Baja Grill

555 NE Ocean Blvd, Stuart, FL 34996 · Permanent Food Service · License 5301500

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Live, small flying insects found.High priority · fixed before it reopened Nov 2 · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
5 high priority (fixed before it reopened Nov 2, 1 repeat), 3 intermediate (fixed before it reopened Nov 2), 3 basic
-26
Emergency closure on Oct 28, reopened Nov 2
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score54

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Oct282026

Routine inspection

11 violations found · Inspector came back 2 times

2nd follow-up visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitOct 29, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- 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.
  More time given
Official report, on the Florida DBPR website
First visitOct 28, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
11 violations found:
- 5 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At breakfast omelette station- Cut melon 45-51°F- cold holding, lox salmon 49°F- cold holding, cut sausage 46°F- cold holding, cut tomatoes 47°F- cold holding - food not prepared or portioned today- food stored above ice - food out of temperature for 2.5 hours- operator placed in ice bath to quick chill.
  Fixed on the spotRepeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  At omelette station- Raw shell eggs 50°F- cold holding- food not prepared or portioned today- food left out on counter - food out of temperature for 2 hours - operator placed in reach in cooler to quick chill.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At small reach in cooler - lox smoked salmon stored over pasteurized egg cartons- operator removed and stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee entered through back door and engaged in handling clean equipment without washing their hands - educated operator- employee washed their hands.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  At dinning room bar area - approximately 35 small flying insects landing on bar coolers, bottles of alcohol, beer taps and bar counter
Intermediate3
- 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.
  Lox smoked salmon served on the menu with no indication stating that the product is served raw / undercooked.
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. No consumer advisory on breakfast menu for raw/undercooked lox smoked salmon.
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  At back hallway handwashing sink - paper towel dispenser unable to dispense.
Basic3
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  At cookline flip top cooler - In use avocados with stickers still attached- educated operator- employee washed properly.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet/ soiled wiping cloth stored on prep counter- operator removed.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing above kitchen expo station.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.