Copacabana
Last inspected: Dec 18, 2025
37
Score
Going back to 2022, Copacabana has 12 inspections in the public record. On Dec 18, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Restaurants in Jupiter average 79, so Copacabana trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
6
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - 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. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - 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.
01B-36-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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.
08A-20-5
High Priority - 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.
12A-09-4
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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. **Corrective Action Taken**
03D-15-4
37
Oct 18, 2025
Routine - Food
No violations found.
100
Oct 17, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-10-17: 1 live roach observed on wooden board by fryer, 1 underneath triple sink at bar. **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-10-17: 2 flying insects observed across from cook line by vinegar and spice storage rack, 1 by cappuccino machine **Admin Complaint**
35A-02-7
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2025-10-17: 1 dead roach under storage rack alley behind cook line. **Admin Complaint**
35A-06-4
70
Oct 16, 2025
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - 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. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - 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. **Warning**
01B-36-5
High Priority - 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. **Warning**
35A-02-7
High Priority - 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. **Warning**
35A-05-4
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
Basic - 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. **Warning**
35A-06-4
45
Nov 20, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
45
Aug 16, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - 3 Dented cans of mushrooms in dry storage area.present. See stop sale.
01B-01-4
High Priority - 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
03D-01-5
High Priority - 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.
01B-36-5
Basic - Accumulation of black/green mold-like substance in the interior of both ice machine/bins.
22-20-5
Basic - 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. **Corrected On-Site**
06-09-1
58
Apr 22, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-04-22: Operator spoke with Jose and received all information from Jose. He will submit the papers to Jose. **Time Extended**
03G-43-1
90
Feb 20, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during the inspection. **Corrected On-Site** **Warning**
50-17-3
Intermediate - 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. **Warning**
03G-43-1
Intermediate - 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. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using chlorine sanitizer at warewashing machine. **Warning**
16-37-1
64
Sep 26, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - 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. **Corrected On-Site**
01D-01-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Handwash sink not accessible for employee use at all times. Observe bar hand wash sink at bar blocked with trays. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe ceiling tiles soiled with food debris in kitchen.
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observe a few employees without hair restraint.
13-03-4
64
May 16, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Adequate Handwashing Facilities Supplied and Accessible
FL-10
95
Mar 6, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef commercially packaged stored above RTE chorizo sausage not commercially packaged in reach in freezer across from stream tables; Operator stored properly **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soup (54F - Cold Holding)in walk-in cooler Food not prepared or portioned today. As per operator food cooked yesterday. Food left outside. Food out of temperature for less than 1 hour; operator uncovered container and closed walk-in cooler door; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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- pork, French fries at cook line; as per operator food on time since 11:00 am; operator time marked; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- by steam table at the kitchen entrance
36-02-5
Basic - Food stored on floor- bucket of plantains on the floor by the ovens; operator stored properly **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- by steam table Operator discarded water and reheated new water to 189 F; **Corrected On-Site** **Repeat Violation**
10-07-4
55
Aug 22, 2022
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans (50F - Cooling)at 1:11 to 50 at 1:24 since 11:00 ; chicken stew (50F - Cooling)at 1:11 to 50 at 1:24 since 11:00 in walk-in cooler; food moved to reach in freezer to properly cook; **Corrective Action Taken**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo (47F - Cold Holding); ; sliced cheese (47F - Cold Holding); in walk-in cooler As per operator food not portioned or prepared today; food out of temperature for less than four hours; Foods moved to reach in freezer to quick chill; **Corrective Action Taken**
03A-02-5
High Priority - 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: cooked pork and French fries at cook line; As per operator food on time since 11:00 am; operator time marked **Corrected On-Site**
03F-02-5
Basic - Bowl used to dispense rice at cook line; Operator removed **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice bowls and other utensils in water at 98°F Operator discarded water; **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Fly sticky tape hanging over food/food preparation area - above panini press at cook line Operator removed ; **Corrected On-Site**
35B-08-4
55
Frequently Asked Questions
When was Copacabana last inspected?
The most recent health inspection at Copacabana on file is from Dec 18, 2025. The public record contains 12 inspections in total.
What is the most common violation at Copacabana?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Copacabana.
How does Copacabana compare to other restaurants in Jupiter?
Copacabana most recently scored 37 out of 100, which is lower than the Jupiter average of 79.
Has Copacabana's inspection record improved over time?
Results have been roughly steady. Inspections at Copacabana have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Copacabana means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Copacabana inspected?
Based on the inspection history on file, Copacabana is inspected around four times per year on average.
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