2 VINEZ

Name: 2 VINEZ
Address: 287 E INDIANTOWN RD #2B, JUPITER, FL, 33477, US
Rating: 46.6

287 E INDIANTOWN RD #2B, JUPITER, FL 33477

License #6012250

🍺 Bar/Pub ℹ️

46.6 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 6 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

2 VINEZ in JUPITER currently holds an InspectFL Health Score of 46.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 34 total violations — 17 critical, 10 major, 7 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 30, 2026 shows 6 observation rows: 4 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

2 VINEZ 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: Administrative complaint recommended
[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 in back of kitchen non commercially packaged raw shrimp stored directly above non commercially packaged marinara sauce, discussed with operator who corrected storage of products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar reach in cooler raw fish stored directly above seaweed salad and carrots, discussed with operator who corrected storage of products.
[31A-11-4] Handwash sink used for purposes other than handwashing. At sushi bar hand washing sink used as dump sink and to store dirty bowls, discussed with chef who removed items.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish washing area ceiling vent soiled, discussed with operator to repair or replace.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed EarPod from ear and without washing hands engaged in preparing sushi roll with sushi mat, discussed with operator, chef washed hands.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. See stop sale. At sushi bar cut cabbage and egg wash held on time as a public health control not time marked, discussed with chef who time marked products.

Disposition: Warning Issued
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored above washed kale, discussed with operator who corrected storage of products.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose with hand multiple times after without washing hands employee handled containers of food in flip top cooler, discussed with operator employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at sushi bar moved trash can with hand and after without washing hands employee handled clean and sanitized plate, discussed with operator employee washed hand.
[08A-13-5] 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 shell eggs stored in top portion with no physical barrier between top and bottom with sauces and rice noodles stored below, discussed with operator who corrected storage of products.
[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 storage above bags of edamame, discussed with operator who corrected storage of products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw fish eggs stored above seaweed salad, discussed with operator who corrected storage of products. In walk in cooler raw fish stored above avocados, discussed with operator who corrected storage of products.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. See stop sale. At front sushi bar egg wash held on time is public health control not time marked, per operator product placed out on time approximately 15 minutes ago and time marked product.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of big 6 poster.
[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 to operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cut tomatoes (45F - Cooling) at 1:35 since 12:30 to 45F at 1:55; cut cabbage (46F - Cooling) at 1:30 since 10:30 to 45F at 1:55, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu multiple sushi rolls containing masago- raw fish eggs, with no identification that menu item contains raw ingredients, discussed with operator to correct menu.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink at sushi bar, discussed with employee who replaced paper towels.
[41-17-4] Spray bottle containing toxic substance not labeled. At server expo station unlabeled spray bottle containing Lysol, discussed with operator who labeled bottle.