BUCO RESTAURANT & BAR
566 N US HWY 1, Tequesta FL 33469 · 5616359743
Last inspected Mar 24, 2026 · 9 visits since September 2023
MAR 24
JUL 24
NOV 24
OCT 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 12 points off where it started.
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. Prep cook slicing raw carrots with bare hands. Carrots were stored in walk in cooler for later use.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038050 | Mar 24, 2026 | Jun 24, 2026 | $360 |
Inspection history
9 visits, newest first
Mar 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
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.
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.
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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. Cook assembling cheeseburgers with bare hands, putting toppings and bread without washing bare hands on cook line. Cook put gloves on.
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.
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.
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.
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.
Oct 10, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 9, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 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 placed new container of chlorine sanitizer, rechecked 100ppm chlorine sanitizer.
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.
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.
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.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink.
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.
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 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. Observed cook Garnishing dish with fresh parsley using bare hands. Educated operator on proper use of gloves and bare hand contact.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over French fries, raw shrimp not in commercial packaging over vegetables chest freezer in kitchen. Operator stored all products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw ground beef at flip top cooler on cook line. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter: eggplant Parmesan (109F - Cooling) at 3:02; cooling since 2:32 - 104F at 3:30 At current rate of cooling product will not reach 70F within 2 hours. Operator moved product to freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with grease like residue. Operator cleaned and sanitized.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and eggs, beef carpaccio offered on menu. No raw animal protein identifier on menu next to menu items.
Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer spray bottle not labeled in kitchen area. Advised operator to ensure all chemicals are labeled.
Time/temperature control for safety food thawed in an improper manner. Observed calamari thawing in bucket in kitchen, product not under running water. Educated operator.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
3 Red peppers with mold-like growth, in walk in cooler.See stop sale.
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. Prep cook slicing raw carrots with bare hands. Carrots were stored in walk in cooler for later use.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken stock 76°F, Franchaise sauce 52F, cooked yesterday and removed from walk in cooler less than one hour ago, stated cook. Left out on prep table at cook line. Cook placed foods back in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer gaskets soiled.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 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 0ppm sanitizer container empty. Cook changed container 100ppm.
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.
Clam and oyster tags not marked with last date served. Reviewed proper date marking with last day served.
Food-contact surface soiled with food debris, mold-like substance or slime soda dispenser at bar.
In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed.
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw burgers in make table at cook line; operator reversed
Bowl or other container with no handle used to dispense food- plastic bowl used to dispense pasta at reach in cooler at cook line Operator removed
Food stored on floor- containers of marinara sauce in walk-in cooler Operator stored properly
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.