Stuart Boathouse

49 SW Seminole St, Stuart, FL 34994 · Permanent Food Service · License 5301778

High-priority violations on 3+ inspections

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 complaint inspection
2 high priority (fixed on the spot), 2 intermediate, 3 basic
-15
Complaint after follow-up on Nov 4
Counts in full until a follow-up finds the problems fixed
-20
Safety score65

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

Inspection history

5 inspections · 10 visits

Latest inspection

Sep42026

Complaint inspection

7 violations found · Inspector came back once

Follow-up visitNov 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at sushi station 68 degrees hot holding. no time as public health control form available. And no time time marking .
  Administrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Can opener surface soiled with food debris.
  More time given
Basic1
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  More time given
Official report, on the Florida DBPR website
First visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 2 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Observed with salmon with sushi roll. Operator call fish company and got feed letter for parasite destruction.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at sushi stations sushi rice (100°F - Hot Holding), operator had sign with 4 hours next to rice with no start or end and no written procedure either. I supplied operator with the procedure. Instructed the employee to write 10-2 on rice and fill out time as public health control forms. And operator will discard at 2 pm
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Can opener surface soiled with food debris.
  Operator sent to dishwasher.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl in rice , sugar and flour. In storage room. Upstairs. Operator removed
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed at bar under dishwasher soiled with food debris.
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Observed at air-conditioning condenser by hand sink leaking on floor near walking cooler.
Official report, on the Florida DBPR website

Earlier inspections 4

Aug172026A91Complaint inspection4 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 18, 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 visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
- 2 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At tell reach in cooler by cookline - Shredded cheese 47-48°F-cold holding, crab sticks 48°F- cold holding, stuffed shrimp 48-49°F-cold holding, cooked onions 45°F- cold holding- food not prepared or portioned today- as per operator reach in cooler doors left open - operator p,aced food in walk in cooler to quick chill.
  Fixed on the spot
- 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 picked up towel from floor then changed gloves and proceeded handling clean equipment and engaging in food preparation without washing their hands- educated operator- employee washed their hands.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  At cookline handwash sink- wiping cloths inside sink- operator removed.
  Fixed on the spot
Basic1
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board- operator removed.
  Fixed on the spot
Official report, on the Florida DBPR website

Aug52026D68Complaint inspection7 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 6, 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 visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
- 4 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  At walk in cooker raw ground beef stored over raw bacon - operator stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
  At hand washing sink by cook line- employee returned from back door tvsn proceeded to wash their hands for 5 seconds- then engaged in handling clean equipment- educated operator - employee washed their properly hands.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  At upstairs bar area, approximately five small flying insects landing on storage shelving and bar counter.
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  At prep tables -hand sanitizer bottle stored over prep table- operator removed..
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At walk in cooler-Cooked chicken 70°F at 2:50 to 71°F at 3:10( cooling since 1:00)-food tightly wrapped and covered-at current rate of cooling food will not reach to 41°F within remaining time-operator, uncovered food and placed in reaching the freezer to quick chill.
Basic2
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife inverses reach in cooler and prep counter at cookline- operator removed.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  At dish washing area- approximately 1 dead roach on the floor under dish machine operator removed. At dish washing area - approximately 1 dead roach on the floor in the dry storage closet near soda boxes
  Repeat violationAdministrative complaint
Official report, on the Florida DBPR website

Jul232026B83Complaint inspection1 violation, 1 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 24, 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 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
1 violation found:
- 1 High priority
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At reach in cooler - cut tomatoes 55°F- cold holding , cooked couscous 55°F-cold holding, cooked pasta 55°F- cold holding, cooked rice 55°F-cold holding, cooked chicken 55°F-cold holding, butter 55°F- cold holding, cheese sauce 55°F- cold holding, raw fish 53°F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed on ice to quick chill.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Jul212026F47Complaint inspection15 violations, 9 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 22, 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 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 9 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: 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 reach in cooler by cookline - cut tomatoes 55°F- cold holding , cooked couscous 55°F-cold holding, cooked pasta 55°F- cold holding, cooked rice 55°F-cold holding, cooked chicken 55°F-cold holding, butter 55°F- cold holding, cheese sauce 55°F- cold holding ,cooked Brussel sprouts 55°F- cold holding, mashed potatoes 55°F-cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. At walk in cooler two shell eggs cracked - see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At reach in cooler by cookline - cut tomatoes 55°F- cold holding , cooked couscous 55°F-cold holding, cooked pasta 55°F- cold holding, cooked rice 55°F-cold holding, cooked chicken 55°F-cold holding, butter 55°F- cold holding, cheese sauce 55°F- cold holding ,cooked Brussel sprouts 55°F- cold holding, mashed potatoes 55°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 or with ready-to-eat food in a freezer - not all products commercially packaged.
  At tell reach in freezer - raw beef not commercially packaged stored over ice cream- operator removed and stored properly.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  At tall reach in cooler raw chicken stored over bread - operator removed and stored properly.
- Code 12, Handwashing and hygienic practices: 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 kitchen area- employee touched their fence then engaged in handling containers of food without washing their hands- educated operator - employee washed their hands properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  At cookline flip top cooler - non food grade paper towels used in direct contact to store guacamole - operator removed.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  At kitchn prep area near walk in cooler - approximately 5 small flying insects landing on walls and shelving above prep table. At upstairs bar - approximately 4 small flying insects landing on bar counter and empty ice well. Upstairs Bar is closed off and not operating, no customers in bar or upstairs dinning area. No food preparation taking place upstairs.
  Repeat violationAdministrative complaint
  Rodent activity present as evidenced by rodent droppings found.
  At upstairs dry storage room - approximately 6 rodent droppings on floor and on shelving containing cans and bottles of alcohol
  Repeat violationAdministrative complaint
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
  Non continuous cooking for cooked chicken with no written procedures.
Basic4
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  At reach in cooler in use avocados with stickers still attached- educated operator - employee removed and washed properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  At cookline area- employee drank coffee from open container.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  At upstairs storage area a¿¿ approximately two dead roaches on 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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.