Neighborhood
Stuart34994
Restaurants155
Spotless inspections8%
Ordered shut19
Fines$45k
A 50B 21C 17D 11F 46Not rated 10
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
In-use utensils stored in unclean water at or above 135 degrees Fahrenheit at stove top Chef removed
High priorityFIRST WATCH RESTAURANT #86 →Aug 27, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cold smoked salmon stored over ready to eat sliced deli meats at reach in cooler Chef stored properly
High priorityFIRST WATCH RESTAURANT #86 →Aug 27, 2026
Observed Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Observed hose hanging and unattached and no sanitier provided at dish machine Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed approved bottle of chlorine and advised operator to set up triple sink at 50-100ppm to properly sanitize dishes.
High priorityNAMASTE GRILLE →Aug 27, 2026
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast removed from stove and plated to order at 160F Chef put chicken back on stove to cook fully to 165F
High priorityBONEFISH GRILL →Aug 24, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken made on 8/17 See stop sale
High priorityBONEFISH GRILL →Aug 24, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken made on 8/17 See stop sale
High priorityBONEFISH GRILL →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top reach in coolers at cook line: cooked pineapple sauce (45F - Cold Holding); cooked mushrooms (46F - Cold Holding); Caesar dressing (45F cold holding); Per operator food not prepped or portioned today and out of temperature for approximately 2 hours Operator placed covers back on coolers to bring foods down to 41F
High priorityBONEFISH GRILL →Aug 24, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed metal container of raw pooled eggs inside and not properly separated from metal container of cooked. Choked at flip top reach in cooler at cook line Operator removed and stored foods properly
High priorityKRAVE NOODLE & RICE →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (52F - Cold Holding); pork dumplings (60F - Cold Holding) stacked over fill line at reach in cooler Per operator food not prepped or portioned today and left out of temperature for 2 hours Operator placed foods below inside reach in cooler to quick chill
High priorityKRAVE NOODLE & RICE →Aug 24, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler: House made Remoulade sauce made on 7/27 Roasted fresh garlic and oil made on 7/15 See stop sale
High priorityJ MICHAEL'S TAVERN & GRILLE →Aug 20, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler: House made Remoulade sauce made on 7/27 Roasted fresh garlic and oil made on 7/15 See stop sale
High priorityJ MICHAEL'S TAVERN & GRILLE →Aug 20, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk in cooler vegetable soup in tall metal container at 47F - Cooling at 9:30 since the night before per operator. At current rate of cooling, food did not reach from 135F to 41F within 6 hours of cooling See stop sale
High priorityKEY WEST DINER →Aug 20, 2026