Jupiter Rinaldi's
Last inspected: Apr 17, 2026
58
Score
The health department has logged nine inspections at Jupiter Rinaldi's, the earliest from 2022. The most recent report on file is from Apr 17, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “very slow draining water in handwash sink” has been the most frequent reason, cited three times.
Compared to other Jupiter restaurants (averaging 79), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw chicken stored over or with unwashed lettuce in reach in cooler across register. Operator removed chicken. **Corrected On-Site**
08A-04-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ppm chlorine. Operator set up fresh solution at 75ppm. **Corrected On-Site**
41-27-4
Intermediate - Employee cracked shell eggs and washed hands in triple sink,other than an approved handwash sink. Employee then proceeded to plate eggs. Reviewed washing hands in approved hand sink. Employee went to wash his hands in hand sink. **Corrected On-Site**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, Inside reach in cooler across register. Operator cleaned during inspection. **Corrected On-Site**
22-02-4
Basic - Very slow draining water in handwash sink.
29-20-5
58
Dec 23, 2025
Routine - Food
No violations found.
100
Oct 20, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
55
Jan 23, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (68F - Cold Holding) Observed sitting out on counter by flat top grill and then moved back to cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to add to time control procedure.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over cheese at sliding reach in cooler, raw shell eggs over pickles and cherry peppers at tall stainless reach in cooler. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home fried potatoes (113F - Hot Holding) Observed sitting on counter over flat top grill. Per operator, out of temperature for approximately 1 hour. Advised operator to add to time control procedure. Advised operator to place time stamp for remaining 3 hours.
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler: turkey (49F - Cooling) at 8:56 ; cooling since 8:50 - 50F at 9:21 ; diced chicken (46F - Cooling) at 8:57; cooling since 8:50 - 46F at 9:21 At current rate of cooling product will not reach 41F within 4 hours. Operator cut portions in half and moved to another cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Tomato sauce made 1/21 not labeled at tall stainless reach in cooler. Operator labeled product. **Corrected On-Site**
02C-02-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pots and plastic food storage containers stored on drying rack that has an accumulation of grease and food debris. **Repeat Violation**
24-06-4
50
Aug 27, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed Raw chicken over unwashed lettuce at tall stainless reach in cooler. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Toxic substance/chemical improperly stored. Observed Ibuprofen and sun screen lotion over cookies and catering pan lids at storage rack by triple sink. Operator stored properly. **Corrected On-Site**
41-10-4
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
05-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Paper plates on storage shelf by cook line not stored inverted. **Corrected On-Site**
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean Pots stored on rack has which accumulation of grease.
24-06-4
61
Feb 29, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over washed peppers in 2 door reach in cooler across register. Operator removed chicken. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chef choice Sauerkraut 58°F, on prep table, operator stated left out for less than one hour. Operator placed back in refrigerator. **Corrective Action Taken**
03A-02-5
74
Nov 2, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Ground Turkey over raw pork sausage in 2 door reach in cooler. Operator removed sausage. **Corrected On-Site**
08A-20-5
86
Feb 28, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.Operator paid during inspection **Corrected On-Site** **Admin Complaint**
50-17-3
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 at cook line; as per operator food out on time since 9:00 am; operator time marked; **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at prep table by handwash sink.
22-02-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- in display cold case at front counter; Operator removed **Corrected On-Site**
12B-13-4
Basic - Standing water or very slow draining water in handwash sink at cook line; **Repeat Violation**
29-20-5
58
Aug 26, 2022
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked sausage with date mark of 8/16/22 in sandwich table at cook line; See Stop Sale
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked sausage with date mark of 8/16/22 in sandwich table at cook line; See Stop Sale
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding) at cook line; Food out of temperature for less than four hours; emailed operator and printed TPHC form ; operator time mark 7:30-11:30; operator will discard at the end of four hours; turkey (41-54F - Cold Holding); in sandwich table at cook line; food overstocked; as per operator food out of temperature for less than four hours; operator made smaller portions; **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked bacon in reach in cooler at front counter Operator stored properly **Corrected On-Site**
08A-05-6
Basic - Standing water or very slow draining water in handwash sink at cook line
29-20-5
52
Frequently Asked Questions
When was Jupiter Rinaldi's last inspected?
The most recent health inspection at Jupiter Rinaldi's on file is from Apr 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Jupiter Rinaldi's?
Across the inspection record, “very slow draining water in handwash sink” has been cited three times, more than any other issue at Jupiter Rinaldi's.
How does Jupiter Rinaldi's compare to other restaurants in Jupiter?
Jupiter Rinaldi's most recently scored 58 out of 100, which is lower than the Jupiter average of 79.
Has Jupiter Rinaldi's inspection record improved over time?
Results have been roughly steady. Inspections at Jupiter Rinaldi's have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Jupiter Rinaldi's 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 Rinaldi's inspected?
Based on the inspection history on file, Jupiter Rinaldi's is inspected around two times per year on average.
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