DirtyFLRestaurant Inspection Data

JOSEPHINE'S CAFE

Southeast Ocean Boulevard
Florida, 34996
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 2/8/2025

Inspection #: Visit ID: 10775289

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-02-08: Same **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. At walk in cooler, water leaking from drainpipe. - From follow-up inspection 2025-02-08: Same **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-02-08: Same **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2025-02-08: Same **Time Extended**

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8897889

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used for bread crumbs.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee drink on prep table.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline, knives stored in between equipment. Operator removed. Corrected On-Site Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. At walk in cooler, water leaking from drainpipe.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Employee using dry soiled wiping cloth to clean food contact surfaces.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage, #10 can of tomatoes.
  • 12A-13-4:High Priority - 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. At cookline, Employee using dry soiled cloth to wipe food contact surface, then touching clean plates without washing hands. Advised operator of proper handwashing.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, raw Chicken stored over raw veal. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline flip top cooler, Meatballs-50F-Cooling)@2:25 since 12:00, per operator 44F @ 4:05; calamari-50F -Cooling)@2:25 since 12:00, per operator 47F @ 4:05; , crab stuffed mushrooms-57F -Cooling)@2:25 since 12:00, per operator 47F @ 4:05; , crab cakes-57F -Cooling)@2:25 since 12:00, per operator 45F @ 4:05; , pasta-50F Cooling)@2:25 since 12:00, per operator 49F@ 4:05; sliced tomatoes 50F-Cooling)@2:25 since 12:00, per operator 45F @ 4:05; , pico de gallo 50F-Cooling)@2:25 since 12:00, per operator 45F @ 4:05; , cheese 50F-Cooling)@2:25 since 12:00, per operator 46F @ 4:05; , cooked potatoes 50F-Cooling)@2:25 since 12:00, per operator 46F @ 4:05; , sausage 50F-Cooling)@2:25 since 12:00, per operator 47F @ 4:05; See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline flip top cooler, Meatballs-50F-Cooling)@2:25 since 12:00, per operator 44F @ 4:05; calamari-50F -Cooling)@2:25 since 12:00, per operator 47F @ 4:05; , crab stuffed mushrooms-57F -Cooling)@2:25 since 12:00, per operator 47F @ 4:05; , crab cakes-57F -Cooling)@2:25 since 12:00, per operator 45F @ 4:05; , pasta-50F Cooling)@2:25 since 12:00, per operator 49F@ 4:05; sliced tomatoes 50F-Cooling)@2:25 since 12:00, per operator 45F @ 4:05; , pico de gallo 50F-Cooling)@2:25 since 12:00, per operator 45F @ 4:05; , cheese 50F-Cooling)@2:25 since 12:00, per operator 46F @ 4:05; , cooked potatoes 50F-Cooling)@2:25 since 12:00, per operator 46F @ 4:05; , sausage 50F-Cooling)@2:25 since 12:00, per operator 47F @ 4:05; See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At cookline, can of WD40 stored on shelf with clean plates. Operator removed. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cookline, wiping cloth chlorine solution +200ppm. Operator corrected to chlorine 100ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with mold like substance. Not easily cleanable. Can opener visibly soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cookline, handwashing sink being used for other purposes as indicated by employee using sink to wash and prep raw shrimp. Repeat Violation

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8897527

  • N/A:No Violations Were Observed

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8720018

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not properly sanitizing. Advised operator to setup 3 compartment sink to properly wash rinse and sanitize all dishes until dish machine is repaired. Operator setup 3 CS. **Corrective Action Taken** Warning
  • 08B-38-4:Basic - Food stored on floor. At kitchen, oil stored on floor. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At kitchen, Knives stored along wall between equipment. Operator removed knives, washed rinsed, sanitized. **Corrective Action Taken** Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Potato salad dated 9/16/24, exceeding 7 days storage. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen cook line low boy, crab cakes (44F - Cold Holding); cooked lasagna (47F - Cold Holding); Brie cheese(47F - Cold Holding); cooked pasta (47F - Cold Holding); meatballs (44F - Cold Holding); flip top #2 low boy, raw fish(46F - Cold Holding), not prepared or portioned today. Operator stated products held over 6 hours, see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen cook line low boy, crab cakes (44F - Cold Holding); cooked lasagna (47F - Cold Holding); Brie cheese (47F - Cold Holding); cooked pasta (47F - Cold Holding); meatballs (44F - Cold Holding); flip top #2 low boy, raw fish(46F - Cold Holding), not prepared or portioned today. Operator stated products held over 6 hours, see stop sale. Repeat Violation Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution exceeding Chlorine 200+ ppm. Operator corrected wiping cloth solution to Chlorine 100ppm. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink, strainer in sink. Repeat Violation Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 5/9/2024

Inspection #: Visit ID: 8670001

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer dish machine and sanitizer buckets. - From follow-up inspection 2024-05-09: Operator uses chlorine sanitizer for dish machine. Operator has quaternary test kit. **Time Extended**

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8550850

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over peas at reach in freezer on cook line. Both products removed from commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top cooler: cooked onions (75F - Cold Holding); cooked peppers (71F - Cold Holding); bacon (62F - Cold Holding); tuna (63F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator iced down all products. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (131F - Hot Holding) Observed over filled in pan at steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Strainer basket in hand sink by dish machine. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer dish machine and sanitizer buckets.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by dish machine. Advised operator to provide paper towels.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Lasagna at reach in freezer by salad station not date tracked. Per operator, lasagna is cooked and cooled for 24 hours before freezing. Educated operator on proper date tracking procedures.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna at walk in cooler made 5/6 with no date mark. Corrected On-Site

Inspection Date: 11/13/2023

Inspection #: Visit ID: 8341902

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pancetta and raw veal over cooked pasta reach in cooler by cook line. Observed Raw steak and raw chicken over cooked meatballs and cooked broccoli walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: tomato sauce (119F - Hot Holding) - Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F. on counter: roasted garlic and oil (81F - hot Holding) - Per operator, out of temperature for approximately 3 hours. Operator put in freezer to quick chill. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Mussel and clam tags not in chronological order. Advised operator to place in chronological order based on date of last order sold. Repeat Violation