CARMELA'S BRICK OVEN PIZZA
2311 E OCEAN BLVD, Stuart FL 34996 · 772.286.0877
Last inspected Aug 26, 2026 · 13 visits since October 2023
JAN 25
NOV 25
FEB 26
APR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,080
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026043067 | Apr 15, 2026 | Jul 20, 2026 | $880 |
| 2--2025014660 | Jan 8, 2025 | Mar 18, 2025 | $600 |
| 2--2024063819 | Sep 9, 2024 | Dec 2, 2024 | $400 |
| 2--2024028741 | Apr 23, 2024 | Jun 5, 2024 | $200 |
Inspection history
13 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
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. At small reach in cooler - cannoli cream 54F- cold holding, sliced sausage 59F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At small reach in cooler- Milk 45F- cold holding, food not prepared or portioned today- food out of temperature for 30 minutes- operator moved to walk in cooler to quick chill. At flip top cooler by cookline- cooked mushrooms 47F- cold holding mozzarella 48F- cold holding, cooked artichokes 48F- cold holding, sliced ham 49F- cold holding, chopped greens 54F- cold holding, cooked peppers 49F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over single service containers - operator removed.
Apr 16, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At dinning room employees handled dirty dishes than proceeded to prepare drinks without washing their hands- educated operator- employee washed their hands properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by pizza station - Sliced meatballs 47F- cold holding, sliced sausage 47F- cold holding- food not prepared or portioned today- food stored above fill line - food out of temperature 2 hours- operator placed in walk in cooler to quick chill.
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 - cheesecake prepared on Monday with no date mark- operator date marked.
Dead roaches on premises. At cookline/ pizza station area- approximately 3 dead roaches on floor under prep table, reach in cooler, and inside pizza oven separate compartment- operator removed. At front counter/coffee/ server station - approximately 3 dead roaches on floor under prep table- operator removed.
In-use wet wiping cloth/towel used under cutting board- operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on prep counter- operator removed.
Feb 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 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. At small reach in cooler by server station- Milk 51F- cold holding, butter 50F- cold holding, creamer 51F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler by server station- Milk 51F- cold holding, butter 50F- cold holding, creamer 51F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Clam tags not marked with last date served.
Handwash sink used for purposes other than handwashing. At kitchen knives inside handwashing sink- operator removed.
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. At walk in cooler cooked sausage dated 01/27/26- not dated after pulled from freezer on 02/3- operator date marked.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink chlorine sanitizer 0ppm. Operator corrected to chlorine 100ppm
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, cut meatballs dated 10/28, exceeding 7 days from preparation. Operator discarded.
Handwash sink used for purposes other than handwashing. At cook line, designated hand sink used for other purposes as evident by food debris inside sink.
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, cooked lasagna, per operator prepared onsite and held over 24 hours not labeled. Advised operator of proper labeling. Operator labeled item.
Mar 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license.
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. Several items on TPHC per operator, with no written plan. Provided form to operator.
Plumbing system in disrepair. Hand sink near cook line is clogged.
Jan 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license.
Pesticide/insecticide labeled for household use only present in establishment. Can of "Raid" stored on shelf over steam well. Operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw fish stored over ravioli in walk in freezer, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
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 walk in cooler, cheese calzones (45F - Cold Holding); chicken roll (45F - Cold Holding); meat balls (47F - Cold Holding); cooked sausage (49F - Cold Holding); cooked chicken (45F - Cold Holding); cooked sausage (49F - Cold Holding); spaghetti sauce (45F - Cold Holding); cooked risotto (45F - Cold Holding); chicken stock (45F - Cold Holding); sliced ham (45F - Cold Holding); cheese (47F - Cold Holding); pico de gallo (45F - Cold Holding); pasta fagiole (49F - Cold Holding); bean soup (47F - Cold Holding); Italian sausage (47F - Cold Holding); cooked pasta (46F - Cold Holding); breaded raw chicken (45F - Cold Holding); raw calamari (44F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cheese calzones (45F - Cold Holding); chicken roll (45F - Cold Holding); meat balls (47F - Cold Holding); cooked sausage (49F - Cold Holding); cooked chicken (45F - Cold Holding); cooked sausage (49F - Cold Holding); spaghetti sauce (45F - Cold Holding); cooked risotto (45F - Cold Holding); chicken stock (45F - Cold Holding); sliced ham (45F - Cold Holding); cheese (47F - Cold Holding); pico de gallo (45F - Cold Holding); pasta fagiole (49F - Cold Holding); bean soup (47F - Cold Holding); Italian sausage (47F - Cold Holding); cooked pasta (46F - Cold Holding); breaded raw chicken (45F - Cold Holding); raw calamari (44F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Hand wash sink used for other purposes as evident by spatula in sink.
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. Several items on TPHC per operator, with no written plan. Provided form to operator.
Food stored on floor. At walk in freezer, food stored on floor.
Plumbing system in disrepair. Hand sink near cook line is clogged.
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 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. Dishmachine 0ppm. Operator replaced chemical solution. Dishmachine Chlorine 100ppm
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler, 10 pieces of fish thawed in ROP. Operator stated product held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, low boy underneath cash register, cheesecake (51F - Cold Holding); Not prepared or portioned today. Operator stated product held for approximately 2 hours prior to. Operator placed product into walk in for quick chill. flip top #3 cooked mushrooms (48F - Cold Holding); not prepared or portioned today. Operator stated product held over 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, Chicken stock (71F - Hot Holding). Operator stated product held for approximately 1 hour. Advised operator to reheat product to 165F. Operator reheated product to 165+.
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. At walk in cooler, 10 pieces of fish thawed in ROP. See stop sale.
Food stored on floor. At walk in cooler. Pizza sauce and beef stock stored on floor. Advised operator of proper storage. Operator moved items to shelf.
Hole in or other damage to wall. At rear of kitchen, hole in wall where tiles are missing.
Stored food not covered. At walk in cooler, pasta soup stored overnight without covering. Operator covered item
Apr 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Observed dishes in sanitizer portion of three compartment sink at time of inspection. Operator dumped sanitizer water and set up fresh sanitizer water. Rechecked 100ppm.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2023
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw calamari at sauté reach in cooler. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Cooked rice dated 4/9.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (46F - Cold Holding) Observed in saute reach in cooler In overstocked pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut ricotta in half and stored extra portion in cooler; milk (47F - Cold Holding) Observed in small reach in cooler in server side station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator, adjusted thermostat on 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 Pizza no time mark on trays by pizza oven. Per operator, out of temperature for approximately 30 minutes. Operator placed time mark for remaining 3.5 hours.
Current Hotel and Restaurant license not displayed.
Oct 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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 tiramisu at walk in freezer. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Marinara made in house dated 10/16 at reach in cooler by dish machine, risotto made in house dated 10/17 walk in cooler. See stop sale.
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 No time stamp fresh garlic and oil bread rolls at cook line. Per operator, removed from cooler at 1pm. Operator placed time stamp.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed mussels in bus tub at walk in cooler with original tag not present. Observed original tag at reach in cooler at cook line. Advised operator to make copies of original mussel tag or invoice and ensure a copy is kept with each batch of mussels in every location they are stored.
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 Lasagna made in house, frozen, not date marked at walk in freezer. Per operator, lasagna made on 10/23 and remaining portions placed in freezer on 10/24. Educated operator on proper date tracking procedure.
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.