Great Wall
5555 SE Federal Hwy, Stuart, FL 34997 · Permanent Food Service · License 5301467
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 Oct 27 routine inspection3 high priority (fixed on the spot, 2 repeats)-13
- Administrative complaint on Oct 27Counts in full until a follow-up finds the problems fixed-20
- Safety score67
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 visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler- Cooked dumplings 49°F- cold holding, cooked pork 47°F- cold holding- food not prepared or portioned today- food overstacked - food out of temperature for 1 hour- operator placed in reach in freezer to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At tall reach in freezer raw shrimp not commercially packaged stored over cooked shrimp- operator removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
At tall reach in freezer raw shrimp- raw chicken stored over raw beef- operator removed and stored properly.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.