Big Apple Pizza - Stuart
3120 SE Federal Highway, Stuart, FL 34994 · Permanent Food Service · License 5301347
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection5 high priority (2 fixed by the Oct 1 follow-up, 2 fixed on the spot), 1 intermediate-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 · 2 visitsRoutine inspection
- Follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at pizza station flip top reach in cooler- sausages (54°F - Cold Holding); pizza sauce (52°F - Cold Holding); shredded cheese (52°F - Cold Holding); cooked chicken (52°F - Cold Holding) the operator did not prepared her portion today and left out of temperature for approximately 2.5 hours Advise operator to move foods into cooling unit or another proper cooling method to bring temperatures down to 41 within 1.5 hours
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at steam table in kitchen: cooked onions (90°F - Hot Holding); tomato sauce (110°F - Hot Holding) per operator food left out of temperature for approximately 2 hours Operator placed heating element on steam table to heat items
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly Advised operator on proper sanitation and to set up triple sink to wash rinse and sanitize at time of inspection.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 5 small flying insects flying around dish pit and landing on canned items at dry storage shelf in back kitchen prep area.
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed ice dumped into hand washing sink at front counter.
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.