ELLIES DOWNTOWN DELI LLC
18 E 6 ST, Stuart FL 34994 · 772-418-0724
Last inspected Feb 23, 2026 · 9 visits since October 2023
APR 24
NOV 24
MAR 25
SEP 25
FEB 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
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. Provided form
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025005886 | Nov 19, 2024 | Feb 27, 2025 | $200 |
Inspection history
9 visits, newest first
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Container of pink liquid "pepto bismol" medicine improperly stored inside white reach in cooler over bottles of condiments and foods Operator discarded
Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm Operator reran machine to 50 ppm at time of inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked peppers 58F - Cold Holding on prep table at cook line Per operator food not prepared or portioned today and left out of temperature for approximately 30 min Operator placed time stamp on food for remainder Observed pasta salad inside sliding reach in cooler at front counter at 48F - Cold Holding Per operator food not prepared or portioned today, Food next to rescheduled in cooler door opened frequently for ordered and fell out of temperature for approximately 30 min Operator placed inside back of reach in cooler 45F at 11:30);
Cooked yellow rice prepared onsite and held more than 24 hours not properly date marked. Per operator food cooked on 2/20 at approximately 10am Operator provided proper date marking
Show the remaining 2 findings ▾
Bread stored on floor.
Plastic cup with no handle used to dispense cheese Operator discarded.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at back slide door reach in cooler- cooked chicken inside deep metal containers with plastic wrap cover (47F-49F Cooling at 11:15AM since 2:00PM yesterday 9/22) cooked chicken did not cool from 135F to 41F within 6 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. Observed inside front counter slide door reach in cooler pasta salad (49F - Cold Holding); per operator, pasta salad not prepped or portioned today and left out of temperature for more than 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at back slide door reach in cooler- cooked chicken inside deep metal containers with plastic wrap cover (47F-49F Cooling at 11:15AM since 2:00PM yesterday 9/22) cooked chicken did not cool from 135F to 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside front counter slide door reach in cooler pasta salad (49F - Cold Holding); per operator, pasta salad not prepped or portioned today and left out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked onions sitting in plastic container on prep counter at 74F-hot holding Per operator, items placed and left on front counter and used to reheat for orders. Items out of temperature for approximately 1 hour. Advised operator to place items below in reach in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at back slide door reach in cooler- cooked chicken inside deep metal containers stacked on top of each other with plastic wrap cover (47F-49F Cooling at 11:15AM since 2:00PM yesterday 9/22) items did not cool properly from 135F to 41F within 6 hours.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Caesar salad on menu containing raw shell eggs inside Caesar dressing (per operator) with no indication food contains raw animal product. Operator began adding asterisk to properly label Caesar salad dressing
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 posted on menu or anywhere inside establishment, per operator, restaurant serves in house made Caesar dressing containing raw shell eggs. Emailed consumer advisory to operator at time of inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front kitchen
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over fruit, both products opened from commercial packaging at reach in freezer. Operator stored properly.
Toxic substance/chemical improperly stored. Observed Seasoning and gravy mix stored next to paint primer at dry storage rack by back door. Operator stored properly.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly trap over griddle by food assembly area.
Nov 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Advised operator to set up three compartment sink with wash, rinse and sanitizing solution. Operator fixed to Chlorine 100ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched face/body, put gloves on, then proceeded to handle clean utensils. Advised operator, employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach-in Freezer; Raw fish stored above sausages. Operator fixed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top Cooler;ham (49F - Cold Holding) Per operator not prepared or portioned today Held in overfilled container in cooler for less than two hours. Operator made smaller portions and moved to quick chill.
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 Reach-in Cooler; sliced tomatoes (53F - Cooling)since 9:15@9:37, @10:38 same At this current rate item will not reach 41F within four hours. Operator moved to quick chill
Apr 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 front counter display cooler; potato salad (51F - Cold Holding) Operator stated item not prepared or portioned today. See stop sale. At glass door reach in cooler, Cole slaw (54F - Cold Holding); onion sauce (51F - Cold Holding) Operator stated items not prepared or portioned today. Held overnight. See stop sale. At cook line flip top cooler; shredded cheese (59F - Cold holding); sliced tomatoes (56F - Cold Holding); chicken salad (55F - Cold Holding); tuna salad (52F - Cold Holding) Products held for less than 4 hours. Advised operator to ice down products to reach 41F. Operator applied ice to products. At front counter display cooler; potato salad (51F - Cold Holding) Operator stated item not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; shredded cheese (59F - Cold holding); sliced tomatoes (56F - Cold Holding); chicken salad (55F - Cold Holding); tuna salad (52F - Cold Holding) Products held for less than 4 hours. Advised operator to ice down products to reach 41F. Operator applied ice to products. At front counter display cooler; potato salad (51F - Cold Holding) Operator stated item not prepared or portioned today. See stop sale. At glass door reach in cooler, Cole slaw (54F - Cold Holding); onion sauce (51F - Cold Holding) Operator stated items not prepared or portioned today. Held overnight. See stop sale.
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 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. Chlorine 0 ppm, 3 compartment sink chlorine 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw steaks over waffles. Advised operator of proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, chicken over steaks, steaks over waffles. Advised operator of proper storage.
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 front counter display cooler; potato salad (51F - Cold Holding) Operator stated item not prepared or portioned today. See stop sale. At glass door reach in cooler, Cole slaw (54F - Cold Holding); onion sauce (51F - Cold Holding) Operator stated items not prepared or portioned today. Held overnight. See stop sale. At cook line flip top cooler; shredded cheese (59F - Cold holding); sliced tomatoes (56F - Cold Holding); chicken salad (55F - Cold Holding); tuna salad (52F - Cold Holding) Products held for less than 4 hours. Advised operator to ice down products to reach 41F. Operator applied ice to products. At front counter display cooler; potato salad (51F - Cold Holding) Operator stated item not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; shredded cheese (59F - Cold holding); sliced tomatoes (56F - Cold Holding); chicken salad (55F - Cold Holding); tuna salad (52F - Cold Holding) Products held for less than 4 hours. Advised operator to ice down products to reach 41F. Operator applied ice to products. At front counter display cooler; potato salad (51F - Cold Holding) Operator stated item not prepared or portioned today. See stop sale. At glass door reach in cooler, Cole slaw (54F - Cold Holding); onion sauce (51F - Cold Holding) Operator stated items not prepared or portioned today. Held overnight. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, tuna salad, chicken salad, prepared 1-2 days prior not date marked. Advised operator to date mark food items prepared over 24 hours.
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line cut lemon container
Toxic substance/chemical improperly stored. Vaseline stored on dry storage shelf with food
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. Provided form
Food-contact surface soiled with food debris, mold-like substance or slime. Panini press has debris build up
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility added dish machine in place of mop sink in kitchen next to 3 compartment sink, mop sink was removed and never relocated. No mop sink at the facility Last approved plans for facility 2009.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided printed form and all employees read and signed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad made on 10/14 and red sauce made on 10/13/23
Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in feta and blue cheese crumbles in cooler at prep area
Employee with no hair restraint while engaging in food preparation. Make cook
In-use knife/knives stored in cracks between pieces of equipment. Knives in between counter and prep tables at cook line
In-use tongs stored on equipment door handle between uses. Tongs on oven door
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line
No mop sink or curbed cleaning facility provided at establishment. Facility added dish machine in place of mop sink in kitchen next to 3 compartment sink, mop sink was removed and never relocated. No mop sink at the facility Last approved plans for facility 2009
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at prep area has rust shelves and debris build up
Single-service articles not stored inverted or protected from contamination. To go Spoons don't have handles upward
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.