
58
Sep 24, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cutting boards at cook line **Repeat Violation**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed and signed during inspection **Corrected On-Site**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at wing table Removed **Corrected On-Site**
12B-07-4
Basic - Bowl used to dispense frozen shrimp Removed
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable- at cook line
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation- operator provided **Corrected On-Site**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- phone on prep table at cook line Removed **Corrected On-Site**
40-06-5
64
Mar 19, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
86
Aug 23, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
43
Jun 21, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
39
Sep 19, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Hap & Hooch last inspected?
The most recent health inspection at Hap & Hooch on file is from Apr 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hap & Hooch?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Hap & Hooch.
How does Hap & Hooch compare to other restaurants in Jupiter?
Hap & Hooch most recently scored 43 out of 100, which is lower than the Jupiter average of 79.
Has Hap & Hooch's inspection record improved over time?
Results have been roughly steady. Inspections at Hap & Hooch have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hap & Hooch 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 Hap & Hooch inspected?
Based on the inspection history on file, Hap & Hooch is inspected around three times per year on average.
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