DIXIE GRILL
3840 SE DIXIE HWAY, Stuart FL 34997 · 7722236234
Last inspected Mar 5, 2026 · 10 visits since September 2023
JUL 24
DEC 24
JUN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B 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, 2024. Advised operator to renew license. License renewed during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023057086 | Sep 25, 2023 | Dec 4, 2023 | $400 |
Inspection history
10 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate0 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- Cooked potatoes 78F at 10:00 to 74F at 10:15 ( cooling since 8:15)- at current rate of cooking food did not reach to 70F within 2 hours- operator placed in tall reach in freezer to quick chill.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw turkey burgers not commercially packaged stored over fries- operator stored properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At dishwashing area- server handled dirty dishes than proceeded to hand,e clean dishes without washing their hands- educated operator - employee washed their hands.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At cookline approximately 3 cracked eggs in flip top cooler- see stop sale.
Show the remaining 4 findings ▾
At cookline- Equipment drain line draining into handwash sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- Cooked potatoes 78F at 10:00 to 74F at 10:15 ( cooling since 8:15)- at current rate of cooking food did not reach to 70F within 2 hours- operator p,aced in tall reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. At front counter handwash sink- drink ice dumped into sink.
No soap provided at handwash sink- by cookline.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
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. Employee handle soiled dishes than moved the trash an out of the way and proceeded to grab a clean milk container to store in reach in cooler without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly and placed the container to wash.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet with hose attached under employees handwashing sink in kitchen.
Accumulation of black mold-like substance in the interior of the ice machine. Front counter
Ceiling tiles and ceiling vents soiled with accumulated grease, dust, or mold-like substance.
Container of oil stored on floor next to walk in cooler. Employee elevated.
Door of lower reach in under sandwich station flip top is broken.
Interior of oven has accumulation of black substance and grease.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Employee stored in sanitizer bucket.
Jun 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 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. Server handled cash transaction and trash can and without washing hands server handled containers of food in reach in cooler, discussed with operator employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler American cheese (46F - Cold Holding); Swiss cheese (47F - Cold Holding) per operator product not portioned or prepared today, product stored in walk in over night and moved to flip top approximately 2 hours ago, discussed cold holding with operator who moved product to reach in freezer to chill.
Toxic substance/chemical improperly stored. At front counter on metal wire shelf bottle of white board cleaner stored directly above paper napkins, discussed with operator who moved cleaner.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large bins of sausage gravy (105F - Cooling) at 9:40 since 8:55 to 99F at 10:00, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to shallow pans for adequate air flow cooling.
Dead roaches on premises. In kitchen approximately 7 dead roaches next to air conditioner. In kitchen approximately 6 dead roaches on floor under dry storage shelves. Approximately 1 dead roach at front counter behind reach in cooler on floor. Discussed with operator who cleaned and sanitized all areas.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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 expo line, Server touched dirty plates then proceeded to grab clean plates without washing hands and changing gloves. Advised operator of proper handwashing. Employee washed hands and changed gloves.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. License renewed during inspection
Food stored on floor. At walk in cooler, bucket of butter stored on floor. Operator placed item onto shelf.
Jul 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority4 Intermediate0 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked potatoes (44-48F - Cooling) at 10:38 since 7/16 at approximately 11am; Split pea soup (44F - cooling) at 10:38 since yesterday at approximately 11am. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw steak and raw chicken not in commercial packaging over French fries at reach in freezer in kitchen. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked potatoes (44-48F - Cooling) at 10:38 since 7/16 at approximately 11am; Split pea soup (44F - cooling) at 10:38 since yesterday at approximately 11am. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (50F - Cold Holding) Observed at flip top cooler on cook line in overstocked pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator split portion in half and placed overstock portion to walk in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb on back dock.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 50ppm chlorine sanitizer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shallow ice bath: sausage gravy (92F - Cooling) at 10:28 since 9:45 - 89F at 10:50. At current rate of cooling product will not reach 70F within 2 hours. Operator added ice to fully submerge product in ice bath.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox and bagel on menu with no raw animal food indicator by menu item.
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: Chili dated 5/17 frozen not date tracked. Per operator, removed from freezer to cooler on 7/16. Educated operator on proper date tracking procedures.
Spray bottle containing toxic substance not labeled. Observed Fabuloso cleaning liquid in spray bottle no label. Operator labeled properly.
Dec 15, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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 No time stamp for butter pats. Per operator, out of temperature for 15 minutes. Operator placed time stamp for remaining 3 hours and 45 minutes.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser inoperable at breakfast bar area hand wash sink. Per operator, needs new batteries. Operator replaced batteries, paper towel dispenser functioning properly.
Sep 26, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
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. Per operator, breakfast cook Food safety training certification is expired.
Sep 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw Philly beef (not in commercial packaging) over sweet potato fries reach in freezer by waffle iron, raw fish ( not in commercial packaging)over vegetables reach in freezer across from hot line, raw chicken ( not in commercial packaging)over pita bread reach in freezer near restrooms. Operator stored properly.
Raw animal food stored over or with unwashed produce. Observed Raw shell eggs over unwashed lettuce at walk in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (61F - Cold Holding) Observed individually packaged cream cheese cups double panned on ice by server pick up line. Per operator, out of temperature for 2 hours. Operator decided to add to time control procedure. Operator placed time stamp for remaining 2 hours.
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 cooked Onions (cook line) and whole butter (server line) missing time stamp. Per operator, out of temperature for 2 hours. Operator placed time stamp for remaining 2 hours.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent bodily fluids procedure to operator.
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. Per operator, breakfast cook Food safety training certification is expired.
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.