Buco Kitchen & Bar
Last inspected: Mar 24, 2026
78
Score
Buco Kitchen & Bar has been inspected 10 times since 2022. Inspectors last stopped by on Mar 24, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Buco Kitchen & Bar scores about where you'd expect for a Tequesta restaurant. Taken together, the history is a positive one.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish on cook line . Operator removed chicken. **Warning** - From follow-up inspection 2026-03-24: Raw Chicken over fish on cook line. Operator rearranged **Admin Complaint** **Corrected On-Site**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-03-24: Employee training not available. **Admin Complaint**
53B-05-5
78
Jan 21, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
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. Cook assembling cheeseburgers with bare hands, putting toppings and bread without washing bare hands on cook line. Cook put gloves on. **Corrected On-Site** **Warning**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish on cook line . Operator removed chicken. **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks . Cook placed raw burgers on grill and proceeded to touch clean utensils and wiping cloth, without washing his hands and changing gloves. Cook went to wash his hands and put a fresh pair of gloves on. **Corrected On-Site** **Warning**
12A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta 12:40 cooked 10 minutes ago (78F-80F - Cooling); pasta 1:00 (73F-75F - Cooling) pasta left out at room temperature, after being cooled under running water. Pasta should be placed in walk in cooler, after rinsed under cold water. Operator placed pasta in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
52
Oct 10, 2025
Food-Licensing Inspection
No violations found.
100
Oct 9, 2025
Food-Licensing Inspection
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
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**
22-41-4
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**
08A-02-6
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**
01B-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**
03A-02-5
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**
03B-01-6
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**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink. **Corrected On-Site** **Warning**
31B-02-4
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**
24-06-4
37
Jan 3, 2025
Routine - Food
No violations found.
100
Jul 18, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Non-Food Contact Surfaces Clean
FL-23
61
Mar 13, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
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**
03A-02-5
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**
22-41-4
Intermediate - Clam and oyster tags not marked with last date served. Reviewed proper date marking with last day served. **Corrective Action Taken**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime soda dispenser at bar.
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed. **Corrected On-Site**
10-17-4
58
Sep 13, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
78
Mar 21, 2023
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked potatoes (45F); in glass top cooler at cook line As per operator food not prepared today; food brought from walk-in cooler at 11:30. Food moved to different cooler **Corrective Action Taken**
03A-02-5
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. sliced tomatoes (50-48F - Cooling)at 1:10 to 50-48 F at 1:35 since 12:00; in glass top cooler at cook line; at this rate food will not reach 41° F or below. Food moved to different cooler; **Corrective Action Taken**
03D-06-5
Intermediate - Clams and oysters tags not marked with last date served. Educated operator **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
Intermediate - Handwash sink at three compartment sink used for purposes other than handwashing- pans and plates stacked in the sink. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed during inspection and operator posted **Corrected On-Site**
02A-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder soup, ribs and lasagna, prepared yesterday morning and on Sunday not dated in walk-in cooler. Food prepared appropriately 30-48 hours; operator dated **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink next three compartment sink. As per operator pipe leaking when left on; plumber scheduled to fix it; establishment has 2 other HWS in the kitchen.
27-16-4
Basic - Food stored on floor- pizza sauce in walk-in cooler and bacon in walk-in freezer Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in glass holding unit at cook line;
05-09-4
Basic - Time/temperature control for safety food thawed in an improper manner: beef bones thawing at room temperature at prep table; operator moved to walk-in cooler; **Corrected On-Site**
06-01-5
33
Sep 1, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored above raw fish; raw chicken stored above raw burgers; in reach in cooler at cook line; Operator stored properly **Corrected On-Site**
08A-20-5
Intermediate - Clams tags not marked with last date served.
01C-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not washed and sticker removed before cutting.
08B-39-4
Basic - Gaskets with grease, food debris, dirt, slime or dust- reach in cooler at cook line
23-03-4
64
Frequently Asked Questions
When was Buco Kitchen & Bar last inspected?
The most recent health inspection at Buco Kitchen & Bar on file is from Mar 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Buco Kitchen & Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Buco Kitchen & Bar.
How does Buco Kitchen & Bar compare to other restaurants in Tequesta?
Buco Kitchen & Bar most recently scored 78 out of 100, which is about the same as the Tequesta average of 75.
Has Buco Kitchen & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Buco Kitchen & Bar have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Buco Kitchen & Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Buco Kitchen & Bar inspected?
Based on the inspection history on file, Buco Kitchen & Bar is inspected around three times per year on average.
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