Papi Chulo
Last inspected: Feb 5, 2026
78
Score
Inspectors have visited Papi Chulo 11 times, with records going back to 2022. On Feb 5, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Food being cooled by nonapproved method as evidenced” comes up most often, recorded four times in the inspection record.
That falls roughly in the middle of the pack for Jupiter restaurants. Overall, the inspection record reads well.
11
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Non-food grade towel used as liner for tortillas container On cook line. Operator placed tortillas on aluminum foil. **Corrected On-Site**
14-86-1
Basic - In-use knife/knives stored in cracks between pieces of equipment and wall. Operator removed. **Corrected On-Site**
10-17-4
Basic - Ice scoop handle in contact with ice in wait area. Operator removed. **Corrected On-Site**
10-08-5
78
Jul 29, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over plantains at low boy reach in freezer on cook line. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Observed Stainless steel polish over prep table on cook line, air freshener stored over food storage bags in storage shed. Operator stored all chemicals properly. **Corrected On-Site**
41-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
03F-10-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. guacamole with diced tomatoes (63F - Cooling) at 12:37; cooling since 12:07 - 60F at 12:55 Observed in overstocked pan at flip top cooler across from dish machine. Operator placed in reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
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.
53B-14-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Plates and food storage containers stored on rack that has an accumulation oil residue and dust.
24-06-4
52
Mar 6, 2025
Complaint Full
No violations found.
100
Mar 5, 2025
Complaint Full
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline prep counter- Cooked rice 122F- hot holding - food left out on counter- food out of temperature for 30 minute- operator placed in walk in cooler to quick chill. **Corrective Action Taken**
03B-01-6
High Priority - Live, small flying insects found At bar area- approximately 6 small flying insects landing on bar counter and bottles of alcohol. **Admin Complaint**
35A-02-7
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return did not wash hands do after handling clean plates and utensils - educated operator- employee wash hands properly. *Corrective Action Taken** **Corrective Action Taken**
12A-16-4
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. At back storage area- Commercially processed reduced oxygen packaged tuna bearing a label to remove from packaging before thaw not removed- see stop sale.
01B-13-4
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. At back storage area- Commercially processed reduced oxygen packaged tuna bearing a label to remove from packaging before thaw not removed- see stop sale.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bags stored over food at dry storage area. **Corrected On-Site**
40-06-5
50
Feb 18, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
58
Dec 13, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut watermelon (67F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to add to time control. Operator placed time mark for remaining 2 hours. **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. Observed Raw shrimp not in commercial packaging over cooked macaroni and cheese at chest freezer. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sour cream (48F - Cooling) at 1:35; cooling since 11:00 - 51F at 1:55 Observed in large squirt bottle filled several inches over fill line of pan at flip top cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath. **Corrective Action Taken**
03D-15-4
67
Sep 6, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over macaroni and cheese at reach in freezer at cook line. Operator stored properly. **Corrected On-Site**
08A-02-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for sushi rice. Time control procedure not available at time of inspection. Time control procedure sent to operator.
03F-10-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Plates stored on dusted storage rack by cook line.
24-06-4
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. Observed Tuna in reduced oxygen packaging still sealed. Educated operator.
06-09-1
70
Feb 13, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Beans 45°F-50°F on speed rack in walk in cooler. Beans are bagged loosely in zip lock bags and were cooled yesterday. Cook placed a bus bin of cooked ground beef 155°F on speed rack under the beans, heating up the beans. Cook stated he placed ground beef on speed rack 30 minutes ago. Cook removed ground beef and placed ice on the beans. **Corrective Action Taken**
03A-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator placed towel in sanitizer container. **Corrected On-Site**
21-12-4
Basic - In-use scoop in non-time/temperature control for safety food not stored with handle above top of scallions within a closed container on cookline. Operator removed. **Corrected On-Site**
10-01-5
78
Jul 31, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Observed: 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 10ppm); operator fixed chlorine to 100 ppm **Corrected On-Site** Priority: High Priority
22-41-4
Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ground beef (60F - Cooling)at 10:30 to 60 F at 10:55 since 8:00; in reach in cooler at cook line; food covers during cooling; at this rate food will not reach 41° For below within 6 hours; Operator placed food in ice and uncovered ; **Corrected On-Site** **Repeat Violation** Priority: Intermediate
03D-15-4
Basic - Observed: Soiled dry wiping cloth in use. Operator educated and set up sanitizer bucket to store cloth towels **Corrected On-Site** Priority: Basic
21-10-4
Basic - Observed: Food stored on floor- container of chips at cook line Operator stored properly **Corrected On-Site** Priority: Basic
08B-38-4
Basic - Observed: Food being prepared outside- corn in the husk being cleaned outside by back door; manager educated and moved inside **Corrected On-Site** Priority: Basic
08B-32-4
67
Mar 2, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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 10ppm); Operator fixed to 50 ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink at cook line used for purposes other than handwashing- big container with smashed avocados stored on top of the handwash sink; operator removed **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Buckets of ice stored on the floor outside the back kitchen door; Operator moved ice inside and stored properly **Corrected On-Site**
08B-38-4
Basic - Food stored outside. Buckets of ice stored outside the kitchen back door Operator moved inside **Corrected On-Site**
08B-42-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed cabbage on top of black bean container in walk-in cooler Operator stored cabbage properly **Corrected On-Site**
08B-17-4
67
Sep 7, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cabbage (46F - Cold Holding)in reach in cooler at cook line; as per operator food out of temperature for less than four hours; food left uncovered; operator moved to ice bath; salsa (50F - Cold Holding)in small fridge at expo line; as per operator food out if temperature for less than four hours; food not prepared today; food placed in ice bath to quick chill; **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cauliflower (65-70 F - Cooling)at 1:10 to 65 F at 1:25 since 11:30; in low boy at cook line Food overstocked; at this rate will not reach 41° F or below; food divided in smaller portions; **Corrective Action Taken**
03D-15-4
Basic - Bowl used to dispense rice; Operator removed **Corrected On-Site**
14-01-5
74
Frequently Asked Questions
When was Papi Chulo last inspected?
The most recent health inspection at Papi Chulo on file is from Feb 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Papi Chulo?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited four times, more than any other issue at Papi Chulo.
How does Papi Chulo compare to other restaurants in Jupiter?
Papi Chulo most recently scored 78 out of 100, which is about the same as the Jupiter average of 79.
Has Papi Chulo's inspection record improved over time?
Results have been roughly steady. Inspections at Papi Chulo have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Papi Chulo means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Papi Chulo inspected?
Based on the inspection history on file, Papi Chulo is inspected around three times per year on average.
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