PORTABELLO CUCINA ITALIANA

Name: PORTABELLO CUCINA ITALIANA
Address: 351 S US HWY 1, JUPITER, FL, 33477, US
Rating: 34.3

351 S US HWY 1, JUPITER, FL 33477

License #6007486

🍕 Pizza/Italian ℹ️

34.3 Grade F / 100

Failing Health Score

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Latest inspection

May 9, 2026 · 1 finding · 0 critical

Routine - Food

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Quick take

PORTABELLO CUCINA ITALIANA in JUPITER currently holds an InspectFL Health Score of 34.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 9, 2026. Across those visits, inspectors documented 60 total violations — 20 critical, 24 major, 16 minor.

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The latest inspection on May 9, 2026 shows 1 observation row: no critical rows, 1 major, and 0 minor.

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Inspector notes

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PORTABELLO CUCINA ITALIANA has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[05-08-4] No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire proper thermometer.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Standing water on floor throughout kitchen, discussed with operator to clean and sanitize floors.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Discussed with operator who removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Discussed with operator to install signs.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw lamb and without washing hands employee handled container of mustard, discussed with operator employee washed hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel liners used for fresh leafy greens, discussed with operator who removed paper liners.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw chicken stored above pasta, discussed with operator to correct storage of products.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk in cooler raw chicken stored above unwashed produce, discussed with operator to correct storage of products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler various raw meats stored above ready to eat products throughout walk in cooler ( raw steak over cooked lasagna, raw veal over cut vegetables) discussed with operator to correct storage of all food products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar butter (63F - Cold Holding) per bartender product left out for approximately 30 minutes, discussed with operator who moved product to reach in cooler to chill.
[11-27-4] 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 of clean up procedures to operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack plastic wrapped trays of cooked stuffed artichokes (58F - Cooling) at 4:10 since 2:00 to 61F at 4:35, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved to walk in cooler to chill.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink, discussed with operator who provided paper towels.
[05-08-4] No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire proper thermometer.
[41-17-4] Spray bottle containing toxic substance not labeled. At dish washing area multiple unlaced spray bottles of cleaners, discussed with operator to label all bottles.

Disposition: Warning Issued
[08B-38-4] Food stored on floor- big pot of chicken stock at cook line Advised to store properly
[29-19-4] Standing water in floor- by three compartment sink
[36-10-4] soiled floors all throughout the kitchen ;
[12A-13-4] 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;
[09-01-4] 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;
[22-45-4] 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
[08A-02-6] 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
[08A-05-6] 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
[03A-02-5] 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 ;
[03B-01-6] 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
[01C-10-4] Clams tag removed from original container prior to container being emptied- operator placed tag back
[03D-15-4] 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
[31A-09-4] Handwash sink at the bar not accessible for employee use at all times- used to store silverware rollups inside it; operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at three compartment sink; provided
[31B-03-4] No soap and paper towel provided at handwash sink at the bar; Provided

Disposition: Warning Issued
[40-06-5] 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
[08B-38-4] Food stored on floor-green beans and other vegetables containers in walk-in cooler; advised to store 6 inches off the floor
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling- heavy accumulation of grease on the hoods
[06-01-5] 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;
[14-06-4] Wood food-contact surface not properly sealed- employee pound8ng chicken on wood block not properly sealed; removed
[03A-02-5] 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
[01C-02-4] Establishment not maintaining mussel tags for 90 days. Advised to keep tags.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink Operator provided
[53B-05-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled- in the handwash sink by three compartment sink Bleach - labeled