JOSEPHINE'S CAFE
3714 SE OCEAN BLVD, Stuart FL 34996 · 772-266-9131
Last inspected Jul 8, 2026 · 13 visits since November 2023
SEP 24
FEB 25
DEC 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026009164 | Dec 9, 2025 | Jun 24, 2026 | $400 |
| 2--2024068911 | Sep 24, 2024 | Feb 13, 2025 | $400 |
| 2--2023067409 | Nov 13, 2023 | Jan 25, 2024 | $200 |
Inspection history
13 visits, newest first
Jul 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority7 Intermediate3 Basic
What the inspector wrote — 15 findingsThe state's own report →
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. At dishwashing area - employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operators- employee washed their hands properly.
Nonfood-grade bags used in direct contact with food. At walk in cooler non food grade black trash bag used to store bread- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler by cook line- raw beef/veal stored over sauce- operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at end of cook line - Butter 70F- cold holding,- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Show the remaining 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table- tomato sauce 128F- Hot holding- food out of temperature for 30 minutes- operator placed on stove to be reheated.
At cook line area hand wash sink - No paper towels or mechanical hand drying device provided at handwash sink.
At walk in cooler - No tag on/for original container of raw, in-shell clams/mussels- operator provided.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel tags not marked with last date served.
Manager or person in charge lacking proof of food manager certification. No manager training provided at time of inspection for Vito.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Happy hour menu no indication that the Seared Ahi Tuna is served raw/undercooked.
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/
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line area prep counter - wet/soiled wiping cloth stored on prep counter- operator removed.
Wiping cloth sanitizing solution stored on the floor- operator moved off the floor.
Mar 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Call 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. Dishwasher (Chlorine 0ppm)
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 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)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through front door and proceed to handle clean utensil and food containers without washing their hands- educated operator - employee washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ducks stored over Parmesan- operator removed and stored properly. At cookline reach in cooler raw lamb stored over cooked pasta - operator removed and stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw duck stored over raw salmon - operator removed.
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. At walk in cooler raw ducks- Commercially processed reduced oxygen packaged tuna bearing a label indicating to remove from packaging before thaw- not removed before thaw- see stop sale.
Toxic substance/chemical improperly stored. At storage shelf- container of soap stored over cups/ glasses- operator removed and stored properly.
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. At walk in cooler raw ducks- Commercially processed reduced oxygen packaged tuna bearing a label indicating to remove from packaging before thaw- not removed before thaw- see stop sale.
Water leaking from pipe and/or faucet/handle. At kitchen area - handwash sink- pipe leaking/ bursting with water onto the floor.
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At cook line, lowboy gaskets torn, not keeping food cold. Advised operator to not store food in unit until gaskets are repaired.
Cutting board has cut marks and is no longer cleanable. At cook line, cutting board with groove marks, no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At pizza station, refrigerator gaskets soiled with mold like substance.
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority0 Intermediate4 Basic
Show 13 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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to wash, rinse, sanitize all dishes until Dishmachine is repaired. Operator set up three compartment sink.
Employee switched from working with raw food to handling clean dishes without washing hands. Advised operator of proper handwashing. Operator explained. Employee washed hands.
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. At cook line, chef preparing ready to eat calamari with bare hands without an approved AOP. Advised operator of proper procedure for handling food with BARE hands without an approved AOP.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw fish stored over French fries, not all commercially packaged. Advised operator of proper storage. At cook line flip top cooler, Egg wash stored over crab cakes. Operator removed egg wash.
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. At cook line low boy, ROP fish thawed.
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. At cook line flip top cooler, sliced tomatoes (47F - Cold Holding); raw steak (51F - Cold Holding); cooked egg plant (51F - Cold Holding), or prepared or portioned today. Operator stated items held in cooler since previous day. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, sliced tomatoes (47F - Cold Holding); raw steak (51F - Cold Holding); cooked egg plant (51F - Cold Holding), or prepared or portioned today. Operator stated items held in cooler since previous day. See stop sale.
Toxic substance/chemical improperly stored. At kitchen storage area, bottle of window cleaner stored on shelf with clean pans. Advised operator of proper storage. Operator removed.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At cook line, lowboy gaskets torn, not keeping food cold. Advised operator to not store food in unit until gaskets are repaired.
Cutting board has cut marks and is no longer cleanable. At cook line, cutting board with groove marks, no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline, in use utensils in standing water 102F. Operator placed utensils onto stove to heat to 135F..
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At pizza station, refrigerator gaskets soiled with mold like substance.
Feb 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Plumbing system in disrepair. At walk in cooler, water leaking from drainpipe.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust.
Feb 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 7 high priority.
7 High priority2 Intermediate10 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, #10 can of tomatoes.
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. At cookline, Employee using dry soiled cloth to wipe food contact surface, then touching clean plates without washing hands. Advised operator of proper handwashing.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, raw Chicken stored over raw veal. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline flip top cooler, Meatballs-50F-Cooling)@2:25 since 12:00, per operator 44F @ 4:05; calamari-50F -Cooling)@2:25 since 12:00, per operator 47F @ 4:05;, crab stuffed mushrooms-57F -Cooling)@2:25 since 12:00, per operator 47F @ 4:05;, crab cakes-57F -Cooling)@2:25 since 12:00, per operator 45F @ 4:05;, pasta-50F Cooling)@2:25 since 12:00, per operator 49F@ 4:05; sliced tomatoes 50F-Cooling)@2:25 since 12:00, per operator 45F @ 4:05;, pico de gallo 50F-Cooling)@2:25 since 12:00, per operator 45F @ 4:05;, cheese 50F-Cooling)@2:25 since 12:00, per operator 46F @ 4:05;, cooked potatoes 50F-Cooling)@2:25 since 12:00, per operator 46F @ 4:05;, sausage 50F-Cooling)@2:25 since 12:00, per operator 47F @ 4:05; See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline flip top cooler, Meatballs-50F-Cooling)@2:25 since 12:00, per operator 44F @ 4:05; calamari-50F -Cooling)@2:25 since 12:00, per operator 47F @ 4:05;, crab stuffed mushrooms-57F -Cooling)@2:25 since 12:00, per operator 47F @ 4:05;, crab cakes-57F -Cooling)@2:25 since 12:00, per operator 45F @ 4:05;, pasta-50F Cooling)@2:25 since 12:00, per operator 49F@ 4:05; sliced tomatoes 50F-Cooling)@2:25 since 12:00, per operator 45F @ 4:05;, pico de gallo 50F-Cooling)@2:25 since 12:00, per operator 45F @ 4:05;, cheese 50F-Cooling)@2:25 since 12:00, per operator 46F @ 4:05;, cooked potatoes 50F-Cooling)@2:25 since 12:00, per operator 46F @ 4:05;, sausage 50F-Cooling)@2:25 since 12:00, per operator 47F @ 4:05; See stop sale.
Toxic substance/chemical improperly stored. At cookline, can of WD40 stored on shelf with clean plates. Operator removed.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cookline, wiping cloth chlorine solution +200ppm. Operator corrected to chlorine 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with mold like substance. Not easily cleanable. Can opener visibly soiled.
Handwash sink used for purposes other than handwashing. At cookline, handwashing sink being used for other purposes as indicated by employee using sink to wash and prep raw shrimp.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
Bowl or other container with no handle used to dispense food. Bowls used for bread crumbs.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee drink on prep table.
In-use knife/knives stored in cracks between pieces of equipment. At cookline, knives stored in between equipment. Operator removed.
Plumbing system in disrepair. At walk in cooler, water leaking from drainpipe.
Soiled dry wiping cloth in use. Employee using dry soiled wiping cloth to clean food contact surfaces.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust.
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Potato salad dated 9/16/24, exceeding 7 days storage. See stop sale.
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. At Kitchen cook line low boy, crab cakes (44F - Cold Holding); cooked lasagna (47F - Cold Holding); Brie cheese(47F - Cold Holding); cooked pasta (47F - Cold Holding); meatballs (44F - Cold Holding); flip top #2 low boy, raw fish(46F - Cold Holding), not prepared or portioned today. Operator stated products held over 6 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen cook line low boy, crab cakes (44F - Cold Holding); cooked lasagna (47F - Cold Holding); Brie cheese (47F - Cold Holding); cooked pasta (47F - Cold Holding); meatballs (44F - Cold Holding); flip top #2 low boy, raw fish(46F - Cold Holding), not prepared or portioned today. Operator stated products held over 6 hours, see stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution exceeding Chlorine 200+ ppm. Operator corrected wiping cloth solution to Chlorine 100ppm.
Handwash sink used for purposes other than handwashing. At handwashing sink, strainer in sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not properly sanitizing. Advised operator to setup 3 compartment sink to properly wash rinse and sanitize all dishes until dish machine is repaired. Operator setup 3 CS.
Food stored on floor. At kitchen, oil stored on floor.
In-use knife/knives stored in cracks between pieces of equipment. At kitchen, Knives stored along wall between equipment. Operator removed knives, washed rinsed, sanitized.
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer dish machine and sanitizer buckets.
May 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over peas at reach in freezer on cook line. Both products removed from commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top cooler: cooked onions (75F - Cold Holding); cooked peppers (71F - Cold Holding); bacon (62F - Cold Holding); tuna (63F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator iced down all products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (131F - Hot Holding) Observed over filled in pan at steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F.
Handwash sink used for purposes other than handwashing. Observed Strainer basket in hand sink by dish machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer dish machine and sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by dish machine. Advised operator to provide paper towels.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Lasagna at reach in freezer by salad station not date tracked. Per operator, lasagna is cooked and cooled for 24 hours before freezing. Educated operator on proper date tracking procedures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna at walk in cooler made 5/6 with no date mark.
Nov 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pancetta and raw veal over cooked pasta reach in cooler by cook line. Observed Raw steak and raw chicken over cooked meatballs and cooked broccoli walk in cooler. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: tomato sauce (119F - Hot Holding) - Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F. on counter: roasted garlic and oil (81F - hot Holding) - Per operator, out of temperature for approximately 3 hours. Operator put in freezer to quick chill.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Mussel and clam tags not in chronological order. Advised operator to place in chronological order based on date of last order sold.
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.