THE WOODS JUPITER

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

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

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

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose with back of hand and without washing hands employee handled tray of raw steak, discussed with operator and employee who washed hands. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) discussed with operator who, ecolab technician on site repaired dispenser at recheck Triple Sink (Quaternary 200ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw steak stored above cooked bacon, sauces and butter, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged cobia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator proper thawing of reduced oxygen packaged fish, see stop sale.

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 reach in cooler cooked Brussels (47F - Cold Holding); cooked carrots (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw scallops (47F - Cold Holding); cooked pasta (47F - Cold Holding); cooked muscles (45F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked Brussels (47F - Cold Holding); cooked carrots (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw scallops (47F - Cold Holding); cooked pasta (47F - Cold Holding); cooked muscles (45F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale.

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.

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.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler honey balsamic with fresh garlic (76F - Cooling) at 11:15 since 11:00 to 75F at 11:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator to place product on ice bath to allow for rapid cooling of product.

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.

Basic - Commercially processed reduced oxygen packaged cobia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator proper thawing of reduced oxygen packaged fish, see stop sale.

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. sauté station Bottom unit - meatballs (57F - Cold Holding); butter (66F - Cold Holding); pasta (61F - Cold Holding); heavy cream (62F - Cold Holding); crab cakes (58F - Cold Holding); fry station small make table - Barata (53F - Cold Holding); mozzarella (53F); blue cheese (54F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. protein reach in cooler - lump crabmeat (51F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station Bottom unit - meatballs (57F - Cold Holding); butter (66F - Cold Holding); pasta (61F - Cold Holding); heavy cream (62F - Cold Holding); crab cakes (58F - Cold Holding) not portioned or prepared today and held over 4 hours - see stop sale. fry station small make table - Barata (53F - Cold Holding); mozzarella (53F); blue cheese (54F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. protein reach in cooler - lump crabmeat (51F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. sauté station-make table - blanched green beans (60F - Cold Holding); chopped tomatoes (54F - Cold Holding); shredded cabbage (54F - Cold Holding); operator states held under 4 hours - moved to freezer for quick chill. protein reach in cooler - sliced steak (46F - Cold Holding); steak (47F - Cold Holding); lamb chops (48F - Cold Holding) operator states held under 4 hours - moved to walk in cooler. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand sink - operator provided. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Operator provided hand soap for the front bar. Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. Corrected On-Site Warning

Basic - Stored food not covered. Front bar - bar fruit and veggies not covered - operator covered. Corrected On-Site Warning

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

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

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At pantry station. Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. At pantry station. Warning