Tequesta Table
Last inspected: Feb 26, 2026
100
Score
Going back to 2022, Tequesta Table has 11 inspections in the public record. The latest inspection on file is from Feb 26, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Manager cracked raw shell eggs” comes up most often, recorded three times in the inspection record.
Tequesta Table's latest score of 100 sits above the Tequesta average of 76. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 26, 2026
Complaint Full
No violations found.
100
Feb 25, 2026
Complaint Full
9 critical violations. 5 major violations. 2 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was 1 hour ago. Operator time marked. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Non-food grade paper towels used as liner for fried chicken container at cook line. Cook removed. **Corrected On-Site** **Warning**
14-86-1
High Priority - Manager cracked raw shell eggs and then handled ready-to-eat cheese and clean utensils without washing hands. **Warning**
12A-27-4
High Priority - Manager entered kitchen from outside and began working with eggs and putting gloves on without first washing hands first. Manager went to wash her hands. **Corrected On-Site** **Warning**
12A-16-4
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. Employee cutting melon for a fruit salad with bare hands. Employee put gloves on. **Corrected On-Site** **Warning**
09-01-4
High Priority - Employee used the bathroom and then engaged in food preparation, wrapped chicken, without washing hands upon returning to employee area. Employee went to wash her hands. **Corrected On-Site** **Warning**
12A-11-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 42F-48F, at front counter prep area. Turkey over filled, placed in unit 1 hour ago. Operator removed half of the turkey and placed in refrigerator. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw smoked salmon stored over/not properly separated from avocados in prep cooler at front counter. Operator removed salmon. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonfood-grade to go bags used in direct contact with bread, at front counter. Operator removed bread. **Corrected On-Site** **Warning**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee discarded water in hand sink at front counter. **Warning**
31A-11-4
Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths. **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee went to get bleach at store across the street. **Corrected On-Site** **Warning**
22-38-5
Intermediate - Spray bottle containing cleaner not labeled in dish area. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Label on a cakes 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, in self service cooler in dining room. **Warning**
02D-03-4
Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Operator removed. **Corrected On-Site** **Warning**
21-04-4
14
Oct 9, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean plate to plate ready to eat food with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands. **Corrective Action Taken**
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over bread at stainless reach in freezer in kitchen, both products not in commercial packaging. Raw pork over beef stroganoff not in commercial packaging at white reach in freezer. Educated operator on proper storage guidelines.
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes pancakes (72F - Hot Holding) Observed sitting on front counter. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator placed time stamp for remaining 3 hours. Time control procedure emailed to operator.
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed Cutting board and knife in hand wash sink in kitchen. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
05-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in kitchen. **Repeat Violation**
31B-04-4
50
Feb 11, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Food storage containers in hand wash sink by front customer service area. **Corrected On-Site**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. In men's and women's restroom.
31B-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler in front service area.
14-09-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
78
Oct 7, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
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**
08A-04-5
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.
03B-01-6
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**
02B-01-5
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.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
05-08-4
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.
02D-03-4
Basic - Food stored on floor. Plastic Water bottles, bread crumbs and sugar stored on floor in dry storage. **Repeat Violation**
08B-38-4
50
Mar 6, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
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**
08B-02-4
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**
12A-27-4
High Priority - Nonfood-grade to go bags used in direct contact with bread in reach in freezer.
14-31-5
High Priority - Raw shell eggs stored over tomatoes and carrots in 3 door reach in cooler in kitchen. Operator reversed. **Corrected On-Site**
08A-05-6
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**
08B-38-4
Basic - Employee coffee cup on a food preparation table next to slicer. Employee removed. **Corrected On-Site**
12B-07-4
50
Oct 2, 2023
Routine - Food
No violations found.
100
Aug 1, 2023
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
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**
03D-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**
03A-02-5
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**
53B-01-5
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**
11-26-1
Intermediate - No soap and paper towels provided at handwash sink at cook line; operator provided **Corrected On-Site**
31B-03-4
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
27-16-4
50
Feb 2, 2023
Complaint Full
No violations found.
100
Jan 4, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
47
Jul 27, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above onions in 2 door reach in cooler at cook line; Operator stored properly **Corrected On-Site**
08A-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. Printed Advisory and posted during inspection **Corrected On-Site**
02B-02-5
Intermediate - Handwash sink at cook line not accessible for employee use at all times- prep table blocking the sink. Operator removed. **Corrected On-Site**
31A-09-4
Basic - No Heimlich maneuver/choking sign posted. Emailed poster.
51-13-4
67
Frequently Asked Questions
When was Tequesta Table last inspected?
The most recent health inspection at Tequesta Table on file is from Feb 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tequesta Table?
Across the inspection record, “manager cracked raw shell eggs” has been cited three times, more than any other issue at Tequesta Table.
How does Tequesta Table compare to other restaurants in Tequesta?
Tequesta Table most recently scored 100 out of 100, which is higher than the Tequesta average of 76.
Has Tequesta Table's inspection record improved over time?
Results have been roughly steady. Inspections at Tequesta Table have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tequesta Table 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 Tequesta Table inspected?
Based on the inspection history on file, Tequesta Table is inspected around three times per year on average.
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