Spritz City Bistro

61 SW Osceola St, Stuart, FL 34994 · Permanent Food Service · License 5301679

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Aug 5, 2026

What drove the grade

Dishmachine chlorine sanitizer at bar not at proper minimum strength 0 ppmHigh priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 8 routine inspection
7 high priority (4 fixed by the Aug 5 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic
-27
Administrative complaint on Jul 8, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score61

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

Inspection history

1 inspection · 2 visits

Jul82026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 5, 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 visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 7 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in low boy reach in cooler: House made Key lime pie made on 7/1 House made Tirasmisu made on 6/23 Observed inside tall stainless reach in cooler : House made made on salsa 6/27 See stop sale
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed in low boy reach in cooler: House made Key lime pie made on 7/1 House made Tirasmisu made on 6/23 Observed inside tall stainless reach in cooler : House made made on salsa 6/27 See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Butter 60°F cold holding in metal container on prep counter Per chef, items left out of temperature for approximately 2 hours, chef stated food is left out of temperature the. Placed back inside cooler periodically. Advised chef of properly maintaining food temperatures and utilizing time as a public health control (TPHC). Operator placed time stamp for remaining. Emailed operator copy of TPHC written procedures
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked white rice sitting inside plastic bag inside steam well at 115-125°F-hot holding Per operator food left out of temperature for approximately 1 hour Food employees began to place rice in steam well for all portions of food to reheat to 165°F and maintain 135°F
- Code 12, Handwashing and hygienic practices: Employee touched bare body part 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 proceed to handle clean food equipment and prepare orders at cook line without washing hands. Advised employees of proper hand washing for employees to wash hands properly
  Fixed on the spot
  Employee switched from working with raw food to ready-to-eat food without washing hands.
  Observed food handler at cook line prep raw chicken then proceed to put gloves on without washing hands first and handle clean frying equipment and prep ready to eat food. Advised employees of proper hand washing for employees to wash hands
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer at bar not at proper minimum strength 0 ppm
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. kitchen dish machine at 100 ppm
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed horse radish sauce with no date mark Per operator food made on 7/3 Operator provided date mark
  Fixed on the spot
Basic2
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
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.
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.