Hooked on Jupiter
Last inspected: Feb 24, 2026
19
Score
Across the available record, Hooked on Jupiter has 11 inspections on file, the first dated 2022. The most recent visit was on Feb 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly four violations before.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
The city-wide average sits at 79, which Hooked on Jupiter's 19 doesn't quite reach. There are enough flags in the record to merit a second thought.
11
Inspections
7
Critical latest
4
Major latest
4
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
7 critical violations. 4 major violations. 4 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler plastic wrapped cooked portioned rice (49F - Cooling) at 2:40 since previous day, at this rate of cooling product never reached 41F within 6 hours, see stop sale. **Warning**
03D-02-5
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 container of raw scallops and after without washing hands employee handled container of cooked lobster, discussed with employee who washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Hand drying paper towels used as liner for cooked crab meat, discussed with operator who removed liner. **Corrected On-Site** **Warning**
14-86-1
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. In reach in cooler Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. **Warning**
01B-13-4
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. In reach in cooler plastic wrapped cooked portioned rice (49F - Cooling) at 2:40 since previous day, at this rate of cooling product never reached 41F within 6 hours, see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top butter (120F - Hot Holding) per operator product held on unit for approximately 2 hours, discussed with chef who moved product o time is a public health control and time marked product. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At bar sanitizer spray bottle stored above salt and pepper shakers and single service sugars, discussed with employee who removed bottle. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with chef and emailed copy of big 6. **Warning**
11-07-5
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. Emailed copy of Clean up poster to operator. **Warning**
11-27-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu multiple sushi rolls with raw fish eggs not identified on menu as having raw ingredient, discussed with operator to add asterisks to menu items. **Warning**
02B-04-5
Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottles containing bleach, discussed with operator to label bottles. **Warning**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. 2 hand washing sinks in kitchen with no hand washing sign, discussed with operator to install signs. **Warning**
31B-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on flip top cooler grooved and no longer cleanable, discussed with operator to repair or replace. **Warning**
14-09-4
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. In reach in cooler Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. **Warning**
06-09-1
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at bar has large puddle of standing water, discussed with operator to clean and sanitize. **Warning**
29-49-6
19
Sep 15, 2025
Complaint Full
5 critical violations. 5 major violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes the handled clean dishes without changing their gloves amd washing their hands- educated operator - employee washed hands. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer- raw fish not commercially packaged stored over cooked shrimp- operator removed and stored properly. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cooked conch- operator removed and stored properly. At bakery station reach in cooler- raw shell eggs stored over chocolate- operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed their hands. **Corrective Action Taken**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler-Egg wash 50F- cold holding- food not prepared or portioned today- food put of temperature for 3 hours- operator placed in walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink- at bar handwashing sink.
31B-03-4
Intermediate - At walk in cooler -oysters tag removed from original container prior to container being emptied- operator provided. **Corrected On-Site**
01C-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Admin Complaint**
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at bar handwashing sink. **Corrective Action Taken**
31B-02-4
29
May 30, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quaternary sanitizer. **Warning** - From follow-up inspection 2025-05-30: Same. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At back door in kitchen. **Warning** - From follow-up inspection 2025-05-30: Same. **Time Extended**
35B-01-4
86
May 29, 2025
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter sauce (116F - Hot Holding) Observed on range oven top with no heat applied. Per operator, out of temperature for approximately 1 hour. Operator placed in double boiler. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small flip top close to walk in cooler: hard boiled eggs (49F - Cold Holding); diced tomatoes (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Large Flip top across from fryer: fish dip (51F - Cold Holding); lobster salad (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to ice down products. **Warning**
03A-02-5
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. small flip top close to walk in cooler: hard boiled eggs (49F - Cold Holding); diced tomatoes (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon not in commercial packaging over fully cooked chorizo at tall stainless reach in freezer. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quaternary sanitizer. **Warning**
16-37-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam, mussel and oyster tags no date of last order sold. Educated operator on proper shellfish tag procedures. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. **Warning**
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At back door in kitchen. **Warning**
35B-01-4
39
Sep 24, 2024
Complaint Full
3 critical violations. 1 major violation.
View 4 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. No time mark for sushi rice. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over fully cooked lobster salad at flip top cooler by rice cooker. Operator stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed Pan with scrub pad in hand wash sink by cook line. Operator removed pan and scrub pad. **Corrected On-Site**
31A-11-4
58
Sep 13, 2024
Routine - Food
No violations found.
100
Sep 12, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At Mop sink with splitter attached by back door. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler: at 11:42 - crab cakes (49F - Cold Holding) - 47F at 12:09 ; lobster salad (45F - Cold Holding) - 44F at 12:09; tomato sauce (45F - Cold Holding) - 44F at 12:09 Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Verified operator keeps temperature logs, 39F at 11am. Advised operator to ice down all products. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw fish at walk in cooler. Operator stored properly. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For raw oysters, (raw tuna -tinkini dog, naked dog, Jupiter beach dog, poke bowls.) **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink. Automated soap dispenser at employee restroom inoperable. Operator placed manually operated hand pump soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available at time of inspection. Procedure sent to operator. **Warning**
03F-10-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No Oyster advisory for raw oysters. Oyster advisory sent to and posted by operator. **Corrected On-Site** **Warning**
02A-01-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed pans of Clams and mussels at cook line cooler with tags not present. Operator provided tags. Educated operator on proper shellfish tag procedures. **Corrected On-Site** **Warning**
01C-06-5
41
Apr 17, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Cutting board has cut marks and is no longer cleanable at cook line
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- kitchen
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on prep table at cook line; removed **Corrected On-Site**
12B-07-4
Basic - Reach-in coolers interior/shelves have accumulation of soil residues- at cook line
22-16-4
82
Feb 7, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over heavy cream in cooler at cook line; Raw shell eggs over lasagna in walk-in cooler Stored properly **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
50-17-3
Intermediate - Clam/mussel tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
61
Jun 21, 2023
Routine - Food
3 critical violations. 8 major violations. 4 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
17
Dec 12, 2022
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over lasagna/walk in cooler/corrective action taken/operator stored raw beef on bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams, mussels
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams, mussels
01C-03-4
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. Ham/opened over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
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.
53B-14-5
Basic - Working containers of food removed from original container not identified by common name. Flour/kitchen
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. Semolina/storeroom
14-01-5
39
Frequently Asked Questions
When was Hooked on Jupiter last inspected?
The most recent health inspection at Hooked on Jupiter on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hooked on Jupiter?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Hooked on Jupiter.
How does Hooked on Jupiter compare to other restaurants in Jupiter?
Hooked on Jupiter most recently scored 19 out of 100, which is lower than the Jupiter average of 79.
Has Hooked on Jupiter's inspection record improved over time?
No. Recent inspections at Hooked on Jupiter have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Hooked on Jupiter 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 Hooked on Jupiter inspected?
Based on the inspection history on file, Hooked on Jupiter is inspected around three times per year on average.
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