Michelina's Restaurant

1835 SE Federal Hwy, Stuart, FL 34994 · Permanent Food Service · License 5301465

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Sep 2, 2026

What drove the grade

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

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
4 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 4 basic
-30
Administrative complaint on Sep 2
Counts in full until a follow-up finds the problems fixed
-20
Safety score50

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

Inspection history

1 inspection · 1 visit

Sep22026

Routine inspection

9 violations found

First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 4 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed cooked spaghetti (49°F -cold holding); inside reach in cooler at cook line Per operator food not prepped or portioned today, and unaware of how long food was out of temperature See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed calamari (60°F - Cold Holding) Running under 85°F water in triple sink Per operator food not prepped or portioned today and left out of temperature for approximately 1 hour Advised operator of coldholding temperatures and to thaw items properly Observed cooked spaghetti (49°F -cold holding); inside reach in cooler at cook line Per operator food not prepped or portioned today, and unaware of how long food was out of temperature See stop sale
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
  Observed sugar and other grain foods inside soiled plastic containers with black mold like stains on inside and outsides of container Advised employees to remove food from containers at time of inspection.
- 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.
  Observed employee touch face then handle clean food equipment at cook line Employees advised to wash hands after touching soiled surface or face/ body part
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed multiple food containers on dry storage shelves through out soiled
Basic4
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
- Code 08, Food protection and cross-contamination: Observed bag of potatoes stored since mop sink
  Advised employee to remove
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed multiple non food contract surfaces including walls, floors, dry storage shelves and empty food containers soiled
- Code 36, Floors, walls, ceilings and ventilation: Walls soiled through kitchen with accumulated grease, food debris, and/or dust.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.