DirtyFLRestaurant Inspection Data

STUART BOATHOUSE

STUART BOATHOUSE in STUART has 5 health inspections on record with an overall food safety rating of 2.6/5. Recent inspections indicate some food safety concerns.

49 Southwest Seminole Street
Florida, 34994
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/14/2025

Inspection #: Visit ID: 10896542

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at pantry prep station Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink set up with quaternary ammonium to 400 pm at time of inspection **Corrective Action Taken** Warning
  • 12A-02-4:High Priority - Observed Server handled soiled dishes and then picked up plated food at cook line window without washing hands. Advised operator to review proper hand washing procedures with employee to wash hands. **Corrective Action Taken** Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food Observed ready to eat cooked corn made on 11/6 marked with a date that exceeds 7 days after opening/preparation. See stop sale. Warning
  • 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 Observed ready to eat cooked corn made on 11/6 marked with a date that exceeds 7 days after opening/preparation. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding); cooked pasta (50F - Cold Holding) inside opened flip top reach in cooler. Per operator, items not prepared or portioned today and left out of temperature for approximately 3 hours. Operator placed food in walk in cooler to chill **Corrective Action Taken** Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed partially cooked chicken at bottom of ranch in cooler, per operator, chicken is cooked to 135F then cooled until served. Per operator not on regular menu and only used as a special item. Establishment does not have approved written procedures for non continuous cooking. Emailed operator documents of proper approval for written procedures. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mashed potatoes inside bottom of reach in cooler (64F - Cooling at 1:00 since 10:30-67F at 1:30) At current rate of cooling items will not each 41F within 6 hours. Operator placed in walk in cooler to bring down temperature. Warning

Inspection Date: 6/10/2025

Inspection #: Visit ID: 10856004

  • N/A:No Violations Were Observed

Inspection Date: 6/9/2025

Inspection #: Visit ID: 10854088

  • 35A-02-7:High Priority - Live, small flying insects found Observed 6 flying insects by dessert station buzzing around and landing on shelf over flip top cooler, 1 buzzing around sushi station, 3 buzzing around at upstairs bar. Advised operator to kill and remove flying insects and sanitize areas where flying insects were observed. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon wrapped raw shrimp over fully cooked chicken wings at walk in cooler. Raw fish over cut zucchini noodles at sushi station. Operator stored all products properly. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Brussels made 6/1, cooked rice made 5/31 at walk in cooler. See stop sale Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under heat lamp at service window: banana beurre blanc (91F - Hot Holding); citrus beurre blanc (99F - Hot Holding) Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time stamp for remaining hour. Time control procedure emailed to operator. ; over cook range: mashed potatoes (126F - Hot Holding); steam well: marinara (127F - Hot Holding); chicken stock (133F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Advised operator to reheat products to 165+F Warning

Inspection Date: 1/9/2025

Inspection #: Visit ID: 10755765

  • N/A:No Violations Were Observed

Inspection Date: 1/8/2025

Inspection #: Visit ID: 10749078

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink in back prep station. Warning
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed sanitizing solution for wiping cloths not free of food debris and visible soil at prep area near walk in cooler. Manager replaced with fresh solution Corrected On-Site Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken wings at 85F at 11:00. Per operator, items began cooling at 10:00. Items 79F at 12:00. At current rate of cooling, items did not reach proper temperature from 135F to 70F with in 2 hours. Operator place items in freezer to quick chill. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces at low boy reach in cooler at prep station. Manager stored properly. 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. Observed Cole slaw (48F); cooked rice (49F); cheese blend sauce (49F) , calamari (49F) - cold holding. Per operator, items not prepared or portioned today, items out of temperature for more than 4 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cole slaw (48F); cooked rice (49F); cheese blend sauce (49F) , calamari (49F) - cold holding. Per operator, items not prepared or portioned today, items out of temperature for more than 4 hours. See stop sale. Warning