Yaowarat
3720 SE Ocean Blvd, Stuart, FL 34996 · Permanent Food Service · License 5301239
What drove the grade
Container of medicine improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection10 high priority (9 fixed on the spot, 4 repeats), 2 intermediate (fixed on the spot), 1 basic-46
- Administrative complaint on Jul 8, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score34
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 visitJul 9, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
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 cookline area - employee touched their face then proceed to handle clean equipment and food without washing their hands- educated operator - employee washed their hands.
Fixed on the spot
- First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At three compartment sink area- Raw shrimp 70°F-cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in reach in freezer to quick chill,
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cookline counter- Cooked tofu 90°F - hot holding, bamboo shoots 80°F-hot holding, cooked radish 80°F- hot holding- food left out on counter for 2 hours - operator placed in walk in cooler to quick chill.
Fixed on the spot
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 tall reach in freezer masago not commercially packaged stored over sauces- operator stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over or with unwashed produce.
At walk in cooler raw shell eggs stored over unwashed vegetables- operator removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
At tall reach in freezer raw chicken not commercially packaged stored over raw beef-operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At cookline handwash sink- operator removed soiled vegetable peeler than without washing their hands- handled clean equipment and food without washing their hands- educated operator - employee washed their hands.
Fixed on the spot
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 cookline area - employee touched their face then proceed to put on gloves and handle clean equipment and food without washing their hands- educated operator - employee washed their hands.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At sushi station reach in cooler- raw tuna and container of cucumber in direct contact with non food grade paper tweak used to store food- educated operator - employee removed paper.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
At cookline area - container of medicine stored above flip top cooler and prep counter - operator removed.
Toxic substance/chemical improperly stored.
At dry storage are- chemical spray bottle stored over container of dried seaweed- operator removed.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Vegetable peeler inside hand sink by cookline - operator removed.
Fixed on the spot
At cookline handwash sink- Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Fixed on the spot
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee open bottle of water stored on prep counter - 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.