BLACK MARLIN (THE)
53 W OSCEOLA ST, Stuart FL 34994 · (561)288-1222
Last inspected Aug 18, 2026 · 9 visits since November 2023
DEC 24
MAR 25
DEC 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 22 points off where it started.
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. 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--2024028464 | May 5, 2024 | May 30, 2024 | $200 |
Inspection history
9 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2026Warning 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 ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk n cooler butter (49F - Cold Holding); raw beef (50F - Cold Holding); pasta (60F - Cold Holding); raw chicken (55F - Cold Holding); clam chowder (90F - Cooling at 4:30 since 3:30); per operator walk in cooler lost power and food out of temperature for approximately 2 hours since 2:30 Observed maintenance working on cooler at time of inspection and indicted that cooler is working as of 4:35 Foods dropped temperature from 50F to 46F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
mussels removed from original container for long-term storage.
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked seafood chowder at 94F inside large bucket per operator food began cooling at 2:00 At current rate of cooling food did not reach from 135F to 70F within 2 hours Operator began reheating process to bring food to 165F
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Observed dish machine chlorine solution empty Operator replaced and primed at time of inspection Reran machine 2nd test at 0 ppm 3rd test at 100 ppm
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine no
Floor soiled/has accumulation of debris.
Ice scoop handle in contact with ice at bar ice bin Removed at time of inspection
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw fish with gloves on, then proceed to remove gloves, put new gloves on and handle clean food equipment without washing hands first.
Observed Required employee training expired for all employees expired 9/2025. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and beans with no date marking inside walk in cooler Per operator food made on 12/17 at 2:00 Operator provided date marking
mussel tags not maintained in chronological order according to the last date they were served in the establishment.
mussel tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed few mussel tags not dated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Observed plastic bucket of pickles, stored on the floor and walking cooler. On the floor when I leave and laid upside down and glass on the floor Operator removed from floor.
Open dumpster lid. Operator closed lid.
Working containers of food removed from original container not identified by common name. Observed wine, margarine, and oil and squeeze bottles not labeled
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle being used as scoop for ice at bar. Operator removed.
Employee eating in a food preparation or other restricted area. Observed employees eating at food prep counter at front line server window.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed.
Apr 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over diced tomato bruschetta and sliced mushrooms reach in cooler on cook line. Raw tuna over French fries reach in freezer in dry storage area. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomato bruschetta (45F - Cold Holding); cooked mushrooms (45F - Cold Holding) Observed in plastic cups, in metal pans in top portion of flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Advised operator to place products directly into metal pans.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (86F - Hot Holding) Observed in Squirt bottle on cook line. Per operator, out of temperature for approximately 30 minutes. Advised operator to place on time control. Time control procedure sent to operator.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock.
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. Procedure sent to operator.
Clams/mussels/oysters removed from original container for long-term storage. Observed Portioned Mussels with no tag at stainless reach in cooler on cook line. Operator provided tags.
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
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. Dishwasher loaded dirty dishes into dish machine then handled clean dishes. Operator coached on proper hand washing
Food stored in ice used for drinks. At bar
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over whole muscle beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (50F - Cold Holding); escargot (50F - Cold Holding); diced tomatoes (47F - Cold Holding); sausage (47F - Cold Holding); balsamic diced tomatoes (47F - Cold Holding) Top of make table in kitchen closest to stove. Operator states in unit less then 4 hours, Operator will exchange with cold product and or place on ice.
Handwash sink not accessible for employee use at all times. Strainer blocking handsink in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen. Operator discarded
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.