PORTABELLO CUCINA ITALIANA
351 S US HWY 1, Jupiter FL 33477 · 561-748-3224
Last inspected May 9, 2026 · 9 visits since January 2024
APR 24
JAN 25
FEB 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C 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 copy of clean up procedures to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025015191 | Jan 13, 2025 | Mar 20, 2025 | $400 |
| 2--2023023001 | Mar 27, 2023 | May 30, 2023 | $200 |
Inspection history
9 visits, newest first
May 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire proper thermometer.
May 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority5 Intermediate3 Basic
Show 14 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw lamb and without washing hands employee handled container of mustard, discussed with operator employee washed hands.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel liners used for fresh leafy greens, discussed with operator who removed paper liners.
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 stored above pasta, discussed with operator to correct storage of products.
Raw animal food stored over or with unwashed produce. In walk in cooler raw chicken stored above unwashed produce, discussed with operator to correct storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler various raw meats stored above ready to eat products throughout walk in cooler ( raw steak over cooked lasagna, raw veal over cut vegetables) discussed with operator to correct storage of all food products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar butter (63F - Cold Holding) per bartender product left out for approximately 30 minutes, discussed with operator who moved product to reach in cooler to chill.
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 of clean up procedures to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack plastic wrapped trays of cooked stuffed artichokes (58F - Cooling) at 4:10 since 2:00 to 61F at 4:35, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved to walk in cooler to chill.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink, discussed with operator who provided paper towels.
No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire proper thermometer.
Spray bottle containing toxic substance not labeled. At dish washing area multiple unlaced spray bottles of cleaners, discussed with operator to label all bottles.
Floor area(s) covered with standing water. Standing water on floor throughout kitchen, discussed with operator to clean and sanitize floors.
In-use knife/knives stored in cracks between pieces of equipment. Discussed with operator who removed.
No handwashing sign provided at a hand sink used by food employees. Discussed with operator to install signs.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at steam table Removed
Raw animal food stored over or with unwashed produce. Raw chicken and pork over unwashed produce like green onions in walk-in coolers Stored properly
Clam/mussel/tags not marked with last date served- some missing last date; advised to mark
Clams/mussels/tag removed from original container prior to container being emptied- operator was able to place tag back with the batch
No per towel at handwashing sink by three compartment Provided
Ice scoop handle in contact with ice- at servers area; stored properly
Feb 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water in floor- by three compartment sink
Feb 14, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority5 Intermediate3 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher loading dirty dishes inside three compartment and dishwasher and unloading / touching clean dishes afterwards without washing hands first; operator educated and employee washed hands;
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting red onions and herbs to be used as a meat marinate over night; marinate will not be heated to 145 F; educated; employee washed hands and out gloves on;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee at three compartment sink washing pots and pans and rinsing them with water and placed to air dry on the above shelves; operator educated and asked employee to set up three compartment properly and properly sanitize dishes
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp and raw fish stored above meat balls and cooked pasta in coolers at cook line; stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal and raw lobster tails over cooked lamb in walk-in cooler; advised to store properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gravy (49F - Cold Holding); bolognese sauce (49F - Cold Holding); roasted garlic in oil (45F - Cold Holding) tomato basil soup (45F - Cold Holding );in walk-in cooler foods not prepared or portioned today; food out of temperature approximately 2 hours; food placed in ice;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fransese sauce (115F - Hot Holding); marinara (118F - Hot Holding)under prep table at cook line; as per operator food out of temperature for approximately 1 hour; food placed on the stove to reheat to 165 F
Clams tag removed from original container prior to container being emptied- operator placed tag back
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sautéed spinach (68-77F - Cooling)at 3:35 to 73 F at 4:14 since 3:00;in walk-in cooler; at the rate food will not reach 41 F or below within 6 hours; food placed in ice lamb (66-71F - Cooling)at 3:35 to 66-71 F at 4:15 F since 2:30;on the speed rack in walk-in cooler; at this rate food will not reach 41 F within 4 hours; Placed in ice
Handwash sink at the bar not accessible for employee use at all times- used to store silverware rollups inside it; operator removed
No paper towels or mechanical hand drying device provided at handwash sink at three compartment sink; provided
No soap and paper towel provided at handwash sink at the bar; Provided
Food stored on floor- big pot of chicken stock at cook line Advised to store properly
Standing water in floor- by three compartment sink
soiled floors all throughout the kitchen;
Jan 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Raw breaded chicken over unwashed produce like peppers; stored properly
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (82-90F - Reheating)at 2:41 to 82-90 F at 3:05 since 2:15; in steam table; at Thai rate food will not reach 165 F; advised to reheat on the stove; food container stored in water in steam table; steam escaping;
No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink Provided
Food stored on floor- container with green beans by cook line; stored properly
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Raw salmon over unwashed lemon in walk-in cooler; stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut vegetables in walk-in cooler Raw lamb racks over tiramisu on speed rack in walk-in cooler Stored properly
Clams tag removed from original container prior to container being emptied- in ice inside igloo cooler at cook line; operator placed tag inside the container
Employee washed hands in a sink other than an approved handwash sink. Rinsed hands in three compartment sink; no soap; dried on apron; priced red to cover soup containers; Educated; operator washed hands
No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink; provided
Food stored on floor- containers of stock at cook line; stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit- water at 100 F at cook line; removed utensils
Mar 26, 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 ▾
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.
Jan 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish stock (55F - Cold Holding); marinara (52F - Cold Holding); in walk-in cooler; as per operator foods not prepared or portioned today; food left outside while rotating foods; food out of temperature for approximately 45 minutes; food uncovered to quick chill roasted artichokes (54F - Cold Holding)on the speed rack in the kitchen; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved back to walk-in cooler
Establishment not maintaining mussel tags for 90 days. Advised to keep tags.
Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line
No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink Operator provided
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.
Spray bottle containing toxic substance not labeled- in the handwash sink by three compartment sink Bleach - labeled
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of clean plates at cook line; removed
Food stored on floor-green beans and other vegetables containers in walk-in cooler; advised to store 6 inches off the floor
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling- heavy accumulation of grease on the hoods
Time/temperature control for safety food thawed in an improper manner- lobster tails and scallops thawing in prep sink and speed rack at prep area; moved in the cooler;
Wood food-contact surface not properly sealed- employee pound8ng chicken on wood block not properly sealed; removed
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.