718 CAFE & GRILL
716 US HWY 1 N, Tequesta FL 33469
Last inspected Apr 14, 2026 · 10 visits since September 2023
MAR 24
JUL 24
NOV 24
NOV 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food re-served to customers. Tiller Foods Half and Half, refrigeration needed, left out on tables after guests left. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023054085 | Sep 13, 2023 | Oct 30, 2023 | $1,200 |
| 2--2023023134 | Mar 30, 2023 | Jun 19, 2023 | $400 |
| 2--2016049006 | Oct 14, 2016 | Nov 16, 2016 | $400 |
Inspection history
10 visits, newest first
Apr 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and eggs Florentine, containing poached eggs. Eggs Nova containing smoked salmon. The Lox and AVO. Lox Bagel. Not identified as being under cooked on Menu. A consumer advisory has to be added to Menu.
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.
Feb 10, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and eggs Florentine, containing poached eggs. Eggs Nova containing smoked salmon. The Lox and AVO. Lox Bagel. Not identified as being under cooked on Menu. A consumer advisory has to be added to Menu.
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.
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
touched soiled personal cell phone then handled clean equipment placed pooled eggs on ice,without washing hands. Cook went to wash his hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 200ppm.
Single-use gloves not changed after eating and before washing hands. Cook washed hands without soap gloves on. Cook took gloves off and washed his hands properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper on cook line, as per operator removed from freezer yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 53F, pooled 30 minutes ago, left out next to grill. Hash browns 62F, removed from cold holding 30 minutes ago and placed on shelf above grill. Operator placed pooled eggs on ice. At the end of inspection pooled eggs are 42F. Operator placed hash browns on grill for cooking 166F.
Cook washed hands in a sink other than an approved handwash sink in prep sink, after drinking without soap or paper towels and then proceeded to plate poached eggs. Cook went to hand sink and washed his hands properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potatoes 9:50 cooked 30 minutes ago (104F-110F - Cooling); potatoes 10:20 (88F-99F - Cooling); Cooling at room temperature on prep table in prep area. At this rate potatoes will not reach 70F within 2 hours. Cook placed potatoes in walk in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and eggs Florentine, containing poached eggs. Eggs Nova containing smoked salmon. The Lox and AVO. Lox Bagel. Not identified as being under cooked on Menu. A consumer advisory has to be added to Menu.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory and operator placed on wall.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper on cook line, as per operator removed from freezer yesterday. See stop sale.
Employee personal vacuum Packaged Mahi Mahi not properly identified and segregated from food to be served to the public in walk in cooler. Cook identified fish properly.
Turkey breast stored on floor in walk in freezer. Operator placed on a shelf.
Nov 12, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by dessert case.
No soap provided at handwash sink. Hand wash sink by dessert case.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over fully cooked chipped beef reach in cooler on cook line Raw chicken over mushrooms and meat sauce tall reach in cooler cook line Operator stored all products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (98F - Hot Holding) Observed in pan by flat top grill. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No Vacuum breaker at mop sink with splitter attached.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Operator dumped half the water from sink and added more to dilute chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at breakfast bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made 11/11 no date mark tall reach in cooler cook line. Operator labeled product.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle with no label by dish area. Operator labeled properly.
Clean utensils or equipment stored in dirty drawer or rack. Clean pans on dish rack that has rust and pitting on shelves.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cook cracked raw shell eggs, changed gloves and then handled clean plates without washing hands. Reviewed hand washing with cook. He went to wash hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. Tiller Foods Half and Half, refrigeration needed, left out on tables after guests left.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 70F, removed from cold holding 30 Minutes ago. Container close to hotline in kitchen. Recommended storing butter away from hot line on ice, or using time as a public health control. Operator placed butter in cold holding unit.
Time/temperature control for safety food re-served to customers. Tiller Foods Half and Half, refrigeration needed, left out on tables after guests left. See stop sale
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel and Lox not identified as raw on menu. Waitress marked Lola's raw item during the inspection.
Equipment in poor repair. Oven door loose tight to the frame of oven unable to open.
Ice buildup in walk-in freezer at entrance door on the ground.
In-use tongs stored on oven door handle between uses. Operator removed tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice cream cooler at front counter has food debris and dust and dirt inside. Railing of door on display cooler at front counter and 2 door glass cooler on expo line soiled. Gasket on cookline cold holding units soiled with grease and food debris.
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50°F, corned beef 53°F,meat loaf 61. Cheese 56°F,chicken 51°F, sausage 53°F, in drawers under grill. Food have not been cooked or prepped today and stored in drawers over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50°F, corned beef 53°F,meat loaf 61. Cheese 56°F,chicken 51°F, sausage 53°F, in drawers under grill. Foods have not been cooked or prepped today and stored in drawers over night. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fries (90°F - Hot Holding); sausage (89°F - Hot Holding) cooked at 7:30 today, less than 2 hours ago. Cook reheated both items to 170°F-180°F for further hot holding.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hash browns cooked 8:00 at 9:00 (109°F - Cooling); hash brown 9:35 (98°F - Cooling) left out, next to grill at room temperature for too long. At this rate hash browns will not reach 70°F within 2 hours. Cook placed hash browns in walk in freezer for rapid cooling.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel and Lox, and Salmon Benny, containing raw salmon not identified.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon and coleslaw in walk in cooler #2 not date marked. Prepared more than 24 hours ago.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at 87°F on cook line. Cook heated water above 180°F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, sliding glass door cooler.
Sep 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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 switched to three compartment sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pasta in make table at cook line; raw fish over batter and cheese sauce in glass cooler by dishwasher and raw steak over cooked stuffed mushroom and ribs in glass cooler by dishwasher; Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (50F - Cold Holding);in make table at cook line; as per operator food out of temperature for less than one hour; food not prepared or portioned today; container of food not properly stored in the cooler; operator placed food container properly
No probe thermometer provided to measure temperature of food products.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container- water plastic cup without lid at cook line; manager discarded
Reach-in cooler interior/shelves have accumulation of soil residues- by dishwasher
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.