COPACABANA
1209 MAIN ST STE 101, Jupiter FL 33458
Last inspected Jun 23, 2026 · 11 visits since September 2023
AUG 24
NOV 24
OCT 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found approximately 2 live roaches on wall by rational oven, 1 by triple sink, 3 on wall by mop sink, 2 on wall by ecolab chemical dispenser, 1 on wall rack across from triple sink, 1 on wall by spice rack.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026011900 | Dec 18, 2025 | Mar 11, 2026 | $800 |
| 2--2025078011 | Oct 16, 2025 | Nov 18, 2025 | $400 |
| 2--2023018172 | Mar 6, 2023 | Apr 20, 2023 | $400 |
| 2--2018012582 | Feb 13, 2018 | Mar 28, 2018 | $200 |
Inspection history
11 visits, newest first
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cut lemons stored in ice used for drinks, in wait station. See stop sale. Operator moved lemons to cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Cut lemons stored in ice used for drinks, in wait station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cuban sandwich 50F, cooked pork 48F-50F, cooked beef 52F, in glass door prep cooler on cook line. Items were prepped or cooked yesterday and came from walk in cooler less than 3 hours ago, to prep cooler. All foods were moved to walk in cooler.
Beans stored on floor in walk in cooler.
Ice scoop handle in contact with ice in wait station. Operator removed.
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese cake (51F - Cooling) at 1:50; cooling 7:30am. Observed in dessert case. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
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. cheese cake (51F - Cooling) at 1:50; cooling 7:30am. Observed in dessert case. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over fully cooked Ropa vieja (beef) at walk in cooler. Raw chicken over fully cooked shrimp at reach in freezer, both products not in commercial packaging. Operator stored products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw mechanically tenderized beef over raw pork tenderloin at reach in freezer. Safe storage chart emailed to operator.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish, wiped hands on dry wiping cloth and placed wiping cloth on cutting board then picked up clean serving vessel without washing hands. Educated operator on proper hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dessert case: flan (52F - Cold Holding); tres leches (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for approximately 2 hours. Operator moved product to another operable cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork tamal (126F - Cooling) at 1:17; cooling since 1:02 - 121 at 1:48 Observed in pot on stove. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill.
Oct 18, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects found approximately 12 at bar flying around and landing on clean glasses. Approximately 10 by soda fountain station flying around not landing.
Roach activity present as evidenced by live roaches found approximately 2 live roaches on wall by rational oven, 1 by triple sink, 3 on wall by mop sink, 2 on wall by ecolab chemical dispenser, 1 on wall rack across from triple sink, 1 on wall by spice rack.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Glue traps with approximately 11 total dead roaches on Shelves above dishwasher station and by hand wash sink on cook line.
Oct 16, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked rice (Moro) (45F - Cooling) at 2:05pm; cooling since 6:00pm on 10/15 - Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
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. Walk in cooler: cooked rice (Moro) (45F - Cooling) at 2:05pm; cooling since 6:00pm on 10/15 - Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Live, small flying insects found approximately 12 at bar flying around and landing on clean glasses. Approximately 10 by soda fountain station flying around not landing.
Roach activity present as evidenced by live roaches found approximately 2 live roaches on wall by rational oven, 1 by triple sink, 3 on wall by mop sink, 2 on wall by ecolab chemical dispenser, 1 on wall rack across from triple sink, 1 on wall by spice rack.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top sushi case: cheesecake (51F - Cold Holding); flan (46F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator returned to walk in cooler.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Glue traps with approximately 11 total dead roaches on Shelves above dishwasher station and by hand wash sink on cook line.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (47F - cooling) at 11:05am; cooling since 5pm on 11/19 Observed in deep covered container in walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. 1 can mushrooms heavily dented in dry storage area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over fully cooked pork tamales not in commercial packaging at reach in freezer in kitchen. Mechanically tenderized steaks over fish at reach in cooler on cook line. Operator stored all products properly.
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. Cooked rice (47F - cooling) at 11:05am; cooling since 5pm on 11/19 Observed in deep covered container in walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
No soap provided at handwash sink. Hand wash station at bar area.
Spray bottle containing toxic substance not labeled. Observed surface cleaner Chemical spray bottle not labeled at bar area. Operator labeled properly.
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
3 Dented cans of mushrooms in dry storage area.present. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 52F-58F, stored in walk in cooler. Rice was cooked yesterday and stored in deep, covered container. See stop sale
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 70 degrees Fahrenheit within 2 hours. Rice 52F-58F, stored in walk in cooler. Rice was cooked yesterday and stored in deep, covered container.
Accumulation of black/green mold-like substance in the interior of both ice machine/bins.
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. Salmon and Swai stored in walk in cooler. Operator stated fish was removed from freezer this morning, thawed under running water, then stored in walk in cooler about 30 minutes age. Operator removed packaging.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
Feb 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during the inspection.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche containing raw fish not identified on menu.
No chemical test kit provided when using chlorine sanitizer at warewashing machine.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator call company that they buy fish and operator provide.
Handwash sink not accessible for employee use at all times. Observe bar hand wash sink at bar blocked with trays. Operator removed.
No probe thermometer provided to measure temperature of food products.
Employee with no hair restraint while engaging in food preparation. Observe a few employees without hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe ceiling tiles soiled with food debris in kitchen.
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.