PERK COFFEE HOUSE
384 TEQUESTA DR, Tequesta FL 33469 · 5614065551
Last inspected Jan 22, 2026 · 10 visits since August 2023
JAN 24
JUL 24
OCT 24
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Exp.12.1.23 License was renewed during the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024047809 | Jul 19, 2024 | Jul 11, 2025 | $100 |
Inspection history
10 visits, newest first
Jan 22, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Ice buildup in reach-in freezer and/or walk-in freezer. At reach in chest freezer in back prep area.
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 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. flip top cooler next to white reach in freezer: tuna salad (50F - Cold Holding); feta (51F - Cold Holding); boiled eggs (49F - Cold Holding); ricotta (50F - Cold Holding); mozzarella (50F - Cold Holding); sour cream (50F - Cold Holding); cooked carrot hummus (50F - Cold Holding); cooked quinoa (51F - Cold Holding); hash browns (51F - Cold Holding); vegan eggs(soy) (51F - Cold Holding); vegan cheddar (soy) (52F - Cold Holding); sliced tomatoes (52F - Cold Holding); cooked potatoes (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See top sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler next to white reach in freezer: tuna salad (50F - Cold Holding); feta (51F - Cold Holding); boiled eggs (49F - Cold Holding); ricotta (50F - Cold Holding); mozzarella (50F - Cold Holding); sour cream (50F - Cold Holding); cooked carrot hummus (50F - Cold Holding); cooked quinoa (51F - Cold Holding); hash browns (51F - Cold Holding); vegan eggs(soy) (51F - Cold Holding); vegan cheddar (soy) (52F - Cold Holding); sliced tomatoes (52F - Cold Holding); cooked potatoes (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See top sale. Thermal container: dairy creamer (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to place time stamp for remaining 3 hours. Time control procedure emailed to operator.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 50ppm chlorine sanitizer.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Emailed bodily fluids procedure to operator.
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.
Ice buildup in reach-in freezer and/or walk-in freezer. At reach in chest freezer in back prep area.
Oct 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Container of medicine improperly stored. Observed Ibuprofen stored over reach in cooler by cook line. Operator stored properly.
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. reach in cook line by cabinets: tuna salad (50F - Cold Holding); chic peas (48F - Cold Holding); cooked carrot hummus (49F - Cold Holding); cooked quinoa (47F - Cold Holding); yogurt (46F - Cold Holding); hard boiled eggs (45F - Cold Holding); feta cheese (47F - Cold Holding); roasted beets (48F - Cold Holding); ricotta cheese (48F - Cold Holding); cooked sweet potatoes (48F - Cold Holding); cooked butternut squash (51F - Cold Holding); cooked potatoes (51F - Cold Holding); tuna salad (45F - Cold Holding); butter (51F - Cold Holding); mozzarella (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cook line by cabinets: tuna salad (50F - Cold Holding); chic peas (48F - Cold Holding); cooked carrot hummus (49F - Cold Holding); cooked quinoa (47F - Cold Holding); yogurt (46F - Cold Holding); hard boiled eggs (45F - Cold Holding); feta cheese (47F - Cold Holding); roasted beets (48F - Cold Holding); ricotta cheese (48F - Cold Holding); cooked sweet potatoes (48F - Cold Holding); cooked butternut squash (51F - Cold Holding); cooked potatoes (51F - Cold Holding); tuna salad (45F - Cold Holding); butter (51F - Cold Holding); mozzarella (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. coffee station: low-fat milk (62F - Cold Holding) Per operator, not prepared or portioned today. Per operator, product out of temperature for approximately 3 hours. Operator decided to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 1 hour.
Toxic substance/chemical improperly stored. Observed Multi surface cleaner hanging on rack over clean pans. Operator stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored over clean pans in prep area.
Jul 26, 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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer label available to test high temperature dish machine.
Jul 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority6 Intermediate1 Basic
Show 12 findings ▾
2 Employees entered coffee bar from outside began working with food, making coffee drinks, handling clean single service coffee cups without washing hands first. Reviewed hand washing with employees. Employees washed their hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Set up chlorine solution in triple sink to sanitize until machine is repaired.
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. Display cooler: Quiche 55°F, not cooked or prepped today. Quiche was stored in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: Quiche 55°F, not cooked or prepped today. Quiche was stored in cooler over night. See stop Sale. Blueberry cheese danish 67F, stored on top of display cooler. Employee stated for less than 2 hours. Employee placed cheese danish in cold holding unit.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 2 hours ago. Employee time marked.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in display cooler reads 40F, ambient temperature in unit is 60F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer label available to test high temperature dish machine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees have no knowledge of symptoms, food borne illnesses or reporting responsibilities.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit thermometer indicates 50F in ice water.
Proof of required state approved employee training not available for some 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. Establishment offers undercooked eggs. Printed consumer advisory and operator placed it on the wall behind coffee bar.
Employee beverage containers on a food preparation table or over/next to hand sink at front counter. Employees removed.
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Exp.12.1.23 License was renewed during the inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook brakes raw shell eggs to make an omelette and then plates o croissant without washing her hands. Recommended using pooled eggs or liquid eggs with a dispensing utensil to avoid hand washing after breaking shell eggs. Cook washed her hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat cheese 48°F-50°F, in cooler at prep area. Cheese is in a shallow container, not reaching all the way down into the cold air flow. Cheese was placed in cooler less than 2 hours ago. Cook placed cheese in a deep container
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water draining onto floor surface from mop sink next to triple sink.
Aug 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched faced and started to cut vegetables without washing hands and changing gloves; educated; employee washed hands and changed gloves;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (52F - Cold Holding); raw shell eggs (60F - Cold Holding) in two door cooler at the back of the kitchen As per operator food out of temperature for approximately 2 hours; foods not prepared or portioned today; moved to different cooler
Evidence of feeding stray/wild animals - food/water bowls provided outside. Water dog bowls Operator removed
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/ Manager walked in during inspection
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed firm and signed during inspection
Employee drinking while preparing foods - at the prep station at the back of the kitchen; educated employee
Aug 28, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shell eggs (57F - Cold Holding) in 2 door cooler at the back of the kitchen; as per operator foods out of temperature for approximately 2 hours; rechecked ambient temperature to 44 F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta cheese (51F - Cold Holding); turkey bacon (51F - Cold Holding); milk (50F- Cold Holding ); in 2 door cooler at the back of the kitchen As per operator food not prepared or portioned today; foods out of temperature for approximately 2 hours; doors left open; rechecked temperature to 48 F; sour cream (43-46F - Cold Holding) in reach in cooler at cook line; food overstocked; food out of temperature for less than 1 hour; smaller portions made;
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/
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.
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.