Jim`S Place Restaurant
Last inspected: Jan 5, 2026
39
Score
The health department has logged 10 inspections at Jim`S Place Restaurant, the earliest from 2022. The newest entry in the record is dated Jan 5, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “spray bottle containing toxic substance not labeled” is the recurring theme, flagged three times.
Jim`S Place Restaurant's latest score of 39 falls below the Jupiter average of 79. There are enough flags in the record to merit a second thought.
10
Inspections
5
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
39
Jul 7, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
41
Dec 19, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs, then put cheese into eggs and handled a clean plate to plate entree with no hand wash. Educated employee on proper hand washing procedures.
12A-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical Spray bottle not labeled, per operator product is degreaser. Advised operator to ensure all chemicals are labeled. **Repeat Violation**
41-17-4
78
Aug 22, 2024
Routine - Food
1 major violation.
View 1 violation
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 2024-08-22: Same. **Time Extended**
53B-14-5
90
Aug 21, 2024
Routine - Food
6 critical violations. 5 major violations.
View 11 violations
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. Large flip top cooler: steak (50F - Cold Holding); beef patties (45F - Cold Holding); shredded cheddar (56F - 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. Large flip top cooler: steak (50F - Cold Holding); beef patties (45F - Cold Holding); shredded cheddar (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. ; raw shell eggs (49F - Cold Holding); Observed filled to top of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to cut portion in half and ice down product. **Warning**
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. No time stamp for hash browns. Per operator, out of temperature for approximately 30 minutes. Advised operator to place time stamp for remaining 3.5 hours. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: hash browns (132F - Hot Holding); double panned on flat top: sausage links (121F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator returned products to flat top to reheat to 165+F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to dump out some water and add more water and retest to achieve 50-100ppm for chlorine sanitizer. **Warning**
41-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak patties not in commercial packaging over hash browns at tall reach in freezer. Educated operator on proper storage procedures. **Warning**
08A-02-6
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 degreaser spray bottle no label by chemical closet. Advised operator to label properly. **Repeat Violation** **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large Flip top cooler: diced ham (51F - Cooling) at 9:20 since 6:00 - 52F at 9:40 ; cooked mushrooms at 9:20 since 6:00 - 50F at 9:40 (48F - Cooling) At current rate of cooling product will not reach 41F within 4 hours. Advised operator to ice down products ; sausage patties at 9:20 since 6:00 - 53F at 9:40 (53 F - Cooling) At current rate of cooling product will not reach 41F within 6 hours. Advised operator to ice down product. **Warning**
03D-15-4
Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer with temperature range of 50F-220F. Educated operator on proper thermometer needed 0F-220F **Warning**
05-08-4
Intermediate - Nonfood-grade basting brush used in food. Observed basting brush with metal band in melted margarine container. Advised operator to get food grade brush. **Warning**
14-14-4
25
Jan 17, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw shrimp in glass door cooler. Cook reversed. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing windex not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Flour stored on floor next to entrance to kitchen. Operator placed on a shelf. **Corrected On-Site**
08B-38-4
74
Oct 19, 2023
Routine - Food
No violations found.
100
Oct 18, 2023
Routine - Food
8 critical violations.
View 8 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles 200ppm+ at cook line. Cook set up fresh solution @75ppm. **Corrected On-Site** **Warning**
41-15-5
High Priority - Cook washed hands with no soap. Reviewed proper hand washing. Cook washed hands with soap. **Corrected On-Site** **Warning**
12A-20-4
High Priority - Cook dried hands on his apron after washing. Reviewed using paper towels. **Warning**
12A-18-4
High Priority - Dish washer handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. Reviewed proper hand washing. Dish washer washed her hands. **Corrected On-Site** **Warning**
12A-13-4
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. Cook placed cheese on top of an already cooked omelette. Reviewed bare hand food contact with cook. **Warning**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits (118°F - Reheating); oat meal (120°F - Reheating); gravy (118°F-120°F - Reheating) placed in steam table 3 hours ago. Cook stated steam table has only one setting and possibly not getting hot enough. Water level in steam table very low. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits (118°F - Reheating); oat meal (120°F - Reheating); gravy (118°F-120°F - Reheating) placed in steam table 3 hours ago. Cook stated steam table has only one setting and possibly not getting hot enough. Water level in steam table very low. See stop sale **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (115°F-120°F - Hot Holding)on shelf above grill. Cook stated for less than one hour. Cook placed sausages on grill for reheating. Sauce Hollandaise (95°F-100°F - Hot Holding) left out on prep table for less than one hour. Cook reheated sauce to 167°F **Corrective Action Taken** **Warning**
03B-01-6
30
Feb 28, 2023
Routine - Food
5 critical violations. 2 minor violations.
View 7 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. Dishwasher (Chlorine 0ppm);operator changed chlorine container but unable to fix; switched to three compartment sink **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham (49F - Cold Holding) sliced cheese (50F - Cold Holding) in sandwich table at cook line; as per operator food not prepared today; food moved from 2 glass door cooler at 8:00 am; food out of temperature for three hours; operator placed food on TPHC; food will be discarded at 12:00 pm; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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 - raw shell eggs and butter at cook line; As per operator food on time since 9:00 am; Operator time marked **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (47-48F - Cooling)at 10:55 to 47 F at 11:10 since 8:00 ; in sandwich table at cook line; at this rate food will not reach 41° F or below; food moved on TPHC; to be discarded at 12:00 ; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (129F - Hot Holding); hash browns (131F - Hot Holding)in steam table at cook line; operator turned steam table on high; and covers opening ; Food out of temperature for less than 2 hours; Food moved to be reheated to 165 F **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Food stored on floor- case of oil at storage closet; Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Hash browns on top of chest freezer at cook line; Food moved to cold holding unit; **Corrected On-Site**
06-06-5
43
Aug 30, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Jim`S Place Restaurant last inspected?
The most recent health inspection at Jim`S Place Restaurant on file is from Jan 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Jim`S Place Restaurant?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Jim`S Place Restaurant.
How does Jim`S Place Restaurant compare to other restaurants in Jupiter?
Jim`S Place Restaurant most recently scored 39 out of 100, which is lower than the Jupiter average of 79.
Has Jim`S Place Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Jim`S Place Restaurant have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jim`S Place Restaurant 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 Jim`S Place Restaurant inspected?
Based on the inspection history on file, Jim`S Place Restaurant is inspected around three times per year on average.
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