When was Jupiter Donuts in Boynton Beach last inspected?

Jupiter Donuts in Boynton Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 25, 2024. Inspection type: Met Sanitation Inspection Requirements - Check Back Needed.

How many inspections has Jupiter Donuts in Boynton Beach had?

Jupiter Donuts in Boynton Beach has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Jupiter Donuts in Boynton Beach find?

Jupiter Donuts in Boynton Beach was most recently inspected by FDACS on November 25, 2024 (Met Sanitation Inspection Requirements - Check Back Needed).

Has Jupiter Donuts in Boynton Beach had any stop-sale or stop-use orders?

Yes, Jupiter Donuts in Boynton Beach has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Jupiter Donuts in Boynton Beach

Name: Jupiter Donuts in Boynton Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: November 25, 2024

2260 W Woolbright Rd, Boynton Beach, FL 33426

Palm Beach County · Retail Bakery w/FS · FDACS
Owner: Jupiter Donuts Boynton Beach LLC
FDACS Estab #: 373479

Overview

Jupiter Donuts in Boynton Beach experienced a stop-sale order on November 25, 2024 after FDACS inspectors found time and temperature control violations in cold-held foods. The product was voluntarily destroyed by facility management and witnessed by the inspector. The same inspection identified 19 violations across multiple categories. High-priority violations included an employee failing to sanitize sheet pans before use (corrected on site during the inspection), chemicals stored directly over food in a freezer, an employee handling raw eggs and then ready-to-eat bread without proper hand washing or glove changes (corrected on site), and improperly stored sausage gravy lacking date marking in the sandwich prep area (corrected on site). The facility was also cited for lacking menu disclosure that eggs are cooked to order. A follow-up focused inspection on November 6, 2024 found no violations. A prior inspection on February 15, 2023 documented 7 violations, including the person in charge being unable to correctly answer questions about foodborne disease prevention and the facility lacking written procedures for responding to vomiting and diarrheal events.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

26Violations

1Stop-Sale Orders

Last inspected FDACS: November 25, 2024

Jupiter Donuts in Boynton Beach: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 2 inspections

Nov 25, 2024 — Met Sanitation Inspection Requirements - Check Back Needed· 19 violations· 1 stop-sale order· Met Requirements

Inspector: SHASHWATEE PAUL, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector. Water/sewer bill required within 30 days. It can be emailed to [email protected]. Failure to provide the required documentation in 30 days may result in Administrative Action. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events and Food Allergy Awareness documents provided via email.

Risk-Based Violations

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Backroom: Observed employee washing and rinsing sheet pans and placed into sheet pan rack for air drying, skipping the sanitization step. COS: Preparing sanitizer solution was demonstrated and employee sanitized all sheet pans during visit. x Print Date: 11/25/2024 Page 1 of 4 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Retail area: Milk and half and half inside thermal crafts next to coffee machine were found with an internal temperature between 46 - 47 degrees F when measured with an accurate probe thermometer. COS: Items were voluntarily discarded during visit. Stop sale order and release issued. See supplements. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Food processing area: Sausage gravy not date marked after being prepared for more then 24 hours found in the sandwich prep cooler next to flat top grill. COS: Item was dated properly during visit. x

3-603.11(B) Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) PfPf

Food service area: No disclosure is provided on the menu stating eggs cooked to order.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have a policy in place for proper response to vomit and diarrheal events. Guidance for written procedures for the clean-up of vomiting and diarrheal events was provided.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Backroom: Chemicals such as dish soap, floor cleaner, and bleach stored over chest freezer storing food items. COS: Chemicals moved to proper location during visit. Y o x

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Food processing area: Open employee beverages stored on counters next to microwave and donut fillings. COS: Employee drink moved to proper location during visit.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food processing area: Employee did not wash hands nor changed gloves between cracking raw shell eggs and handling bread and other ready to eat items. COS: Employee washed hands upon instructions and proper hand washing & glove usage were discussed with person in charge. x

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Backroom: Hand wash sink next to the 3 compartment sink was used to fill a bucket with water. COS: Proper use of hand wash sink was discussed with employee and person in charge.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Food entity doesn't have a probe thermometer for TCS(Time/temperature control for safety) food items. COS: Probe thermometer obtained prior to end of inspection.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food processing area: Squeeze bottles of icing flavors stored with food colors next to microwave weren't labeled with common names.

6-404.11 Product held for credit, redemption, or return to the distributor not segregated and held in designated area that is separated from food, equipment, utensils, linens, and single-service and single-use articles. 6-404.11 Pf

Retail area: Bottles of chocolate milk held for return inside reach-in cooler under coffee machine stored with retail food items. COS: Return item was separated during visit.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Food processing area: Single use cup without handle used as scoop inside containers of m & m candies, and chocolate chips inside cabinets under prep table. Scoop handle touching the food inside container of powdered sugar on prep table. COS: Single use cups removed and all scoops stored properly during visit.

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Retail area: Single use coffee stirrers next to coffee machine were not individually wrapped to protect from contamination.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Backroom: Door of the chest freezer across from three compartment sink was found rusty and in disrepair.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Backroom: Sanitizer test kit not available at three compartment sink. COS: Chlorine test strip provided during visit.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Backroom: Accumulation of old food debris inside the convection oven next to reach-in refrigerator.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside: Dumpster lid left open.

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside: No drain plug available at dumpster.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Retail area: Employee personal drink stored with retail food items inside reach-in cooler under coffee machine.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

Nov 6, 2024 — Focused Inspection· Focused Inspection

Inspector: SHASHWATEE PAUL, ENVIRONMENTAL SPECIALIST II

Comments: Trainee present during inspection. All violations verified by primary inspector. Food establishment was close to the closing time, cleaning and preparing to close. Inspection will be conducted in the next available day.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Feb 15, 2023 — Met Inspection Requirements· 7 violations· Met Requirements

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Comments: Employee Health Guidelines and reporting agreement, Certified food protection manager and Norovirus clean up and disinfection handouts provided.

Risk-Based Violations

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Pic was unable to correctly respond to questions relate to food borne disease and symptoms that maycause food borne disease. Also, was unable to relate conditions of restriction and exclusion. o

Food establishment does not have any written procedures to address clean up procedures foraccidental vomiting and diarrheal incidents. o

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No certified food protection manager. o Print Date: 2/15/2023 Page 1 of 3

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Bakery area: No thermometer provided in reach in cooler. o

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Bakery area: Cases of single serve paper donut containers stored on floor. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Bakery area: Dried food particles build up underside of glazing station and prep tables. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom area: Storage room floor under racks not clean. o

Jupiter Donuts in Boynton Beach: Stop-Sale & Stop-Use Orders (1)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Jupiter Donuts in Boynton Beach
Date	Order Type	Product	Brand/Lot	Reason
Nov 25, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Jupiter Donuts in Boynton Beach: Frequently Asked Questions

When was Jupiter Donuts in Boynton Beach last inspected?: Jupiter Donuts in Boynton Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 25, 2024. Inspection type: Met Sanitation Inspection Requirements - Check Back Needed.
How many inspections has Jupiter Donuts in Boynton Beach had?: Jupiter Donuts in Boynton Beach has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Jupiter Donuts in Boynton Beach find?: Jupiter Donuts in Boynton Beach was most recently inspected by FDACS on November 25, 2024 (Met Sanitation Inspection Requirements - Check Back Needed).
Has Jupiter Donuts in Boynton Beach had any stop-sale or stop-use orders?: Yes, Jupiter Donuts in Boynton Beach has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Jupiter Donuts in Boynton Beach?: The most frequently cited FDACS violations at Jupiter Donuts in Boynton Beach are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf; 4-204.11: Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D).