SOLAVINO RESTAURANTE 2
11150 SE FEDERAL HWY, Hobe Sound FL 33455 · 772-485-6994
Last inspected Jan 28, 2026 · 5 visits since August 2024
AUG 24
DEC 24
JUL 25
JAN 26
▲ GETTING WORSE
4 inspections trending down, 22 points off where it started.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salsa ( home made tomato sauce )69F, in a deep covered pot in kitchen. Salsa was cooked yesterday. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025058343 | Jul 16, 2025 | Aug 25, 2025 | $400 |
Inspection history
5 visits, newest first
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salsa ( home made tomato sauce )69F, in a deep covered pot in kitchen. Salsa was cooked yesterday. 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. Salsa ( home made tomato sauce )69F, in a deep covered pot in kitchen. Salsa was cooked yesterday.
Raw chicken stored in same container as raw sausage. Both items still in original packaging and thawing in glass door refrigerator in kitchen. Operator separated properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salsa ( home made tomato sauce )69F, in a deep covered pot in kitchen. Salsa was cooked yesterday.
Show the remaining 3 findings ▾
Beef stew not covered in reach in freezer. Operator covered.
Bowl with no handle used to dispense soup. Operator replaced with a ladle.
Employee personal cheese and sandwich not properly identified and segregated from food to be served to the public in glass door refrigerator in kitchen. Operator removed.
Jul 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top across from steam table: diced tomatoes (46F - Cold Holding); cheese (46F - Cold Holding); Beef (46F - Cold Holding); sour cream (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 15 minutes. Advised operator to pack products with ice or use time control until unit is fixed. Educated operator on time control procedure.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 400ppm quaternary sanitizer.
Jul 16, 2025Administrative 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 ▾
Nonfood-grade bags used in direct contact with food. Observed Fully cooked tripe stored and in direct contact with thank you to go bag at reach in freezer. Operator stored product properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top across from steam table: diced tomatoes (46F - Cold Holding); cheese (46F - Cold Holding); Beef (46F - Cold Holding); sour cream (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 15 minutes. Advised operator to pack products with ice or use time control until unit is fixed. Educated operator on time control procedure.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pinto beans (129F - Hot Holding) Observed in pot underneath steam table area. Per operator, out of temperature for approximately 15 minutes. Advised operator to return to stove to reheat to 165+F.
No paper towels or mechanical hand drying device provided at handwash sink. Women's restroom.
No soap provided at handwash sink. In men's restroom.
Food stored on floor. Masa and pinto beans stored on floor at outdoor storage shed.
Stored food not covered. Masa and pinto beans not covered at outdoor storage shed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 400ppm quaternary sanitizer.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blended tomato salsa (56F - Cold Holding) Observed in small beverage cooler by register area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Per operator, goes in and out of cooler per use by guest. Advised operator to use single use portioned ramekins for customers.; horchata made with condensed milk (58F - Cold Holding) Observed sitting on counter by front register area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time stamp for remaining hour and discard afterwards. Time control procedure emailed to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (105F - Hot Holding) Observed in small steam table. Per operator, out of temperature for approximately 1 hour. Advised operator to reheat to 165+F
Handwash sink used for purposes other than handwashing. Observed ice scoop in hand wash sink at front register area.
Ripped/worn tin foil used as shelf cover. At to go container and plate storage shelf in kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator to add more chlorine to achieve 50-100ppm.
Aug 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by front register area.
Covered waste receptacle not provided in women's bathroom. No cover on trash can for women's rest room.
No conspicuously located ambient air temperature thermometer in holding unit. At flip top cooler and tall reach in coolers (2) 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.