The Woods Jupiter
Last inspected: Feb 12, 2026
74
Score
The Woods Jupiter appears in inspection records nine times, starting in 2022. The most recent visit was on Feb 12, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “raw animal foods not properly separated” has been the most frequent reason, cited three times.
That's lower than the typical Jupiter restaurant, which scores around 79. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
3
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu tuna tower not identified as being served raw, discussed with operator add asterisk to menu item to identify it as having raw ingredient. - From follow-up inspection 2026-02-12: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment not date marking oyster tags with date last served, discussed with operator and educated staff. - From follow-up inspection 2026-02-12: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Fresh oysters in walk in cooler missing tag, discussed with operator who said tag was placed in office. - From follow-up inspection 2026-02-12: **Time Extended**
01C-10-4
74
Feb 11, 2026
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
26
Aug 19, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
70
Jan 8, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lobster bisque (119F - Hot Holding); in steam table at cook line; as per operator food reheated earlier in the stove; food doubled panned; food out of temperature for approximately 30 minutes; food placed on the stove to reheat to 165F; rechecked to 185F **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over whole muscle steak in one door cooler at cook line Reversed **Corrected On-Site**
08A-20-5
Intermediate - Oyster tags not marked with last date served Educated operator
01C-03-4
Basic - Cutting board has cut marks and is no longer cleanable- at cook line
14-09-4
64
Jul 12, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
52
Feb 5, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over lamb in reach in cooler at cook line; reversed **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line: Provided **Corrected On-Site**
31B-02-4
Basic - Wiping cloth sanitizing solution stored on the floor- at cook line and salad station; operator double bucket solution **Corrected On-Site**
21-38-4
61
Sep 28, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and raw tuna over cooked pasta in cooler at cook line Operator reversed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn salsa (60F - Cold Holding); butter (60F - Cold Holding) in ice bath at expo line; ice bath not properly set up; foods not prepared or portioned today; food out of temperature for more than 1 hour; educated in TPHC form; advised to use the form; emailed form; operator decided to time mark and discard at 4 pm; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
74
Mar 28, 2023
Routine - Food
No violations found.
100
Sep 7, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey burgers over steak and lamb - operator moved turkey burgers to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line - sliced tomato setups (49F - Cold Holding) sit on top of ice bath, small drawer cooler - chicken breast (48F - Cold Holding) both not portioned or prepared today held under 4 hours - operator moved to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At pantry station. **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Wait station hand sink used at a dump sink for ice - operator. **Corrected On-Site** **Warning**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. At pantry station. **Warning**
14-09-4
58
Frequently Asked Questions
When was The Woods Jupiter last inspected?
The most recent health inspection at The Woods Jupiter on file is from Feb 12, 2026. The public record contains nine inspections in total.
What is the most common violation at The Woods Jupiter?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at The Woods Jupiter.
How does The Woods Jupiter compare to other restaurants in Jupiter?
The Woods Jupiter most recently scored 74 out of 100, which is lower than the Jupiter average of 79.
Has The Woods Jupiter's inspection record improved over time?
Results have been roughly steady. Inspections at The Woods Jupiter have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Woods 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 The Woods Jupiter inspected?
Based on the inspection history on file, The Woods Jupiter is inspected around three times per year on average.
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