One Martin County restaurant gets perfect score; 11 fail inspection

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

For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Martin County restaurant inspections site .

Here's the breakdown for recent health inspections in Martin County, Florida, for the week of May 13-19, 2024. Please note that some more recent, follow-up inspections may not be included here.

St. Lucie County: 5 restaurants fail inspection

Indian River County: One restaurant gets perfect score; 4 fail inspection

Food reviews: Looking for the best restaurants in town?

Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as 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 their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.

For full restaurant inspection details, visit our Martin County restaurant inspection site .

Which Martin County restaurants got perfect scores on their health inspections?

These restaurants met all standards during their May 13-19 inspections and no violations were found.

• Galaxy Diner , 6590 S Kanner Hwy , Stuart **
• Guatemex Taqueria , 2995 SE Dixie Hwy, Stuart**
• Pool Bar and Grill , 2201 SE Sailfish Point Blvd, Stuart

** Restaurants that failed an inspection and aced a follow-up inspection in the same week

Which Martin County restaurants had high priority violations?

Casa Bella

512 W 3 St, Stuart

Routine Inspection on May 14

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 2 high-priority violations

• 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, cooked pasta (48F - Cold Holding); marinara sauce (53F - Cold Holding); cooked sausage (54F - Cold Holding); cut melon (54F - Cold Holding); sliced cheese (51F - Cold Holding); fresh mozzarella (51F - Cold Holding); butter (54F - Cold Holding) All products not prepared or portioned today. Operator stated all products held in unit over 24 hours. See stop sale. **Warning**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked pasta (48F - Cold Holding); marinara sauce (53F - Cold Holding); cooked sausage (54F - Cold Holding); cut melon (54F - Cold Holding); sliced cheese (51F - Cold Holding); fresh mozzarella (51F - Cold Holding); butter (54F - Cold Holding) All products not prepared or portioned today. Operator stated all products held in unit over 24 hours. See stop sale. **Repeat Violation** **Admin Complaint**

Fresh Catch Seafood & Grill

1411 SE Indian St, Stuart

Routine Inspection on May 14

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 3 high-priority violations

• 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 #2 hamburger patties (47F - Cold Holding); raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated items been held in unit over 24 hours. See stop sale. **Warning**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler #2 hamburger patties (47F - Cold Holding); raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated items been held in unit over 24 hours. See stop sale. **Repeat Violation** **Admin Complaint**
• High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizing bucket, Chlorine 200+ppm. Advised operator of proper parameters for sanitizing solution. Operator diluted solution to Chlorine 100ppm. **Corrected On-Site** **Warning**

Guatemex Taqueria

2995 SE Dixie Hwy, Stuart

Routine Inspection on May 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 1 high-priority violation

• High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler Raw pork stored over cooked chicken. Advised operator of proper storage. Operator moved raw pork to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Ichimaru

2434 SE Federal Hwy, Stuart

Complaint Inspection on May 15

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

11 total violations, with 4 high-priority violations

• High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari and scallops stored above cooked chicken in one door cooler at cook line; operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
• 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. sushi rolls (47F - Cold Holding); white tuna (47F - Cold Holding); tuna (47F - Cold Holding); cooked eat (47F - Cold Holding); raw salmon (47F - Cold Holding); in cooler #2 at sushi bar; raw salmon (47F - Cold Holding); in counter cooler for sushi at sushi bar; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rolls (47F - Cold Holding); white tuna (47F - Cold Holding); tuna (47F - Cold Holding); cooked eat (47F - Cold Holding); raw salmon (47F - Cold Holding); in cooler #2 at sushi bar; raw salmon (47F - Cold Holding); in counter cooler for sushi at sushi bar; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale **Repeat Violation** **Admin Complaint**
• High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw salmon (46-47F - Cooling)at 11:26 to 47 F at 11:50 since 10:00 in cooler #2 at sushi bar; at this rate food will not reach 41 F within 4 hours; food moved to different cooler ; **Corrective Action Taken**

Magic Oyster Bar and Grill

10999 S Ocean Dr, Jensen Beach

Routine Inspection on May 15

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 1 high-priority violation

• High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. lobster sauce (50F - Cold Holding); Cole slaw (48F - Cold Holding); in top cooler next to steam table ;and second cooler at cook line; foods overstocked; food not prepared or portioned today; foods out of temperature for approximately 30 minutes; smaller portioned made **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Max's Bagel N Bean Co

3319 S US Hwy 1, Stuart

Routine Inspection on May 14

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 1 high-priority violation

• High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Cooked spinach at walk in cooler dated 5/3. Operator discarded spinach. **Repeat Violation** **Admin Complaint**

Mi Guatelinda Restaurant & Panaderia

2495 SE Bonita St, Stuart

Routine Inspection on May 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

15 total violations, with 10 high-priority violations

• High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler two double door , Jamaica Juice at 10:53am( 45F cooling) since yesterday, rice milk at 10:53am ( 47F cooling) since yesterday. Reach in cooler glass 3 doors, Cooked rice at 9:59am(48F cooling) since last night. Products did not cool to 41F within 6 hours. See Stop Sale **Warning**
• High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed tortillas with bare hands for service to customers. Educated operator on proper handling of ready to eat food. **Warning**
• High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee only using soap and water for a metal sheet pan, then proceeded to dry pan with a towel then proceeded to place it with clean pans. Operator removed sheet pan and moved to be wash,rinse and sanitized. **Corrective Action Taken** **Warning**
• High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken stored above a container with raw beef inside 3 door reach in cooler Operator stored properly. Observed a container with raw chicken stored above raw fish inside reach in freezer. Observed a bag with raw chicken stored with a bag of raw beef inside same container inside two door reach in cooler. Operator stored properly **Corrected On-Site** **Warning**
• High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. A container with Escabeche( cook carrots) 05/06 **Warning**
• High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs 65F ambient cold Holding inside two door metal cooler. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale **Warning**
• High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler two double door , Jamaica Juice at 10:53am( 45F cooling) since yesterday, rice milk at 10:53am ( 47F cooling) since yesterday. Reach in cooler glass 3 doors, Cooked rice at 9:59am(48F cooling) since last night. Products did not cool to 41F within 6 hours. See Stop Sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler two double door , orchata with milk at 10:52am( 45F cooling) since yesterday, Product did not cool to 41F within 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler double door metal , butter 44F cold Holding cheese 44F cold Holding , cooked beans 44F,cold Holding sour cream 44F cold Holding. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs 65F ambient cold Holding inside two door metal cooler. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale **Warning**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler double door metal , butter 44F cold Holding cheese 44F cold Holding , cooked beans 44F,cold Holding sour cream 44F cold Holding. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale **Warning**
• High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler two double door , orchata with milk at 10:52am( 45F cooling) since yesterday, Product did not cool to 41F within 4 hours. See stop sale **Warning**
• High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed inside steam table Cooked beans at 10:09am(141F reheating). Per operator cooked beans just finished reheating at the microwave. Operator moved cooked beans back to microwave to reheat to 165F + **Corrective Action Taken** **Warning**

Mi Guatelinda Restaurant & Panaderia

2495 SE Bonita St, Stuart

Routine Inspection on May 14

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

2 total violations, with 2 high-priority violations

• High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler two double door , Jamaica Juice at 10:53am( 45F cooling) since yesterday, rice milk at 10:53am ( 47F cooling) since yesterday. Reach in cooler glass 3 doors, Cooked rice at 9:59am(48F cooling) since last night. Products did not cool to 41F within 6 hours. See Stop Sale **Warning** - From follow-up inspection 2024-05-14: At 3 glass door reach in cooler, cooked rice at 11:10 48F-Cooling. Operator stated product cooling overnight. See stop sale **Admin Complaint**
• High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler two double door , Jamaica Juice at 10:53am( 45F cooling) since yesterday, rice milk at 10:53am ( 47F cooling) since yesterday. Reach in cooler glass 3 doors, Cooked rice at 9:59am(48F cooling) since last night. Products did not cool to 41F within 6 hours. See Stop Sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler two double door , orchata with milk at 10:52am( 45F cooling) since yesterday, Product did not cool to 41F within 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler double door metal , butter 44F cold Holding cheese 44F cold Holding , cooked beans 44F,cold Holding sour cream 44F cold Holding. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs 65F ambient cold Holding inside two door metal cooler. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale **Warning** - From follow-up inspection 2024-05-14: At 3 glass door reach in cooler, cooked rice 48F-Cooling. Operator stated product held overnight. See stop sale **Admin Complaint**

Pirate's Cove Resort & Marina

4307 SE Bayview St, Stuart

Routine Inspection on May 15

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 7 high-priority violations

• High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine(Chlorine 0ppm)
• High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At salad prep station employee grabbed lettuce and blueberries with bare hand to make salad. Advised operator to wash hands and put on gloves when handling ready to eat food. Observed employee touch sandwich bun with bare hands. Advised employee to wash hands and wear gloves when handling ready to eat food.
• High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Beef over tortillas at walk in cooler. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
• High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef patties over raw oysters reach in freezer in back prep area. Operator stored properly. **Corrected On-Site**
• 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. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale.
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. Cookline flip top:; shredded lettuce (56F - Cold Holding); salad station flip top: shredded cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding) Flip top by dish machine: coleslaw (67F - Cold Holding); sliced tomatoes (61F - Cold Holding); coleslaw tub (52F - Cold Holding); sour cream (60F - Cold Holding) Pull out drawer cook line: shredded cheese (50F - Cold Holding); sliced cheese (48F - Cold Holding); half½ (60F - Cold Holding); chicken wing (55F - Cold Holding); cooked rice (56F - Cold Holding) Per operator all products not prepared or portioned today. Per operator all products out of temperature for approximately 1 hour. Advised operator to ice down all products.
• High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au ju (roasted beef) (86F - Hot Holding) At cook line observed in pan on stove with no flame,operator turned on stove to reheat to 165+F. Beef steam table: white rice (120F - Hot Holding) per operator item out of temperature for approximately 30 minutes, operator returned item to steamer to reheat to 165+F. **Corrective Action Taken**

Pirate's Cove Resort & Marina

4307 SE Bayview St, Stuart

Routine Inspection on May 16

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 3 high-priority violations

• High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine(Chlorine 0ppm) - From follow-up inspection 2024-05-16: Dish machine chlorine sanitizer 0ppm. **Time Extended**
• High Priority - - From initial inspection : 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. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. - From follow-up inspection 2024-05-16: 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. Reach in Cooler by dish machine: Sour cream 52F cold holding, Salad flip top cooler: Boiled egg 51F cold holding; Cut tomatoes 50F cold holding, fish dip 50F cold holding, Ham 51F cold holding ; cook line cooler: Diced tomatoes 60F cold holding Per operator, not prepared or portioned today. Per operator , held in cooler overnight. See stop sale. **Admin Complaint**
• High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. Cookline flip top:; shredded lettuce (56F - Cold Holding); salad station flip top: shredded cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding) Flip top by dish machine: coleslaw (67F - Cold Holding); sliced tomatoes (61F - Cold Holding); coleslaw tub (52F - Cold Holding); sour cream (60F - Cold Holding) Pull out drawer cook line: shredded cheese (50F - Cold Holding); sliced cheese (48F - Cold Holding); half½ (60F - Cold Holding); chicken wing (55F - Cold Holding); cooked rice (56F - Cold Holding) Per operator all products not prepared or portioned today. Per operator all products out of temperature for approximately 1 hour. Advised operator to ice down all products. - From follow-up inspection 2024-05-16: Reach in Cooler by dish machine: Sour cream 52F cold holding, Salad flip top cooler: Boiled egg 51F cold holding; Cut tomatoes 50F cold holding, fish dip 50F cold holding, Ham 51F cold holding ; cook line cooler: Diced tomatoes 60F cold holding Per operator, not prepared or portioned today. Per operator , held in cooler overnight. See stop sale. Cook line reach in: French fries 43F cold holding Walk in cooler: Cooked Potatoes 43F cold holding Scallops 38F cold holding ; reach in by dish machine: sliced tomatoes 43F cold holding **Admin Complaint**

Sailfish Point Clubhouse

2201 SE Sailfish Point Blvd, Stuart

Routine Inspection on May 14

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 4 high-priority violations

• High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Livornese (cooked tomato sauce) dated 4/19 at walk in cooler. **Repeat Violation** **Admin Complaint**
• 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. butter cream (68F - Cold Holding) Observed sitting on counter in pastry kitchen. Per operator, out of temperature for 6 hours. Per operator, not prepared or portioned today. See stop sale.
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter cream (68F - Cold Holding) Observed sitting on counter in pastry kitchen. Per operator, out of temperature for 6 hours. Per operator, not prepared or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
• High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salmon (101F - Hot Holding) Observed in hot holding unit. Per operator, out of temperature for approximately 30 minutes. Operator returned salmon to oven to reheat 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Wok N Roll Of Wang Inc

6578 S Kanner Hwy, Stuart

Routine Inspection on May 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

3 total violations, with 2 high-priority violations

• High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At kitchen reach in freezer, Raw breaded shrimp stored over cooked pancakes. Advised operator of proper storage. Operator moved raw shrimp to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
• High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, raw shell Eggs stored above whole muscle raw beef in walk in cooler. Advised operator of proper storage. Operator moved shell eggs to lower shelf. **Corrected On-Site**

Yacht & Country Club Inc (The)

3330 SE Golf Trail, Stuart

Routine Inspection on May 14

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

5 total violations, with 2 high-priority violations

• High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over French fries reach in freezer cook line(both products opened from commercial packaging), raw salmon over blueberries and cooked escargot reach in freezer near walk in freezer (both products not in commercial packaging), raw sausage opened from commercial packaging over cooked meatballs walk in freezer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook line: turkey (47F - Cold Holding) Observed large unsliced piece of turkey stored above fill line in pan on upper part of reach in cooler by grill. Operator placed turkey in lower part of reach in cooler. **Corrective Action Taken**

What agency inspects restaurants in Florida?

Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.

How do I report a dirty restaurant in Florida?

If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online .

Get the whole story at our restaurant inspection database .

What does all that terminology in Florida restaurant inspections mean?

Basic violations are those considered against best practices.

A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.

An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over."

An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.

A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.

This article originally appeared on Treasure Coast Newspapers: One Martin County restaurant gets perfect score; 11 fail inspection