DirtyFLRestaurant Inspection Data

CARMELA'S BRICK OVEN PIZZA

With 7 inspections documented, CARMELA'S BRICK OVEN PIZZA maintains a 1.8/5 food safety rating in STUART. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 7 reports on file

Southeast Ocean Boulevard
Florida, 34996
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

11/12/2025· 4mo ago

Visit ID: 10913130

Met Inspection Standards

2 high, 2 int

  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink chlorine sanitizer 0ppm. Operator corrected to chlorine 100ppm Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, cut meatballs dated 10/28, exceeding 7 days from preparation. Operator discarded. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line, designated hand sink used for other purposes as evident by food debris inside sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, cooked lasagna, per operator prepared onsite and held over 24 hours not labeled. Advised operator of proper labeling. Operator labeled item. Corrected On-Site

3/10/2025· 1y ago

Visit ID: 10756566

Met Inspection Standards
  • N/A:No Violations Were Observed

1/9/2025· 1y 2mo ago

Visit ID: 10755944

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink near cook line is clogged. Warning - From follow-up inspection 2025-01-09: Same **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Warning - From follow-up inspection 2025-01-09: Same **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-01-09: Same **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Several items on TPHC per operator, with no written plan. Provided form to operator. Warning - From follow-up inspection 2025-01-09: Same, no written tphc plan provided **Time Extended**

1/8/2025· 1y 2mo ago

Visit ID: 8883785

Follow-up Inspection Required

5 high, 3 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. At walk in freezer, food stored on floor. Repeat Violation Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Hand sink near cook line is clogged. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Warning
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of "Raid" stored on shelf over steam well. Operator removed. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw fish stored over ravioli in walk in freezer, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning
  • 01B-02-5: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 walk in cooler, cheese calzones (45F - Cold Holding); chicken roll (45F - Cold Holding); meat balls (47F - Cold Holding); cooked sausage (49F - Cold Holding); cooked chicken (45F - Cold Holding); cooked sausage (49F - Cold Holding); spaghetti sauce (45F - Cold Holding); cooked risotto (45F - Cold Holding); chicken stock (45F - Cold Holding); sliced ham (45F - Cold Holding); cheese (47F - Cold Holding); pico de gallo (45F - Cold Holding); pasta fagiole (49F - Cold Holding); bean soup (47F - Cold Holding); Italian sausage (47F - Cold Holding); cooked pasta (46F - Cold Holding); breaded raw chicken (45F - Cold Holding); raw calamari (44F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cheese calzones (45F - Cold Holding); chicken roll (45F - Cold Holding); meat balls (47F - Cold Holding); cooked sausage (49F - Cold Holding); cooked chicken (45F - Cold Holding); cooked sausage (49F - Cold Holding); spaghetti sauce (45F - Cold Holding); cooked risotto (45F - Cold Holding); chicken stock (45F - Cold Holding); sliced ham (45F - Cold Holding); cheese (47F - Cold Holding); pico de gallo (45F - Cold Holding); pasta fagiole (49F - Cold Holding); bean soup (47F - Cold Holding); Italian sausage (47F - Cold Holding); cooked pasta (46F - Cold Holding); breaded raw chicken (45F - Cold Holding); raw calamari (44F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used for other purposes as evident by spatula in sink. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Several items on TPHC per operator, with no written plan. Provided form to operator. Warning

9/9/2024· 1y 6mo ago

Visit ID: 8724406

Follow-up Inspection Required

4 high, 4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, 10 pieces of fish thawed in ROP. See stop sale.
  • 08B-38-4:Basic - Food stored on floor. At walk in cooler. Pizza sauce and beef stock stored on floor. Advised operator of proper storage. Operator moved items to shelf. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. At rear of kitchen, hole in wall where tiles are missing.
  • 08B-12-5:Basic - Stored food not covered. At walk in cooler, pasta soup stored overnight without covering. Operator covered item Corrected On-Site
  • 22-41-4: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 0ppm. Operator replaced chemical solution. Dishmachine Chlorine 100ppm Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, 10 pieces of fish thawed in ROP. Operator stated product held overnight. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, low boy underneath cash register, cheesecake (51F - Cold Holding); Not prepared or portioned today. Operator stated product held for approximately 2 hours prior to. Operator placed product into walk in for quick chill. flip top #3 cooked mushrooms (48F - Cold Holding); not prepared or portioned today. Operator stated product held over 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, Chicken stock (71F - Hot Holding). Operator stated product held for approximately 1 hour. Advised operator to reheat product to 165F. Operator reheated product to 165+. **Corrective Action Taken**

4/23/2024· 1y 10mo ago

Visit ID: 8537311

Follow-up Inspection Required

6 high, 1 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Observed dishes in sanitizer portion of three compartment sink at time of inspection. Operator dumped sanitizer water and set up fresh sanitizer water. Rechecked 100ppm. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2023 Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw calamari at sauté reach in cooler. Operator stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Cooked rice dated 4/9. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (46F - Cold Holding) Observed in saute reach in cooler In overstocked pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut ricotta in half and stored extra portion in cooler ; milk (47F - Cold Holding) Observed in small reach in cooler in server side station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator, adjusted thermostat on cooler. **Corrective Action Taken**
  • 03F-02-5: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 Pizza no time mark on trays by pizza oven. Per operator, out of temperature for approximately 30 minutes. Operator placed time mark for remaining 3.5 hours. **Corrective Action Taken** Repeat Violation Admin Complaint

10/26/2023· 2y 4mo ago

Visit ID: 8345837

Follow-up Inspection Required

3 high, 2 int

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over tiramisu at walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Marinara made in house dated 10/16 at reach in cooler by dish machine, risotto made in house dated 10/17 walk in cooler. See stop sale. Repeat Violation Admin Complaint
  • 03F-02-5: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 No time stamp fresh garlic and oil bread rolls at cook line. Per operator, removed from cooler at 1pm. Operator placed time stamp. Corrected On-Site
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed mussels in bus tub at walk in cooler with original tag not present. Observed original tag at reach in cooler at cook line. Advised operator to make copies of original mussel tag or invoice and ensure a copy is kept with each batch of mussels in every location they are stored.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Lasagna made in house, frozen, not date marked at walk in freezer. Per operator, lasagna made on 10/23 and remaining portions placed in freezer on 10/24. Educated operator on proper date tracking procedure.