Florida’s restaurant owners are not required to post restaurant inspection results where guests can see them. So every few weeks, we provide that information for you.

Each inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in its most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.

Last month: Mspanrtin County restspanurspannt inspections

Indispann River County restspanurspannt inspections: 13 espanteries didn’t pspanss first inspection

St. Lucie County restspanurspannt inspections: 4 espanteries top ‘most violspantions’ list

In the last 30 days, 108 eateries passed inspection at the first visit. Fifteen restaurants did not pass the first inspection at first visit. Three eateries passed with no violations.

No violations

Chuck E Cheese, 2400 NW Federal Hwy, Stuart

Cork’D Wine Bar, 1989 NE Jensen Blvd., Jensen Beach

Fork in the Road mobile food truck, 11500 SE Lares Ave., Hobe Sound 

Did not pass first inspection

Krua Thai, 3283 SE Federal Hwy, Stuart

Brothers Q BBQ, 4480 SE St. Lucie Blvd., Stuart

Taqueria Los Mexicanos, 2425 SE Bonita St., Stuart

Sbarro, 3174 NW Federal Hwy., Stuart

Brooklyn Joe’s, 3466 SE Dixie Hwy., Stuart

Shrimpers Grill & Raw Bar, 4903 SE Dixie Hwy., Stuart

Phapha’s Taste, 3711 SE Dixie Hwy., Stuart

Pirate’s Cove Resort & Marina, 4307 SE Bayview St., Stuart

Taqueria El Ranchito, 3631 SE Salerno Rd., Stuart

The Twisted Tuna, 4290 SE Salerno Rd., Stuart

Burny Pit Stop, 1129 NE Jensen Beach Blvd., Jensen Beach

Culver’s, 4151 NW Federal Hwy., Stuart

Fork in the Road, 11500 SE Lares Ave., Hobe Sound

Flamingo Diner, 3259 SW Federal Hwy., Stuart

Park Ave. BBQ & Grille, 769 N. Federal Hwy., Stuart

Most violations in last 30 days

Tspanquerispan Los Mexicspannos, 2425 SE Bonita St., Stuart. Cited for 23 violations. They include: bowl or other container with no handle used to dispense food; clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner; employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; food stored on floor; in-use knife/knives stored in cracks between pieces of equipment at flip top cooler by cook line; no conspicuously located ambient air temperature thermometer in holding unit; no hand washing sign provided at a hand sink used by food employees; opened employee beverage container in a cold holding unit with food to be served to customers; raw fruits/ vegetables not washed prior to preparation;  stored food not covered;  time/temperature control for safety food thawed in an improper manner; cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; raw animal food stored over or with ready-to-eat food in a freezer;  raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature; raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer; 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; time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit; toxic substance/chemical improperly stored; food being cooled by non-approved method as evidenced by inadequate rate of cooling during time of inspection; sink used for purposes other than hand washing;  no paper towels or mechanical hand drying device provided at hand wash sink.

Phspanphspan’s Tspanste, 3711 SE Dixie Hwy., Stuart. Cited for 16 violations. They include: clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened); food stored on floor; no conspicuously located ambient air temperature thermometer in reach in cooler at front counter;  nonfood-contact surface soiled with grease, food debris, dirt, slime or dust;  opened employee beverage container in a cold holding unit with food to be served to customers; single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened); stored food not covered; water leaking from pipe and/or faucet/handle; container of medicine improperly stored; raw animal food stored over or with ready-to-eat food in a freezer; raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer; time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit; certified food manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items;  no plan review submitted and approved – renovations were made or are in progress; proof of required state approved employee training not available for some employees; ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked; and spray bottle containing toxic substance not labeled.

Tspanquerispan El Rspannchito, 3631 SE Salerno Road., Stuart. Cited for 16 violations. They include: ceiling/ceiling tile shows damage or is in disrepair; clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner; current Hotel and Restaurant license not displayed; employee personal food not properly identified and segregated from food to be served to the public;  food stored on floor;  no hand washing sign provided at a hand sink used by food employees; non-food-contact surface soiled with grease, food debris, dirt, slime or dust; opened employee beverage container in a cold holding unit with food to be served to customers;  cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; non-food-grade containers used for food storage; raw animal food stored over or with ready-to-eat food in a freezer; raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer; shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less; time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours; certified food manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items; and no paper towels or mechanical hand drying device provided at hand wash sink.

Mi Guspantelindspan Restspanurspannte, 3164 SE Dixie Hwy., Stuart. Cited for 15 violations. They include:  current Hotel and Restaurant license not displayed; employee beverage container on a food preparation table or over/next to clean equipment/utensils; employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; employee wearing jewelry other than a plain ring on their hands/arms while preparing food;  stored food not covered; working containers of food removed from original container not identified by common name; cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours; raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer; shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less;  toxic substance/chemical improperly stored; certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items;  no chemical test kit provided when using sanitizer at three-compartment sink/ware washing machine or wiping cloths; no paper towels or mechanical hand drying device provided at hand wash sink in kitchen;  no probe thermometer provided to measure temperature of food products; and raw/undercooked animal food offered and establishment has no written consumer advisory.

Shrimpers Grill &spanmp; Rspanw Bspanr, 4903 SE Dixie Hwy., Stuart. Cited for 15 violations. They include: accumulation of black/green mold-like substance in the interior of the ice machine/bin; dead roaches on premises;  employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; nonfood-contact surface soiled with grease, food debris, dirt, slime or dust;  old labels stuck to food containers after cleaning;  opened employee beverage container in a cold holding unit with food to be served to customers; wall soiled with accumulated grease, food debris, and/or dust; working containers of food removed from original container not identified by common name;  employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands;  raw animal food stored over/not properly separated from ready-to-eat food; time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit; toxic substance/chemical improperly stored; certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items; and clam/mussel/oyster tags not marked with last date served; food-contact surface soiled with food debris, mold-like substance or slime.

Kruspan Thspani, 3283 SE Federal Hwy., Stuart. Cited for 14 violations. They include: employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; food stored on floor; employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands; raw animal food stored over or with ready-to-eat food in a freezer; raw animal food stored over/not properly separated from ready-to-eat food; raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer; shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less;  time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit;  time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit; certified food manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items; hand wash sink not accessible for employee use at all times; hand wash sink used for purposes other than hand washing; required employee training expired for all employees; and  spray bottle containing toxic substance not labeled.

Pirspante’s Cove Resort &spanmp; Mspanrinspan, 4307 Bayview St., Stuart. Cited for 14 violations. They include: accumulation of black/green mold-like substance in the interior of the ice machine/bin; employee eating in a food preparation or other restricted area. food stored on floor; no hand washing sign provided at a hand sink used by food employees; raw animal food stored over/not properly separated from ready-to-eat food; raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer; 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; time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours; certified food manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items; clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment; no chlorine chemical test kit provided when using sanitizer at /ware washing machine; no paper towels or mechanical hand drying device provided at hand wash sink; and no proof of required state approved employee training provided for any employees.

Read complete reports

The Floridspan Depspanrtment of Business spannd Professionspanl Regulspantion’s Division of Hotels spannd Restspanurspannts conduct more than 48,000 inspections a year using a three-tier system for food safety and sanitation inspections. 

The three-tiered system includes high priority violations, which indicate a direct concern related to possible food-borne illness; intermediate violations, which reference an incident that could contribute to a food-borne illness if not corrected; and basic violations, which identify good retail practices.

To read the complete reports, or check on your favorite restaurant, go to https://dspantspan.tcpspanlm.com/restspanurspannt-inspections/mspanrtin/ which is updated daily and is searchable by restaurant name.

Report a food service complaint

Contact the DBPR Customer Contact Center at 850-487-1395 or access the Division of Hotels and Restaurants online complspanint form at MyFloridaLicense.com. You can also complete span complspanint form and mail it to the division.