Benihana
3602 SE Ocean Blvd, Stuart, FL 34996 · Permanent Food Service · License 5300296
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 complaint inspection3 high priority (fixed on the spot), 1 intermediate-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 15, 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 - First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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- fried rice 122°F-hot holding- food out of temperature for approximately 45 minutes- operator discarded.
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 walk in cooler raw beef stored over precooked lobster- operator removed.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At reach in cooler drawers by cookline- raw ground beef in same container as raw beef - operator removed. At cookline reach in drawers - raw chicken stored above raw beef - operator stored properly.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At reach in cooler- cook noodles 65°F at 2:00 to 64°F( cooling since 12:30), raw tuna 64Fat 2:00 to 66°F at 2:45 ( cooling since 1:30) seared tuna 64Fat 2:00 to 66°F at 2:45 ( cooling since 1:30)- at current rate of cooling food will not reach to 41°F within remaining time- operator moved food to walk in cooler to quick chill.
Earlier inspections 2
A94Complaint inspection2 violations, 2 high priority No follow-up needed
- First visitJul 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. At dry storage area- dented can of apple filling- see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. No time mark for sushi rice- operator time marked for remaking 1 hour.
Fixed on the spot
A94Routine inspection2 violations, 2 high priority No follow-up needed
- First visitJul 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 downstairs - Cooked rice 127°F- hot holding - food out of temperature for 1 hour - operator discarded.
Fixed on the spot
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 beef mechanically tenderized stored above raw salmon - operator removed and stored 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.