BANQUET KITCHEN
555 NE OCEAN BLVD, Stuart FL 34996
Last inspected Jan 8, 2026 · 6 visits since November 2023
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Ground beef patties over raw bacon at walk in cooler. Operator stored properly.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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. Tuna in walk-in #4 - less than 24 hours - removed from package
Water leaking from pipe under handwashing sink by three compartment sink
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Dented/rusted cans present. See stop sale. #10 can of clams
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, large ice build up.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef and raw shrimp over ready to eat meat sauce not in commercial packaging at walk in freezer. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken sandwich (97F - Hot Holding); chicken sandwich (86F - Hot Holding) Observed in hot holding unit. Per operator, out of temperature for approximately 15 minutes. Operator decided to use time control. Operator placed time mark for remaining 3.75 hours. Time control procedure sent to operator.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature 125F) Advised operator to set up triple sink for sanitizing.
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Ground beef patties over raw bacon at walk in cooler. 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.