BUONASERA RESTAURANT
2145 S US 1, Jupiter FL 33477 · 561.744.0543
Last inspected Feb 25, 2026 · 6 visits since February 2024
APR 24
AUG 24
FEB 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw pork in walk-in cooler; Stored properly
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024025244 | Apr 10, 2024 | May 16, 2024 | $200 |
Inspection history
6 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and after without washing hands employee handled container of pistachios, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw shrimp stored above cooked artichokes, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In reach in cooler at cook line raw chicken stored above raw fish, discussed with operator who corrected storage of products.
Toxic substance/chemical improperly stored. In kitchen can of WD40 grease stored on top of cans of tomatoes, discussed with operator who removed can.
Show the remaining 4 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone leaning on customer clean and sanitized plates to watch tv show, discussed with operator employees removed phones.
Employee with no hair restraint while engaging in food preparation. Multiple employees not wearing hairnets or restraints, discussed with operator.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles, discussed with operator who removed tongs.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in front of deep fryers no hand washing sign, emailed copy of hand washing sign to operator to print and post.
Aug 26, 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 ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled towels and touched clean plates without washing hands; educated; employee washed hands;
Time/temperature control for safety food thawed in an improper manner. Raw meat at room temperature; moved inside walk-in cooler
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink at dishwasher used for purposes other than handwashing- dishes stored inside Removed
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. Sous Vide duck not dated; establishment is removing food from the package within 48 hours; as per operator food sous vide last night; food dated
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw pork in walk-in cooler; Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (83F - Cold Holding)on prep table at cook line; as per operator butter left outside; food out of temperature for approximately 30 minutes; food not prepared or portioned today; food put back inside cooler;
Clams tags not maintained in chronological order according to the last date they were served in the establishment.
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. Raw Veal and lamb in ROP not dated; as per operator ROP for about 24 hours; adviser to remove from packaging or date;
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over cooked duck in walk-in cooler; food stored properly
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- on the rack at dishwasher
Equipment and utensils not properly air-dried - wet nesting- on the rack by dishwasher
Food stored on floor- bucket of peeled potatoes in walk-in cooler; Stored properly
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over Sous vide duck in walk-in cooler; operator stored properly
Food-contact surface soiled with food debris, mold-like substance or slime cutting board at cook line;
Handwash sink at cook line used for purposes other than handwashing- discarding food - presence of parsley inside the sink
Food stored on floor- octopus in walk-in cooler Advised to store properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at 87 F at cook line; removed
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.