WYNDHAM GRAND JUPITER - MAIN KITCHEN

High Priority - - From initial inspection : 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 - From follow-up inspection 2026-03-17: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pico de gallo (46F - Cold Holding) as per operator stored overnight made in house salsa (47F - Cold Holding) as per operator stored overnight Made in house Caesar dressing made with pasteurized eggs(46F - Cold Holding) as per operator stored overnight Nova (47F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale Admin Complaint

High Priority - - From initial inspection : 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 - From follow-up inspection 2026-03-17: Walk in cooler: pico de gallo (46F - Cold Holding) as per operator stored overnight made in house salsa (47F - Cold Holding) as per operator stored overnight Made in house Caesar dressing made with pasteurized eggs(46F - Cold Holding) as per operator stored overnight Nova (47F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale Admin Complaint

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. Observed employee loading dirty dishes inside dishwasher and unloading clean sanitized ones without washing hands first; operator educated; employee washed hands; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (57F - Cold Holding)in reach in drawers at cook line; food out of temperature for approximately 2 hours; food not prepared or portioned today; operator decided to discard ; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked fried eggs (62F - Hot Holding) on the speed rack at cook line; as per operator food out of temperature for approximately 30 minutes ; food placed inside walk-in cooler ; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance - at cook line- cutting boards

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.

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 the walk-in cooler - yellowtail snapper still in ROP package; less than 24 hours; removed ; Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable- at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- some drawers at cook line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) operator fixed to 100 ppm Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee portioning raw beef touched thermometer to take temperature on receiving foods, without washing hands; chef educated, employee washed hands ; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (49F - Cold Holding); in walk-in cooler; as per operator food not cooked or prepared today; food left outside for approximately 1 hour; food placed on ice ; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted tomatoes (89F - Hot Holding)at cook line; food out of temperature for 1 hour; food moved to walk-in cooler to cool down; Corrective Action Taken

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. Fish still in ROP at cook line ; less than 24 hours ; removed from ROP; Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Basic - Floor tiles missing and/or in disrepair- in the kitchen area by dishwasher

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator discarded Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- at cook line;

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

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

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

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.

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

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

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

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

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

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

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

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

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

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of olive oil - operator labeled. Corrected On-Site

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.

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

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - Tubs of potatoes-moved to shelf. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - mandarin orange sections - operator covered. Corrected On-Site

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk/opened 2 days before/walk in cooler#1/corrective action taken/operator date labeled food. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.sugar/food container/corrective action taken/operator cleaned and sanitized container. Corrected On-Site

Basic - Stored food not covered. Donuts/walk in freezer/corrective action taken/operator discarded foods. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.clarified butter at 73 degrees/cookline

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.clarified butter at 73 degrees/cookline

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.ham, turkey/opened 1 day before/walk in cooler/corrective action taken/operator date labeled foods. Corrective Action Taken Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit.reach in cooler/kitchen

Basic - Single-service articles improperly stored.pizza boxes on floor/storeroom/corrective action taken/operator stored single serving items properly. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination.coffee filters/storeroom/corrective action taken =operator covered coffee filters. Corrective Action Taken