CITY DINER STUART
2660 SE FEDERAL HWY #1, Stuart FL 34994 · 9542489265
Last inspected Apr 24, 2026 · 13 visits since October 2023
JUL 24
DEC 24
JUL 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30+small flying insects over prep table, landing on equipment, slicer, baking equipment, scales, spices, wrapped bread.
★ 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--2024048462 | Jul 23, 2024 | Feb 17, 2025 | $800 |
| 2--2024026463 | Apr 16, 2024 | May 21, 2024 | $200 |
Inspection history
13 visits, newest first
Apr 24, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw shell eggs and raw fish with gloves, then proceed to removed gloves and place new gloves without washing hands in between and began handling clean plates and food equipment at cook line Advised operator of proper hand washing for employee to wash hands correctly Priority: High Priority
Observed: Observed Employee crack raw shell egg and then handle clean equipment and utensils without washing hands. Advised operator of proper hand washing for employee to wash hands correctly Reference: 2-301.14(G) FC: Food employees shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (G) When switching between working with raw food and working with ready-to-eat food; Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cold smoked salmon stored over lettuce In reach in cooler at cook line Operator removed Reference: 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot box tomato sauce (115F - Hot Holding); chicken peas mix (120F - Hot Holding) per operator food placed inside+hot box at 9:30 and left out of temperature for approximately 1 hour Operator placed hotbox on higher heat element to rebate items back to 165F Priority: High Priority
Show the remaining 3 findings ▾
Observed: Employee beverage container on a food preparation tables and dry storage shelves Operator removed Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic
Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at cook line Operator replaced sanitizer to 50ppm Priority: Basic
Mar 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Chlorine Wiping cloth At 200 ppm sanitizer solution exceeds the maximum concentration allowed at cook line Operator discarded
Dishmachine chlorine sanitizer not at proper minimum strength at 10 ppm Operator primed dish machine to 50 ppm at time of inspection
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef, dump raw beef juice inside hand washing sink then proceed to touch clean plates and plate ready to eat food without washing hands Advised operator for employee to wash hands
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground meat balls stored over cooked lasagnas inside walk in cooler P Observed raw cold slowed salmon stored over pan cake patter inside reach in cooler at cook line Operator stored all foods properly
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Haviv Amit Elkabets 2/18/2021
Glass plate no handle used to dispense potatoes Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Standing water in bottom of reach-in-cooler cook line
Aug 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed expired certificates for 3 food handler employees 4/25
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed vegetable soup at 91F 9:15 on prepping counter at kitchen, per operator, items placed on counter at 8:15. Observed items at 86F at 10:15. At current rate of cooling, items did not reach 70F within 2 hours. Operator began reheating process for items to 165F within 2 hours.
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. Observed employee wipe soiled apron then proceed to handle clean food equipment and prep foods at cook line. Observed employee wash hands and change gloves
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F.
Raw animal food stored over/not properly separated from ready-to-eat food.
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. Observed 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. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef cheese lasagna (50 F - Cold Holding) in reach in cooler at cook line placed approximately 1 hour ago- items out of temperature for approximately 1 hour Per operator Items not prepared or portioned today - operator placed items in walk in cooler- items 39F at 10:00
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed vegetable soup at 91F 9:15 on prepping counter at kitchen in high tall plastic pans. per operator, items placed on counter at 8:15. Observed items at 86F at 10:15. At current rate of cooling, items did not reach 70F within 2 hours. Operator began reheating process for items to 165F within 2 hours.
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. Observed expired certificates for 3 food handler employees 4/25
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. Observed 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. See stop sale.
Standing water in bottom of reach-in-cooler. Observed standing water in multiple reach in cooler India at cook line.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed bread toaster soiled with food debris at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees drink cups over single service straws. Operator removed.
Floor area(s) covered with standing water. Observed standing water on floor of walk in cooler.
Old labels stuck to food containers after cleaning. Observed Old labels on clean plastic food containers on drying rack dish pit area. Employee began process of removing during time of inspection.
Standing water in bottom of reach-in-cooler. Observed standing water on bottom of reach in cooler at cook line.
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 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 ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30+small flying insects over prep table, landing on equipment, slicer, baking equipment, scales, spices, wrapped bread.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs then proceeded to prepare plates with same gloves. Without changing gloves and washing hands. Advised employee to change gloves and wash hands. Employee removed gloves, washed hands, changed gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30+small flying insects over prep table, landing on equipment, slicer, baking equipment, scales, spices, wrapped bread.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, French toast batter (48F - Cold Holding); sauerkraut (50F - Cold Holding); cooked mushrooms (50F - Cold Holding); raw hamburgers (44F - Cold Holding); raw steak (47F - Cold Holding); raw chicken kabobs (47F - Cold Holding); meatloaf (47F - Cold Holding); cooked onions (48F - Cold Holding). Not prepared or portioned today. Per operator, stored for approximately 3 hours. Advised operator to place into walk in.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, shrimp sauce (120F - Hot Holding); hollandaise sauce (116F - Hot Holding); Operator stated items held for approximately 2 hours. Advised operator to reheat products to 165F.
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. At cook line, Sanitizer bucket solution 200+. Advised operator to dilute solution to proper ppm. 100ppm chlorine or 200 ppm quat.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at wait station.
Clean utensils stored between equipment and wall. At cook line, Knife stuck in between equipment. Operator removed.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Insect tags with dead flies over food prep table. Operator removed.
Apr 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu, poached eggs are not marked by an asterisks for being served undercooked.
Plumbing system in disrepair. At cook line, handwashing sink knobs for hot water in disrepair, leaking. Operator stated plumber is on call for repair.
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority3 Intermediate2 Basic
Show 13 findings ▾
Full text of violation 1 can of black olives
Operating with an expired Division of Hotels and Restaurants license. 12/1/23 Operator renewed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw liver stored over commercially packaged vegetables. Operator moved liver to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, raw shelled eggs stored on top of cooked pasta. Operator moved eggs. At walk in cooler, raw bacon stored over sauces. Operator stored property
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler. Raw chicken above raw beef Advised operator to store 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 reach in cooler-cook line, beef stroganoff (47F - Cold Holding); operator stated item held overnight. See stop sale. At reach in cooler, pooled eggs (46F - Cold Holding) stored overnight; see stop sale. At reach in cooler, cooked pasta (57F - Cold holding) Operator stated item stored overnight. see stop sale All items not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler-cook line, beef stroganoff (47F - Cold Holding); operator stated item held overnight. See stop sale. At reach in cooler, pooled eggs (46F - Cold Holding) stored overnight; see stop sale. At reach in cooler, cooked pasta (57F - Cold holding) Operator stated item stored overnight. see stop sale All items not prepared or portioned today. At cook line low boy, raw hamburgers (45F - Cold Holding), cooked potatoes (59F - Cold holding) Per operator stored for approximately 2 hours Not prepared or portioned today. Operator moved to walk in cooler. At walk in cooler milk (47F - Cold Holding); pooled eggs (49F - Cold Holding); sliced cheese (49F - Cold Holding); hummus (48F - Cold Holding); spinach pie (48F - Cold Holding); Greek pie (45F - Cold Holding); stuffed peppers (46F - Cold Holding); sliced tomatoes (47F - Cold Holding); caramelized onions (47F - Cold Holding); ground beef (47F - Cold Holding); hollandaise sauce (47F - Cold Holding); shrimp sauce (57F - Cold Holding); Bolognese (52F - Cold Holding). Per operator products not prepared or portioned today. Per operator items stored approximately 2 hours. Operator opened freezer door to help temperature of cooler drop down, A/C maintenance guy is here.
Toxic substance/chemical improperly stored. At cook line prep table, oven cleaner stored on shelf with cooked biscuits. Medicine stored over prep tableOperator removed cleaner.
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, Tahini sauce not prepared or portioned today, not date marked. Advised operator to date mark all food items held over 24 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (57F - Cold-holding) @9:12am since 7:00am 57F @10:53 At this current cooling rate, product will not reach 41F within 6 hours. Operator moved product to walk in cooler.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu, poached eggs are not marked by an asterisks for being served undercooked.
Insect control device installed over food preparation area. Over prep area Advised operator to remove
Plumbing system in disrepair. At cook line, handwashing sink knobs for hot water in disrepair, leaking. Operator stated plumber is on call for repair.
Dec 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open box of raw Philly steak above croissants in reach-in freezer. Operator relocated.
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. -chlorine sanitizer bucket on cook line greater than 200ppm. Recheck 50ppm. Spray bottle containing toxic substance not labeled. -spray bottle of degreaser on cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -multiple items with smoked salmon and poached eggs.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 line cook unable to show proof, card at home. Others less than 60 days. Operator has trading books on site to complete training.
Soap dispenser at handwash sink not working/unable to dispense soap. -soap not dispensing at salad end of cook line.
In-use knife/knives stored in cracks between pieces of equipment. -knife between coolers at salad end of cook line. Operator removed. In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons in water 78°f. Operator dumped water.
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.