TAVOLENA
185 E INDIANTOWN RD STE 123, Jupiter FL 33477 · 561-517-7489
Last inspected Aug 7, 2026 · 7 visits since November 2023
NOV 24
MAR 25
JUL 25
APR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Raw chicken not commercially packaged over raw lobster tails not commercially packaged Reversed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
What the inspector wrote — 8 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. In reach in cooler house made marinara (58F - Cooling) at 9:25 per operator cooling since previous day unable to determine time. At this rate of cooling product never reached 41F within 6 hours. See stop sale.
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 beef carpaccio stored in top portion of cooler with no physical barrier between top and bottom with cut lettuce stored directly 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 raw chicken stored directly above cheese, discussed with operator who corrected storage of products.
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. In reach in cooler house made marinara (58F - Cooling) at 9:25 per operator cooling since previous day unable to determine time. At this rate of cooling product never reached 41F within 6 hours. See stop sale.
Show the remaining 4 findings ▾
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. In reach in cooler house made marinara (58F - Cooling) at 9:25 per operator cooling since previous day unable to determine time. At this rate of cooling product never reached 41F within 6 hours. See stop sale.
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/ Currently 6 employees working with no certified food manager present, discussed with person in charge.
Spray bottle containing toxic substance not labeled. At hand washing sink and dish washing area unlabeled spray bottles of various cleaning chemicals, discussed with operator to label all bottles.
Employee preparing food in customer section of dining area. Employee preparing sliced meats on portable rolling table with meat slicer in hallway in front of bathroom entrance, discussed with operator who removed meat slicing station.
Apr 24, 2026Inspection 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. In reach in cooler at main cook line cooked sausage (51F - Cooling) at 3:35 since previous night, at this rate of cooling product never reached 41F within 6 hours see stop sale.
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 mop and after without washing hands handled food containers, discussed with operator employee washed hands.
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. In reach in cooler at main cook line cooked sausage (51F - Cooling) at 3:35 since previous night, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at bakery kitchen house made sauce with fresh garlic (46F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product to reach in freezer to chill. In kitchen in steam table turned off chicken stock (84F -Cold Holding) per chef product held at room temperature for approximately 1 hour and steam table never turned on, discussed with chef who turned on stove to reheat product.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store ice pump machine for pasta maker, discussed with operator to remove.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with soap discussed with operator who labeled bottle.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and carpaccio over cooked chicken in 2 door cooler at cook line Stored properly
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on 7/25 in cooler at cook line; food dated
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/
Ice scoop handle in contact with ice. Stored properly
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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 employees touching soiled towels, wiping gloved hands while preparing food and not changing gloves and washing hands; employee washed hands and changed gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (50F - Cold Holding) meatballs (45F - Cold Holding);in one door cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; operator lowered thermostat and moved food on ice;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced Turkey (49-50F - Cooling)at 12:15 to 50 at 12:40 since 9:30; in one door cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved in reach in freezer to quickly cool;
In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 79 F at cook line; water discarded
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use knife/knives stored in cracks between pieces of equipment- in reach in cooler at cook line between top lead and food containers Removed
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Clams tags not marked with last date served.
Wiping cloth sanitizing solution stored on the floor- at cook line; Operator stored properly
Nov 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce in 3 door cooler by storage racks Stored property
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. Raw chicken not commercially packaged over raw lobster tails not commercially packaged Reversed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gnocchi (51F - Cold Holding);in three door cooler by storage racks; as per operator food left outside for approximately 20 minutes; food not prepared or portioned today;placed in ice;
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked sauce and sausage in three door cooler in the kitchen Reversed
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.