WYNDHAM GRAND JUPITER - MAIN KITCHEN

Name: WYNDHAM GRAND JUPITER - MAIN KITCHEN
Address: 122 SOUNDINGS AVE, JUPITER, FL, 33477, US

122 SOUNDINGS AVE, JUPITER, FL 33477

License #6021235

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

C 70.5/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

⚠️ 1.5 points from an F grade

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Call Back - Admin. 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. In main walk in cooler cooked eggs (49F - Cold Holding); cooked chicken wings (48F - Cold Holding); chorizo (48F - Cold Holding); raw fish (49F - Cold Holding); butter (49F - Cold Holding); shredded cheese (48F - Cold Holding); raw chicken (49F - Cold Holding); deli ham (47F - Cold Holding); deli turkey (48F - Cold Holding); hamburger patties (50F - Cold Holding); milk (49F - Cold Holding) per operator products not portioned or prepared today and last temperature recording on log was at 7:15 am more than 6 hours ago, see stop sale. **Warning** - From follow-up inspection 2026-03-17: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pico de gallo (46F - Cold Holding) as per operator stored overnight made in house salsa (47F - Cold Holding) as per operator stored overnight Made in house Caesar dressing made with pasteurized eggs(46F - Cold Holding) as per operator stored overnight Nova (47F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale **Admin Complaint**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main walk in cooler cooked eggs (49F - Cold Holding); cooked chicken wings (48F - Cold Holding); chorizo (48F - Cold Holding); raw fish (49F - Cold Holding); butter (49F - Cold Holding); shredded cheese (48F - Cold Holding); raw chicken (49F - Cold Holding); deli ham (47F - Cold Holding); deli turkey (48F - Cold Holding); hamburger patties (50F - Cold Holding); milk (49F - Cold Holding) per operator products not portioned or prepared today and last temperature recording on log was at 7:15 am more than 6 hours ago, see stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-17: Walk in cooler: pico de gallo (46F - Cold Holding) as per operator stored overnight made in house salsa (47F - Cold Holding) as per operator stored overnight Made in house Caesar dressing made with pasteurized eggs(46F - Cold Holding) as per operator stored overnight Nova (47F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale **Admin Complaint**

Administrative complaint recommended
[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. In walk in cooler commercially reduced oxygen packaged mahi mahi and tuna with label to remove before thawing, discussed with operator see stop sale. **Repeat Violation** **Warning**
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed soiled dishes and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk in cooler commercially reduced oxygen packaged mahi mahi and tuna with label to remove before thawing, discussed with operator see stop sale. **Warning**
[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 main walk in cooler cooked eggs (49F - Cold Holding); cooked chicken wings (48F - Cold Holding); chorizo (48F - Cold Holding); raw fish (49F - Cold Holding); butter (49F - Cold Holding); shredded cheese (48F - Cold Holding); raw chicken (49F - Cold Holding); deli ham (47F - Cold Holding); deli turkey (48F - Cold Holding); hamburger patties (50F - Cold Holding); milk (49F - Cold Holding) per operator products not portioned or prepared today and last temperature recording on log was at 7:15 am more than 6 hours ago, see stop sale. **Warning**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main walk in cooler cooked eggs (49F - Cold Holding); cooked chicken wings (48F - Cold Holding); chorizo (48F - Cold Holding); raw fish (49F - Cold Holding); butter (49F - Cold Holding); shredded cheese (48F - Cold Holding); raw chicken (49F - Cold Holding); deli ham (47F - Cold Holding); deli turkey (48F - Cold Holding); hamburger patties (50F - Cold Holding); milk (49F - Cold Holding) per operator products not portioned or prepared today and last temperature recording on log was at 7:15 am more than 6 hours ago, see stop sale. **Repeat Violation** **Admin Complaint**
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in produce cooler seared chicken (55F - Cooling) at 1:50 since 11:15 to 55F at 2:20 ; cooked potatoes (55F - Cooling) at 1:50 since 11:15 to 55F at 2:20, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who moved products to walk in freezer to rapid chill. **Corrective Action Taken** **Warning**

Administrative complaint recommended
[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- in the walk-in cooler - yellowtail snapper still in ROP package; less than 24 hours; removed ; **Corrected On-Site** **Repeat Violation**
[14-09-4] Cutting board has cut marks and is no longer cleanable- at cook line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues- some drawers at cook line
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) operator fixed to 100 ppm **Corrected On-Site**
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dirty dishes inside dishwasher and unloading clean sanitized ones without washing hands first; operator educated; employee washed hands; **Corrected On-Site**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (57F - Cold Holding)in reach in drawers at cook line; food out of temperature for approximately 2 hours; food not prepared or portioned today; operator decided to discard ; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked fried eggs (62F - Hot Holding) on the speed rack at cook line; as per operator food out of temperature for approximately 30 minutes ; food placed inside walk-in cooler ; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
[22-02-4] Food-contact surface soiled with food debris, mold-like substance - at cook line- cutting boards
[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.