TEQUESTA TABLE
233 S US HWY 1
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/6/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Baguette stored on floor at front counter. Operator placed on a shelf. Onions stored on the floor under AC unit next to back door. Operator placed on a shelf.Corrected On-Site Corrected On-Site
- 12B-07-4:Basic - Employee coffee cup on a food preparation table next to slicer. Employee removed. Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Eggplant bruschetta, potato latkes, chocolate cake displayed on front counter not protected. Operator placed lid on items. Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled clean equipment and utensils putting ingredients into a dish without washing hands. Cook went to wash her hands and changed gloves. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade to go bags used in direct contact with bread in reach in freezer.
- 08A-05-6:High Priority - Raw shell eggs stored over tomatoes and carrots in 3 door reach in cooler in kitchen. Operator reversed. Corrected On-Site
Food safety inspection conducted on 3/6/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 10/2/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/2/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2023
High Priority
2
Intermediate
4
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. eggplant salad (50-49F - Cooling)at 9:35 to 51 F at 9:50 since 7:00 ; pasta salad (49-50F - Cooling)at 9:35 to 51 F at 9:50 since 7:00 in three door cooler at cook line; at this rate food will not reach 41° F within 6 hours; Food moved to different cooler; **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (51F - Cold Holding); chicken salad (51F - Cold Holding); in three door cooler at cook line As per opioid not cooked or prepared today; foods out of temperature for approximately 2 hours; Food moved to different cooler; **Corrective Action Taken**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
- 31B-03-4:Intermediate - No soap and paper towels provided at handwash sink at cook line; operator provided Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided handwash sink at front counter prep station; Hot water completely off due to plumbing issues; Handwash sink provide at cook line
Food safety inspection conducted on 8/1/2023 revealed 6 total violations (2 high priority, 4 intermediate, 0 basic).