The Parisian
Last inspected: Jan 14, 2026
100
Score
Inspectors have visited The Parisian eight times, with records going back to 2022. The Parisian was last inspected on Jan 14, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around three violations each.
The pattern that stands out is “no handwashing sign provided at a hand sink used”, which has been cited three times.
That puts the facility ahead of the local pack: the average Jupiter restaurant scores 79. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
No violations found.
100
Jan 6, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
47
Mar 10, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
61
Oct 4, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed vegetables in reach in cooler by three compartment sink Reversed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels in reach in cooler by three compartment sink. Operator placed tag with batch **Corrected On-Site** **Repeat Violation**
01C-10-4
Basic - No handwashing sign provided at a hand sink used by food employees- at the bar **Repeat Violation**
31B-04-4
74
May 21, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Demi glaze (129F - Hot Holding)
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (45F - Cold Holding);in reach in cooler by the door; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; cooler door shut ; **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw steaks over unwashed hers and vegetables in 2 door cooler by dishwasher; Advised operator to store properly
08A-04-5
Intermediate - Mussels tags not marked with last date served- missing a lot of dates
01C-03-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at dishwasher and quaternary at three compartment sink and bucket
16-33-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (57-58F - Cooling)at 2:18 to 57 F at 2:40 since 2:15 ; in cooler #2 at cook line; at this rate food will not reach 41 F or below within 4 hours; towel and deli paper placed on the bottom of food container as a liner; cold air not reaching food to properly cool; towel removed **Corrected On-Site**
03D-15-4
Intermediate - Mussels tag removed from original container prior to container being emptied. Operator found tag and placed with the batch **Corrected On-Site**
01C-10-4
Basic - No handwashing sign provided at a hand sink at the bar used by food employees. **Repeat Violation**
31B-04-4
41
Feb 29, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink at the bar used by food employees.
31B-04-4
95
Feb 9, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pot with water from hand sink - instructed employee- hand sinks are only for hand washing. **Corrected On-Site**
31A-11-4
90
Sep 23, 2022
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Hand sink paper towels in contact with blanched asparagus-operator removed. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 3 door reach in - fresh pork over prepared French fries - operator moved pork to lower shelf. **Corrected On-Site**
08A-05-6
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. salad station - Swiss cheese (42F-58F - Cold Holding) not portioned today held over 4 hours in overfilled container - operator removed upper portion and discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - Swiss cheese (42F-58F - Cold Holding) not portioned today held over 4 hours in overfilled container - operator removed upper portion and discarded. See stop sale.
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towels from prep surface. **Corrected On-Site**
21-12-4
45
Frequently Asked Questions
When was The Parisian last inspected?
The most recent health inspection at The Parisian on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at The Parisian?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited three times, more than any other issue at The Parisian.
How does The Parisian compare to other restaurants in Jupiter?
The Parisian most recently scored 100 out of 100, which is higher than the Jupiter average of 79.
Has The Parisian's inspection record improved over time?
Results have been roughly steady. Inspections at The Parisian have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Parisian 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 The Parisian inspected?
Based on the inspection history on file, The Parisian is inspected around two times per year on average.
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