Viet Rolls
Last inspected: Jan 26, 2026
78
Score
Across the available record, Viet Rolls has nine inspections on file, the first dated 2022. Viet Rolls was last inspected on Jan 26, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly six violations earlier in the record.
The most common issue across all inspections has been “no paper towels”, showing up four times.
That falls roughly in the middle of the pack for Jupiter restaurants. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Stored beef not covered in reach in freezer.
08B-12-5
Basic - Raw chives not washed prior to preparation, employee cut the roots off. Employee went to wash chives. **Corrected On-Site**
08B-39-4
Basic - Employee personal cell phone stored in or above a food preparation area, next to boba cooker. Operator removed. **Corrected On-Site**
40-06-5
78
Jul 14, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - 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. **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. 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. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - 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.
03B-01-6
Intermediate - 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.
53B-13-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear entrance in kitchen area.
35B-01-4
55
Nov 21, 2024
Routine - Food
4 critical violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
47
Aug 21, 2024
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to fitting near mop sink.
29-34-4
Intermediate - 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.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
05-08-4
Intermediate - 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.
03F-10-5
35
Feb 21, 2024
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - 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. **Corrected On-Site**
12A-16-4
High Priority - Nonfood-grade to go bags used in direct contact with raw beef in chest freezer.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut cucumbers. Operator removed the eggs. **Corrected On-Site**
08A-05-6
High Priority - 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.
22-45-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in sink in kitchen. Operator removed dishes. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - 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. **Corrected On-Site**
22-38-5
Intermediate - No soap provided at handwash sink in kitchen.
31B-03-4
37
Aug 12, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Plumbing Maintained; Sewage Disposal
FL-51
70
Aug 11, 2023
Routine - Food
10 critical violations. 5 major violations. 4 minor violations.
View 19 violations
High Priority - 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;
08A-02-6
High Priority - Nonfood-grade bags- Walmart shopping bags used in direct contact with raw pork in reach in freezer at cook line; Educated operator
14-31-5
High Priority - 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
03B-01-6
High Priority - 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;
22-45-4
High Priority - 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
08B-27-4
High Priority - 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; **Corrected On-Site**
12A-07-5
High Priority - 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
03F-01-5
High Priority - 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; **Corrected On-Site**
03A-02-5
High Priority - 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
01B-13-4
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - 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.
53B-13-5
Intermediate - 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 **Corrected On-Site**
03F-10-5
Intermediate - 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 **Corrective Action Taken**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- no chlorine test strips **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Operator provided **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Bowl used to dispense rice Operator removed
14-01-5
Basic - Food stored on floor- rice container next to three door cooler; Operator stored properly **Repeat Violation**
08B-38-4
Basic - 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
51-09-4
Basic - 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;
12B-07-4
11
Feb 27, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Sanitizer Bottle (Chlorine 0ppm)
22-39-4
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping scallions and touching food with bare hands. As per operator some food used in soup some used as a garnish for other plates on the menu; Operator educated employee; employee washed hands and put gloves on; **Corrected On-Site**
09-19-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cut carrots in reach in cooler at cook line; Operator reversed; **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips; provide some; **Corrected On-Site**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; operator provided **Corrected On-Site**
31B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
22-16-4
Basic - Food stored on floor- rice container and bag of onions - at cook line; Operator stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
47
Aug 29, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (72F - Cold Holding)in the kitchen; food out of temperature for less than four hours; food moved to reach in cooler; **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed form and operator filled out form during inspection; TPHC used for chicken, beef, pork, noodles and raw shell eggs at cook line. **Corrected On-Site**
03F-10-5
Basic - Food stored on floor. Onion bag stored on the floor by three compartment sink. Operator stored properly **Corrected On-Site**
08B-38-4
74
Frequently Asked Questions
When was Viet Rolls last inspected?
The most recent health inspection at Viet Rolls on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Viet Rolls?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Viet Rolls.
How does Viet Rolls compare to other restaurants in Jupiter?
Viet Rolls most recently scored 78 out of 100, which is about the same as the Jupiter average of 79.
Has Viet Rolls' inspection record improved over time?
Yes. Recent inspections at Viet Rolls have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Viet Rolls means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Viet Rolls inspected?
Based on the inspection history on file, Viet Rolls is inspected around three times per year on average.
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