NARA ASIAN CREATIONS

Name: NARA ASIAN CREATIONS
Address: 2525 MILITARY TRL UNIT 105, JUPITER, FL, 33458, US
Rating: 81

2525 MILITARY TRL UNIT 105, JUPITER, FL 33458

License #6022317

🥡 Chinese ℹ️

81 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

April 15, 2026 · 8 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NARA ASIAN CREATIONS in JUPITER currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 23 total violations — 9 critical, 4 major, 10 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 20, 2024

The latest inspection on April 15, 2026 shows 8 observation rows: 4 critical, 0 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

NARA ASIAN CREATIONS has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense rice on cook line. Operator removed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles of reach in freezers in back kitchen.
[06-09-1] 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. Tuna, amber jack and white fish not removed from vacuum package in walk in cooler. Operator removed package.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in prep sink. Operator turned water on.
[14-86-1] Non-food grade paper towel used as liner for food container, for fried shrimp and dumplings. Operator removed paper.
[12A-09-4] Single-use gloves not changed as needed after changing tasks placing raw chicken on grill and then touching clean utensils. Cook washed her hands and changed gloves.
[03F-02-5] Time/temperature control for safety Sushi rice, in sushi station, identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was 3 hours ago. Sushi chef time marked.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ppm chlorine in sushi station. Operator set up fresh solution at 100ppm.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance observed.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted at storage rack in back kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage over sauces at shelf in kitchen.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper on prep table in back kitchen area.
[16-46-4] Old labels stuck to food containers after cleaning. On clean food storage containers on shelf in back kitchen.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. miso soup (58F - Cooling) at 2:00; cooling since 8/26 at 9pm Observed in covered deep container at reach in cooler by triple sink. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. miso soup (58F - Cooling) at 2:00; cooling since 8/26 at 9pm Observed in covered deep container at reach in cooler by triple sink. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink with chlorine sanitizer 100ppm.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel wrapped and in direct contact with cucumber at sushi station cooler. Operator removed paper towel.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over sauces at walk in cooler. Operator stored properly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. Operator cleaned and sanitized.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line and in prep area.
[05-08-4] No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
[31B-03-4] No soap provided at handwash sink. At cook line.