VIET ROLLS
901 WEST INDIANTOWN RD BAY #16, Jupiter FL 33458 · 561-506-6531
Last inspected Jan 26, 2026 · 7 visits since August 2023
FEB 24
AUG 24
NOV 24
JUL 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. On license 10 seats reposted; inside dining room approximately 24 seats; Provided Seating Evaluation Form
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025056691 | Jul 14, 2025 | Aug 20, 2025 | $1,200 |
| 2--2024056597 | Aug 21, 2024 | Oct 16, 2024 | $400 |
| 2--2023048000 | Aug 11, 2023 | Sep 18, 2023 | $200 |
Inspection history
7 visits, newest first
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided.
Employee personal cell phone stored in or above a food preparation area, next to boba cooker. Operator removed.
Raw chives not washed prior to preparation, employee cut the roots off. Employee went to wash chives.
Stored beef not covered in reach in freezer.
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F - Cold Holding) Observed in beverage cooler in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed in reach in freezer to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Missing time stamp for pork and chicken. Per operator, products out of temperature for approximately 2 hours. Advised operator to place time stamp for remaining 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. crock pot: cooked boba (120F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Advised operator to utilize time control. Advised operator to place time stamp for remaining 2.5 hours.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Exterior door has a gap at the threshold that opens to the outside. Rear entrance in kitchen area.
Nov 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Cilantro stored and in direct contact with shopping to go bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not in commercial packaging over cooked chicken at tall reach in freezer. Operator stored properly.
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. half and half (56F - Cold Holding) Observed in beverage cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (56F - Cold Holding) Observed in beverage cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale. mayonnaise (pasteurized eggs) (56F - Cold Holding) Observed sitting out on counter. Per operator, not prepared or portioned today. Per operator, out of temperature control for approximately 20 minutes. Operator decided to add to time control procedure. Advised operator to place time mark for remaining 3 hours and 40 minutes.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Cooked noodles and beef no time mark. Per operator, out of temperature control for approximately 30 minutes. Advised operator to time stamp products.
Aug 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw Pork in direct contact with thank you to go bag at chest freezer. Operator removed from to go bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over shrimp at chest freezer. Educated operator on proper storage procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cook line: raw shell eggs (62F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator added to time control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked boba (93F - Hot Holding) Observed in unplugged crock pot in kitchen. Operator turned unit back on to reheat to 165+F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to fitting near mop sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer bucket.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure sent to operator.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 Employees walked in from the back door and started dispensing drink ice and prepping vegetables without washing hands first. After operator provided soap and paper towels to the only hand sink in kitchen, employees went to wash their hands.
Nonfood-grade to go bags used in direct contact with raw beef in chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut cucumbers. Operator removed the eggs.
Slicer Food-contact surfaces not sanitized after cleaning, before use. Do not use slicer not properly sanitized. Employee cleaning slicer no sanitizer available. Operator went to a store to buy chlorine.
Handwash sink used for purposes other than handwashing. Dishes stored in sink in kitchen. Operator removed dishes.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to the store to buy chlorine to sanitize.
No soap provided at handwash sink in kitchen.
Aug 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasked- went from placing stickers on plastic cups to preparing foods for customers; put gloves on without washing hands first; Operator educated; employee washed hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above shredded lettuce in three door cooler at cook line; Raw beef stored above shredded cooked chicken in three door at cook line Raw beef container stored on top of cooked beef in cooler at cook line Advised operator to stored food based on cooking temperature; educated; printed poster
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. On license 10 seats reposted; inside dining room approximately 24 seats; Provided Seating Evaluation Form
Aug 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 10 high priority.
10 High priority5 Intermediate4 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasked- went from placing stickers on plastic cups to preparing foods for customers; put gloves on without washing hands first; Operator educated; employee washed hands;
Food placed in soiled container/equipment. Whole cooked chickens stored inside three compartment sink near dirty dishes and utensils Asked operator to store properly; as per operator chicken to be pulled off bones later; Educated operator on food protection
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed off food debris from tongs without soap rinse and sanitizer;
Nonfood-grade bags- Walmart shopping bags used in direct contact with raw pork in reach in freezer at cook line; Educated operator
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged stored over rice paper and Eggrolls commercially packaged in chest freezer at cook line; Raw chicken commercially packaged stored over beef bones not packaged at all in chest freezer at cook line; Advised operator to store food based minimum cooking temperature; Ducati's; printed storage poster;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above shredded lettuce in three door cooler at cook line; Raw beef stored above shredded cooked chicken in three door at cook line Raw beef container stored on top of cooked beef in cooler at cook line Advised operator to stored food based on cooking temperature; educated; printed poster
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked Chicken on 4 hour plan was moved to reach cooler after 2:30; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried tofu (80F - Cold Holding); as per operator using TPHC; food not listed on the form and tracking time board; food added on time;
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked Chicken on 4 hour plan was moved to reach cooler after 2:30; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. whole cooked chicken (98-113F - Hot Holding) inside three compartment sink; as per operator food out of temperature for approximately 1 hour; operator too busy to put food inside cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded chicken (96-100F - Cooling)at 2:30 to 96 F at 2:55 since 1:45; in reach in cooler at cook line; food stored in closed plastic bags and stacked on top of each other during cooling process; at this rate food will not reach 70 F within # hours; operator opened bags
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- no chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink at cook line Operator provided
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken, beef, noodles and shrimp on 4 hour plan Printed out plan
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl used to dispense rice Operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks next to clean dishes above three compartment sink; drink on prep table at cook line;
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. On license 10 seats reposted; inside dining room approximately 24 seats; Provided Seating Evaluation Form
Food stored on floor- rice container next to three door cooler; Operator stored properly
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.