Latitudes
Last inspected: Mar 5, 2026
61
Score
Latitudes appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Mar 5, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly six violations before.
The pattern that stands out is “oyster tags not marked with last date served”, which has been cited four times.
Compared to other Jupiter restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish washing area hose Bibb with water hose connected to rinse dishes off has no vacuum breaker installed, discussed with operator to install vacuum breaker. **Warning** - From follow-up inspection 2026-03-05: At dish washing area hose Bibb with water hose connected to rinse dishes off has no vacuum breaker installed, discussed with operator to install vacuum breaker. **Admin Complaint**
29-34-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw sausage links stored above cut vegetables, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-05: raw sausage links and Raw shrimp over vegetables, discussed with chef who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : 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 adjusted eye glasses and without washing hands employee began to cut brownies, discussed with operator employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-05: Employee wiped chin with hand and after without washing hands employee handled containers of food in walk in cooler, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-25-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize units. **Warning** - From follow-up inspection 2026-03-05: **Time Extended**
23-03-4
61
Mar 4, 2026
Routine - Food
7 critical violations. 3 major violations. 2 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
15
Oct 8, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
32
Dec 30, 2024
Complaint Full
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Nonfood-grade cloth used in direct contact with food- with sliced cheese at cook line Removed **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (50F - Cold Holding);in cooler #2 at cook line crab fondue (41-48F - Cold Holding);in walk-in cooler #2 Foods not prepared or portioned today foods out of temperature for approximately 30 minutes; foods moved in freezer and smaller portions made **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish not commercially packaged over cooked duck in walk-in freezer Stored properly **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times- cart with pans and ice stick inside the handwash sink at dishwasher area Removed **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes on the speed rack in walk-in cooler- cooked 28 hours prior to Dated **Corrected On-Site**
02C-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm);at cook line- all three buckets Fixed solution to 200 ppm **Corrected On-Site**
21-08-4
Basic - Cutting board has cut marks and is no longer cleanable- at cook line
14-09-4
43
Oct 7, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line
22-02-4
Intermediate - No soap provided at handwash sink by dishwasher Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Oyster tags not marked with last date served. Educated operator **Repeat Violation**
01C-03-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- dipper well had no water running; turned back on **Corrected On-Site**
10-03-4
70
Mar 12, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over quesadillas on speed rack at walk-in cooler; stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-12: Raw chicken over spinach in walk-in cooler; stored properly **Admin Complaint**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted tomatoes (89F - Hot Holding); roasted potatoes (120-124F - Hot Holding) in steaming table at cook line ; as per operator food out of temperature for approximately 2 hours; shallow pans used that are not submerged in hot water ; pans changed and food reheated to 165 F; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-12: Fried chicken 100 F Hot Holding at steam table ; food out of temperature for approximately 1 hour; shallow pans used that don't touch the hot water insud3 steam table; Food added on TPHC form ; 2:00-6:00 pm; **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** - From follow-up inspection 2024-03-12: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. - From follow-up inspection 2024-03-12: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit at breakfast area; - From follow-up inspection 2024-03-12: **Time Extended**
05-09-4
58
Mar 11, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted tomatoes (89F - Hot Holding); roasted potatoes (120-124F - Hot Holding) in steaming table at cook line ; as per operator food out of temperature for approximately 2 hours; shallow pans used that are not submerged in hot water ; pans changed and food reheated to 165 F; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab meat (51F - Cold Holding); smoked salmon (47F - Cold Holding); boiled eggs (47F - Cold Holding); sliced cheese (48F - Cold Holding);in cooler at breakfast station; foods out of temperature for approximately 2 hours; as per operator foods not portioned or prepared today; foods added on TPHC as a temporary measure; **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over quesadillas on speed rack at walk-in cooler; stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Employee loaded dishwasher with dirty dishes and touched cleaned dishes after cycle ended.; operator educated employee; employee washed hands; **Corrected On-Site**
12A-13-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit at breakfast area;
05-09-4
43
Dec 18, 2023
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
21
Mar 29, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
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. meat locker - bechamel (60-67F - Cooling) operator states held overnight more than 6 hours in walk in cooler not removed - see stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meat locker - bechamel (60-67F - Cooling) operator states held overnight more than 6 hours in walk in cooler not removed - see stop sale.
03D-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Pink cleaning towel removed. **Corrected On-Site**
14-86-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed with operator last date used procedure. **Corrected On-Site**
01C-03-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states Skuna Bay Salmon purchasing Prime Scottish salmon fresh cut. **Admin Complaint**
52-04-5
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 to operator and posted during inspection. **Corrected On-Site**
11-27-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. **Corrected On-Site**
21-04-4
45
Sep 19, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
33
Frequently Asked Questions
When was Latitudes last inspected?
The most recent health inspection at Latitudes on file is from Mar 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Latitudes?
Across the inspection record, “oyster tags not marked with last date served” has been cited four times, more than any other issue at Latitudes.
How does Latitudes compare to other restaurants in Jupiter?
Latitudes most recently scored 61 out of 100, which is lower than the Jupiter average of 79.
Has Latitudes' inspection record improved over time?
No. Recent inspections at Latitudes have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Latitudes 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 Latitudes inspected?
Based on the inspection history on file, Latitudes is inspected around three times per year on average.
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