38 SE 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 - Observed employee wash and rinse metal coffee mug without sanitizing after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed rinsed and placed cup in sanitizer. Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-09-12: Time Extended
Routine - Food
Warning Issued
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
High Priority - Nonfood-grade bags used in direct contact with food. In back storage room- observed bread wrapped in torn plastic touching non food grade bag. operator removed. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Wiping cloth sanitizing solution stored on the floor at front counter area. Operator removed. Corrected On-Site
Complaint Full
Call Back - Complied
Complaint Full
Warning Issued
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. asparagus quiche (54F - Cold Holding); chicken salad (54F - Cold Holding); field greens (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. asparagus quiche (54F - Cold Holding); chicken salad (54F - Cold Holding); field greens (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning
High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemicals stored over bottles of wine in dry storage room. Operator stored properly. Corrected On-Site Warning
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front service area ice machine. Warning
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 holes in ceiling in dry storage room. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Corrective action taken/operator called for service. Corrective Action Taken
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.
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Routine - Food
Inspection Completed - No Further Action
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. Dishmachine sanitizing at 0/ppm/chlorine
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler#2/corrective action taken/operator installed thermometer. Corrective Action Taken
Basic - Working containers of food removed from original container not identified by common name. Sugar/frontline.
Routine - Food
Inspection Completed - No Further Action
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.