Wyndham Grand Jupiter - Main Kitchen
Last inspected: Mar 17, 2026
74
Score
Going back to 2022, Wyndham Grand Jupiter - Main Kitchen has nine inspections in the public record. The most recent report on file is from Mar 17, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited four times.
By comparison, the average Jupiter facility scores 79, putting Wyndham Grand Jupiter - Main Kitchen on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Mar 16, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed soiled dishes and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
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. In walk in cooler commercially reduced oxygen packaged mahi mahi and tuna with label to remove before thawing, discussed with operator see stop sale. **Warning**
01B-13-4
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. In main walk in cooler cooked eggs (49F - Cold Holding); cooked chicken wings (48F - Cold Holding); chorizo (48F - Cold Holding); raw fish (49F - Cold Holding); butter (49F - Cold Holding); shredded cheese (48F - Cold Holding); raw chicken (49F - Cold Holding); deli ham (47F - Cold Holding); deli turkey (48F - Cold Holding); hamburger patties (50F - Cold Holding); milk (49F - Cold Holding) per operator products not portioned or prepared today and last temperature recording on log was at 7:15 am more than 6 hours ago, see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main walk in cooler cooked eggs (49F - Cold Holding); cooked chicken wings (48F - Cold Holding); chorizo (48F - Cold Holding); raw fish (49F - Cold Holding); butter (49F - Cold Holding); shredded cheese (48F - Cold Holding); raw chicken (49F - Cold Holding); deli ham (47F - Cold Holding); deli turkey (48F - Cold Holding); hamburger patties (50F - Cold Holding); milk (49F - Cold Holding) per operator products not portioned or prepared today and last temperature recording on log was at 7:15 am more than 6 hours ago, see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in produce cooler seared chicken (55F - Cooling) at 1:50 since 11:15 to 55F at 2:20 ; cooked potatoes (55F - Cooling) at 1:50 since 11:15 to 55F at 2:20, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who moved products to walk in freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-15-4
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. In walk in cooler commercially reduced oxygen packaged mahi mahi and tuna with label to remove before thawing, discussed with operator see stop sale. **Repeat Violation** **Warning**
06-09-1
47
Dec 10, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
43
Feb 11, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
61
Jul 12, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
86
Feb 5, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator discarded **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over grilled chicken on the speed rack in walk-in cooler Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- 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. Dishwasher (Temperature 0); fixed to 160 F **Corrected On-Site**
16-62-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP for raw meats like beef; no HACCP plan; operator removed from packaging; **Corrective Action Taken**
03G-50-1
55
Aug 4, 2023
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over Demi glaze - operator moved chicken to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa 07/24, hummus 07/24.
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left the hot line to go to walk in cooler did not remove gloves. Operator educated employee on proper glove changing procedures- employee removed gloves and washed hands. **Corrected On-Site**
12A-09-4
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. 4 drawer - chicken sausage (44F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 drawer - chicken sausage (44F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Back hallway - pots, pans operator inverted. **Corrected On-Site**
24-05-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil - operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
43
Mar 3, 2023
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen Raw fish over frozen corn in chest freezer - operator removed fish. **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. produce cooler - scallops (44F - Cold Holding); rice pudding (45F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. produce cooler - scallops (44F - Cold Holding); rice pudding (45F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel. **Corrected On-Site**
21-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Back hallway - pots, pans and dishes not inverted - operator inverted. **Corrected On-Site**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator provided. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of olive oil - operator labeled. **Corrected On-Site**
02D-01-5
52
Sep 9, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
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. produce cooler - country gravy (47F-48F) not prepared today held over 4 hours operator contacted technician - see stop sale. glass door cooler - milk cartons (51F - Cold Holding) operator states held over 4 hours operator contacted technician - see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. produce cooler - country gravy (47F-48F) not prepared today held over 4 hours operator contacted technician - see stop sale. glass door cooler - milk cartons (51F - Cold Holding) operator states held over 4 hours operator contacted technician - see stop sale. **Corrective Action Taken**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. **Corrected On-Site**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - Tubs of potatoes-moved to shelf. **Corrected On-Site**
08B-47-4
Basic - Stored food not covered. Walk in cooler - mandarin orange sections - operator covered. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) **Corrected On-Site**
21-08-4
61
Frequently Asked Questions
When was Wyndham Grand Jupiter - Main Kitchen last inspected?
The most recent health inspection at Wyndham Grand Jupiter - Main Kitchen on file is from Mar 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Wyndham Grand Jupiter - Main Kitchen?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Wyndham Grand Jupiter - Main Kitchen.
How does Wyndham Grand Jupiter - Main Kitchen compare to other restaurants in Jupiter?
Wyndham Grand Jupiter - Main Kitchen most recently scored 74 out of 100, which is lower than the Jupiter average of 79.
Has Wyndham Grand Jupiter - Main Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Wyndham Grand Jupiter - Main Kitchen have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Wyndham Grand Jupiter - Main Kitchen 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 Wyndham Grand Jupiter - Main Kitchen inspected?
Based on the inspection history on file, Wyndham Grand Jupiter - Main Kitchen is inspected around three times per year on average.
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