Josco Bar and Oven

157 N Us 1, Tequesta, FL 33469

Bar / Pub

Last inspected: Aug 22, 2025

Score

High Risk

Inspectors have visited Josco Bar and Oven six times, with records going back to 2022. Inspectors last stopped by on Aug 22, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.

Violation counts have held steady across recent visits, averaging around five violations each.

“Raw animal food stored over/not properly separated” comes up most often, recorded two times in the inspection record.

Josco Bar and Oven's latest score of 39 falls below the Tequesta average of 76. Diners may want to scan the inspection details before deciding to visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Aug 22, 2025

Routine - Food

4 critical violations. 2 major violations.

View 6 violations

Supervisor/Person in Charge Present

FL-01

Employee Health Policies Present

FL-03

Procedures for Responding to Vomiting/Diarrheal Events

FL-05

Hands Clean and Properly Washed

FL-08

Food Contact Surfaces Clean and Sanitized

FL-22

Required Records Available; Shellstock Tags/Labels

FL-14

Dec 16, 2024

Routine - Food

4 critical violations. 1 minor violation.

View 5 violations

Supervisor/Person in Charge Present

FL-01

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

Proper Hot and Cold Holding Temperatures

FL-21

Equipment Adequate to Maintain Product Temperature

FL-29

Sep 12, 2024

Routine - Food

5 critical violations. 1 major violation.

View 6 violations

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork and raw lamb over peas and cooked rice at reach in cooler on cook line. Operator stored properly. **Corrected On-Site**

08A-05-6

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw pork chops at meat cooler. Operator stored properly. **Corrected On-Site**

08A-20-5

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Mango burn sauce (cooked chiles) made 8/29; sofrito (cooked vegetables) made 9/5. See stop sale.

01B-13-4

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding) Observed in plastic portion cup inside of a metal pan at flip top cooler on cook line ; yogurt sauce (61F - Cold Holding) Observed in ice bath by server expo area. Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 30 minutes. Mozzarella removed from plastic container and placed directly into metal pan. Yogurt sauce placed back in cooler. **Corrective Action Taken**

03A-02-5

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic oil (81F - Hot Holding) Observed in squirt bottle at cook line ; cooked potatoes (89F - Hot Holding) Observed in covered pan over cook line. Per operator, products out of temperature for approximately 30 minutes. Operator decided to use time control. Advised operator to place time mark for remaining 3.5 hours. Time control procedure sent to operator. **Corrective Action Taken**

03B-01-6

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bodily fluids clean up procedure sent to operator.

11-27-4

Mar 15, 2024

Routine - Food

3 critical violations. 1 major violation. 1 minor violation.

View 5 violations

Supervisor/Person in Charge Present

FL-01

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

Proper Hot and Cold Holding Temperatures

FL-21

Food Contact Surfaces Clean and Sanitized

FL-22

Dec 28, 2023

Food-Licensing Inspection

1 critical violation. 2 major violations. 2 minor violations.

View 5 violations

Supervisor/Person in Charge Present

FL-01

Certified Food Manager Identification

FL-02

Food Contact Surfaces Clean and Sanitized

FL-22

Sewage and Wastewater Properly Disposed

FL-27

Non-Food Contact Surfaces Clean

FL-23

Dec 20, 2022

Routine - Food

2 critical violations. 2 major violations.

View 4 violations

High Priority - Non-food grade towel- cloth towel used as liner for food container- for herbs at reach in cooler at cook line; Operator removed cloth towel **Corrected On-Site**

14-86-1

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked sauces in walk-in cooler ; Operator stored properly **Corrected On-Site**

08A-05-6

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bolognese sauce not dated after pulled out of freezer; Operator dated; **Corrected On-Site**

02C-04-5

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed and printed during inspection **Corrected On-Site**

02B-02-5

Show all 6 inspections Show less

Frequently Asked Questions

When was Josco Bar and Oven last inspected?

The most recent health inspection at Josco Bar and Oven on file is from Aug 22, 2025. The public record contains six inspections in total.

What is the most common violation at Josco Bar and Oven?

Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Josco Bar and Oven.

How does Josco Bar and Oven compare to other restaurants in Tequesta?

Josco Bar and Oven most recently scored 39 out of 100, which is lower than the Tequesta average of 76.

Has Josco Bar and Oven's inspection record improved over time?

Results have been roughly steady. Inspections at Josco Bar and Oven have averaged around five violations per visit across the recent record.

What does a high risk rating mean?

A high risk rating at Josco Bar and Oven means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

How often is Josco Bar and Oven inspected?

Based on the inspection history on file, Josco Bar and Oven is inspected around two times per year on average.

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The Crafty Crust

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