Ian & Kye's Pizza
117 SE Martin Luther King Jr Blvd, Stuart, FL 34994 · Permanent Food Service · License 5319129
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 Sep 22 complaint inspection4 high priority (fixed on the spot), 3 intermediate, 1 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 20, 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 visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed garlic butter at 62°F cold holding on prep counter in kitchen Per operator- Food not prepared or portioned today and left out of temperature for approximately 2 hours Operator placed food inside cooler to quick chill
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat pizza with their bare hands - food being boxed for to go order and was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Advised employees of proper handling of ready to eat foods.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee drink from personal bottle then proceed to make tomato sauce and have clean equipment in back prep area. Advised employees to wash hands and reviewed proper hand washing procedures
Fixed on the spot
Employee touched soiled apron and then engaged in, handling clean dishes at dish pit without washing hands.
Advised employees to wash hands and reviewed proper hand washing at time of inspection
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed cooked chicken wings frozen with no date marking or time tracking of when items were cooked, or frozen.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed sliced ham and cheese still frozen sitting out on prep table Observed box of frozen raw chicken stored on floor of kitchen Items not thawing properly Reviewed proper thawing procedures with operator
Fixed on the spot
Earlier inspections 1
A92Routine inspection4 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitOct 20, 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 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Observed food Employee wipe face then handled clean equipment without washing hands.
Employee washed hands properly for corrective action
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of flour removed from original container not identified by common name.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
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.