ARA

Name: ARA
Address: 1406 CYPRESS DR, JUPITER, FL, 33469, US
Rating: 41.1

1406 CYPRESS DR, JUPITER, FL 33469

License #6004309

41.1 Grade F / 100

Failing Health Score

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Quick take

ARA in JUPITER currently holds an InspectFL Health Score of 41.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, inspectors documented 23 total violations — 12 critical, 8 major, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 11, 2026 shows 15 observation rows: 8 critical, 5 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[01B-02-5] 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. Butter 53F and Quail eggs 49F, not prepped or cooked today, in cooler over night on cook line.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook slicing tomatoes for hamburgers with bare hands. Tomatoes are not being cooked. Cook put gloves on.
[31A-11-4] Handwash sink used for purposes other than handwashing. Tongs and knifes stored in sink at cook line. Operator removed utensils.
[40-06-5] Employee personal cell phone and food stored on prep table at cook line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook stuffed dumplings with raw meat and then proceeded to handle clean equipment in walk in cooler, without washing hands first. Cook went to wash her hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license 12.1.24. Operator renewed license during inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon Crudo, Filet Carpaccio, Shaved Tenderloin Crostini, on Dinner menu and Bar Happy Hour menu. Bar Happy Hour menu is also missing the consumer advisory.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 53F and Quail eggs 49F, not prepped or cooked today, in cooler over night on cook line. See stop sale
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400+ppm quaternary in prep area . Operator set up fresh solution at 200ppm.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. No sanitizer container connected. Operator connected sanitizer container 200ppm.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cooked Shrimp, in walk in cooler vacuum packaged.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cooked cabbage and shrimp, in walk in cooler vacuum packaged yesterday. Operator removed cabbage from vacuum package. See stop sale for shrimp.
[53B-14-5] 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.
[02D-01-5] Working containers of flour and sugar removed from original container not identified by common name next to reach in freezer. Operator labeled.

Disposition: Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon crudo, tuna with watermelon gazpacho, beef carpaccio, steak tartare not identified as raw animal protein on menu. Operator updated menu during inspection.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed raw tuna in reduced oxygen packaging conducted onsite at reach in cooler, raw sea bream at reach in freezer. See stop sale.
[03G-50-1] 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. Observed raw tuna in reduced oxygen packaging conducted onsite at reach in cooler, raw sea bream at reach in freezer. See stop sale. Observed Raw beef in reduced oxygen packaging conducted onsite at reach in cooler. Per operator, beef has been in reduced oxygen packaging less than 48 hours. Operator removed beef from packaging. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP plans.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. At hand wash sink by dish machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler: butter (48F - Cold Holding); flip top cooler: cooked tomatoes (48F - Cold Holding); vadouvan cream sauce (45F - Cold Holding); heavy cream (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 30 minutes. Operator returned products to walk in cooler.

Community reaction

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Community pulse