DirtyFLRestaurant Inspection Data

OSCEOLA STREET CAFE

With 5 inspections documented, OSCEOLA STREET CAFE maintains a 1.1/5 food safety rating in STUART. Recent inspections indicate some food safety concerns.

Southeast Osceola Street
Florida, 34994
Martin County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/14/2025

Inspection #: Visit ID: 10888041

  • 12A-27-4:High Priority - Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs, then proceed to put on gloves with out washing hands and handle clean food equipment. Operator reviewed proper hand washing with employee, player washed hands. **Corrective Action Taken** Priority: High Priority
  • 40-06-5:Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone, wallet stored next to single service items and over top ready to eat foods at reach in cooler at cook line. Operator removed. Priority: Basic
  • 03D-15-4:Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pre cooked diced chicken (50 - ambient Cooling at 9:45 since 8:45 50F at 10:45); At current rate of cooling, items with not reach 41F with in 4 hours, operator placed ice bag on items to quick chill **Corrective Action Taken** Priority: Intermediate
  • 02B-01-5:Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw cold smoked nova not identified/ no asterisk for raw or undercooked animal foods covered by the consumer advisory. Operator began process to place correct identification for raw products in menu items. **Corrective Action Taken** Priority: Intermediate
  • 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg wash stored over ready to eat sauces, lettuce inside walk in cooler Observed raw egg wash stored over ready to eat tuna salad, egg salad in reach in cooler at Cook line. Operator stored items properly Corrected On-Site Priority: High Priority
  • 03A-03-5:High Priority - Observed: Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs received at approximately 9:00 inside walk in cooler at 60F. Operator moved items to back area of walk in cooler. Items 56F at 10:45 **Corrective Action Taken** Priority: High Priority
  • 21-10-4:Basic - Observed: Soiled dry wiping cloth in use.observedsoiled dry cloth inside bottom of reach in cooler. Operator removed. **Corrected On- Site**Priority: Basic
  • 03F-02-5:High Priority - Observed: 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. See stop sale. **Corrective Action Taken** Repeat Violation Admin Complaint Reference: 3-501.19(B)(2) and (4) and C(3) and (5) FC: (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (4) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. (C) If time without temperature control is used as the public health control up to a maximum of 6 hours: (3) The food shall be marked or otherwise identified to indicate: (a) The time when the food is removed from 41F or less cold holding temperature control, and (b) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (5) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. Priority: High Priority

Inspection Date: 1/8/2025

Inspection #: Visit ID: 8853255

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling in main kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles store pad over prep counter in back kitchen. Manager removed. Corrected On-Site
  • 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 steaks stored over ready to eat shrimp and cream cheese not all items commercially packaged. Manager stored items properly. Corrected On-Site 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 egg quiche at front counter with no time stamp. Per manager, items were prepared at 8:00. Manager placed proper time marking on items for remaking time. Corrected On-Site

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8726049

  • 08B-38-4:Basic - Food stored on floor. At walk in freezer, Food stored on floor. Operator moved to shelf. Corrected On-Site
  • 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 turkey burgers stored over bread. Advised operator of proper storage. Operator stored properly. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, cooked vegetables date marked exceeds 7 days. See stop sale.
  • 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, eggplant and tomato stew (49F - Cold Holding); chicken salad (47F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, eggplant and tomato stew (49F - Cold Holding); chicken salad (47F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.
  • 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, oatmeal (125F - Hot Holding), held in unit for approximately 1 1/2 hours. Advised operator to re-heat to 165F. Repeat Violation Admin Complaint
  • 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, No date marking on several items. Operator stated items held over 24 hours without proper date marking. Advised operator to properly date mark items held over 24 hours. Repeat Violation

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8347657

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep table, employee cell phone above prep table. Operator removed cell phone. Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter, employee touched face, rubbed nose then proceeded to grab single service items without washing hands. Advised operator to educate employee about proper handwashing. Employee washed hands. Corrected On-Site
  • 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, in crock pot, oatmeal (125F - Hot Holding). Operator stated oatmeal cooked this morning and placed into crock pot for hot holding. Approximately 2hours. Advised operator to re-heat product to 165F, operator turned crock pot to higher degree. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline flip top low boy, grilled chicken breast (51F - Cooling)@9:08, since 7:30am 51F @ 10:21; At current cooling rate, product will not reach 41F within 6 hours. Operator iced product. **Corrective Action Taken**
  • 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, food items prepared 1-2days prior with no date marking. Advised operator to properly date mark food items.

Inspection Date: 8/31/2023

Inspection #: Visit ID: 8486904

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with sticker still on at reach in cooler at cook line. Operator removed sticker and washed avocado. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon over shredded cheese at walk in cooler. Operator stored properly. Corrected On-Site
  • 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 and the time removed from temperature control cannot be determined. No time stamp for quiche. Operator has quiche on time control. Per operator, quiche was removed from cooler at 7:00am. Operator placed time stamp. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Simple green cleaner stored over salt, pepper and sugar at shelf by back door. Operator stored properly. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed No Vacuum breaker for hose Bibb at mop sink.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by panini press: cream cheese (47F - Cooling) at 9:05 since 8:00 - 50F 9:45 ; sliced tomatoes (56F - Cooling) at 9:10 since 7:00 - 55F 9:45 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill. **Corrective Action Taken**
  • 53A-05-6:Intermediate - 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/ No certified food manager at beginning of inspection. Operator (Certified Food Manager) arrived approximately 20 minutes after beginning of inspection. Per operator, she was on a delivery.