Namaste Grille
2500 SE Federal Hwy, Stuart, FL 34994 · Permanent Food Service · License 5301025
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 Aug 18 routine inspection2 high priority (1 fixed by the Sep 4 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-17
- Extension granted on Aug 19, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Walls soiled with accumulated grease, food debris throughout restaurant
More time given
- 2nd follow-up visitAug 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Observed Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm.
Operator has appointment for maintenance triple sink set up at 300 ppm
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Walls soiled with accumulated grease, food debris throughout restaurant
More time given
- 1st follow-up visitAug 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Observed Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm.
More time given
Basic3
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Code 36, Floors, walls, ceilings and ventilation: Walls soiled with accumulated grease, food debris throughout restaurant
More time given
- First visitAug 18, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked chicken (45°F - Cold Holding); cooked vegetables (45°F - Cold Holding); curry sauce (46°F - Cold Holding) Per operator food not prepared or I Portioned today and moved from walk to reach in cooler, food left out of temperature for approximately 1 hour Observed foods at 43°F second check at time of inspection
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Observed Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm.
Observed hose hanging and unattached and no sanitier provided at dish machine Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed approved bottle of chlorine and advised operator to set up triple sink at 50-100ppm to properly sanitize dishes.
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at both handwash sink in kitchen
Operate provided
Fixed on the spot
No soap provided at handwash sink at back kitchen
Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
Observed non commercial house hold Clorox bleach wipes being used as food contact surface sanitizer Advised operator to use a state approved sanitizer to clean food contact surfaces every 4 hours
Basic3
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
Observed old food debris in reach in freezer interior back kitchen
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed water leaking onto floor from pipe of hand wash sink in dish pit
Code 36, Floors, walls, ceilings and ventilation: Walls soiled with accumulated grease, food debris throughout restaurant
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.