JOSEPHINE'S CAFE
3714 SE OCEAN BLVD · STUART · Martin County · FL 34996
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 7
01B-01-4High Priority – Dented/rusted cans present. See stop sale. At dry storage, #10 can of tomatoes.
12A-13-4High Priority – 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.
08A-20-5High Priority – 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. **Corrected On-Site**
01B-38-5High Priority – 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.
03D-06-5High Priority – 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.
41-10-4High Priority – Toxic substance/chemical improperly stored. At cookline, can of WD40 stored on shelf with clean plates. Operator removed. **Corrected On-Site**
41-15-5High Priority – 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 2
22-02-4Intermediate – 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.
31A-11-4Intermediate – 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. **Repeat Violation**
Basic 10
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowls used for bread crumbs.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee drink on prep table.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. At cookline, knives stored in between equipment. Operator removed. **Corrected On-Site** **Repeat Violation**
29-08-4Basic – Plumbing system in disrepair. At walk in cooler, water leaking from drainpipe.
21-10-4Basic – Soiled dry wiping cloth in use. Employee using dry soiled wiping cloth to clean food contact surfaces.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust.
Inspector observations synchronized from DBPR on September 15, 2026 1:17 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.