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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHINA JADE in JUPITER currently holds an InspectFL Health Score of 88.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 22, 2026. Across those visits, inspectors documented 13 total violations — 4 critical, 2 major, 7 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 22, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CHINA JADE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in front prep area flip top cooler not date marked. Per operator, item was prepared more than 24 hours ago.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pooled raw whole shell eggs stored above cooked chicken in cook line flip top cooler. Operator reorganized.
- [14-01-5] Bowl or other container with no handle used to dispense food. Plastic quart container with no handle stored directly in hot holding rice. Operator removed. Metal bowl with no handle stored directly in raw chicken in flip top. Operator removed.
- [14-11-5] Equipment in poor repair. Reach in deep freezer by mop sink in disrepair.
- [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (71F - Cooling since 7:00 AM) cooling in deep filled covered container in walk in cooler.
- [03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (71F - Cooling since 7:00 AM) cooling in deep filled covered container in walk in cooler. See stop sale.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (71F - Cooling since 7:00 AM) cooling in deep filled covered container in walk in cooler.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup (118F - Hot Holding); wonton soup (118F - Hot Holding) at kitchen steam table. Per operator, items have been held for less than 2 hours. Operator began reheating items on stove top to 165F.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on to go prep table. Operator removed.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers soiled with mold like substance.
- [14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
- [32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle in unisex restroom.
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