BIG APPLE PIZZA - STUART
3120 SE FEDERAL HIGHWAY, Stuart FL 34994
Last inspected Jun 17, 2026 · 11 visits since October 2023
NOV 24
DEC 24
AUG 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect in back area of restaurant. Operator removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,050
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025068594 | Aug 19, 2025 | Feb 2, 2026 | $200 |
| 2--2024012153 | Feb 5, 2024 | Jul 12, 2024 | $400 |
| 2--2018011684 | Feb 5, 2018 | Jun 27, 2018 | $450 |
Inspection history
11 visits, newest first
Jun 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink with quaternary sanitizer 300 ppm
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Jun 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink with quaternary sanitizer 300 ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food handler return from pizza delivery order then began to handle frying equipment and prep food writhout washing hands
Employee drank from personal styro foam cup then engaged in making pizzas at pizza preparation station front counter without washing hands. Advised employees of proper hand washing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy stainless preshrink in cooler at pizza prep station: Cooked sausage (57F - Cold Holding); shredded cheese (58F -cold holding); cooked peppers (58F-cold holding) Per operator food not prepared or portioned today, food moved from storage and left out of temperature for approximately 2 hours Operator moved foods inside another cooler to quick chill Observed in walk in cooler: lasagna (44F - Cold Holding) Per operator pod not prepared or profited today, food left next to open walk in cooler door and left out of temperature for approximately 30 minutes Operator placed in back cooler Lasagna 2nd temp 43F at 12:15
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored in a location that is exposed to splash/dust. Observed glass food plates stored directly under soap dispenser exposed to splash
Time/temperature control for safety food thawed in an improper manner. Observed cooked spinach still frozen inside metal container on counter thawing at room temperature
Oct 28, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Advised operator to set up triple sink with approved sanitizer to sanitize dishes
Observed Employee water bottle stored in ice used for drinks. See stop sale.
Observed pizza slices identified in the written procedure as a food held using time as a public health control has no time marking. Per operator, pizza slices placed on counter and out of temperature for approximately 2 hours. Advised operator to place proper time marking.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Employee water bottle stored in ice used for drinks. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked garlic and oil in plastic container in opened flip top cooler (47F- cold holding); Per operator items not prepped or portioned today, moved from cooler and left out of temperature for approximately 30 minutes. Observed on pizza counter- pizza sauce (62F- cold holding); Per Per operator items not prepped or portioned today and left on counter out of temperature for approximately 1.5 hours. Advised operator to place in reach in unit.
Handwash sink used for purposes other than handwashing. Observed food strainer stores on top of hand wash sink with food debris inside. Cook removed
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bucket of Marinara sauce stored on floor.
Floor soiled/has accumulation of debris through out kitchen
In-use knife/knives stored in cracks between pieces of equipment. Operator removed
Aug 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Observed Required employee training expired for some employees. Expired 5/11/2025 To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed plastic containers of marinara sauce stored on floor of walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled through out establishment with grease
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed meat lasagna at 55F inside walk in cooler, per operator, lasagna cooling since 8pm the night before. At current rate of cooling, lasagna did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
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. Observed dishwasher machine Charline sanitizer at 0 ppm. Advised operator to set Up triple sink with proper approved sanitizer until dish machine is working properly
Metal stem-type thermometer soiled.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat cheeses in reach In cooler at cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham and cheese rolls (57F - Cold Holding) sitting on glass plate over stacked inside flip top cooler. Per operator, items not prepared or portioned today, items inside flip top cooler over night and left out of temperature for more than 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed meat lasagna at 55F inside walk in cooler, per operator, lasagna cooling since 8pm the night before. At current rate of cooling, lasagna did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham and cheese rolls (57F - Cold Holding) sitting on glass plate over stacked inside flip top cooler. Per operator, items not prepared or portioned today, items inside flip top cooler over night and left out of temperature for more than 4 hours. See stop sale. Observed sliced ham (57F - Cold Holding); Inside flip top reach in cooler at cook line, per operator, ham not prepared or portioned today, ham was removed from walk in cooler and placed into flip to reach in cooler, left out of temperature for approximately 2 hours. Operator placed ham on ice bath quick chill. Observed marinara sauce sitting on prep counter in metal pot at 60F - Cold Holding. Per operator, sauce not prepared or portioned today. Sauce removed from reach in cooler, placed on counter and left out of temperature for approximately 1 hour. Operator placed sauce pan on Time as a public health control for remaining.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed dough mixer soiled with food debris.
Manager or person in charge lacking proof of food manager certification. No proof of training for Vincent P
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed not written procedures for pizza slices with time stamps using time as a public health control. emailed operator proper documentation
Observed Required employee training expired for some employees. Expired 5/11/2025 To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Observed food debris build up on reach in cooler flip top handle
Current Hotel and Restaurant license not displayed.
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed class plates store directly under hand soap dispenser with soap dripping onto clean plates. Operator removed.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed plastic containers of marinara sauce stored on floor of walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled through out establishment with grease
Dec 5, 2024Inspection Completed - No Further ActionLicensing Inspection
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. Observed fried chicken patties at 45F, per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop stale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried chicken patties at 45F, per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop stale.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in main kitchen.
Nov 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, chicken wings (47F - Cooling)@10:27, since 7:00pm; At the current rate, product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw turkey stored over flat bread not all commercially packaged. Advised operator of proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, chicken wings (47F - Cooling)@10:27, since 7:00pm; At the current rate, product did not reach 41F within 6 hours. See stop sale.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan to operator.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.
Clean utensils stored between equipment and wall. At kitchen, knives stored in between equipment.
Food stored on floor. At kitchen, oil stored on floor.
Feb 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Observed Canned Black olives dented to seam.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (ingredients added) (51F - Cold Holding) Observed sitting on counter by pizza station. Per operator, not prepared or portioned today. Per operator, out of temperature approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours.; Beverage cooler: chicken wings (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 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 Sliced cheese pizza with no time mark. Per operator, out of temperature for approximately 2 hours. Operator placed time mark.
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. 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. Operator uses time control for sliced pizza, No written plan. Time control procedure sent to operator.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dish machine chlorine approx 25 ppm. Operator will change bucket and call for repair if needed.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect in back area of restaurant. Operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -opened box of beef steaks above bread in reach-in freezer. Operator relocated products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned wings 44-46°f. Portioned wings 46-47°f in walk-in cooler. Product moved to freezer for temperature recovery.
Handwash sink used for purposes other than handwashing. -employee rinsing cleaning towels in hand wash sink on cookline.
Accumulation of lime scale on the inside of the dishmachine. -on spray arms, interior.
Bowl or other container with no handle used to dispense food. -soufflé cup in Parmesan mixture. Removed.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. -all doors propped open, 1 small flying insect in back room. Operator closed doors.
Single-service articles improperly stored. -unwrapped pizza boxes on floor in back room. Operator lifted off floor.
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind dish machine soiled.
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.