BOLLYTWIST
5563 SE FEDERAL HWY, Stuart FL 34997 · 239-209-1223
Last inspected Aug 13, 2026 · 13 visits since September 2023
JUN 25
AUG 25
DEC 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advise operator to renew license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008786 | Dec 9, 2025 | Jun 24, 2026 | $600 |
| 2--2025016117 | Dec 27, 2024 | Aug 14, 2025 | $800 |
| 2--2024032815 | May 22, 2024 | Nov 26, 2024 | $1,200 |
| 2--2022046496 | Aug 16, 2022 | Apr 11, 2023 | $200 |
| 2--2023005972 | Jan 18, 2023 | Mar 2, 2023 | $200 |
Inspection history
13 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed curry sauces in plastic bags inside walk in freezer with no date marking and no indication on when items were frozen.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized
Wall soiled with accumulated grease, food debris, and/or dust.
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 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)
No paper towels or mechanical hand drying device provided at handwash sink- operator provided.
Feb 9, 2026□ 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 ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 81F. Operator removed.
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 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, cooked spinach (47F - Cooling). Per operator, item was placed in unit previous day to cool exceeding 6 hours. Item did not reach 41F within 6 hours. See stop sale.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored over cooked spinach in freezer, 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, cooked spinach (47F - Cooling). Per operator, item was placed in unit previous day to cool exceeding 6 hours. Item did not reach 41F within 6 hours. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink hose Bibb, no vacuum breaker where hose is attached.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, per operator, foods-Cooked chicken, cooked beef prepared onsite and held over 24 hours, not properly date marked. Advised operator of proper date marking of foods stored over 24 hours.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At dish area, clean pans stored not inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phones stored over prep table. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 81F. Operator removed.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice cooked rice inside reach in cooler(44-52F - Cooling since 7 the night before) Rice did not cool from 135F to 41F within 6 hours. See stop sale,
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. Observed cooked rice cooked rice inside reach in cooler(44-52F - Cooling since 7 the night before) Rice did not cool from 135F to 41F within 6 hours. See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked rice inside reach in cooler(44-52F - Cooling since 7 the night before) inside covered deep metal container with condensation/water build up on top of lid.
Bowl or other container with no handle used to dispense food. Observed plate with no handle used as scoop inside rice, operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled throughput establishment
Food stored on floor.
Jun 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (48-49F - Cooling)at 11:44 to 49 F 12:05 since 10:45 in cooler #1 at cook line Food placed in a plastic container not deep enough to be exposed to cold air; operator changed pans; at this rate food will not reach 41 F or below within 4 hours;
No probe thermometer provided to measure temperature of food products.
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At Kitchen, Employee eating then proceeded to handle clean plates without washing hands. Advised operator of proper handwashing. Employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advise operator to renew license.
Toxic substance/chemical improperly stored. At kitchen, bottle of multi-purpose cleaner stored on shelf over clean utensils. Operator removed.
Employee eating in a food preparation or other restricted area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cooked chicken in walk in. Advised operator of proper storage.
Aug 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority0 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked cabbage 89F at 1:45 to 78F at 3:05( cooling since 12:30) food stored in large quantity and covered, at current rate of cooling, food did not reach to 70F within 2 hours- see stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Skewers not sanitized while washed.
Nonfood-grade bags used in direct contact with food. Observed fresh ginger in non food grade to-go/ shopping bag- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken and raw shell eggs over cooked sauce in walk in cooler
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 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked cabbage 89F at 1:45 to 78F at 3:05( cooling since 12:30) food stored in large quantity and covered, at current rate of cooling, food did not reach to 70F within 2 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall glass reach in cooler- rice pudding 49F- cold holding- food not prepared or portioned today. As per operator, food left on counter for 30 minutes.
Toxic substance/chemical improperly stored. Observed Hydrogen peroxide over mint fresher- operator stored chemical properly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)
May 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water drink container next to steam table; removed
May 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 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 10ppm);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46-50F - Cold Holding); diced tomatoes (48F - Cold Holding); tofu (48F - Cold Holding); cooked rice (50F - Cold Holding) cooler # 1 at cook line closer to handwash sink; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; advised onto move to different cooler or place ice bags on top of food to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. curry sauce (50-66F - Reheating)at 1:06 to 145 F at 1:34 since 1:00 on the stove; 2nd second temperature taken operator had turned off the heat and stated that reheating completed; time left in reheating process; operator turned heat back on;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetables curry (113F - Hot Holding) on the prep table by flat top; as per operator food out of temperature for approximately 30 minutes; operator placed food on the stove to reheat to 165 F
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 probe thermometer provided to measure temperature of food products.
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink next to soda machine; as per operator turned off due to leaking pipes
Ambient air thermometer not located in the warmest part of the cold holding unit- thermometer in the back of the cooler by the fan; advised to move by doors- in cooler #1 at cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water drink container next to steam table; removed
Standing water in floor drain/floor drain draining very slowly. Standing water by dishwasher area;
Unwashed fruits/vegetables stored with ready-to-eat food- unwashed peppers over cooked chicken in walk-in cooler; advised operator to store properly
Wall soiled with accumulated grease, food debris, and/or dust Wall has accumulation of mold like substance by dishwasher area and under three compartment sinks
Sep 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over peas and cheese at walk in freezer. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked chicken reach in cooler at cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook line: cooked potatoes (50F - Cold Holding); briyani masala (cooked onion sauce) (46F - Cold Holding) Observed aluminum foil liner in pan of potatoes possibly restricting cold air flow. Observed missing pan allowing air to escape in cooler near briyani masala. Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator moved to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. masala sauce (cooked onion and tomato sauce) (120F - Hot Holding) Observed pot of masala sauce on stove with no flame. Per operator, out of temperature for 1 hour. Operator turned flame back on, rechecked 145F hot holding.
Toxic substance/chemical improperly stored. Observed Sanitizer spray bottle stored next to clean silverware tray by entrance to kitchen. Operator stored sanitizer properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cook line: diced tomatoes (50F - Cooling) at 2:30 since 2:00 - 52F 2:55 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator, lamb and salmon offered on menu and is served undercooked per customer request. Sent consumer advisory to operator. Advised operator to fully cook lamb and salmon until consumer advisory is posted in dining room.
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.