CARSONS TAVERN
2883 SE OCEAN BLVD, Stuart FL 34996 · 772.286.7611
Last inspected Jul 10, 2026 · 9 visits since November 2023
SEP 24
JAN 25
NOV 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach in cooler, Shell eggs stored over mussels. Advised operator of proper storage. Operator stored properly.
★ 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--2024068539 | Sep 20, 2024 | Jan 2, 2025 | $200 |
Inspection history
9 visits, newest first
Jul 10, 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. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by cookline - cooked cauliflower 47F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in reach in freezer to quick chill, At three door reach in cooler - Cut water melon 46-47F- cold holding, Coleslaw 47F-cold holding, blue cheese 46-47F- cold holding, guacamole 46-47F- cold holding, beef 46-47F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour - operator placed to quick chill in walk in cooler.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 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. At cookline area- employee touched their face than engaged in handling clean utensil and food preparation without washing their hands- educated operator - employee washed their hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled wiping cloth than proceeded in engaging in food preparation;without washing their hands- educated operator - employee washed their hands.
Toxic substance/chemical improperly stored. Chemical dry erase spray stored over soda boxes at kitchen area- operator removed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler - gallon of milk opened more than 24 hours ago with no date mark- operator date marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- Cooked beef 107F at 3:10 to 110F at 3:35( cooling since 2:20)- food store in large quantity-at current rate of cooling food will not reach to 41F within remaining time - operstor portioned and placed in walk in freezer to quick chill
Food stored on floor. At dry storage shed container of oil stored on floor- operator stored properly.
Wet wiping cloth not stored in sanitizing solution between uses. Wet / soiled wiping cloth stored on counter operator removed.
Wiping cloth sanitizing solution stored on the floor- operator removed.
Nov 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to wash, rinse, and sanitize all dishes until dishmachine is repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line lowboy, raw salmon (47F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed item onto ice to quick chill.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. At walk in freezer, Raw chicken stored on floor. Advised operator of proper storage. Operator moved to shelf.
Sep 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach in cooler, Shell eggs stored over mussels. Advised operator of proper storage. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top, butter chips (46F - Cold Holding)not prepared or portioned today. Pan overfilled. Operator stated item held approximately 1 hour prior to. Operator removed half of product and placed into reach in for quick chill.
Mar 29, 2024Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over heavy cream reach in cooler in kitchen, raw fish over corn and carrots at walk in freezer in kitchen. All products not in commercial packaging. Educated operator on proper storage procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. alfalfa sprouts (62F - Cold Holding) Observed in container resting above cold pan at reach in cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator elected to discard product.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tall reach in cooler: cooked macaroni (59F - Cooling) at 1:40 since 11:00 - 59F at 1:56 At current rate of cooling product will not reach 41F within 6 hours. Operator moved to freezer to quick chill.
Clean utensils or equipment stored in dirty drawer or rack. Observed Rust on dish storage shelf where clean pans are being stored.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Eco lab rep performed maintenance. 100ppm
Food stored on floor. Oil stored on floor outdoor shed.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 large can of jalapeños with deep dent to seam of can. Operator removed from circulation.
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 cut leaf lettuce and cut field greens in metal pans on top counter of cooler. Per operator, out of temperature control for 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags not kept in chronological order. Educated operator on proper shellfish tag procedures.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed pan of mussels at reach in cooler at cook line with no tag. Inspector verified tag from original container at walk in cooler. Educated operator on proper shellfish tag procedures.
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 tomatoes, cut field greens and cut leaf lettuce. No written procedure 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.