Josephine's Cafe

3714 SE Ocean Blvd, Stuart, FL 34996 · Permanent Food Service · License 5301792

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Sep 8, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 8 routine inspection
5 high priority (3 fixed on the spot, 1 repeat), 7 intermediate (1 fixed on the spot), 3 basic; intermediate violations cost 18 at most
-44
Administrative complaint on Jul 8, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score36

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul82026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitSep 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 2 Intermediate
What was still cited
Intermediate2
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Administrative complaint
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
Official report, on the Florida DBPR website
First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 5 High priority
- 7 Intermediate
- 3 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At reach in cooler at end of cook line - Butter 70°F- cold holding,- food not prepared or portioned today- food out of temperature overnight - see stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At cook line steam table- tomato sauce 128°F- Hot holding- food out of temperature for 30 minutes- operator placed on stove to be reheated.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: 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.
- Code 14, Food-contact surfaces designed and maintained: 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.
  Fixed on the spot
Intermediate7
- Code 01, Approved source; food safe and unadulterated: At walk in cooler - No tag on/for original container of raw, in-shell clams/mussels- operator provided.
  Fixed on the spot
  Clam/mussel tags not marked with last date served.
  Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
- Code 02, Labeling, date marking and consumer advisory: 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.
- Code 31, Handwash sinks and supplies: At cook line area hand wash sink - No paper towels or mechanical hand drying device provided at handwash sink.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No manager training provided at time of inspection for Vito.
  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/
Basic3
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 21, Wiping cloths and linens: 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.
  Fixed on the spot
  Wiping cloth sanitizing solution stored on the floor- operator moved off the floor.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.