CHEFS TABLE
2313 SE OCEAN BLVD, Stuart FL 34996 · 772.287.5599
Last inspected Feb 4, 2026 · 11 visits since July 2023
FEB 25
MAY 25
AUG 25
DEC 25
FEB 26
▼ IMPROVING
5 inspections trending up, 50 points better than where it started.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Cooked beets at walk in cooler dated 11/4. Operator discarded. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025026316 | Feb 7, 2025 | May 20, 2025 | — |
| 2--2024065448 | Sep 10, 2024 | Dec 19, 2024 | $1,200 |
| 2--2024030758 | May 6, 2024 | Jun 20, 2024 | $800 |
| 2--2023042784 | Jun 16, 2023 | Aug 21, 2023 | $160 |
Inspection history
11 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in freezer - raw scallops- not commercially packaged stored over cooked sauces - operator removed and stored properly.
Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked by large metal bowl- operator removed.
Water leaking from pipe and/or faucet/handle. Leak at hand wash sink.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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, Cooked beets and cooked octopus dated 11/26, exceeding 7 days from preparation.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over prep table. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
Aug 6, 2025Administrative 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. cooked artichokes (49F - Cold Holding); marinara (49F - Cold Holding); in flip top cooler at cook line; as per operator food out of temperature for approximately 1 hour; food not all the way to cool air; double panned; Placed in ice;
Water leaking from faucet at handwashing sink at the cook line;
May 29, 2025□ 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 ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed build up of rust pitted on shelves in walk in cooler.
May 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler: cooked corn made on 5/15, items are more than 7 days past day of prep/ opening. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler: cooked corn made on 5/15, items are more than 7 days past day of prep/ opening. See stop sale.
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. Observed beef patties (54F - Cold Holding); steak filets (55F - Cold Holding) 43F) cooked green beans (45F-cold holding); cooked spinach (46F- cold holding) at flip top cooler in kitchen. Per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef patties (54F - Cold Holding); steak filets (55F - Cold Holding) 43F) cooked green beans (45F-cold holding); cooked spinach (46F- cold holding) at flip top cooler in kitchen. Per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. 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 butter on front counter with no time marking, per operator items placed on counter at 3:15. Operator placed proper time stamp for remaining time. emailed operator time as a public health control form.
Handwash sink used for purposes other than handwashing.
No paper towels or mechanical hand drying device provided at handwash sink in back kitchen near cook line. Operator provided paper towels.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for raw animal food consumption. Per operator, establishment serves raw animal products on menu. Emailed operator consumer advisory form. Operator placed inside establishment.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed build up of rust pitted on shelves in walk in cooler.
Feb 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside then came inside and washed lettuce to store without washing hands. Advised operator of proper handwashing.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cookline, employee using bare hand to prepare ready to eat sandwiches without an approved AOP. Advised operator of proper procedure for bare hand contact.
Non-food grade paper/paper towel used as liner for food container. At cookline, Use of non food grade paper towels for ready to eat hamburger.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At cookline, caramelized onions dated 1/19. Exceeding 7 days from preparation. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cooler, cut romaine (50F - Cold Holding); eggs (47F - Cold Holding), not prepared or portioned today. Operator stated items held overnight. Operator discarded.
Toxic substance/chemical improperly stored. Can of WD40 stored on shelf with spices, oils.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce-peppers, tomatoes stored over ready to eat sandwiches. Advised operator of proper storage. Operator moved item.
Sep 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations 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 kitchen flip top cooler, fresh mozzarella (46F - Cold Holding), not prepared or portioned today. Operator stated product held for approximately 2 hours prior to. Operator placed item into walk in for quick chill. At cook line flip top #2, cooked rice (44F - Cold Holding); raw beef (50F - Cold Holding); raw hamburgers (50F - Cold Holding), not prepared or portioned today. Operator stated items held over 4 hours. see stop sale.
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw shrimp stored over pasta. At walk in freezer, Raw lamb stored over cooked waffles. Advised operator of proper storage. 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. At cook line flip top #2, cooked rice (44F - Cold Holding); raw beef (50F - Cold Holding); raw hamburgers (50F - Cold Holding), not prepared or portioned today. Operator stated items held over 4 hours. see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen flip top cooler, fresh mozzarella (46F - Cold Holding), not prepared or portioned today. Operator stated product held for approximately 2 hours prior to. Operator placed item into walk in for quick chill. At cook line flip top #2, cooked rice (44F - Cold Holding); raw beef (50F - Cold Holding); raw hamburgers (50F - Cold Holding), not prepared or portioned today. Operator stated items held over 4 hours. see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line flip top cooler, chicken salad (46F-Cooling; @2:05, since1:00, 45F @2:32; At this current rate, product will not reach 41F within 4 hours, advised operator to place into walk in for quick chill. Operator placed item into walk in.
Time/temperature control for safety food thawed in an improper manner. At kitchen, Raw Turkey thawing in standing water. Advised operator of proper thawing method.
May 6, 2024Administrative complaint recommendedRoutine Inspection
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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer: Observed Raw fish over cooked polenta, raw lamb over peas. All products removed from commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mayonnaise(pasteurized eggs) (47F - cold holding) Observed in squirt bottle on top portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed in lower portion of cooler.
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. Walk in cooler: Observed Bolognese sauce made in house not marked with date when pulled from freezer. Per operator, pulled from freezer 5/6. Operator labeled properly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent has accumulation of dust over prep table in kitchen.
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)
Food stored on floor. Canned soda, cooking oil, bottled water and juices on floor at dry storage trailer.
Nov 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 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 lamb over cooked fish cakes not in commercial packaging at walk in freezer. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon and raw beef over cooked duck walk in cooler. Operator stored properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Cooked beets at walk in cooler dated 11/4. Operator discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese (44F - Cold Holding); mozzarella (45F - Cold Holding) Observed in plastic quart containers, inside metal pans, in top portion of flip top cooler at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed in bottom portion of cooler to quick chill. Advised operator to store all perishable products in metal pans.
Clam/mussel/oyster tags not marked with last date served. Observed Clam tag not dated, per operator last clam sold 11/11/23. Operator dated clam tag. Advised operator to keep all fresh shellfish tags 90 days from last piece sold date.
Jul 24, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
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.