Piranha Pat's
395 NW Dixie Hwy, Stuart, FL 34994 · Permanent Food Service · License 5300736
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection1 high priority (fixed on the spot), 1 intermediate, 2 basic-8
- Safety score92
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 visitSep 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm
Operator primed machine tp 50 ppm at time of inspection
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no quaternary ammonium chemical test kit for triple sink and wash cloth sanitizer
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed hot dogs at 28°F sitting inside prep sink with no running water or under refrigeration Operator tureen on running water
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles at reach in cooler drawers at cook line stove
Operator cleaned and sanitized
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.