Carmela's Brick Oven Pizza
2311 E Ocean Blvd, Stuart, FL 34996 · Permanent Food Service · License 5301475
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 19 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 basic-6
- Administrative complaint on Aug 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score82
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 26, 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 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At small reach in cooler - cannoli cream 54°F- cold holding, sliced sausage 59°F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At small reach in cooler- Milk 45°F- cold holding, food not prepared or portioned today- food out of temperature for 30 minutes- operator moved to walk in cooler to quick chill. At flip top cooler by cookline- cooked mushrooms 47°F- cold holding mozzarella 48°F- cold holding, cooked artichokes 48°F- cold holding, sliced ham 49°F- cold holding, chopped greens 54°F- cold holding , cooked peppers 49°F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone stored over single service containers - operator removed.
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.