LATITUDES

Name: LATITUDES
Address: 5 N A1A, JUPITER, FL, 33477, US
Rating: 40.3

5 N A1A, JUPITER, FL 33477

License #6003849

40.3 Grade F / 100

Failing Health Score

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Latest inspection

March 5, 2026 · 4 findings · 3 critical

Routine - Food

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Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LATITUDES in JUPITER currently holds an InspectFL Health Score of 40.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 67 total violations — 34 critical, 19 major, 14 minor.

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The latest inspection on March 5, 2026 shows 4 observation rows: 3 critical, 0 major, and 1 minor.

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Inspector notes

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F record

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*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: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize units.
[12A-25-4] Employee wiped chin with hand and after without washing hands employee handled containers of food in walk in cooler, discussed with operator employee washed hands.
[08A-05-6] raw sausage links and Raw shrimp over vegetables, discussed with chef who corrected storage of products.
[29-34-4] At dish washing area hose Bibb with water hose connected to rinse dishes off has no vacuum breaker installed, discussed with operator to install vacuum breaker.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize units.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line under stove top interior soiled with accumulation of soil residues and moldy flowers, discussed with operator clean and sanitize.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator to correct 200ppm.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee handled clean plates and bread, discussed with operator employee washed hands.
[12A-25-4] 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 adjusted eye glasses and without washing hands employee began to cut brownies, discussed with operator employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up tomato from floor and without washing hand employee handled sliced tomatoes, discussed with operator who discarded product, employee washed hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At cook line cloth towel used as liner for raw fish, discussed with operator to remove cloths.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw sausage links stored above cut vegetables, discussed with operator who corrected storage of products.
[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. In reach in cooler sliced cheese (56F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight, see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler sliced cheese (56F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight, see stop sale.
[41-10-4] Toxic substance/chemical improperly stored. At cook line sanitizer bucket stored on top of bucket of seasoning, discussed with cook who removed bucket.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish washing area hose Bibb with water hose connected to rinse dishes off has no vacuum breaker installed, discussed with operator to install vacuum breaker.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and provided email copy of clean up poster.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler prepared catering salad (54F - Cooling) at 9:20 since 9:15 to 52F at 9:50, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator remove plastic wrap to allow adequate air flow cooling.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink at dish washing area filled with dirty dishes, discussed with operator who removed dished from sink.
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. At front counter for self service whole apples not wrapped, discussed with operator who removed apples to be wrapped.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable- at cook line;
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- turned back on
[16-46-4] Old labels stuck to food containers after cleaning- numerous food containers in walk-in cooler with old labels on not matching date marking and description of foods; Operator removed
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at cook line Chicken Fixed to 200 ppm
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (47F - Cooling);in walk-in cooler ; food cooked yesterday and covered during cooling ; food never reached 41 F within 6 hours; See Stop Sale
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued to work with foods without removing gloves and washing hands; Operator educated; employee washed hands
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Chicken quesadillas dated 9/5 in walk-in cooler adjacent to dishwashing room
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (47F - Cooling);in walk-in cooler ; food cooked yesterday and covered during cooling ; food never reached 41 F within 6 hours; See Stop Sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (46F - Cold Holding); crab in batter (46F - Cold Holding); in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice;
[22-02-4] Food-contact surface soiled with food debris, mold-like substance - cutting boards at cook line;
[31A-11-4] Handwash sink used for purposes other than handwashing- food containers stored inside handwashing sinks at cook line and dishwasher area; removed

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with clean silverware at expo line; removed
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs; touched bread ; didnt wash hands; educated; changed gloves and washed hands Employee touched raw chicken sausage and touched English muffins after; no handwash; educated ; washed hands and changed gloves;
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Removed and water discarded
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Serving salmon and hamachi; no parasite destruction; Operator provided before closing inspection
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Hamachi over roasted corn in walking cooler on the speed rack; stored properly Raw stuffed shrimp and crab cakes over cooked rice in walk-in cooler #2 on the speed rack Reversed
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken sausage over raw stuffed shrimp in walk-in cooler #2 on the speed rack; Reversed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (45F); sliced cheese (45F); sliced ham (45F Cold Holding ); sausage (45F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; cooler not maintaining 41 F while in use; food removed ; placed in walk-in cooler;
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted potatoes (109-154F - Hot Holding) in steam table at hot line ; food out of temperature for approximately 2 hours; food stirred;
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer bottles stored next to clean cups and silverware at servers area; Stored properly
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.- cutting boards at cook line;
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.