South Fork Restaurant & Bar
950 SE Indian St, Stuart, FL 34997 · Permanent Food Service · License 5301466
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection5 high priority (2 fixed by the Nov 3 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 1 basic-24
- Administrative complaint on Nov 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
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 visitNov 3, 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 visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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 sausage- raw beef stored over cooked chicken wings - operator removed and stored properly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At small walk in cooler - raw chicken stored over raw ground beef - operator removed and stored properly.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
At cookline area - employee entered through back door and put on gloves and prepared food without washing their hands - educated operator - employee washed their hands.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
At cookline area- employee entered through the back door and handled clean equipment and food without washing their hands - educated operator- employee washed their hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At cookline area- employee touched their face then proceed to handle plates of food without washing their hands- educated operator- employee washed their hands properly
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel not marked with last date served.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At bar area handwashing sink- employee placed soiled wiping cloths inside handwashing sink- operator removed.
Fixed on the spot
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee at cookline with no hair restraint while engaging in food preparation.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.