BUCO RESTAURANT & BAR
With 2 documented inspections, BUCO RESTAURANT & BAR in TEQUESTA has achieved a 3.0/5 food safety rating. Recent inspections show improving food safety practices.
566 N US HWY 1, TEQUESTA 33469
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 10/10/2025
Inspection #: Visit ID: 13544687
- N/A:No Violations Were Observed
Inspection Date: 10/9/2025
Inspection #: Visit ID: 13535957
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on drying rack that has an accumulation of dust and rust. Warning
- 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. Dishwasher (Chlorine 0ppm) Operator placed new container of chlorine sanitizer, rechecked 100ppm chlorine sanitizer. Corrected On-Site Warning
- 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 shrimp not in commercial packaging over mozzarella sticks at chest freezer, raw calamari over fully cooked veal shank at walk in freezer . Both products not in commercial packaging. Operator stored all products properly. Corrected On-Site 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: butter packets (78F - Hot Holding) Per operator, out of temperature in excess of four hours. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter at cook line: beef gravy (57F - Cold Holding); francaise sauce (cream, butter) (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator added time stamp for remaining 3 hours. walk in cooler: cooked onion (46F - Cold Holding); cooked mushrooms (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to freezer to quick chill. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: butter packets (78F - Hot Holding) Per operator, out of temperature in excess of four hours. See stop sale. ; on counter at cook line: chicken stock (75F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 2 hours. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: lasagna (45F - Cooling) at 3:05; cooling since 2:45 - 45F at 3:47 - Per operator, portioned today. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill. ; cooked angel hair (46F - Cooling) at 3:05, cooling since 3:15 - 46F at 3:48. Observed in deep covered container. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in freezer to quick chill. **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink. Corrected On-Site Warning