DirtyFLRestaurant Inspection Data

BUCO KITCHEN & BAR

566 N US HWY 1, TEQUESTA 33469

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/3/2025

Inspection #: Visit ID: 10711353

  • N/A:No Violations Were Observed

Inspection Date: 11/4/2024

Inspection #: Visit ID: 8833236

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari thawing in bucket in kitchen, product not under running water. Educated operator. Warning
  • 09-01-4:High Priority - 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 cook Garnishing dish with fresh parsley using bare hands. Educated operator on proper use of gloves and bare hand contact. Repeat Violation Admin Complaint
  • 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 chicken not in commercial packaging over French fries, raw shrimp not in commercial packaging over vegetables chest freezer in kitchen. Operator stored all products properly. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw ground beef at flip top cooler on cook line. Operator stored properly. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter: eggplant Parmesan (109F - Cooling) at 3:02; cooling since 2:32 - 104F at 3:30 At current rate of cooling product will not reach 70F within 2 hours. Operator moved product to freezer to quick chill. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with grease like residue. Operator cleaned and sanitized. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and eggs, beef carpaccio offered on menu. No raw animal protein identifier on menu next to menu items. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer spray bottle not labeled in kitchen area. Advised operator to ensure all chemicals are labeled. Warning

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8784988

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer gaskets soiled.
  • 01B-07-4:High Priority - 3 Red peppers with mold-like growth, in walk in cooler.See stop sale.
  • 09-01-4:High Priority - 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. Prep cook slicing raw carrots with bare hands. Carrots were stored in walk in cooler for later use.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken stock 76°F, Franchaise sauce 52F, cooked yesterday and removed from walk in cooler less than one hour ago, stated cook . Left out on prep table at cook line. Cook placed foods back in walk in cooler. **Corrective Action Taken** Repeat Violation

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8499319

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm sanitizer container empty. Cook changed container 100ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70°F left out for less than 2 hours in wait station. Cook returned to walk in cooler . **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam and oyster tags not marked with last date served. Reviewed proper date marking with last day served. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime soda dispenser at bar.

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8383525

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food- plastic bowl used to dispense pasta at reach in cooler at cook line Operator removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor- containers of marinara sauce in walk-in cooler Operator stored properly Corrected On-Site Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw burgers in make table at cook line; operator reversed Corrected On-Site