Tutto Italiano
6185 SE Federal Hwy, Stuart, FL 34997 · Permanent Food Service · License 5301103
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 1 basic (1 repeat)-14
- Administrative complaint on Aug 10, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score74
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 visitAug 13, 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 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat 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 walk in cooler- Cheese 45°F - cold holding, Ham 45-52°F-cold holding lasagna 45°F- cook holding , cooked meatballs 45-46°F-cold holding, cooked pasta 45-46°F-cold holding, marinara sauce 45-46°F- cold holding, butter 45°F- cold holding - food not prepared or portioned today- as per operator cooler door left open for 1 hour- food out of temperature for 1.5 hours- operator placed ice bags on food to quick chill.
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 napkin used to store herbs- operator removed.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At handwash sink - water at 74°F.
Repeat violationAdministrative complaint
Basic1
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Repeat violationAdministrative complaint
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.