BAJA GRILL
555 NE OCEAN BLVD, Stuart FL 34996
Last inspected Jan 8, 2026 · 7 visits since October 2023
FEB 24
SEP 24
FEB 25
AUG 25
JAN 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top : cheese sauce (100F - Hot Holding) Observed in double boiler on stove top with low flame. Operator elected to discard product.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024066767 | Sep 12, 2024 | Feb 19, 2025 | $400 |
| 2--2023011118 | Feb 3, 2023 | Mar 30, 2023 | $200 |
Inspection history
7 visits, newest first
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler, Raw shell eggs stored over cooked bacon. Advised operator of proper storage. Operator stored correctly.
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. At walk in cooler, vacuum sealed fish thawed. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cut melon (46F - Cold Holding); not prepared or portioned today. Operator stated items held held in cooler since 6:00am, exceeding 4 hours. See stop sale.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 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); operator was able to fix before closing report
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. Employee loading dirty dishes in the dishwasher and unloading clean sanitized ones without washing hands first; manager educated; employee washed hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw Shrimp ceviche offered; operator was able to provide proof
No soap provided at handwash sink at cook line- provided
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, 1 #10 can of corn beef hash dented.
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. At cook line, ROP Salmon thawed. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked potatoes (97F - Hot Holding), operators stated item held out of temperature for approximately 1 hour. Advised operator to reheat item to 165F. Employee reheated item to 165F.
Handwash sink used for purposes other than handwashing. At cookline, handwashing sink used for other purpose as evident of cooked egg in sink.
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. At cook line, ROP Salmon thawed. See stop sale.
Current Hotel and Restaurant license not displayed. Operator placed current license on display during inspection.
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in ice cream reach in freezer.
Sep 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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. At cook Line flip top cooler, flip top #2 raw shrimp (57F - Cold Holding); cut tomatoes (53F - Cold Holding); cut cabbage (60F - Cold Holding), not prepared or portioned today. Operator stated items held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook Line flip top cooler, flip top #2 raw shrimp (57F - Cold Holding); cut tomatoes (53F - Cold Holding); cut cabbage (60F - Cold Holding), not prepared or portioned today. Operator stated items held overnight. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line flip top cooler, sliced ham (47F - Cooling)@10:49,since 10:15, 46F @11:15. At this current rate, product will not reach 41F within 4 hours. Operator placed item onto ice bath to fascilitate cooling.
No soap provided at handwash sink. No soap at handwashing sink back hallway.
Food stored on floor. At walk in freezer, Food stored on floor. Advised operator of proper storage.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in ice cream reach in freezer.
Soiled dry wiping cloth in use. At cook line, soiled dry wiping cloth being used for wiping FCS. Operator discarded dry wiping cloth. Replaced with clean wiping cloth in sanitizing bucket.
Feb 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. Flip top cooler: cooked potatoes (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: cooked potatoes (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.; stainless reach in cooler: corned beef hash (55F - cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved to reach in cooler to quick chill.
Raw fruits/vegetables not washed prior to preparation. Observed avocados at flip top cooler with stickers intact. Per operator, avocados are ready to use. Advised operator to remove stickers and wash before use.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Observed Canned Pitted black olives dented to seam of can. Operator removed from circulation.
Non-food grade paper/paper towel used as liner for food container. Observed Paper towel in contact with cut lettuce and cut cabbage reach in cooler cook line. Operator removed paper towel.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top : cheese sauce (100F - Hot Holding) Observed in double boiler on stove top with low flame. Operator elected to discard product.
Toxic substance/chemical improperly stored. Observed corn starch Slurry in squirt bottle stored next to stainless steel cleaner underneath cook line. Operator stored properly.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
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.