OLD DIXIE CAFE BREAKFAST & LUNCH

Name: OLD DIXIE CAFE BREAKFAST & LUNCH
Address: 300 OLD DIXIE HWY #101, JUPITER, FL, 33458, US
Rating: 81.5

300 OLD DIXIE HWY #101, JUPITER, FL 33458

License #6005521

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

OLD DIXIE CAFE BREAKFAST & LUNCH in JUPITER currently holds an InspectFL Health Score of 81.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 10, 2026. Across those visits, inspectors documented 19 total violations — 8 critical, 4 major, 7 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 April 10, 2026 shows 6 observation rows: 2 critical, 1 major, and 3 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Inspection Completed - No Further Action
[10-01-5] In-use utensil in non-time/temperature control for safety sugar not stored with handle above top of food within a closed container in storage area. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar and flour containers solid on the outside.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hash browns 89F cooked one hour ago and left out on prep table in kitchen. Cook placed hash browns on grill and reheated to 180F to hot hold.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook placed raw steak on grill and proceeded to handle home fries without washing hands and changing gloves. Cook went to wash his hands and put a fresh pair of gloves on.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home fries 72F, cooked and cooled yesterday. Removed from cold holding one hour ago and left out next to grill. Cook reheated home fries to 194F to hot holding on grill.
[10-08-5] Ice scoop handle in contact with ice at bar. Operator removed.

Disposition: Warning Issued
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. At tall glass door reach in cooler by cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed meat thawing in hand wash sink in back kitchen area. Operator removed meat from hand wash sink.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. On left side of back screen door.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw steak over fully cooked turkey not in commercial packaging at tall white reach in freezer. Operator stored products properly.
[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. Observed Employee rubbing her nose then handled clean plate to plate ready to eat food. Educated employee on proper hand washing procedures. Employee removed gloves, washed hands and put on new gloves.
[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 at breakfast bar.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: chili (128F - Hot Holding); ground beef (112F - Hot Holding) Observed double panned in steam well. Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
[41-10-4] Toxic substance/chemical improperly stored. Observed WD 40 stored next to bread crumbs and hot sauce on lower shelf of prep table in kitchen area. Operator stored chemicals properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall Stainless reach in cooler: sausage gravy (47F - Cold Holding); macaroni salad (48F - Cold Holding); Cole slaw (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator moved products to another operable cooler.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse