COPACABANA

Name: COPACABANA
Address: 1209 MAIN ST STE 101, JUPITER, FL, 33458, US
Rating: 89.9

1209 MAIN ST STE 101, JUPITER, FL 33458

License #6020481

89.9 Grade B / 100

Solid Health Score

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Quick take

COPACABANA in JUPITER currently holds an InspectFL Health Score of 89.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 18, 2025. Across those visits, inspectors documented 16 total violations — 13 critical, 1 major, 2 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 18, 2025

The latest inspection on December 18, 2025 shows 7 observation rows: 6 critical, 1 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[12A-09-4] 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.
[03A-02-5] 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.
[08A-05-6] 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.
[01B-36-5] 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.
[03D-02-5] 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.
[03D-15-4] 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.
[08A-20-5] 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.

Disposition: Emergency order recommended
[03D-02-5] 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.
[35A-02-7] 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.
[03A-02-5] 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.
[01B-36-5] 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.
[35A-05-4] 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.
[35A-06-4] 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.

Community reaction

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Community pulse