Charlies Neighborhood Bar and Grill
400 SE Parrot Cir, Stuart, FL 34997 · Permanent Food Service · License 5301622
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 18 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic (1 repeat)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 18, 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.
5 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, other than whole meat roast, hot held at less than 135°F.
At tall glass reach in cooler- Mac and cheese 122°F - hot holding- food not prepared or portioned today- food out of temperature for 30minutes- operator placed to be reheated on stove.
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 tall glass reach in cooler - seafood cakes 57°F at 10:50 to 57°F at 11:20 ( cooling since 10:00)- at current cooling parameters - food will not reach to 41°F wthin remaining time- operator placed in walk in freezer food to quick chill.
Fixed on the spot
Basic3
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on prep counter- operator removed.
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor- operator removed.
Fixed on the spotRepeat violation
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 bags stored over food and clean equipment- 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.