CATCH NEIGHBORHOOD BAR & GRILL
3754 SE OCEAN BLVD, Stuart FL 34996 · 772-210-2876
Last inspected Feb 25, 2026 · 10 visits since July 2023
SEP 24
NOV 24
JUN 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Approximately 20 to 30 droppings on top of boxes with cornstarch, artichokes quarter on dry storage room by 3 compartment sink by kitchen area. Approximately 20 to 30 droppings on the floor inside liquor room next to dry storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024055945 | Sep 23, 2024 | Oct 15, 2024 | $800 |
| 2--2023042735 | Jul 24, 2023 | Aug 23, 2023 | $200 |
Inspection history
10 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and started handling clean utensils and containers of food without washing their hands- educated operator - employee washed their hands.
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 walk in cooler gallon of milked opened 3 days ago with no date marked- operator date marked.
Equipment drain line draining into handwash sink. At banquet area server station handwash sink- line draining into 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- potosi salad prepared 3 days ago not date marked - operstor date marked.
Show the remaining 1 finding ▾
Raw fruits/vegetables not washed prior to preparation. At flip top salad cooler- unwashed in- useavocados with sticker still attached - educated operator- employee removed avocados,
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At pizza station, Microwave door handle soiled with food debris.
Single-service articles improperly stored. Single service items stored on floor. Advised operator of proper storage. Operator moved items to shelf.
Sep 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and without washing hands employee handled bread, discussed with operator, employee washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected solution to Triple Sink (Quaternary 200ppm)
Toxic substance/chemical improperly stored. At bar spray bottle of sanitizer stored on top of ice bin, discussed with operator who removed bottle.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected solution to Sanitizer Bucket (Quaternary 200ppm)
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment has 2 new employees without a food handler certificate and no employee reporting agreement, discussed with operator and provided employee health reporting agreement to operator via email for employees to fill and sign.
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, mash potatoes (133F -Hot Holding); butter (61F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator of proper hot holding parameters. Operator placed items onto stove to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At expo line, sour cream sauce (60F - Cooling)@1:54 since 12:45, 64F @ 2:38. At this rate, product will not reach 41F within 4 hours. Operator placed item in ice bath to fascilitate cooling.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near cook line, no paper towels. Operator provided paper towels.
Dead roaches on premises. One dead roach on floor underneath prep table. Operator discarded.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water of 80F. Operator removed.
Sep 24, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 23, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready to eat without washing hands. Employee touched raw fish, walked away, grabbed clean plate and proceeded to prepare ready to eat without washing hands and changing gloves. Advised operator of proper handwashing. Employee changed gloves and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw fish stored over cooked lobster. Advised operator of proper storage. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Scampi butter, herb butter, whipped butter, cream sauce, all products exceed 7 days of storage. See stop sale
Rodent activity present as evidenced by rodent droppings found. Approximately 20 to 30 droppings on top of boxes with cornstarch, artichokes quarter on dry storage room by 3 compartment sink by kitchen area. Approximately 20 to 30 droppings on the floor inside liquor room next to dry storage.
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 cook line, cooked chicken wings (46F - Cold Holding); cooked mixed veggies (56F - Cold Holding); pancake batter (56F - Cold Holding); pooled eggs (46F - Cold Holding); shredded cheese (49F - Cold Holding), not prepared or portioned today. Operator stated products held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked chicken wings (46F - Cold Holding); cooked mixed veggies (56F - Cold Holding); pancake batter (56F - Cold Holding); pooled eggs (46F - Cold Holding); shredded cheese (49F - Cold Holding);, not prepared or portioned today. Operator stated products held overnight. See stop sale.
May 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Paper towel lining metal pan and in direct contact with scallions and parsley in kitchen. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over cooked short rib at walk in cooler. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw pork belly at walk in cooler. Operator stored properly.
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. creamer (60F - Cold Holding) Observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for 4+ hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (60F - Cold Holding) Observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for 4+ hours. See stop sale.
Jul 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw oysters over bread at stand up reach in cooler by dish area. Operator stored properly.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator, they do sous vide octopus in house. Call Jose Quinones at 561-325-0244; email Jose.quinones@myfloridalicense.com for information on how to create haccp plan.
Jul 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw mahi over bread, raw shrimp over cheese, raw tuna over bread walk in freezer. All items not in commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw oysters over bread at stand up reach in cooler by dish area. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed at walk in cooler: cooked onion Brine solution dated 6/21, créme brûlée base 7/15, cheese spread with port wine added 7/14. Operator discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic oil (90F - Hot Holding) Operator states out of temperature for over 4 hours. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. shrimp bisque (119F - Reheating); mushroom sauce (138F - Reheating); black beans (138F - Reheating) - rechecked all items 180F (reheating) Operator stated all items were finished reheating, operator returned to steamer to finish reheating process. All items 180F (reheating)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (115F - Hot Holding) Operator states out of temperature for 1 hour, operator returned to stove top to finish reheating 165F+; garlic oil (90F - Hot Holding) Operator states out of temperature for over 4 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Expo cooler: house made pico de gallo (53F - Cooling) at 4:40 since 4:00 - 56F at 5:00 - At current rate of cooling product will not reach 41F within 4 hours; Oyster shucking cooler: cooked shrimp (48F - Cooling) at 4:45 since 3:00 - 48F at 5:05 - At current rate of cooling product will not reach 41F within 6 hours; Speed rack : roasted beets (96F - Cooling) at 4:50 since 4:00 - 95F at 5:05 - At current rate of cooling product will not reach 70F within 2 hours. Operator moved all products to walk in cooler to quick chill.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator, they do sous vide octopus in house. Call Jose Quinones at 561-325-0244; email Jose.quinones@myfloridalicense.com for information on how to create haccp plan.
Food-contact surface not smooth and easily cleanable. Observed shucked oyster shells in reach in cooler, operator states reused to present cooked oysters. Operator discarded.
Outer openings not protected with self-closing doors. Back door.
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.