BERRY FRESH CAFE
1429 SE FEDERAL HWY, Stuart FL 34994 · 772.324.8287
Last inspected Aug 6, 2026 · 14 visits since October 2023
NOV 24
JAN 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluids procedure present at time of inspection. Bodily fluids procedure sent to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024046569 | Jul 12, 2024 | Oct 23, 2024 | $200 |
Inspection history
14 visits, newest first
Aug 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Multiple Employees touch soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands throughout cook line and back kitchen. Reviewed proper hand washing with operator for employees to wash hands correctly
Observed Employee fail to wash hands before putting on gloves to initiate a task working with food Observed line cook employee handle raw shell eggs then proceed to put new gloves on without washing hands, then handle cooking oil and plate clean foods. Reviewed proper hand washing with operator for employees to wash hands correctly
Observed Employee wipe forehead then handle clean equipment without washing hands at cook line Reviewed proper hand washing with operator for employees to wash hands correctly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler under stove top #2 diced ham (50F cold holding); cut tomatoes (49F - Cold Holding); shredded cheese (50F - Cold Holding); diced chicken (46F - Cold Holding); cooked peppers (46F - Cold Holding); cooked mushrooms (48F - Cold Holding) Per operator food, placed inside coolers and left out of temperature for approximately 2 hours due to cooler doors opening and closing frequently Food employees put ice bags into cooler to bring temperature down Second temperature diced ham (48F cold holding); cut tomatoes (47F - Cold Holding); shredded cheese (50F - Cold Holding); diced chicken (46F - Cold Holding); cooked peppers (46F - Cold Holding); cooked mushrooms (48F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed onions sitting off heat on metal try at stove top (98F hot holding); Per operator food left on stove top and out of temperature for approximately 1 hour Operator added sautéed onions on time as a public health control for remaining
Time/temperature control for safety foods identified in the written procedure as a food held using time as a public health control has incorrect time stamp. Observed at approximately 9:45 AM, time stamps dated 7/9 marked from 11AM-3AM. Operator placed correct time stamps from 7:00-11:00, 9:00-1:00
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor soiled with liquid food spill
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By back prep area.
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door to throw out trash and upon return employee started handling clean equipment without washing their hands - educated operator - employee washed their hands - educated operator- employee washed their hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on flat top- cooked onions 114F- hot holding, cooked peppers 141F- hot holding - food out of temperature for 20 minutes- food on metal rack above flat top- operator placed on stove to be reheated.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By back prep area.
No paper towels or mechanical hand drying device provided at handwash sink by bar area- operator provided.
Insect control device installed over container of flour - operator removed-.
Old labels stuck to food containers after cleaning at storage area- operator removed.
Aug 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 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. Observed cut melons (47F-cold holding) inside walk in cooler at front counter, per operator, melons not prepared or portioned today. Melons taken out from walk in cooler and placed into reach in cooler and the time left out of temperature cannot be determined. Operator discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold smoked salmon (46-55F - Cold Holding) In metal container over stacking fill line at flip top cooler at cook line. Per operator, items not prepared or portioned today. Items left out of temperature for approximately 1 hour, operator voluntarily discarded. Observed cut tomatoes (48F-cold holding); shredded cheese (46F); inside reach in cooler at cook line in kitchen. Per operator, items not prepared or portioned today, items placed from walk in cooler into reach in cooler unit and left out of temperature for approximately 2 hours, operator voluntarily discarded. Observed container of yogurt (48F-cold holding) Inside flip top reach in cooler at end of cook line, per operator, yogurt not prepared or portioned today, Yogurt placed inside flip top cooler and left out of temperature for approximately 1 hour. Operator placed yogurt on ice bath to quick chill. Observed cut melons (47F-cold holding) inside walk in cooler at front counter, per operator, melons not prepared or portioned today. Melons taken out from walk in cooler and placed into reach in cooler and the time left out of temperature cannot be determined. Operator discarded. See stop sale.
Equipment and utensils not properly air-dried - wet nesting. Observed we nesting on clean plastic cups stacked on dry rack in kitchen. Operator put out cups to dry properly
No handwashing sign provided at a hand sink used by food employees at back kitchen operator provided sign
Jan 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed smoked nova stored over ready to eat cinnamon buns- not all items commercially packaged in stainless each in freezer next to dish pit. Operator stores items properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links at 127F, pulled pork at 117F- per operator, items turned onto low temp for approximately 1hour. Operator placed heat on high to reheat items. Sausage links 166F second temp, pulled pork 167F second temp.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed Hand wash sink at 76F at cook line. Near entrance.
Dead roaches on premises. Observed one dead roach underneath stainless ranch in cooler near dish pit sea. Operator cleaned and sanitized area properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee food stored over lemon juice bottles in produce walk in cooler.
Floor soiled/has accumulation of debris. Observed multiple areas of kitchen floor, walk- in cooler, cook line, front line service station soiled and has accumulation of food debris.
Sanitizing solution for wiping cloths not free of food debris and visible soil at cook line.
Nov 5, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw egg shell with gloves on, then proceeded to engage in prepping ready to eat French fries at fry station without changing gloves and washing hands. Employee cleaned hands properly and put on fresh pair of gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat English muffins in walk in cooler. Operator stored items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey roast stored over raw beef in walk in cooler. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes at 46F at 10:30, shredded cheese at 51F, per operator, items not prepared or portioned today, items taken out of cold holding unit and let out of temperature for approximately 20 minutes. Operator put in back cooler to quick chill items. Tomatoes 46F at 11:15, shredded cheese 47F at 11:15 Admin Complaint**
Handwash sink used for purposes other than handwashing. Observed food mixing equipment inside of hand wash sink at kitchen prep area. Operator removed items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food and drinks stored over peppers in produce walk in cooler. Operator stored items properly
Food storage container/container lid cracked or broken. Observed cracked plastic food container on clean dish rack in kitchen prep area.
Nov 5, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes at 53F, shredded cheese at 53F at 10:30 at reach in cooler on cook line- Per operator items not prepared or portioned today, items removed from walk in and placed into reach in cooler at 8am, items out of temperature for 2 hours. Operator put on ice bath to quick chill. Items at 51F/52F at 11:15. Operator put all items in walk in cooler to quick chill. Milk at 50F in walk in cooler. per operator, not prepared or portioned today. Items removed from walk in cooler and left out of temperature for 15 minutes. Operator placed in back part of cooler to quick chill. 43F at 11:15.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee lunch box stored over strawberries in stainless reach in freezer at back kitchen area. Operator removed
Oct 23, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes at 53F, shredded cheese at 53F at 10:30 at reach in cooler on cook line- Per operator items not prepared or portioned today, items removed from walk in and placed into reach in cooler at 8am, items out of temperature for 2 hours. Operator put on ice bath to quick chill. Items at 51F/52F at 11:15. Operator put all items in walk in cooler to quick chill. Milk at 50F in walk in cooler. per operator, not prepared or portioned today. Items removed from walk in cooler and left out of temperature for 15 minutes. Operator placed in back part of cooler to quick chill. 43F at 11:15.
Spray bottle containing toxic substance not labeled. Observed fabuloso inside unlabeled spray bottle at back dry storage area. Operator labeled properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee lunch box stored over strawberries in stainless reach in freezer at back kitchen area. Operator removed
Food storage container/container lid cracked or broken. Observed approximately 3 cracked plastic containers stored in clean drying rack at back kitchen area. Operator discarded.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink at cook line.
Jul 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw bacon stored over biscuits in reach in freezer. Advised operator of proper storage. Operator stored properly.
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 expo line, potato salad (50F - Cold Holding); coleslaw (48F - 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 expo line, potato salad (50F - Cold Holding); coleslaw (48F - Cold Holding). Not prepared or portioned today. Operator stated items held overnight. See stop sale.
Toxic substance/chemical improperly stored. At prep table, bottle of multi use cleaner stored on shelf with food products. Advised operator of proper storage. Operator removed cleaner.
Soiled dry wiping cloth in use. In use, Soiled dry wiping cloth on top of cutting board. Operator removed.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dish washer handled soiled equipment and dishes filling up dish machine and then handled clean equipment and dishes without washing hands. Dish washer went to wash his 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. French toast batter 52°F containing shell eggs in last prep cooler at cook line. Batter was prepared at 6am, more than 8 hours ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 52°F containing shell eggs in last prep cooler at cook line. Batter was prepared at 6am. See stop sale
Handwash sink used for purposes other than handwashing used as a dump sink. Chef educated staff.
Employee beverage container on a food preparation table at cook line. Employee removed.
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Observed canned Sauerkraut dented to seam of can. Operator removed and labeled do not use.
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 handled clean plate with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes at 9:45 since 7:00 (57F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 2.75 hours. Operator decided to use time control. Time control procedure sent to operator. Operator added time stamp for remaining 1.25 hours.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluids procedure present at time of inspection. Bodily fluids procedure sent to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure provided at time of inspection. Time control procedure sent to operator.
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.