Tavolena
185 E Indiantown Rd Ste 123, Jupiter, FL 33477 · Permanent Food Service · License 6020940
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection4 high priority (2 fixed on the spot, 2 repeats), 3 intermediate (1 repeat), 1 basic-33
- Administrative complaint on Aug 7Counts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. In reach in cooler house made marinara (58°F - Cooling) at 9:25 per operator cooling since previous day unable to determine time. At this rate of cooling product never reached 41°F within 6 hours. See stop sale.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In reach in cooler house made marinara (58°F - Cooling) at 9:25 per operator cooling since previous day unable to determine time. At this rate of cooling product never reached 41°F within 6 hours. See stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw chicken stored directly above cheese, discussed with operator who corrected storage of products.
Fixed on the spot
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
In flip top cooler raw beef carpaccio stored in top portion of cooler with no physical barrier between top and bottom with cut lettuce stored directly below, discussed with operator who corrected storage of products.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In reach in cooler house made marinara (58°F - Cooling) at 9:25 per operator cooling since previous day unable to determine time. At this rate of cooling product never reached 41°F within 6 hours. See stop sale.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At hand washing sink and dish washing area unlabeled spray bottles of various cleaning chemicals, discussed with operator to label all bottles.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: 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/ Currently 6 employees working with no certified food manager present, discussed with person in charge.
Basic1
Code 08, Food protection and cross-contamination: Employee preparing food in customer section of dining area.
Employee preparing sliced meats on portable rolling table with meat slicer in hallway in front of bathroom entrance, discussed with operator who removed meat slicing station.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.