The Talk:house
514 NW Dixie Hwy, Stuart, FL 34994 · Permanent Food Service · License 5301236
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 1 intermediate-23
- Administrative complaint on Sep 24Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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. Observed at short reach in cooler in prep area: dairy cream sauce (51°F - Cold Holding); cooked shrimp (52°F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature overnight more than 4 hours. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at short reach in cooler in prep area: dairy cream sauce (51°F - Cold Holding); cooked shrimp (52°F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature overnight more than 4 hours. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp stored over cooked chicken and sausage inside short reach in cooler at prep area. Operator stored foods properly
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw ground beef stored over raw fish inside reach in cooler at cook line next to walk in cooler. Operator stored foods properly.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Observed blanched fish per operator not cooked to 145°F inside tall reach in cooler at cook line Advised operator of proper non continuous cooking procedures and emailed operator proper documentation Operator labeled foods properly
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.