Giordi Ristorante

600 SE Indian St, Ste 5, Stuart, FL 34997 · Permanent Food Service · License 5319065

A
Grade A
Safety score 95 of 100
Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 30 routine inspection
    1 high priority (fixed on the spot), 2 basic
    -5
  • Safety score95

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Routine inspection

3 violations found · Inspector came back once
  1. Follow-up visitOct 15, 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
  2. First visitSep 30, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    3 violations found:

    • 1 High priority
    • 2 Basic
    What the inspector cited

    High priority1

    • 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. Operator set up triple sink 300 ppm quaternary at time of inspection

      Fixed on the spot

    Basic2

    • Code 08, Food protection and cross-contamination: Food stored in a prohibited area.

      Observed flour in metal bowl stored on top of trash can in kitchen Operator removed.

      Fixed on the spot

    • Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.

    Official report, on the Florida DBPR website

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.

Most cited

Food protection and cross-contamination1
Food-contact surfaces clean and sanitized1
Plumbing and backflow prevention1