DirtyFLRestaurant Inspection Data

TEQUESTA TABLE

233 S US HWY 1

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/11/2025

Inspection #: Visit ID: 8997497

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler in front service area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In men's and women's restroom.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food storage containers in hand wash sink by front customer service area. Corrected On-Site

Inspection Date: 10/7/2024

Inspection #: Visit ID: 8734568

  • 08B-38-4:Basic - Food stored on floor. Plastic Water bottles, bread crumbs and sugar stored on floor in dry storage. Repeat Violation
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Self service reach in cooler: Potato salad and beet salad missing location address, assorted repackaged teas and juices missing address and expiration date, green borsch missing location address. Educated operator on minimum requirements for repackaged self service food items.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed Raw bacon over unwashed carrots at tall stainless reach in cooler. Educated operator on proper storage procedures. 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. Front counter: potato pancakes (81F - Hot Holding) Per operator, product stays at front counter until customer orders item. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Advised operator, to place time stamp for remaining 3.5 hours. Time control procedure printed for operator.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu has no identifier as raw animal protein. Operator placed identifier on menu and consumer advisory. 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 at triple sink and sanitizer buckets.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8460886

  • 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

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8460388

  • N/A:No Violations Were Observed

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8356284

  • 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