BUCCAN RESTAURANT
350 S COUNTY RD, Palm Beach FL 33480 · 617.894.2327
Last inspected Jul 20, 2026 · 10 visits since September 2023
NOV 24
APR 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator; pork, cooked vegetables (45-47F - Cold Holding) due to overfilled. Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Clam/mussel/oyster tags not marked with last date served. Observed with oysters.
Handwash sink used for purposes other than handwashing. Observed wait staff hand sink used as dump sink due to sink stained with coffee.
In-use knife/knives stored in cracks between pieces of equipment. Observed between flip top refrigerator and sink at open kitchen. Operator removed.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Observed cutting board blocking hand sink at main cook line.
Employee with no hair restraint while engaging in food preparation. Observed employee cooking without hair restraint All employees have hair restraint.
Food stored on floor. Observed plastic bus ban on cooked meat in floor in walk-in freezer. Operator placed on shelf.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed meat with date but not time. Operator removed packaging.
Sep 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 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. Observed Dishwasher (Chlorine 0ppm). Operator is using changed sanitizer chlorine sanitizer 100ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top refrigerator; sliced cheese (58F - Cold Holding); sliced tomatoes (55F - Cold Holding); cooked potatoes (55F - Cold Holding); oil and garlic (55F - Cold Holding); cut lettuce (53F - Cold Holding); cooked vegetables (55F - Cold Holding) over night see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top refrigerator; sliced cheese (58F - Cold Holding); sliced tomatoes (55F - Cold Holding); cooked potatoes (55F - Cold Holding); oil and garlic (55F - Cold Holding); cut lettuce (53F - Cold Holding); cooked vegetables (55F - Cold Holding) over night see stop sale,due to one of the bottom draws were left slightly open overnight.. Operator closed the draw properly and refrigerator maintains temperature of 41.
Cardboard used to line food-contact shelves. Observed at rack under dishwasher. Operator removed.
Cutting board has cut marks and is no longer cleanable. Observed a few cut boards at cook line with deep cuts.
Observed knife between hand sink and foot top refrigerator at cooking line. Operator remove
Working containers of food removed from original container not identified by common name. Observe oil and squeeze bottle, not labeled at cook line
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator; pork, cooked vegetables (45-47F - Cold Holding) due to overfilled. Operator discarded.
Cutting board has cut marks and is no longer cleanable. Observe at Flip top refrigerator
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. Observe at sushi station employee touching ready to eat cucumber with bare hands. Employee washed hand and put on gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Flip top refrigerator; pulled pork (45F - Cold Holding) due to over filled containers. Operator removed the over filled containers.
Wet wiping cloth not stored in sanitizing solution between uses. Observe on prep table. Operator placed in sanitizer bucket.
May 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line. Operator placed paper towels at sink.
Food stored on floor. Observe bag ice on floor in walk-in freezer. Operator placed Omni shelf.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observe Florida grouper offer ceviche.. Operator removed from menu.
Clam/mussel/oyster tags not marked with last date served. Observe with oysters.
Sep 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Observe at 0ppm.
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 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. Observe at 0ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2) observe at cook linen draw refrigerator; cooked meat,cooked vegetables, diced tomatoes overnight (54-60F - Cold Holding) seestop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at sushi refrigerator fish (44F - Cold Holding). 1)Operator lower temperature 2) observe at cook linen draw refrigerator; cooked meat,cooked vegetables, diced tomatoes overnight (54-60F - Cold Holding) seestop sale
No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line both hand wash sinks
No soap provided at handwash sink. Observe at cook line both hand wash sinks
No handwashing sign provided at a hand sink used by food employees. Observe at cook line both hand wash sinks
Time/temperature control for safety food thawed in an improper manner. Observe meat defrosting in standing water.
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.