Lighthouse Diner
Last inspected: Mar 23, 2026
61
Score
Public records show 11 inspections at Lighthouse Diner stretching back to 2022. The most recent visit was on Mar 23, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
“Raw animal food stored over/not properly separated” comes up most often, recorded five times in the inspection record.
That's lower than the typical Jupiter restaurant, which scores around 79. Nothing in the record is alarming, but there's room to improve.
11
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat tortillas without washing hands. Cook went to wash his hands. **Corrected On-Site**
12A-27-4
High Priority - Employee switched from working with raw hamburger patties to ready-to-eat buns without washing hands. Cook washed his hands. **Corrected On-Site**
12A-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl with no handle used to dispense root veggies on cook line. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Interior of oven has accumulation of black substance/grease/food debris at cook line.
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust next to walk in cooler behind mixer.
36-27-5
61
Oct 30, 2025
Routine - Food
7 critical violations. 1 major violation. 3 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: sausage gravy (45F - Cooling) at 9:32; cooling since 10/29 at 1:00pm. Observed in deep container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: sausage gravy (45F - Cooling) at 9:32; cooling since 10/29 at 1:00pm. Observed in deep container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell egg batter over hard boiled eggs at walk in cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 sliced raw pork at walk in cooler. Operator stored products properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by toaster oven: whipped butter (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed product in reach in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans (118F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned beans to stove, rechecked, 182F reheating. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed Oven cleaner stored next to bananas and coconut flakes on shelf in back prep area. Operator stored chemical properly. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server side station hand wash sink. **Corrected On-Site**
31B-02-4
Basic - Dead roaches on premises. Observed 1 dead roach on lightbulb at main cook line. Operator removed dead roach. **Corrected On-Site**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door At rear entrance to kitchen.
35B-01-4
Basic - Food storage container/container lid cracked or broken. Large Food storage containers cracked and broken at edges of containers. Operator discarded containers. **Corrected On-Site**
14-38-4
27
Jul 29, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over liquid pasteurized eggs and fully cooked hard boiled eggs in reach in cooler in prep area. Operator stored properly. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-07-29: Raw ground beef over butter and fully cooked sausage at walk in cooler. Operator stored product properly. **Admin Complaint**
08A-05-6
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reach in cooler: Tuna salad made 5/16, walk in cooler: tuna salad made 5/22 - From follow-up inspection 2025-07-29: High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. sausage gravy made 7/22 at walk in cooler. See stop sale. **Time Extended**
01B-13-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cook line by wall: cooked spinach (50F - Cold Holding); diced tomato salsa (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed ice on products. **Corrective Action Taken** - From follow-up inspection 2025-07-29: Sauerkraut 47F cold holding Herb butter 46F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down product. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 50ppm chlorine sanitizer. **Corrected On-Site** - From follow-up inspection 2025-07-29: Sanitizer bucket chlorine sanitizer 200+ppm, operator corrected to 100ppm chlorine sanitizer. **Time Extended**
21-07-4
61
May 29, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over liquid pasteurized eggs and fully cooked hard boiled eggs in reach in cooler in prep area. Operator stored properly. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reach in cooler: Tuna salad made 5/16, walk in cooler: tuna salad made 5/22
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cook line by wall: cooked spinach (50F - Cold Holding); diced tomato salsa (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed ice on products. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. speed rack by double stack oven: cooked potatoes (101F - Cooling) at 9:36; cooling since 9:00 - 95F at 9:58 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel platter with smoked salmon, smoked salmon omelette, smoked salmon Benedict, smoked salmon salad topping not identified on menu as a raw animal protein. Educated operator on proper menu identification requirements.
02B-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Roasting pans stored on rack that has an accumulation of rust. Operator placed pans on top of clean sheet pans. **Corrected On-Site**
24-06-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 50ppm chlorine sanitizer. **Corrected On-Site**
21-07-4
47
Nov 13, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
45
Jul 16, 2024
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Feb 20, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Dish washer handled soiled plates and utensils and then handled clean plates and utensils, without washing hands. Dish washer went to wash his hands. **Corrected On-Site** **Repeat Violation**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of hot smoked salmon. Operator removed salmon. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense vegetables on cook line. Operator removed. **Corrected On-Site**
14-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Operation set up fresh solution at 100ppm. **Corrected On-Site**
21-07-4
58
Sep 22, 2023
Complaint Full
No violations found.
100
Sep 21, 2023
Complaint Full
4 critical violations. 1 major violation.
View 5 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
Food Received at Proper Temperature
FL-12
23
Mar 2, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over tuna salad in sandwich table at cook line; operator stored properly **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Exterior door has a gap at the threshold that opens to the outside- screen torn on the bottom of the door at the back entrance to the kitchen
35B-01-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with label still on the fruit in reach in cooler at prep area ;
08B-39-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- at cook line ;
36-02-5
Basic - Employee beverage container next to clean equipment/utensils at dishwasher Operator removed **Corrected On-Site** **Repeat Violation**
12B-07-4
67
Sep 15, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Lighthouse Diner last inspected?
The most recent health inspection at Lighthouse Diner on file is from Mar 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Lighthouse Diner?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Lighthouse Diner.
How does Lighthouse Diner compare to other restaurants in Jupiter?
Lighthouse Diner most recently scored 61 out of 100, which is lower than the Jupiter average of 79.
Has Lighthouse Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Lighthouse Diner have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lighthouse Diner 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 Lighthouse Diner inspected?
Based on the inspection history on file, Lighthouse Diner is inspected around three times per year on average.
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