COLAB KITCHEN
100 SE MARTIN LUTHER KING BLVD, Stuart FL 34994 · 772-872-6243
Last inspected Jan 7, 2026 · 11 visits since November 2023
FEB 24
NOV 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C 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. One fly in bar area above dish machine One fly in warewashing area by mop sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025062256 | Jul 25, 2025 | Sep 18, 2025 | $600 |
| 2--2025004529 | Nov 13, 2024 | Feb 17, 2025 | $400 |
| 2--2024014675 | Feb 21, 2024 | Mar 27, 2024 | $200 |
Inspection history
11 visits, newest first
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over ready to eat pudding at cooking line reach in cooler Chef removed
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Mayo made on 12/27 House made Caesar dressing made on 12/26 Food exceeds 7 days See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Mayo made on 12/27 House made Caesar dressing made on 12/26 Food exceeds 7 days See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler See stop sale
Show the remaining 4 findings ▾
Establishment not maintaining mussel tags for 90 days.
No paper towels or mechanical hand drying device provided at handwash sink at smoker station
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler See stop sale
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength at 0 ppm Advised operator to make fresh solution
Jul 26, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust observed at back storage area
Jul 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Live, small flying insects found. Observed approximately 2 small flying insects flying above dish pit triple sink inside kitchen. Observed approximately 2 small flying insects flying above beer keg dispenser and landing on bar counter at front bar. Operator killed and sanitized at time inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked ribs inside metal container at open flip top cooler, past fill line at 44-48F - Cold Holding per operator, items not prepared or portioned today, items moved into cooler and left out of temperature for approximately 1 hour. Operator placed bellows inside each in cooler to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at smoker station.
Spray bottle containing toxic substance not labeled. Observed Spray bottle not labeled with sanitizer at server station patio. Operator labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust observed at back storage area
Apr 2, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed canning of tomato products, pickling and fermentation of time/temperature controlled food items inside of establishment.
Jan 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 8 high priority.
8 High priority2 Intermediate1 Basic
Show 11 findings ▾
Displayed food not properly protected from contamination. Observed collard greens on display uncovered in market area.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 small flying insects flying above and landing on food prep counter at cook line. Operator killed smaller flying insects and sanitized area thoroughly.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade linen cloths in direct contact with bread at cook line. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over cut lettuce and garlic breads at oven reach in cooler, Observed Raw Scallops stored over ready to eat sauces at low boy reach in cooler at cook line. Operator stored all items properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed: house made butter milk ranch date marked 1/16 Wahoo dip made on 1/15 pimento cheese made on 1/15 Smoked chicken salad made on 1/15 Kimchi made on 1/15 Kalamata.kraut-1/16 Pickled Eggplant made on 1/16
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed: house made butter milk ranch date marked 1/16 Wahoo dip made on 1/15 pimento cheese made on 1/15 Smoked chicken salad made on 1/15 Kalamata Kraut Kimchi made on 1/15 Pickled Eggplant made on 1/16
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked Pork at 52F. Per operator, items not prepared or portioned today, items removed from cooler and left out of temperature for approximately 1 hours. Operator placed items in walk in cooler to quick chill.
Toxic substance/chemical improperly stored. Observed Dusting spray over cooking oil at storage closet. Operator stored properly.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed canning of tomato products, pickling and fermentation of time/temperature controlled food items inside of establishment.
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. Observed canning of tomato products, pickling and fermentation of time/temperature controlled food items inside of establishment.
Employee eating in a food preparation or other restricted area. Observed Drink on prep table multiple food prep tables. Operator removed.
Nov 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At reach in cooler, several sauces dated over 7 days in reach in cooler 10/31-11/2, white sauce, buttermilk sauce. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. At walk in cooler, ROP fish-Tuna. Held over 24 hours. 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. At walk in cooler, cooked brisket (49F - Cold Holding); chirizo (46F - Cold Holding); tomato soup (46F - Cold Holding); cut potatoes (46F - Cold Holding); French onion soup (56F- Cold Holding); cooked corn (51F - Cold Holding); cooked chicken (45F - Cold Holding); cooked chicken wings (45F - Cold Holding); pimento cheese (46F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked brisket (49F - Cold Holding); chirizo (46F - Cold Holding); tomato soup (46F - Cold Holding); cut potatoes (46F - Cold Holding); French onion soup (56F- Cold Holding); cooked corn (51F - Cold Holding); cooked chicken (45F - Cold Holding); cooked chicken wings (45F - Cold Holding); pimento cheese (46F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, cooked chicken wings (44F - Cooling)@10:51 since 9:30, 44F @11:43. At the current rate, item will not reach 41F within 6 hours. Advised operator of cooling parameters. Operator placed item onto ice to fascilitate cooling.
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, ROP fish thawed.
Apr 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler- kimchi prepared 02/09/24 not used within 7 days - see stop sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dish then proceeded to handle clean dishes- educated operator- employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near cookline- raw shell eggs stored over butter- operator moved raw shell eggs to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline- prep area- butter 61F- cold holding - food not prepared or portioned today- food left out on counter- food out of temperature for 30 minutes- operator placed under time as a public health control for remaining time. At reach In cooler by cookline- chopped greens 48F- cold holding- food not prepared or portioned today- food overstocked- out of temperature for 30 minutes- operator placed food in walk in cooler To quick chill.
Handwash sink not accessible for employee use at all times. At handwash sink by cookline- blocked by bins of soiled utensils on ground - operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch and brunch menu- smoked salmon offered with no indication that the food is served raw/ undercooked. On Dinner menu - tuna tacos offered with no indication that the food is served raw/ undercooked.
No soap provided at handwash sink- by salad station- operator provided.
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. Establishment is fermenting cabbage to make sauerkraut and kimchi with no approved HACCP plan.
Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer not labeled by outside server station- operator labeled.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep counter at prep area.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 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. Dish machine at bar, First test chlorine 00ppm. Sanitizer tube was in wrong bucket. Second test 50ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line started to put gloves on before food prep. I stopped him and advised him to wash his hands. Employee washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in bar area above dish machine One fly in warewashing area by mop sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter in make table reach in cooler
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers lamb burger undercooked optional. Consumer advisory not on menu. Provided operator with consumer advisory sign
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table
In-use tongs stored on equipment door handle between uses. On oven door
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well at bar Turned off.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dry storage
Standing water in bottom of reach-in-cooler. In make table cooler at far right of cook line and in make table cooler near end of second cook line
Wiping cloth sanitizing solution stored on the floor. At bar.
Working containers of food removed from original container not identified by common name. Several containers of seasoning
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.