Sailfish Point Clubhouse
2201 SE Sailfish Point Blvd, Stuart, FL 34996 · Permanent Food Service · License 5300501
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection7 high priority (5 fixed by the Sep 15 follow-up, 2 fixed on the spot, 3 repeats), 1 intermediate (fixed on the spot), 2 basic-31
- Administrative complaint on Sep 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 15, 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 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. At pizza station area - approximately 1 dented can of tomatoes- see stop sale.
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. At small reach in cooler at upstairs kitchen - cooked rice 60°F-cold holding, cut lettuce 60°F- cold holding, mixed greens 61°F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At small flip top cooler by upstairs kitchen cookline area- sliced cheese 64°F- cold holding,, cut tomatoes 63°F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale,
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At small reach in cooler at upstairs kitchen - cooked rice 60°F-cold holding, cut lettuce 60°F- cold holding, mixed greens 61°F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At small flip top cooler by upstairs kitchen cookline area- sliced cheese 64°F- cold holding,, cut tomatoes 63°F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale,
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler - raw beef stored above cooked corn beef- operator removed and stored properly. At pizza station- raw chicken stored over pizza dough - operator removed.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
At downstairs prep area - employee touched their face then engaged in food preparation- educated operator- employee washed their hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 134°F)
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At upstairs dinning room kitchen pizza station- approximately 30 small flying insects landing on prep counter- operator killed and removed all small flying insects.
Repeat violationAdministrative complaint
Intermediate1
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.
At tall three door cooler at upstairs kitchen - cooked tomato's prepared 09/05- frozen then pulled on 11th not properly dated- operator dated.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
At flip top cooler in use avocados - with stickers still attached - educated operator- employee removed stickers and washed properly.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet /soiled wiping cloth stored on prep counter - operator removed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.