Hudson's on the River

351 SW Flagler Ave, Stuart, FL 34994 · Permanent Food Service · License 5319062

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Jul 22, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
5 high priority (fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 1 basic (1 repeat)
-29
Administrative complaint on Jul 21, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score59

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

Inspection history

1 inspection · 2 visits

Jul212026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
Basic1
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 5 High priority
- 3 Intermediate
- 1 Basic
What 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 fryer station reach in cooler - cooked potatoes 45°F- cold holding, sweet plantains 45°F- cold holding, raw fish 45°F-cold holding, raw shrimp 45°F- cold holding-food not prepared proportion today a¿¿ food out of temperature for 2 hours- operator discarded.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At sushi station- raw salmon stored over cooked shrimp- operator removed and stored properly.
  Fixed on the spot
  Raw animal food stored over canned/bottled drinks.
  At walk in cooler - raw chicken stored over beer kegs- operator removed and stored properly.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  At walk in cooler - raw duck stored over raw beef - operator removed and stored properly. At cookline reach in cooler- raw ground beef stored over raw fish- operator removed and stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  At salad prep station- employee touched their face then engaged in food preparation without washing their hands- educated operator- employee washed their hands.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  At sushi station/cookline -handwash sink- sink blocked by sushi rice kart- operas removed.
  Fixed on the spotRepeat violationAdministrative complaint
  No paper towels or mechanical hand drying device provided at handwash sink- by drink station- operator provided.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At dishwashing cleaning kart- sanitizer spray bottle not labeled - operator labeled.
  Fixed on the spot
Basic1
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  At flip top cooler by cookline - in use avocados with stickers still attached - educated operator - employee removed.
  Fixed on the spotRepeat violationAdministrative complaint
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.

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.