Uncle Giuseppe's at Lil-Bit-A-Brooklyn
751 NW Federal Hwy, Stuart, FL 34994 · Permanent Food Service · License 5301698
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (fixed on the spot), 1 basic-10
- Safety score90
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 visitAug 20, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed egg wash 60°F - Cold Holding) Sitting in metal container on top of fill line at reach in cooler cook line Per operator food not prepared or portioned today and left out of temperature for appropriately 1 hour Operator voluntarily discarded
Fixed on the spot
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.
Observed raw chicken stored over raw shell eggs in walk in cooler Operator stored properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed multiple employees enter kitchen door to begin shift and handle clean food equipment and plates without washing hands first Reviewed proper hand washing with employees To wash hands properly
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense flour
Operator removed
Fixed on the spot
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.