ALICE'S RESTAURANT
2781 SE OCEAN BLVD, Stuart FL 34996
Last inspected Aug 25, 2026 · 16 visits since July 2023
SEP 25
JAN 26
MAY 26
JUN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 37 points off where it started.
Rodent activity present as evidenced by rodent droppings found. At dry storage area- approximately 45 rodent droppings on floors underneath the storage shelving, on top of storage shelves and above box of soda. At cook line area approximately 10 rodent droppings on floor underneath small storage shelving. At dishwashing / prep area approximately 3 rodent droppings on floor- under three compartment sink area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026045592 | Jun 24, 2026 | Jul 22, 2026 | $400 |
Inspection history
16 visits, newest first
Aug 25, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 24, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee dropped glove on the floor than put on new gloves and engaged in food preparation without washing their hands - educated operators - employee washed their hands properly.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline area- employee cracked raw shell eggs than changed their gloves and washed their hands for approximately 6 seconds- then proceeded to engage in food preparation without- educated operator - employee washed their hands.
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 mahi bearing a label indicating to remove from packaging before thaw not removed- see stop sale.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At dry storage area- near dishwashing/prep area- 1 dead rat on sticky trap-operator removed and sanitized the area.
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 mahi bearing a label indicating to remove from packaging before thaw not removed- see stop sale.
Jul 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Jun 25, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Rodent activity present as evidenced by rodent droppings found. At dry storage area- approximately 45 rodent droppings on floors underneath the storage shelving, on top of storage shelves and above box of soda. At cook line area approximately 10 rodent droppings on floor underneath small storage shelving. At dishwashing / prep area approximately 3 rodent droppings on floor- under three compartment sink area.
Jun 24, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Rodent activity present as evidenced by rodent droppings found. At dry storage area- approximately 45 rodent droppings on floors underneath the storage shelving, on top of storage shelves and above box of soda. At cook line area approximately 10 rodent droppings on floor underneath small storage shelving. At dishwashing / prep area approximately 3 rodent droppings on floor- under three compartment sink area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cook line - sliced cheese 45-46F- cold holding, shredded cheese 44-46F- cold holding, sprouts 46-47F- cold holding, chopped lettuce 46-50F- cold holding- food not prepared or portioned today - food out of temperature for 2.5 hours- operator placed in walk in cooler to quick chill.
Toxic substance/chemical improperly stored. At dry storage area- Container of soap stored over single service containers-operator removed and stored properly.
Spray bottle containing toxic substance not labeled. Spray bottle of blue window cleaner - not labeled - operator labeled.
Raw fruits/vegetables not washed prior to preparation. At cook line counter - in use bananas with stickers still attached - educated operator - employee removed.
May 18, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 8, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 10 ppm operator set up triple sink with proper sanitation at time of inspection quaternary 300 ppm Ope Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed Employee touch ready to eat toast and avocado, sliced tomatoes sandwich with barehands to plate and put on window to serve. - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Reviewed proper procedures with employee Employee washed hands properly before handling food with bare hands
Observed employee use a paper towel to wipe face then began cleaning food contact surfaces and handling clean equipment without washing hands at back kitchen reviewed proper hand washing procedures with operator for employees to wash hands properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked sausages Sitting at 118-124F - Hot Holding over stacked on stove top Advised that items must stay at 135F for hot holding Operator reheated items to 165F
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
In-use wisp stored in unclean water at or above 135 degrees Fahrenheit in steam table at cook line reach Operator removed
Cutting board has cut marks and is no longer cleanable.
Food stored on floor of walk in cooler
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle inside container of corn beef hash at cook line reach in cooler Chef removed
Plastic cup no handle used to dispense sugars
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle raw shell eggs, then proceed to wash and rinse hands for less than 10 seconds then continue to handle clean food equipment at cook line. Operator reviewed proper hand washing and employee washed hands
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee cup on prep table next to container of egg wash and crate of raw shell eggs. Operator removed
Observed Clean ice bucket with water specks inside on top of ice bin not stored inverted or in a protected manner. Operator stored items properly
Unwashed fruits/vegetables stored with ready-to-eat milks and drinks in walk in cooler.
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw smoked salmon over liquid pasteurized eggs at walk in cooler. Operator stored properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Observed at cook line. Operator poured out some water and added more water to chlorine sanitizer.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Scrambled eggs with smoked salmon, bagel and smoked salmon on menu. Menu items are not identified as containing raw animal protein.
Food stored on floor. Cases of Pancake mix stored on floor of outdoor food storage shed.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 2 cans tomato juice dented with raised painted edges observational dry storage area.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs then touched plate and fully cooked bacon with no hand wash. Educated employee on proper hand washing procedures. Employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small black beverage cooler: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small black beverage cooler: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Tall White reach in cooler: milk (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed in freezer to quick chill.
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. No Time mark raw shell eggs, sausage links at cook line. Per operator, out of temperature for approximately 1.5 hours. Operator placed time stamp for remaining 2.5 hours.
Food stored on floor. Observed Cooked potatoes in pot stored on floor at walk in cooler.
Jan 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed Raw fish stored in same pan as hot dogs, raw ground beef stored in same pan as cooked roast beef. Operator stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer cook line: Observed Raw steak over cooked bacon not in commercial packaging, raw shrimp over French fries not in commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (46F - Cold Holding) Observed at patio reach in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator returned to walk in cooler.
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. Observed No time stamp for pancake batter (buttermilk). Per operator, out of temperature for 15 minutes. Operator placed time stamp for remaining 3.75 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 121F (hot holding) Observed at steam table. Per operator, out of temperature for approximately 1 hour. Operator, returned to microwave to bring up to 165+F.
Toxic substance/chemical improperly stored. Observed Glass cleaner over cleans pans at dry storage area. Operator stored properly.
Jul 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Observed following items on time control beyond four hour time limit. Pooled raw shell Eggs, raw shell eggs, sausage, hash browns, butter and corned beef hash.
Jul 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then picked up a plate for eggs to put in service window for pick up without hand washing. Employee plated the dish without hand washing. Educated employee on proper hand washing procedure. Employee washed and dried hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw liver over French fries reach in freezer at cook line. Raw chicken over fully cooked sausage, raw fish over cooked beef walk in freezer. All products not in commercial packaging. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. Observed following items on time control beyond four hour time limit. Pooled raw shell Eggs, raw shell eggs, sausage, hash browns, butter and corned beef hash.
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. Observed following items on time control beyond four hour time limit. Pooled raw shell Eggs, raw shell eggs, sausage, hash browns, butter and corned beef hash.
Toxic substance/chemical improperly stored. Observed Quat sanitizer tablets over bread in dry storage. Observed cleaning chemicals stored over condiments at server station in dining room. Operator stored properly.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.