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Licensee
Name: LIGHTHOUSE DINER License Number: SEA6021189
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 1510 N US HWY 1
JUPITER, FL 33469

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 12/16/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 7 4
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In corn meal. Bowl removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line. Utensils in standing water at 77°F. Utensils moved to grill. **Corrective Action Taken** **Repeat Violation** **Warning**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans in back storage. Operator inverted. **Corrected On-Site** **Warning**
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0ppm corrected to 100ppm. **Corrected On-Site** **Repeat Violation** **Warning**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee cleaned food debris with barehanded from cutting board and then put on gloves to engage in food preparation no hand wash. Explained proper hand washing and glove wearing procedures. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce (49°F);sour cream (49°F); yogurt (49°F); cream cheese (50°F); shredded cheese (50°F); cheese crumbles (49°F); block cheese (50°F); cheese slices (50°F); chicken soup (49°F); gravy (50°F); au jus (50°F); horseradish sauce (50°F); black bean spread (50°F); butter (49°F); beef vegetable soup (49°F); pot pie filling (49°F); French onion soup (49°F); cooked beans (49°F); marinara (49°F); blue cheese dressing (49°F); cut tomato (49°F); ham stock (49°F); chili (50°F); cooked root vegetables (49°F); tuna salad (49°F); puréed pumpkin (49°F); chicken stock (49°F); brisket (50°F); ham hocks (50°F) all cold holding overnight in prep walkin cooler. Stop sale issued. **Warning**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cheese sauce in prep walkin cooler at 69°F cooling over night. **Warning**
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On butter at expo line. Operator time marked. **Corrected On-Site** **Warning**
08A-01-4    High Priority - Raw animal food stored over cooked food. Raw shell eggs over cooked spinach. Operator moved eggs. **Corrected On-Site** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.sour cream (49°F); yogurt (49°F); cream cheese (50°F); shredded cheese (50°F); cheese crumbles (49°F); block cheese (50°F); cheese slices (50°F); chicken soup (49°F); gravy (50°F); au jus (50°F); horseradish sauce (50°F); black bean spread (50°F); butter (49°F); beef vegetable soup (49°F); pot pie filling (49°F); French onion soup (49°F); cooked beans (49°F); marinara (49°F); blue cheese dressing (49°F); cut tomato (49°F); ham stock (49°F); chili (50°F); cooked root vegetables (49°F); tuna salad (49°F); puréed pumpkin (49°F); chicken stock (49°F); brisket (50°F); ham hocks (50°F) all cold held in prep walkin cooler overnight. Cheese sauce at 69°F cooling overnight in prep walkin cooler. **Warning**
53A-10-4    Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Certified food manager unable to answer in concerns to cold holding temperatures and cooking temperatures. Provided operator with hand out for cooking and cooling perameters. **Corrective Action Taken** **Warning**
14-74-5    Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Prep walkin cooler has an ambient temperature ranging between 47°F to 42°F. All potentially hazardous food cold holding above 41°F. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife in handwash sink at back prep area. Knife removed. **Corrected On-Site** **Repeat Violation** **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. At handwash sink by back prep area. **Warning**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For eggs at back cook line. Eggs added to written procedure. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Pink cleaner by dish wash area. Operator labeled. **Corrected On-Site** **Repeat Violation** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.