CENTER STREET NOOK

Name: CENTER STREET NOOK
Address: 223 CENTER ST, JUPITER, FL, 33458, US
Rating: 74.6

223 CENTER ST, JUPITER, FL 33458

License #6019006

74.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CENTER STREET NOOK in JUPITER currently holds an InspectFL Health Score of 74.6 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 March 20, 2026. Across those visits, inspectors documented 11 total violations — 9 critical, 2 major.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. Butter chips left out on tables, for customer reused.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Sausage 54F in flip top cooler , sausage container on top of cheese. Not getting any cold air. Cook placed sausage in unit 2 hours ago, cooked yesterday. Cook placed sausage into bottom unit.
[07-08-5] Time/temperature control for safety food re-served to customers. Butter chips left out on tables, for customer reused. See stop sale
[12A-27-4] Cook cracked raw shell eggs and then handled ready-to-eat tomatoes without washing hands. Cook went to wash his hands.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All Benedict dishes containing poached eggs. Nova Platter, Monstah Lobstah containing over easy eggs. All items were identified during inspection.

Administrative complaint recommended
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Used ice water to calibrate: Inspector thermometer: 32F Operator thermometer: 28F
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Employee cracking raw shell eggs then handled toast and placed toast on plate with no hand wash. Educated operator on proper hand washing procedures and employee washed hands.
[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. flip top across from cook line: pastrami (50F - Cold Holding); turkey (51F - Cold Holding); tuna salad (52F - Cold Holding); Cole slaw (47F - Cold Holding); cut lettuce (49F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over yogurt sauce and fully cooked sandwiches at flip top cooler by toaster oven, raw bacon over pico de gallo and fully cooked ham at walk in cooler, raw bacon over hot dogs at walk in freezer. Both products not in commercial packaging. Operator stored all products properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top across from cook line: pastrami (50F - Cold Holding); turkey (51F - Cold Holding); tuna salad (52F - Cold Holding); Cole slaw (47F - Cold Holding); cut lettuce (49F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. On counter at cook line: Pancake mix (buttermilk) 73F - cold holding - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed product back in cooler.

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