Bo Lan
46 SW Albany Ave, Stuart, FL 34994 · Permanent Food Service · License 5301502
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 Aug 5 routine inspection5 high priority (1 fixed by the Aug 6 follow-up, 4 fixed on the spot), 4 intermediate (1 fixed on the spot), 2 basic-28
- Safety score72
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 visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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.
At flip top cooker- red curry sauce 53°F-cold holding , orange curry sauce 54°F-cold holding, raw shrimp 54°F- cold holding, raw chicken skewers 54°F- cold holding, raw chicken 54°F- cold holding, cooked duck 54°F-cold holding, yellow curry sauce - 54°F- cold holding, white sauce 54°F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed in ice bath to quick chill.
Fixed on the spot
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.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
At sushi station employee handled raw fish then proceeded handling clean plates and opening coolers without changing gloves and washing their hands.
Fixed on the spot
Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
A Employee entered establishment and hand,ed clean equipment without washing their hands- educated operator- employee washed their hands.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining mussel tags for 90 days.
mussel tags not marked with last date served.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At handwashing sink by dishwashing area- blocker by two mop buckets.
Handwash sink used for purposes other than handwashing.
At hand sink - employe washed dish in sink- educated operator.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils stored in water of 112°F - operator removed.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
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.