Jupiter Hills Club
Last inspected: Apr 15, 2026
61
Score
The health department has logged 10 inspections at Jupiter Hills Club, the earliest from 2022. Inspectors last stopped by on Apr 15, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “stop sale issued due to food not being in a wholesome” is the issue that surfaces most often, recorded three times.
Jupiter Hills Club's latest score of 61 falls below the Tequesta average of 75. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Home made marinara sauce date marked 4.6.26 on cook line. **Repeat Violation**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over deli meats in walk in cooler. Operator removed salmon. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator provided. **Corrected On-Site**
31B-02-4
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. Grouper not removed from vacuum package on cook line . Removed from freezer 3 hours ago. Cook removed package. **Corrected On-Site**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in wait station.
22-20-5
61
Dec 8, 2025
Routine - Food
No violations found.
100
Oct 8, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
52
Feb 18, 2025
Routine - Food
No violations found.
100
Dec 16, 2024
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw tuna and raw salmon in reduced oxygen packaging not frozen at pull out drawer cooler in back store room area. Reduced oxygen packaging occurs on location of license holder. See top sale. Observed Beef broth made 12/4 at walk in cooler. See stop sale. **Warning**
01B-13-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw tuna and raw salmon in reduced oxygen packaging not frozen at pull out drawer cooler in back store room area. Reduced oxygen packaging occurs on location of license holder. See top sale. Observed Cooked prime rib in reduced oxygen packaging at reach in cooler, hearts of Palm in reduced oxygen packaging at walk in cooler no date and time on packaging. Reduced oxygen packaging occurs at location of license holder. Per operator reduced oxygen packaging done on 12/14. Advised operator to remove from reduced oxygen packaging. Please email DHR.specialprocess@myfloridalicense.com for information regarding creating a HACCP Plan. **Repeat Violation** **Admin Complaint**
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam, mussel and oyster tags missing last order sold dates. Educated operator on proper shellfish tracking procedures. **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in net bag, no tag observed at walk in cooler. Operator provided tag. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - No soap provided at handwash sink. Hand wash station at bar. **Corrected On-Site** **Warning**
31B-03-4
58
Sep 26, 2024
Routine - Food
No violations found.
100
Sep 25, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked Lobster unfrozen in reduced oxygen packaging at reach in cooler on cook line. Per operator, reduced oxygen packaging is conducted in house. See stop sale. Observed cooked beef in reduced oxygen packaging at walk in freezer. Cooked beef has been in reduced oxygen packaging greater than 48 hours. See stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: butter (51F - Cold Holding); drawer by rational oven: cheese (52F - Cold Holding); ham (52F - Cold Holding); tuna (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operatoriced down products. hard boiled eggs (46F - Cold Holding); beef barley soup (44F - Cold Holding); chick peas (46F - Cold Holding); blended tomato gazpacho (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator iced down products and or moving to walk in freezer. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked Lobster unfrozen in reduced oxygen packaging at reach in cooler on cook line. Per operator, reduced oxygen packaging is conducted in house. See stop sale. Observed cooked beef in reduced oxygen packaging at walk in freezer. Cooked beef has been in reduced oxygen packaging greater than 48 hours. See stop sale. Observed raw ground pork in reduced oxygen packaging in walk in freezer. Advised operator to remove raw pork from reduced oxygen packaging. **Warning**
03G-50-1
67
Mar 26, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
55
Nov 7, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
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 on cook line 39°F not frozen, label indicating to be removed from packaging.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Liquid butter 108°F, on stove for less than 2 hours. Cook reheated to 180°F, for hot holding. **Corrected On-Site**
03B-01-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Entire hot and cold buffet.
08B-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna and salmon crudo, ahi tuna tartare, sushi grade ahi tuna on menu. Operator printed new menus identifying items. **Corrected On-Site**
02B-01-5
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. Emailed advisory. Operator printed and displayed. **Corrected On-Site**
02A-01-4
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 on cook line 39°F not frozen, label indicating to be removed from packaging. See stop sale
06-09-1
50
Dec 14, 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. chicken (50F - Cold Holding);in drawers at cook line; as per operator food out of temperature for less than 30 minutes; food brought out from walk-in to be served for lunch ; food not prepared or portioned today; Operator moved to walk-in cooler to quick chill; **Corrective Action Taken**
03A-02-5
86
Frequently Asked Questions
When was Jupiter Hills Club last inspected?
The most recent health inspection at Jupiter Hills Club on file is from Apr 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Jupiter Hills Club?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited three times, more than any other issue at Jupiter Hills Club.
How does Jupiter Hills Club compare to other restaurants in Tequesta?
Jupiter Hills Club most recently scored 61 out of 100, which is lower than the Tequesta average of 75.
Has Jupiter Hills Club's inspection record improved over time?
Results have been roughly steady. Inspections at Jupiter Hills Club have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Jupiter Hills Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jupiter Hills Club inspected?
Based on the inspection history on file, Jupiter Hills Club is inspected around three times per year on average.
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