Apogee Main Clubhouse
2103 SW Bridge Rd, Stuart, FL 34997 · Permanent Food Service · License 5319138
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection3 high priority (2 fixed on the spot), 2 intermediate, 3 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cookline area by fryer - Hash browns 102°F- hot holding - food left out on counter- food out of temperature for 30 minutes - operator placed in walk in cooler to quick chill.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At walk in cooler - raw duck stored over raw lamb - operator removed and stored properly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At up stairs dishwashing area near kitchen approximately 4 small flying insects landing on shelving above dishwashing area - operator killed and removed.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
On menu- multiple raw / undercooked food items with no indicator that food is served raw /undercooked.
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 154°F)
Basic3
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
At grab and go cooler - tuna salad, melon fruit cups, yogurt and cooked eggs - missing address and ingredient list.
Administrative complaint
Code 08, Food protection and cross-contamination: Food stored on floor.
At employee cafeteria - containers of oil stored on the floor - operator removed and stored properly.
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
At cookline reach in cooler - dragon fruit, avocados and bananas in use with sticker still attached - educated operator- employee removed and washed properly.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.