When was Jupiter Donuts in Lake Worth last inspected?

Jupiter Donuts in Lake Worth was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 17, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Jupiter Donuts in Lake Worth had?

Jupiter Donuts in Lake Worth 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 Lake Worth find?

Jupiter Donuts in Lake Worth was most recently inspected by FDACS on December 17, 2025 (Met Sanitation Inspection Requirements).

Has Jupiter Donuts in Lake Worth had any stop-sale or stop-use orders?

Yes, Jupiter Donuts in Lake Worth has 10 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Jupiter Donuts in Lake Worth

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

6346 Lantana Road Suite 62, Lake Worth, FL 33463

Palm Beach County · Retail Bakery w/FS · FDACS
Owner: 999 Investments LLC
FDACS Estab #: 391701

Overview

Jupiter Donuts in Lake Worth, FL has 3 FDACS food safety inspections on record with 42 violations and 10 stop-sale or stop-use enforcement actions.

3FDACS Insp.

42Violations

10Stop-Sale Orders

Last inspected FDACS: December 17, 2025

Jupiter Donuts in Lake Worth: 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.

2025 — 2 inspections

Dec 17, 2025 — Met Sanitation Inspection Requirements· 8 violations· 3 stop-sale orders· 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. This Re-inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Re-inspection have been resolved and this food establishment has Met Sanitation Inspection Requirements. Check-Back release issued for Stop Use and/or Stop Sale Order.

Risk-Based Violations

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food processing: Shredded cheese held in reach in cooler near grill had internal temperatures of 44-48 degrees F when checked with an accurate probe thermometer. COS: Item was voluntarily discarded. Stop sale order and release issued. See supplement. Y x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, 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 the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Food processing: Package of pork roll stored inside reach in cooler under grill opened 4 days ago not date marked. COS: Item was dated during visit. Y x

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 PfPfRepeat

Establishment does not have a written policy in place for proper response to vomit or diarrheal events.

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

Food processing: Hand wash sink next to reach-in cooler was blocked by dispensing pump inside basin. COS: Item was moved to proper location during visit.

Good Retail Practice Violations

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Food processing: Wet wiping cloth on food prep table next to grill not held in sanitizer solution between uses.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Retail: Soda crates used as shelving next to restroom.

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: Drain plug not available at dumpster.

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 lids left open.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

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 17, 2025 — Re-Inspection Required· 34 violations· 7 stop-sale orders· Re-Inspection Required

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. Stop Use Orders issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. Trainee present during inspection. All violations verified by primary inspector. Employee Health Guidelines, Reporting Agreement, Guidance for written procedure for clean-up of vomiting and diarrheal events and Consumer advisory notice provided. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non-compliance was observed as evidence by violations for improper hand washing, cold holding temperatures, sanitization, consumer advisory and lack of food allergen awareness.

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Food service: Gallons of milk and container of almond milk stored inside ice machine with direct contact of ice. COS: Ice was voluntarily discarded during visit. Stop sale order and release issued. See order. x

3-202.15 Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf

Food processing: Bucket of dough stored in reach in cooler next to grill had expanded out of the bucket causing it to become contaminated by touching unwashed buckets and packaged foods. Stop sale and release order issued. See orders. COS: Manager voluntarily discarded dough during visit.

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Food processing: Package of raw pork sausage in shelf of reach in cooler next to grill stored over ready to eat cheeses. COS: Raw pork sausage was moved to proper location during visit. x

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Food processing: Egg rings next to grill and tong next to fryer in use since 6:30 am not washed, rinsed and sanitized at 10:50 am. COS: Utensils were moved to three compartment sink to properly clean during visit. Y x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Bakery: Mixing machine next to back door had build up debris and old food. Food prep tables in the middle of the room, by the back wall over the bins and the table next to the hand sink extensive build up of old food debris.

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Food establishment did not provide any documentation or other form of verification that their employees are informed in a verifiable manner of their reporting responsibilities in regards to food borne illnesses and symptoms. Reporting agreement document provided.

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

The person in charge did not correctly answer questions related to foodborne illnesses and symptoms. Employee health guide provided via Email. Y o

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: Pork sausage gravy stored inside reach in cooler under grill area not properly date marked after preparing 2 days ago. COS: Gravy was properly date marked during visit. x

Food processing: Package of pork roll and cream cheese stored inside reach in cooler under grill opened 2 days ago not date marked. COS: Items were dated during visit. x

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

Retail: Consumer Advisory reminder, and disclosure not provided for eggs cooked to order. Consumer advisory notice provided.

The establishment does not have a written policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided via Email.

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

Bakery: Bottles of cleaner stored on top of chest freezer next to back door. Clean up kit stored over cleaned and sanitized dishes over three compartment sink. Bottle of rubbing alcohol stored on shelf over bakery prep table. COS: all items were moved to proper locations during visit. Y x

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Bakery: Bottles of cleaner hanging on table and storage rack not labeled with common name.

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PPRepeat

Food processing: Chlorine sanitizer solution held in squeeze bottle used to sanitize prep table had concentration of over 400ppm when tested. COS: Bucket of sanitizer made by inspector and employee tested at 50PPM. Y x Print Date: 11/18/2025 Page 3 of 6 Y o o 26 P Citation Description: Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) P Observation: Bakery: Bottle of Advil stored on shelf with food. COS: Bottle was moved to proper location during visit. Y x Repeat COS

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

Bakery: Employee water bottle on shelf over bakery prep table by skillet. COS: Water bottle was moved to proper location by manager during visit.

Bakery: Hand sink next to three compartment sink blocked by bakery racks. COS: Racks were moved to proper location during visit.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Bakery: Hand sink next to 3 compartment sink missing paper towels and hand soap. COS: Paper towels and hand soap were provided during visit.

Good Retail Practice Violations

4-203.11 Food temperature measuring device scaled only in Celsius or dually scaled in Celsius and Fahrenheit not accurate to ± 1°C in the intended range of use; or if scaled only in Fahrenheit, not accurate to ± 2°F in the intended range of use. 4-203.11 Pf

Food processing: Probe thermometer provided during inspection measured 38 degrees F when placed into a cup of ice water. COS: Thin probe thermometer obtained during visit.

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)

Food processing: Ambient thermometer not accurate or in warmest location of reach in cooler next to grill. Retail: ambient thermometer missing from reach in cooler under coffee station.

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: Container of cheese not labeled with common name on shelf of reach in cooler next to grill. Bakery: Working containers of foods on shelf over prep area, under prep area in large bins, and in containers over table behind grill were not labeled with their common names.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food service: Employee at from counter working with open food not wearing proper hair restraint. Food processing: Employee working with open food and cooking not wearing proper hair restraint.

Food processing: Wet wiping cloth on food prep table next to grill not held in sanitizer solution between uses.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Food processing: Knives stored between sandwich prep cooler and reach-in cooler and exposed to contamination.

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)

Retail: Cases of single use items stacked on high traffic floor next to rest room.

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

Food processing: Reach-in cooler next to grill found with ambient air temperature of 44 degrees F and unable to maintain TCS(Time/temperature control for safety) foods at 41 degrees F or below. Retail: Reach-in cooler under coffee station found with ambient air temperature of 45 degrees F and unable to maintain TCS foods at 41 degrees F or below. Stop use orders issued. See supplements and comments. Plastic container with shredded cheese inside reach-in cooler next to grill was found with broken lid and taped container.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Bakery: Soda crate used as shelving under three compartment sink.

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

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

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food service: Heavy ice build up inside reach-in freezers next to ice machine. COS: Freezers were cleaned 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)

Food processing: Reach-in cooler next to grill found with old food debris build up.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Retail: Employee unisex rest room missing covered trash can.

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outside: Abundance of old garbage and debris under and around garbage bins.

Outside: Garbage bins out side had lids open at time of inspection.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Valid 2025 food permit not displayed at the beginning of inspection. COS: Valid 2026 food permit provided during inspection.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

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.

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.

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.

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food in good condition, safe and unadulterated.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

STOP USE ORDER

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used. Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business Center at (850) 245-5520 or [email protected]. Print Date: 11/18/2025 Page 4 of 5 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. Release - Other The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2, 3 for destruction. The Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction. ___________________________________ Signature of Food Establishment Representative AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS TINA GRASSI I, _____________________________________________________ the person in charge of Jupiter Donuts hereby waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. (Signature of FDACS Representative) (Signature of Representative) SHASHWATEE PAUL, ENVIRONMENTAL SPECIALIST II TINA GRASSI, MANAGER Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 11/18/2025 Page 5 of 5

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

2024 — 1 inspection

May 22, 2024 — Focused Inspection· Focused Inspection

Inspector: CAROLYN DRAGONE, QUALITY ASSURANCE AND TRAINING SPEC

Comments: Visit for training purposes only.

No violations or enforcement actions recorded for this inspection.

Jupiter Donuts in Lake Worth: Stop-Sale & Stop-Use Orders (10)

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 Lake Worth
Date	Order Type	Product	Brand/Lot	Reason
Dec 17, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Dec 17, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Dec 17, 2025	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.
Nov 17, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Nov 17, 2025	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.
Nov 17, 2025	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.
Nov 17, 2025	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.
Nov 17, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food in good condition, safe and unadulterated.
Nov 17, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Nov 17, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Jupiter Donuts in Lake Worth: Frequently Asked Questions

When was Jupiter Donuts in Lake Worth last inspected?: Jupiter Donuts in Lake Worth was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 17, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Jupiter Donuts in Lake Worth had?: Jupiter Donuts in Lake Worth 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 Lake Worth find?: Jupiter Donuts in Lake Worth was most recently inspected by FDACS on December 17, 2025 (Met Sanitation Inspection Requirements).
Has Jupiter Donuts in Lake Worth had any stop-sale or stop-use orders?: Yes, Jupiter Donuts in Lake Worth has 10 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 Lake Worth?: The most frequently cited FDACS violations at Jupiter Donuts in Lake Worth are: 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 Pf; 3-501.17(B): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, 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 the original container is opened onsite not counted as day 1. 3-501.17(B) 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.
Does Jupiter Donuts in Lake Worth have any repeat violations?: Yes, Jupiter Donuts in Lake Worth has had the following violations cited on multiple FDACS inspections: 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 Pf; 3-501.17(B): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, 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 the original container is opened onsite not counted as day 1. 3-501.17(B) 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.