Berry Fresh Cafe
1429 SE Federal Hwy, Stuart, FL 34994 · Permanent Food Service · License 5301805
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection6 high priority (1 fixed by the Aug 6 follow-up, 5 fixed on the spot), 1 intermediate, 1 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 6, 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 visitJul 9, 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 priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at reach in cooler under stove top #2 diced ham (50°F cold holding) ; cut tomatoes (49°F - Cold Holding); shredded cheese (50°F - Cold Holding); diced chicken (46°F - Cold Holding); cooked peppers (46°F - Cold Holding); cooked mushrooms (48°F - Cold Holding) Per operator food, placed inside coolers and left out of temperature for approximately 2 hours due to cooler doors opening and closing frequently Food employees put ice bags into cooler to bring temperature down Second temperature diced ham (48°F cold holding) ; cut tomatoes (47°F - Cold Holding); shredded cheese (50°F - Cold Holding); diced chicken (46°F - Cold Holding); cooked peppers (46°F - Cold Holding); cooked mushrooms (48°F - Cold Holding)
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed sautéed onions sitting off heat on metal try at stove top (98°F hot holding); Per operator food left on stove top and out of temperature for approximately 1 hour Operator added sautéed onions on time as a public health control for remaining
Fixed on the spot
Time/temperature control for safety foods identified in the written procedure as a food held using time as a public health control has incorrect time stamp.
Observed at approximately 9:45 AM, time stamps dated 7/9 marked from 11AM-3AM. Operator placed correct time stamps from 7:00-11:00, 9:00-1:00
Code 12, Handwashing and hygienic practices: Observed Employee fail to wash hands before putting on gloves to initiate a task working with food
Observed line cook employee handle raw shell eggs then proceed to put new gloves on without washing hands, then handle cooking oil and plate clean foods. Reviewed proper hand washing with operator for employees to wash hands correctly
Fixed on the spot
Observed Employee wipe forehead then handle clean equipment without washing hands at cook line
Reviewed proper hand washing with operator for employees to wash hands correctly
Fixed on the spot
Multiple Employees touch soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands throughout cook line and back kitchen.
Reviewed proper hand washing with operator for employees to wash hands correctly
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor soiled with liquid food spill
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.