3101 SE FEDERAL HWY, 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
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator paper Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed.
Basic - Working containers of sugar removed from original container not identified by common name.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit at cook line , operator replaced with clean water at 150F 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. Observed Cooked pasta (45-50F-hold holding) inside reach in cooler on at cook line, Per operator, pasta not prepared or portioned today and left in cooler over night, pasta out of temperature for more than 4 hours. see stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked pasta (45-50F-hold holding) inside reach in cooler on at cook line, Per operator, pasta not prepared or portioned today and left in cooler over night, pasta out of temperature for more than 4 hours. see stop sale. ; Observed ribs (53F - Cold Holding); chicken quesadillas (53F - Cold Holding) inside reach in cooler on at cook line, per operator, items not prepared or portioned today, items removed from walk in cooler and placed into reach in cooler on cook line at 12pm , and left out of temperature for approximately 3 hours. Operator placed ribs and chicken quesadillas inside walk in freezer to quick chill. Ribs at 41F at 3:40, chicken quesadillas at 40F at 3:40. Corrective Action Taken Warning
Basic - Floor soiled/has accumulation of debris.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over ready to eat chocolate chip cookies in walk in freezer. items not all commercially packaged. Operator stored items properly. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat cooked onions at low boy reach in cooler in back kitchen. Operator stored items properly. Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. Observed cup inside hand wash sink at bar area. Operator removed. Corrected On-Site
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside walk in freezer covering shelves and card board food box.
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean plastic containers in drying rack at dish pit.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wash cloth quaternary sanitizing solution at 0 ppm.
Complaint Full
Administrative complaint recommended
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, mac n cheese bites (55F - Cold Holding) Not prepared or portioned today. Operator stated product held in unit overnight. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, mac n cheese bites (55F - Cold Holding) Not prepared or portioned today. Operator stated product held in unit overnight. See stop sale. Repeat Violation Admin Complaint
Basic - Bowl or other container with no handle used to dispense food. At dry storage, bowl used to scoop breading. Operator removed. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, In use utensils in standing water 73F. Advised operator of proper storage of in use utensils. Operator removed utensils, washed, rinsed, and sanitized. Corrected On-Site
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. Observed raw Ground beef over raw bacon at walk in cooler. Operator stored properly. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted garlic butter (52F - Cold Holding) Observed on ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Corrective Action Taken
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. Observed Cooked chili glaze with no time stamp at cook line. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lemon butter sauce (129F - hot holding) Observed double panned on steam well. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to bring up to 165+F. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
High Priority - Dented/rusted cans present. See stop sale. Observed can of crab meat dented to the seam at walk in cooler. Operator removed from circulation. Corrective Action Taken
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over chocolate shavings (opened from commercial packaging) at walk in freezer. Operator stored properly. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw lobster tails over sliced tomatoes at reach in cooler by clam shell cooker. Operator stored properly. Corrected On-Site
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened gallon of Milk with no date mark reach in cooler by ice tea machine. Per operator, opened on 10/4. Operator labeled properly. Corrected On-Site
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. horseradish sauce (sour cream) (45F - Cooling) at 11:05 since 10:05- 46F 11:30 Observed in metal pan at cook line over ice. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer to quick chill. Corrective Action Taken
Intermediate - 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. Operator provided list of Food safety training and was able to identify two current employees with expired training.
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 67 degrees, pork ribs(stored over 4 hours)/ ric#1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 67 degrees, pork ribs(stored over 4 hours)/ric#1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120 degrees, mashed potatoes/hot hold#1(stored with 3 hours)/corrective action taken/operator inserted mashed potatoes in microwave to bring to temperature. Corrective Action Taken
Intermediate - Handwash sink used for purposes other than handwashing. Food waste being disposed. Cook line/corrective action taken/operator cleaned Food waste. Corrective Action Taken
Basic - Bowl or other container with no handle used to dispense food. Lemmon butter sauce/hot hold/cook line/corrective action taken/operator discarded soufflé cup. Corrective Action Taken
Basic - Floor soiled/has accumulation of debris. Storeroom.
Basic - Food stored on floor. Flour/storeroom/corrective action taken/operator stored food back on shelf. Corrected On-Site
Basic - Stored food not covered. Ahi tuna on speed rack/corrective action taken/operator stored empty tray on top of speed rack. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
Basic - Food stored on floor. Chocolate chips/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site
Basic - Old labels stuck to food containers after cleaning. By dishmachine area.
Basic - Stored food not covered. Butter/walk in cooler/corrective action taken/operator discarded butter. Corrective Action Taken
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook Line Reach-in coolers: mushrooms 16oz, 55f. Rice 84oz, 55f. Prime rib 36oz, 55f. Provolone cheese .5lb, 55f. American cheese .5lb, 55f. Swiss cheese .4lb, 55f. Cheddar cheese .3lb, 55f. Espresso butter 2lb, 62f. Butter whipped 5lbs, 62f. Sour cream 5lb, 62f. Cut leafy greens 3lb, 62f. Mixed cheese .8lb, 62f. Raw chicken 18lbs, 63f. Raw shrimp 3lb, 63f. Raw salmon 8lbs, 63f. Pasta 130oz, 63f. Homemade honey mustard .5gallon, 63f cut tomato 2.5lb, 63f. Raw steak 90pieces, 52f. Raw pork 60oz, 62f , Cold hold foods not prepped or portioned today, over 4 hours due to hood system discharge and power outage to cook line equipment since 2am. Warning
Basic - Wiping cloth compound sanitizing solution not at proper minimum strength. dodecylbenzenesulfonic acid/lactic acid sanitizer 0ppm. Corrected to 700ppm. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49f, Less than 2 hours in top Reach-in cooler, ice added. Corrective Action Taken
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 and the time removed from temperature control cannot be determined. Butter blend at 76f on counter, approx 1 hour, no time mark. Was marked now. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au jus 119f in double pan in steam table, Less than 4 hours, removed to heat on stove top. Corrective Action Taken
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on hose at 4 way splitter.
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Lactic acid bottle in dining. Was labeled. Corrected On-Site
Basic - Drain cover(s) missing. Mop sink.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop 119f in double pan in steam table at 166f. Water refilled. Corrected On-Site
Basic - Standing water in bottom of reach-in-cooler. Cook line drawer unit.
Basic - Wiping cloth lactic acid sanitizing solution not at proper minimum strength. Under 700ppm. Was refilled and verified. Corrected On-Site