Portabello Cucina Italiana
Last inspected: Jan 13, 2026
52
Score
Going back to 2022, Portabello Cucina Italiana has nine inspections in the public record. The latest inspection on file is from Jan 13, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to three violations before.
“No paper towels” comes up most often, recorded four times in the inspection record.
Compared to other Jupiter restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
52
Feb 15, 2025
Complaint Full
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
95
Feb 14, 2025
Complaint Full
7 critical violations. 5 major violations. 3 minor violations.
View 15 violations
High Priority - 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
08A-05-6
High Priority - 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 **Corrected On-Site**
08A-02-6
High Priority - 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 **Corrective Action Taken**
03B-01-6
High Priority - 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
22-45-4
High Priority - 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; **Corrected On-Site**
09-01-4
High Priority - 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; **Corrected On-Site**
12A-13-4
High Priority - 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 ; **Corrective Action Taken**
03A-02-5
Intermediate - 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 **Corrective Action Taken**
03D-15-4
Intermediate - Clams tag removed from original container prior to container being emptied- operator placed tag back **Corrected On-Site**
01C-10-4
Intermediate - Handwash sink at the bar not accessible for employee use at all times- used to store silverware rollups inside it; operator removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at three compartment sink; provided **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap and paper towel provided at handwash sink at the bar; Provided **Corrected On-Site**
31B-03-4
Basic - Standing water in floor- by three compartment sink
29-19-4
Basic - soiled floors all throughout the kitchen ;
36-10-4
Basic - Food stored on floor- big pot of chicken stock at cook line Advised to store properly **Repeat Violation**
08B-38-4
18
Jan 13, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw breaded chicken over unwashed produce like peppers ; stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - 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 ;
03E-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink Provided **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Food stored on floor- container with green beans by cook line; stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
64
Apr 17, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
50
Mar 26, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jan 26, 2024
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - 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 **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - Establishment not maintaining mussel tags for 90 days. Advised to keep tags.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink Operator provided **Corrected On-Site**
31B-02-4
Intermediate - 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. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled- in the handwash sink by three compartment sink Bleach - labeled **Corrected On-Site**
41-17-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling- heavy accumulation of grease on the hoods
36-68-5
Basic - 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; **Corrected On-Site**
06-01-5
Basic - Wood food-contact surface not properly sealed- employee pound8ng chicken on wood block not properly sealed; removed **Corrected On-Site**
14-06-4
Basic - 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 **Corrected On-Site**
40-06-5
Basic - Food stored on floor-green beans and other vegetables containers in walk-in cooler; advised to store 6 inches off the floor
08B-38-4
41
Mar 27, 2023
Routine - Food
5 critical violations. 5 major violations. 1 minor violation.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at pantry/prep station wiped hands on apron then put on gloves - operator instructed employee to wash hands - employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Double door reach in freezer - raw chicken over cooked lasagna - operator inverted. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Hot line drawers - Raw chicken breast over veal chops - operator inverted. **Corrected On-Site**
08A-20-5
High Priority - 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. Double door reach in cooler - operator states roasted peppers (45-47F - Cooling) not removed from cooler overnight and more than 6 hours - see stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Double door reach in cooler - operator states roasted peppers (45-47F - Cooling) not removed from cooler overnight and more than 6 hours - see stop sale.
03D-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Pantry/prep area employee rinsed hands in prep sink. Operator instructed employee to use hot line hand sink. **Corrected On-Site**
12A-03-4
Intermediate - 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 to operator. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hot line hand sink blocked tray of food - operator removed. **Corrected On-Site**
31A-09-4
Intermediate - 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/
53A-05-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned Lasagna in reach in freezer - operator date marked. **Corrected On-Site**
02C-04-5
Basic - Food not stored at least 6 inches off of the floor. Chest coolers with seafood stored directly on the floor.
08B-47-4
27
Dec 19, 2022
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lam chops over broccoli rabe/speed rack/walk in cooler/corrective action taken/operator stored raw lamb chops on bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussels, clams.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels, clams
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser/by 3 compartment sink/corrective action taken/operator labeled chemical. **Corrected On-Site**
41-17-4
Basic - Stored food not covered. Stuffed clams/reach in freezer#2/kitchen/corrective action taken/operator covered foods. **Corrected On-Site**
08B-12-5
Basic - Floor area(s) covered with standing water. By 3 compartment sink.
36-22-4
52
Frequently Asked Questions
When was Portabello Cucina Italiana last inspected?
The most recent health inspection at Portabello Cucina Italiana on file is from Jan 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Portabello Cucina Italiana?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Portabello Cucina Italiana.
How does Portabello Cucina Italiana compare to other restaurants in Jupiter?
Portabello Cucina Italiana most recently scored 52 out of 100, which is lower than the Jupiter average of 79.
Has Portabello Cucina Italiana's inspection record improved over time?
No. Recent inspections at Portabello Cucina Italiana have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Portabello Cucina Italiana 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 Portabello Cucina Italiana inspected?
Based on the inspection history on file, Portabello Cucina Italiana is inspected around three times per year on average.
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