NARA ASIAN CREATIONS

Name: NARA ASIAN CREATIONS
Address: 2525 MILITARY TRL UNIT 105, JUPITER, FL, 33458, US
Rating: 81.4

2525 MILITARY TRL UNIT 105, JUPITER, FL 33458

License #6022317

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NARA ASIAN CREATIONS in JUPITER currently holds an InspectFL Health Score of 81.4 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 April 15, 2026. Across those visits, inspectors documented 18 total violations — 9 critical, 2 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 15, 2026 included 4 critical violations, 0 major, and 2 minor.

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.

Location + actions

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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
[03F-02-5] Time/temperature control for safety Sushi rice, in sushi station, identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was 3 hours ago. Sushi chef time marked.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ppm chlorine in sushi station. Operator set up fresh solution at 100ppm.
[14-86-1] Non-food grade paper towel used as liner for food container, for fried shrimp and dumplings. Operator removed paper.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in prep sink. Operator turned water on.
[12A-09-4] Single-use gloves not changed as needed after changing tasks placing raw chicken on grill and then touching clean utensils. Cook washed her hands and changed gloves.
[23-24-4] Buildup of food debris/soil residue on equipment door handles of reach in freezers in back kitchen.

Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. miso soup (58F - Cooling) at 2:00; cooling since 8/26 at 9pm Observed in covered deep container at reach in cooler by triple sink. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[05-08-4] No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over sauces at walk in cooler. Operator stored properly.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted at storage rack in back kitchen.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper on prep table in back kitchen area.
[16-46-4] Old labels stuck to food containers after cleaning. On clean food storage containers on shelf in back kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage over sauces at shelf in kitchen.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel wrapped and in direct contact with cucumber at sushi station cooler. Operator removed paper towel.
[31B-03-4] No soap provided at handwash sink. At cook line.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. miso soup (58F - Cooling) at 2:00; cooling since 8/26 at 9pm Observed in covered deep container at reach in cooler by triple sink. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink with chlorine sanitizer 100ppm.

Community reaction

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Community pulse