Two Georges Dockside Grill
4290 SE Salerno Road, Stuart, FL 34997 · Permanent Food Service · License 5301530
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic (2 repeats)-21
- Safety score79
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 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At walk in cooler- Commercially processed reduced oxygen packaged tuna bearing a label indicating to remove from packaging before thaw- not removed- see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cookline steam table - cooked peppers 120°F-hot holding- food placed inside two containers - food out of temperature for 1 hour - operator placed to be reheated .
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. No time mark for sushi rice- operator time marked for remaining 1hour.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer Bucket (Quaternary 400ppm) corrected to 200ppm
Fixed on the spot
Warewashing sanitizing solution exceeding the maximum concentration allowed.
Triple Sink (Quaternary 400ppm)corrected to 200ppm
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink - at dinning room bar hand sink- operator provided.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. At walk in cooler- Commercially processed reduced oxygen packaged tuna bearing a label indicating to remove from packaging before thaw- not removed- see stop sale.
Repeat violation
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
At flip top cooler - in use avocados with stickers still attached - educated operator employee removed stickers and washed properly.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.