CAFE SOLE
4300 S US HWY 1 STE 202, Jupiter FL 33477 · 561-626-0575
Last inspected Mar 24, 2026 · 12 visits since August 2023
JAN 24
SEP 24
APR 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 clean up poster to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026018758 | Jan 28, 2026 | May 4, 2026 | $1,500 |
| 2--2024010219 | Jan 30, 2024 | Jul 12, 2024 | $800 |
| 2--2023036763 | Jun 16, 2023 | Jul 19, 2023 | $200 |
Inspection history
12 visits, newest first
Mar 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
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) ran machine multiple times, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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. All employee food handlers certificates expired, discussed with operator renew.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by dish washing area interior has accumulation of slime like substance, discussed with operator to clean and sanitize.
Jan 28, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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) ran machine multiple times, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Live, small flying insects found Approximately 6 live flying insects on dry seasoning storage rack. Approximately 1 live flying insect on clean dish storage rack. Approximately 2 live flying insects landing on clean dishes. Approximately 1 live fly on sealed box of seasoning mix. Approximately 3 flies on picture frame in kitchen. Discussed with operator to kill all live flying insects and clean and sanitize areas.
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. All employee food handlers certificates expired, discussed with operator renew.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by dish washing area interior has accumulation of slime like substance, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. At pizza station cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
Jan 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
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) ran machine multiple times, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Live, small flying insects found Approximately 6 live flying insects on dry seasoning storage rack. Approximately 1 live flying insect on clean dish storage rack. Approximately 2 live flying insects landing on clean dishes. Approximately 1 live fly on sealed box of seasoning mix. Approximately 3 flies on picture frame in kitchen. Discussed with operator to kill all live flying insects and clean and sanitize areas.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored over spinach. In walk in cooler tiramisu made with raw shell eggs stored above vegetables.discussed with operator who corrected storage of products
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink by three compartment sink and front pizza counter, discussed with operator who provided paper towels.
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. All employee food handlers certificates expired, discussed with operator renew.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by dish washing area interior has accumulation of slime like substance, discussed with operator to clean and sanitize.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled at cook line, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. At pizza station cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
Jan 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 8 high priority.
8 High priority6 Intermediate3 Basic
Show 17 findings ▾
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) ran machine multiple times, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw ground beef and without washing hands employee handled bread, 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 handled personal cell phone and without washing hands employee handled cooked chicken, discussed with operator, employee washed hands.
Live, small flying insects found Approximately 6 live flying insects on dry seasoning storage rack. Approximately 1 live flying insect on clean dish storage rack. Approximately 2 live flying insects landing on clean dishes. Approximately 1 live fly on sealed box of seasoning mix. Approximately 3 flies on picture frame in kitchen. Discussed with operator to kill all live flying insects and clean and sanitize areas.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored over spinach. In walk in cooler tiramisu made with raw shell eggs stored above vegetables.discussed with operator who corrected storage of products
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen on prep table garlic butter (61F - Cooling) at 2:00 since 8:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen on prep table garlic butter (61F - Cooling) at 2:00 since 8:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table hollandaise sauce (119F - Hot Holding) per operator product prepared approximately 3.5 hours ago, discussed with operator who moved product reheat to 165F+.
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 clean up poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler cooked chicken (56F - Cooling) at 2:30 since 11:30 to 57F at 2:45, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to walk in cooler.
Handwash sink used for purposes other than handwashing. Hand washing sink at front counter filled with dirty dishes, discussed with operator who cleared sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink by three compartment sink and front pizza counter, discussed with operator who provided paper towels.
No soap provided at handwash sink. No soap provided at hand washing sink by three compartment sink and front pizza counter, discussed with operator who provided soap.
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. All employee food handlers certificates expired, discussed with operator renew.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by dish washing area interior has accumulation of slime like substance, discussed with operator to clean and sanitize.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled at cook line, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. At pizza station cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
Jul 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 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 itched head with hand and with out washing hands employee handled tray of cheese bread, discussed with operator who educated employee, employee washed hands.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw chicken on metal tray stored directly above non commercially packaged metal tray of raw ground beef, discussed with operator who corrected storage of products.
Clam/mussel/oyster tags not marked with last date served. Establishment has 2 Clam/mussel/oyster tags not marked with last date served, discussed with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen on flip top coolers soiled with food debris, mold-like substance or slime, discussed with operator to clean and sanitize.
Probe thermometer not within the intended measuring range of use. Operator provided non working digital probe thermometer, calibrated inspectors thermometer with operator, discussed with operator to repair or replace thermometer.
Spray bottle containing toxic substance not labeled. Next to dough mixer spray bottle unlabeled containing oven degreaser, discussed with operator who labeled bottle.
Accumulation of black/green mold-like substance in the interior of the bar ice machine/bin. Discussed with operator clean and sanitize interior of ice machine.
Dead roaches on premises. In kitchen approximately 1 dead roach inside of three compartment sink, discussed with operator who cleaned and sanitized area. In kitchen approximately 1 dead roach on floor under dough mixer, discussed with operator who cleaned and sanitized area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside walk in cooler condenser fan soiled with grease, food debris, dirt, slime or dust, discussed with operator to clean and sanitize.
Working containers of food removed from original container not identified by common name. In kitchen multiple squeeze bottles of cooking oils not labeled, discussed with operator who labeled bottles.
Apr 11, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over butter and raw crab cake over sliced cheese in one door cooler at pizza station by steam. Stored properly
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at pizza station
Fly sticky tape hanging over food/food preparation area/food-contact equipment- at the pizza station by steam table Removed
Sep 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink next to three compartment sink; unable to turn on;
Walk-in cooler with rust that has pitted the surface.
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
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 was unable to fix; set up chlorine sanitizer in three compartment sink;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over corn not commercially packaged in freezer at front counter; stored properly
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Advised to keep in order
No soap provided at handwash sink by three compartment sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator plan and printed during inspection;
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink next to three compartment sink; unable to turn on;
Employee eating in a food preparation or other restricted area- at pizza station at front counter employee moved at the back of the kitchen
In-use knife/knives stored in cracks between pieces of equipment- at reach in cooler at front counter Stored properly
Walk-in cooler with rust that has pitted the surface.
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes (47-48F - Cooling); in glass door cooler at pizza station; food never reached 41 F or below within 6 hours; See Stop Sale
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw shrimp and raw mussels in reach in cooler at cook line; reversed
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 41 degrees Fahrenheit within 6 hours. mashed potatoes (47-48F - Cooling); in glass door cooler at pizza station; food never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (48F - Cold Holding); fish (48F - Cold Holding) cooked pasta (48F - Cold Holding) in walk-in cooler; foods not prepared or portioned today; food out of temperature for approximately 1 hour; as per operator cooler door left opened; walk-in freezer door left opened to quick chill foods;
Aug 24, 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 ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. ADOLFO PEREZ, 10/12/2015
Aug 23, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Mushroom soup 08/10, cooked black beans 08/11, ranch dressing 08/08, black bean dip 08/15, See stop sale.
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. Pizza and wrap station - chopped cooked chicken (48F - Cold Holding); sliced Swiss cheese (47F - Cold Holding); cooked shrimp (44F-45F - Cold Holding); white wine cheese sauce (44F-45F - Cold Holding) not portioned or prepared today and held over 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza and wrap station - chopped cooked chicken (48F - Cold Holding); sliced Swiss cheese (47F - Cold Holding); cooked shrimp (44F-45F - Cold Holding); white wine cheese sauce (44F-45F - Cold Holding) not portioned or prepared today and held over 4 hours - see stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator separated clams into plastic bags moved to freezer without tag.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. ADOLFO PEREZ, 10/12/2015
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. At front counter - operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Orzo salad prepared 3 days ago - operator date marked.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of front counter - operator inverted plates and soup bowls.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed open beverage from prep table.
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.