LATITUDES

Name: LATITUDES
Address: 5 N A1A, JUPITER, FL, 33477, US
Rating: 48.4

5 N A1A, JUPITER, FL 33477

License #6003849

48.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

LATITUDES in JUPITER currently holds an InspectFL Health Score of 48.4 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 March 5, 2026. Across those visits, inspectors documented 25 total violations — 12 critical, 5 major, 8 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 March 5, 2026 included 3 critical violations, 0 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Call Back - Admin. complaint recommended
[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.
[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.
[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.
[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.

Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Community reaction

What do locals think?

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Community pulse