COURTYARD BY MARRIOTT HOTEL
7615 SW LOST RIVER RD, Stuart FL 34997 · 772-781-3344
Last inspected Feb 17, 2026 · 5 visits since December 2023
DEC 23
OCT 24
DEC 25
≈ ERRATIC
3 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over cartons of half n half. Advised operator of proper storage. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At cook line reach in cooler, turkey slices dated 12/9. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At cook line reach in cooler, turkey slices dated 12/9. See stop sale
Cutting board has cut marks and is no longer cleanable. At front counter, cutting boards with grooves, no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, opened bottle of water on prep table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage, employee purse stored on shelf with food items. Operator removed.
Single-service articles not stored inverted or protected from contamination. At kitchen cook line, single service items stored, not inverted. Operator corrected.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over ready to eat rice. Advised operator of proper storage. Operator stored correctly.
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification. Alexander Sparaco-Operations Manager
No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at hand wash sink. Operator provided napkins.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen, vents visibly soiled with mold like substance.
Oct 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
Show 18 findings ▾
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. Operator moved sanitizer procedures to 3 compartment sink Quaternary 200ppm
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (62F - Cold Holding); not prepared or portioned today. Operator stated eggs held in unit overnight. See stop sale.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (62F - Cold Holding); not prepared or portioned today. Operator stated eggs held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen low boy, liquid egg (67F - Cold Holding); Operator stated product held out of temperature for approximately 20 minutes prior. Operator placed product onto ice for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, oatmeal (128F - Hot Holding). Operator stated product held approximately 30 minutes prior to. Advised operator to reheat product to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. At front counter, cutting board with mold like debris.
Manager or person in charge lacking proof of food manager certification. Alexander Sparaco-Operations Manager
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at hand wash sink. Operator provided napkins.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, refrigerator doors visibly soiled with food debris/soil residue.
Carbon dioxide/helium tanks not adequately secured. At kitchen, CO2 tank not secured. Advised operator of CO2 tank secure requirements.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen, vents visibly soiled with mold like substance.
Cutting board has cut marks and is no longer cleanable. At front counter flip top cooler, cutting board with deep grooves and mold like substance. No longer easily cleanable.
Food stored on floor. At walk in freezer, several boxes of food stored on the floor.
Old labels stuck to food containers after cleaning. At front counter, old label stating blueberry muffins used on container holding marinara sauce.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen and front bar area, reach in refrigerator soiled with accumulation of food debris and soil residues.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce (carrots) stored over muffins. Advised operator of proper storage.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef patties over cooked meatballs reach in freezer. Both products not in commercial packaging. Observed raw beef patties over cooked sausage patties opened from commercial packaging walk in freezer. Operator stored all products properly.
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 milk in thermos for coffee with no time mark. Per operator, out of temperature for approximately 2 hours. Operator elected to discard milk.
Toxic substance/chemical improperly stored. Observed Sterno fuel stored next to clean dish ware on clean dish rack in kitchen. Operator stored properly.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for hot water sanitizer at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by triple sink in kitchen. Operator provided paper towels.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dish machine not reaching minimum of 160F using DBPR provided temperature strips. Advised operator to use triple sink for sanitizing dishes until dish machine is repaired.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate expired 11/17/23.
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.