2 VINEZ
287 E INDIANTOWN RD #2B, Jupiter FL 33477 · 561.745.6262
Last inspected Apr 28, 2026 · 9 visits since July 2023
JAN 24
JUL 24
JAN 25
JUL 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029034 | Feb 24, 2026 | May 19, 2026 | $200 |
| 2--2023043633 | Jul 26, 2023 | Oct 16, 2023 | $200 |
Inspection history
9 visits, newest first
Apr 28, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw fish eggs stored above seaweed salad, discussed with operator who corrected storage of products. In walk in cooler raw fish stored above avocados, discussed with operator who corrected storage of products.
Feb 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In flip top cooler raw shell eggs stored in top portion with no physical barrier between top and bottom with sauces and rice noodles stored below, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw fish eggs stored above seaweed salad, discussed with operator who corrected storage of products. In walk in cooler raw fish stored above avocados, discussed with operator who corrected storage of products.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu multiple sushi rolls containing masago- raw fish eggs, with no identification that menu item contains raw ingredients, discussed with operator to correct menu.
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority6 Intermediate1 Basic
Show 13 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose with hand multiple times after without washing hands employee handled containers of food in flip top cooler, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at sushi bar moved trash can with hand and after without washing hands employee handled clean and sanitized plate, discussed with operator employee washed hand.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In flip top cooler raw shell eggs stored in top portion with no physical barrier between top and bottom with sauces and rice noodles stored below, discussed with operator who corrected storage of products.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw chicken storage above bags of edamame, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw fish eggs stored above seaweed salad, discussed with operator who corrected storage of products. In walk in cooler raw fish stored above avocados, discussed with operator who corrected storage of products.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At front sushi bar egg wash held on time is public health control not time marked, per operator product placed out on time approximately 15 minutes ago and time marked product.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of big 6 poster.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cut tomatoes (45F - Cooling) at 1:35 since 12:30 to 45F at 1:55; cut cabbage (46F - Cooling) at 1:30 since 10:30 to 45F at 1:55, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu multiple sushi rolls containing masago- raw fish eggs, with no identification that menu item contains raw ingredients, discussed with operator to correct menu.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink at sushi bar, discussed with employee who replaced paper towels.
Spray bottle containing toxic substance not labeled. At server expo station unlabeled spray bottle containing Lysol, discussed with operator who labeled bottle.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored above washed kale, discussed with operator who corrected storage of products.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Steak over kale in walk-in cooler; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (46F - Cold Holding); cream cheese (46F - Cold Holding);in sushi cooler #1 at sushi bar; food not prepared or portioned today; food out of temperature for approximately 30 minutes; moved to different cooler;
Cutting board has cut marks and is no longer cleanable- at sushi station
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line went to bring soap container, put gloves on and started making sushi Educated Employee washed hands
No soap provided at handwash sink at sushi station Operator provided
Employee with no hair restraint while engaging in food preparation.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- in walk-in cooler; educated
Raw fruits/vegetables not washed prior to preparation- cut avocado with sticker on in reach in cooler at cook line
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged stored over edamame commercially packaged in reach in freezer at the back of the kitchen Reversed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- in walk-in cooler
Jul 27, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu specialty rolls (ie: Tommy G roll, flame hamachi) and others with raw ingredient) need to be to highlighted with a consumer Advisory for Raw Ingredients.
Jul 26, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. White hand paper towels lined fresh vegetable containers - sliced carrots, cut greens and cut tuna inside paper towels - operator removed.
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. large make table - sliced tomatoes (45F - Cold Holding); raw ground beef (44-45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi bar lowboy cooler - seaweed salad (48F-50F - Cold Holding) not portioned or prepared today and held overnight and more than 4 hours - see stop sale. large make table - sliced tomatoes (45F - Cold Holding); raw ground beef (44-45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu specialty rolls (ie: Tommy G roll, flame hamachi) and others with raw ingredient) need to be to highlighted with a consumer Advisory for Raw Ingredients.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food not stored at least 6 inches off of the floor. Walk in cooler - containers of Krab, shrimp, sauces not 6 inches of the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer back storeroom.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.