TEQUESTA TABLE
233 S US HWY 1, Tequesta FL 33469 · 561-747-7637
Last inspected Jun 23, 2026 · 10 visits since August 2023
OCT 24
FEB 25
OCT 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salmon 50F-51F in unit over night.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2014052597 | Dec 5, 2014 | Feb 19, 2015 | $320 |
Inspection history
10 visits, newest first
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Buildup of food debris/soil residue on oven door handles.
No handwashing sign provided at a hand sink used by food employees on cook line.
Jun 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Raw Philly steak stored over ready-to-eat baguettes in a freezer - not all products commercially packaged. Operator reversed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salmon 50F-51F in unit over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad, 45F, coleslaw 48F, cheese, 48F, turkey 49F, Loaded in unit 2 hours ago. Operator moved items to another unit. Salmon 50F-51F in unit over night. See stop sale
Warewashing chlorine sanitizing solution exceeding the maximum concentration allowed, in triple sink 200+ppm. Operator set up fresh solution at 100ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200ppm + in prep area. Operator set up fresh solution at 100ppm.
Food-contact surface of slicer soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge has no knowledge of cold holding temperature. Reviewed cold holding at 41F, or below.
Buildup of food debris/soil residue on oven door handles.
Ceiling/ceiling tiles and vent soiled with accumulated grease and dust to the right of reach in freezer.
Interior of grill above stove has accumulation of black substance/grease/food debris, grease drippings on racks.
No handwashing sign provided at a hand sink used by food employees on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in flip top cooler at front counter soiled with debris and slime.
Feb 26, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 9 high priority.
9 High priority5 Intermediate2 Basic
Show 16 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. Employee cutting melon for a fruit salad with bare hands. Employee put gloves on.
Employee used the bathroom and then engaged in food preparation, wrapped chicken, without washing hands upon returning to employee area. Employee went to wash her hands.
Manager entered kitchen from outside and began working with eggs and putting gloves on without first washing hands first. Manager went to wash her hands.
Manager cracked raw shell eggs and then handled ready-to-eat cheese and clean utensils without washing hands.
Non-food grade paper towels used as liner for fried chicken container at cook line. Cook removed.
Nonfood-grade to go bags used in direct contact with bread, at front counter. Operator removed bread.
Raw smoked salmon stored over/not properly separated from avocados in prep cooler at front counter. Operator removed salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 42F-48F, at front counter prep area. Turkey over filled, placed in unit 1 hour ago. Operator removed half of the turkey and placed in refrigerator.
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 cooked was 1 hour ago. Operator time marked.
Handwash sink used for purposes other than handwashing. Employee discarded water in hand sink at front counter.
No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths.
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 sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee went to get bleach at store across the street.
Spray bottle containing cleaner not labeled in dish area. Operator labeled.
In-use wet wiping cloth/towel used under cutting board in prep area. Operator removed.
Label on a cakes prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food, in self service cooler in dining room.
Oct 9, 2025Inspection 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 ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean plate to plate ready to eat food with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over bread at stainless reach in freezer in kitchen, both products not in commercial packaging. Raw pork over beef stroganoff not in commercial packaging at white reach in freezer. Educated operator on proper storage guidelines.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes pancakes (72F - Hot Holding) Observed sitting on front counter. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator placed time stamp for remaining 3 hours. Time control procedure emailed to operator.
Handwash sink used for purposes other than handwashing. Observed Cutting board and knife in hand wash sink in kitchen.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink in kitchen.
Feb 11, 2025Inspection 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 used for purposes other than handwashing. Food storage containers in hand wash sink by front customer service area.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Flip top cooler in front service area.
No handwashing sign provided at a hand sink used by food employees. In men's and women's restroom.
Oct 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed Raw bacon over unwashed carrots at tall stainless reach in cooler. Educated operator on proper storage procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter: potato pancakes (81F - Hot Holding) Per operator, product stays at front counter until customer orders item. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Advised operator, to place time stamp for remaining 3.5 hours. Time control procedure printed for operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu has no identifier as raw animal protein. Operator placed identifier on menu and consumer advisory.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer buckets.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Food stored on floor. Plastic Water bottles, bread crumbs and sugar stored on floor in dry storage.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Self service reach in cooler: Potato salad and beet salad missing location address, assorted repackaged teas and juices missing address and expiration date, green borsch missing location address. Educated operator on minimum requirements for repackaged self service food items.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Displayed food not properly protected from contamination. Eggplant bruschetta, potato latkes, chocolate cake displayed on front counter not protected. Operator placed lid on items.
Employee cracked raw shell eggs and then handled clean equipment and utensils putting ingredients into a dish without washing hands. Cook went to wash her hands and changed gloves.
Nonfood-grade to go bags used in direct contact with bread in reach in freezer.
Raw shell eggs stored over tomatoes and carrots in 3 door reach in cooler in kitchen. Operator reversed.
Baguette stored on floor at front counter. Operator placed on a shelf. Onions stored on the floor under AC unit next to back door. Operator placed on a shelf.
Employee coffee cup on a food preparation table next to slicer. Employee removed.
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. eggplant salad (50-49F - Cooling)at 9:35 to 51 F at 9:50 since 7:00; pasta salad (49-50F - Cooling)at 9:35 to 51 F at 9:50 since 7:00 in three door cooler at cook line; at this rate food will not reach 41° F within 6 hours; Food moved to different cooler;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (51F - Cold Holding); chicken salad (51F - Cold Holding); in three door cooler at cook line As per opioid not cooked or prepared today; foods out of temperature for approximately 2 hours; Food moved to different cooler;
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.
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.
No soap and paper towels provided at handwash sink at cook line; operator provided
Water with a temperature of at least 100 degrees Fahrenheit not provided handwash sink at front counter prep station; Hot water completely off due to plumbing issues; Handwash sink provide at cook line
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.