10 SW OSCEOLA ST, Stuart, FL 34994
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw in direct contact with non food grade black to go bags inside walk in cooler
Basic - Food containers stored on floor of walk in cooler Chef removed Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - 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. Observed chlorine dishwasher machine sanitizer at 0ppm. Operator set up triple sink with Charline sanitizer 50 ppm until dish machine is properly functioning Corrective Action Taken Warning
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth sanitizer at 200+ ppm. Operator mixed fresh solution to 50 ppm. At time of inspection Corrected On-Site Warning
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training dates from 4.1.2022 to 4.1.2026, national restaurant and lodging association certification states certification is good for 3 years from date of receiving.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all certificates expired 4.1.2025
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no scoop inside container of flour, operator removed Corrected On-Site
Basic - Flip top Reach-in cooler interior/shelves have accumulation of soil residues at cook line
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used as scoop inside container of fish fry mix at food storage area. Operator removed. Corrected On-Site
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vent and wall above exterior door in kitchen.
Basic - Current Hotel and Restaurant license not displayed.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags stored on top of single service ketch up packets in back storage closet. Operator removed. Corrected On-Site
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Food stored on floor. Observed 2 containers of Potatoes on floor of storage closet.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Routine - Food
Administrative complaint recommended
High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler, Raw fish stored over unwashed produce. Advised operator of proper storage. Operator stored properly. Corrected On-Site
High Priority - 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, pancake batter with eggs (73F - Cold Holding). Not prepared or portioned today. Operator stated product out of temperature approximately 4 hours. See stop sale. Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, pancake batter with eggs (73F - Cold Holding). Not prepared or portioned today. Operator stated product out of temperature approximately 4 hours. See stop sale. Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, sausage gravy (130F - Hot Holding). Operator stated product held for approximately 2 hours. Operator placed back on stove to reheat to 165F. Corrective Action Taken
High Priority - Toxic substance/chemical improperly stored. At cook line, WD40 on shelf over prep table. Advised operator of proper storage. Operator removed WD40. Corrected On-Site
High 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 cook line and front bar area, Sanitizer Bucket (Chlorine 200+ppm). Advised operator to dilute to proper ppm. Operator diluted sanitizer to Chlorine 100ppm. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Bacon on sheet tray wrapped with garbage bags. Advised operator to remove garbage bags and use food safe plastic wrap.
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over okra and plantain reach in freezer on cook line, raw beef over tater tots white chest freezer by cook line. All products not in commercial packaging. Operator stored properly. Corrected On-Site
High Priority - 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. Dry storage walk in: chili (47F - Cold Holding); cheese 49F cold holding; hot dogs 50F cold holding; sausage gravy (47F - Cold Holding); pasteurized egg whites (51F - Cold Holding); hard boiled eggs (48F - Cold Holding); split pea soup (47F - Cold Holding); Alley walk in: turkey (46F - Cold Holding); cooked collard greens (46F - Cold Holding); raw shell eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held in cooler overnight. Operator storing all tcs products prepared today in reach in coolers or freezer and or packed with ice in walk in cooler. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dry storage walk in: chili (47F - Cold Holding); cheese 49F cold holding; hot dogs 50F cold holding; sausage gravy (47F - Cold Holding); pasteurized egg whites (51F - Cold Holding); hard boiled eggs (48F - Cold Holding); split pea soup (47F - Cold Holding); Alley walk in: turkey (46F - Cold Holding); cooked collard greens (46F - Cold Holding); raw shell eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held in cooler overnight. Operator storing all tcs products prepared today in reach in coolers or freezer and or packed with ice in walk in cooler. See stop sale. Repeat Violation Admin Complaint
High Priority - 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. No time mark for cooked potatoes on counter in kitchen. Per operator, out of temperature for approximately 1.5 hours. Operator placed time mark for remaining 2.5 hours. Corrective Action Taken
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On ice bath: pancake batter (eggs) (71F - Cooling) at 9:43 since 8:00 - 73F at 10:08 - At current rate of cooling product will not reach 41F within 4 hours. Operator decided to add to time control. Operator placed time stamp 8:00-12:00; tomato sauce (121F - Cooling) at 9:45 since 9:15 - 117F at 10:08 - Observed sitting on kitchen counter. At current rate of cooling product will not reach 70F within 2 hours. Operator placed on ice bath. Corrective Action Taken
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door Corrected On-Site - From follow-up inspection 2023-11-02: Time Extended Corrected On-Site
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Outside walk in cooler - From follow-up inspection 2023-11-02: Time Extended
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Several soups, and raw beef (44F - Cold Holding) in outside walk in cooler overnight per operator. Advised operator to put in ice for immediate temperature recovery. Operator put items on ice and adjusted cooler temperature Corrective Action Taken Warning
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate - 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. Provided operator with forms Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Basic - Current Hotel and Restaurant license not displayed. License is currently active
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse on shelf with clean dishes Corrected On-Site
Basic - Equipment in poor repair. Outside walk in cooler door , metal is peeling off
Basic - In-use tongs stored on equipment door handle between uses. Oven door Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in salad prep cooler Dust on fan in dry storage area Outside Walk in cooler fan covers
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters Corrected On-Site
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Outside walk in cooler
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Left side of kitchen by steam table and door to outside walk in cooler
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw ground beef/reach in freezer#2.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs, potatoes, hollandaise sauce/cook line
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.chicken pot pie filling/prepared over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrective Action Taken
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Stored food not covered. Flour/storage area/corrective action taken /operator covered food Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Stored within 1 hour /corrective action taken/operator stored back in cooler. Corrective Action Taken
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler/frontline
Intermediate - Handwash sink used for purposes other than handwashing. Stored plastic container/kitchen/corrective action taken/operator removed container. Corrective Action Taken
Basic - Food stored on floor. Oil/shortening container/storage area.
Basic - Stored food not covered. Pork chop/walk in cooler#2/corrective action taken/operator covered foods. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw sausages with hotdogs/walk in cooer#2/corrective action taken/operator separated both food products. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/kitchen/corrective action taken/operator cleaned and sanitized can opener. Corrective Action Taken
Basic - Food stored on floor. Potatoes/kitchen/corrective action taken/operator stored foods properly. Corrected On-Site
Basic - Working containers of food removed from original container not identified by common name. Flour/storage area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Metal stem-type thermometer soiled. Cleaned on site. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach-in cooler, Tuna 53f egg salad 54f, Less than 4 hours, removed to Walk-in cooler. Corrective Action Taken
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.