Taco Shack Jupiter
Last inspected: Apr 17, 2026
67
Score
Taco Shack Jupiter has been inspected 10 times since 2022. The most recent report on file is from Apr 17, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to three violations per visit.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
Compared to other Jupiter restaurants (averaging 79), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg wash over French fries in last cooler on cook line. Operator removed egg wash. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Pink taco containing undercooked tuna. Operator identified during inspection. **Corrected On-Site**
02B-01-5
Intermediate - No chemical chlorine test kit provided when using chlorine sanitizer warewashing machine
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine during the inspection. **Corrected On-Site**
22-20-5
67
Jan 26, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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 0ppm. - From follow-up inspection 2026-01-26: Operator stated Dish machine was serviced. New machine was ordered. Old machine not in service and will be removed at time of new installation. **Time Extended**
22-41-4
86
Jan 16, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 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 0ppm.
22-41-4
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. Snapper removed from freezer yesterday.
01B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor on cook line. Cook placed on a shelf. **Corrected On-Site**
21-38-4
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. Snapper removed from freezer yesterday. See stop sale.
06-09-1
67
Dec 12, 2024
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lime crema (sour cream) (50F - Cold Holding) Observed in tall squirt bottle filled to top on upper portion of flip top cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lime crema (sour cream) (50F - Cold Holding) Observed in tall squirt bottle filled to top on upper portion of flip top cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-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 pork belly opened from commercial packaging over french fries at stainless reach in freezer. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Diced tomato, Corn and black bean salsa made 11/26 at walk in cooler. See stop sale.
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink inside bar. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
05-08-4
Intermediate - No soap provided at handwash sink. Hand wash sink at outside corner of bar and inside bar. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Food storage container/container lid cracked or broken. 2 food storage containers chipped and broken at rim of container on clean dish shelf in kitchen.
14-38-4
Basic - Floors not maintained smooth and durable. Floors not smooth and cleanable at cook line.
36-11-4
33
Sep 11, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blended tomato salsa (48F - Cold Holding); lime crema (sour cream) (51F - Cold Holding) Observed in large squirt bottles that are approximately 3 inches above rim of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 30 minutes. Operator iced down squirt bottles. Advised operator to use smaller squirt bottles that do not exceed fill line of pans. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over lime crema sauce, raw chicken and raw steak over cut limes and cilantro flip top cooler at cook line. Operator stored all products properly. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by outside of bar. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand wash sink at outside of bar. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed Window cleaner spray bottle with no label on cart by restrooms. Advised operator to label all chemicals.
41-17-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine sanitizer 0ppm. Advised operator to set up triple sink with quat sanitizer to sanitize all dishes, cups and flatware.
16-55-4
Basic - Insect control device installed over food preparation area. By Bag in box sodas at back door and over chip drawer in kitchen.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves saturated with food residue.
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Per operator, employee set up Sanitizer bucket with floor cleaner accidentally. Operator corrected with quat sanitizer 400ppm. **Corrected On-Site**
21-08-4
45
Mar 1, 2024
Routine - Food
3 critical violations.
View 3 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 0 ppm, sanitizer container empty. Chef replaced container 75ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp behind shredded cheese in drawer under grill. Cook reversed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (100°F-115°F - Hot Holding); cheese (102°F - Hot Holding). Rice in rice cooker at cook line not holding above 135°F. Cook stated for less than 2 hours. Cook reheated rice to 170°F for further hot holding. Cheese in covered pan under steam table as back up not I steam table for less than 2 hours. Cheese was reheated to 177°F for further hot holding in steam table. **Corrected On-Site**
03B-01-6
64
Jul 31, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : 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 0ppm) operator unable to fix during inspection Switched to 3 compartment sink **Warning** **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-31: Dishwasher Chlorine 0 ppm **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-07-31: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-07-31: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-07-31: **Time Extended**
16-21-4
67
Jul 25, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 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 0ppm) operator unable to fix during inspection Switched to 3 compartment sink **Warning** **Corrective Action Taken** **Warning**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink at cook line; Operator turned water on; **Corrected On-Site**
27-16-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.- salsa scoops handles touching foods; Operator removed **Corrected On-Site**
10-06-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); Operator fixed to 100 ppm. **Corrected On-Site**
21-07-4
55
Jan 13, 2023
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
37
Aug 22, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. slaw (51F - Cooling)at 12:13 to 51 F at 12:35 since 9:00 ;in blue reach in cooler at cook line Operator moved food to different cooler to properly cool; **Corrective Action Taken**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans (113-119F - Hot Holding)in steam table at cook line As per operator food reach rates in the morning and placed in the steam table; food double panned; food out of temperature for less than 4 hours; Operator place on the stove to reheat to 165° F **Corrective Action Taken**
03B-01-6
High Priority - Dishmachine quaternary ammonium 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 (Quaternary 50ppm) Operator fixed to 200 ppm **Corrected On-Site**
22-47-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed, printed and posted consumer Advisory **Corrected On-Site**
02B-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line
05-09-4
55
Frequently Asked Questions
When was Taco Shack Jupiter last inspected?
The most recent health inspection at Taco Shack Jupiter on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Taco Shack Jupiter?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Taco Shack Jupiter.
How does Taco Shack Jupiter compare to other restaurants in Jupiter?
Taco Shack Jupiter most recently scored 67 out of 100, which is lower than the Jupiter average of 79.
Has Taco Shack Jupiter's inspection record improved over time?
Yes. Recent inspections at Taco Shack Jupiter have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Taco Shack Jupiter 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 Taco Shack Jupiter inspected?
Based on the inspection history on file, Taco Shack Jupiter is inspected around three times per year on average.
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