FLORENTINOS ITALIAN CUISINE
2571 SE OCEAN BLVD, Stuart FL 34996
Last inspected Aug 26, 2026 · 15 visits since July 2023
DEC 24
NOV 25
FEB 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At cookline area approximately 1 live roach on wall above reach in coolers/ cookline prep counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025009292 | Dec 5, 2024 | Mar 24, 2025 | $800 |
| 2--2024008731 | Jan 24, 2024 | Mar 13, 2024 | $200 |
| 2--2020049933 | Oct 9, 2020 | Nov 17, 2020 | $400 |
Inspection history
15 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Rodent activity present as evidenced by rodent droppings found. At back prep area- approximately 2 rodent droppings on floor - operator removed and sanitized the area.
Handwash sink not accessible for employee use at all times. At cookline hand wash sink- locked by cutting board.
Ceiling tile missing.
Dead roaches on premises. At back prep area- approximately 1 dead roach on floor - operator removed and sanitized the area.
Jun 26, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles.
Ceiling tile missing- near back storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Jun 25, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Buildup of food debris/soil residue on equipment door handles.
Ceiling tile missing- near back storage area.
Dead roaches on premises. At cookline area approximately- 3 dead roaches- on wall and floor. At coffee station/back storage area- approximately 18 dead roaches inside cabinet below coffee machine.
Floor not cleaned when the least amount of food is exposed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Jun 24, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Buildup of food debris/soil residue on equipment door handles.
Ceiling tile missing- near back storage area.
Dead roaches on premises. At cookline area approximately- 3 dead roaches- on wall and floor. At coffee station/back storage area- approximately 18 dead roaches inside cabinet below coffee machine.
Floor not cleaned when the least amount of food is exposed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Jun 23, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. At cookline / kitchen area approximately 60 rodent droppings on shelving above reach in coolers, prep counters and on the floor underneath the cookline cooler, tables and oven. At dry storage area approximately 30 rodent droppings on floor underneath food storage shelves. At back prep/ storage/ three compartment sink- area approximately 30 rodent droppings on floor
No paper towels or mechanical hand drying device provided at handwash sink by cookline- operator provided.
Buildup of food debris/soil residue on equipment door handles.
Ceiling tile missing- near back storage area.
Dead roaches on premises. At cookline area approximately- 3 dead roaches- on wall and floor. At coffee station/back storage area- approximately 18 dead roaches inside cabinet below coffee machine.
Floor not cleaned when the least amount of food is exposed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Jun 22, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority1 Intermediate6 Basic
Show 13 findings ▾
Container of medicine improperly stored. At cookline area- container of ibuprofen stored over clean plates- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler - raw chicken over oil in garlic- operator removed.
Roach activity present as evidenced by live roaches found. At cookline area approximately 1 live roach on wall above reach in coolers/ cookline prep counter.
Rodent activity present as evidenced by rodent droppings found. At cookline / kitchen area approximately 60 rodent droppings on shelving above reach in coolers, prep counters and on the floor underneath the cookline cooler, tables and oven. At dry storage area approximately 30 rodent droppings on floor underneath food storage shelves. At back prep/ storage/ three compartment sink- area approximately 30 rodent droppings on floor
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Chicken stock 69F- cold holding, oil in garlic 70F-cold holding-food and not prepared or portioned today- food left out on counter as per operator -food out of temperature for 3 hours - operator placed in reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline area on stove- Marinara sauce 101F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated.
No paper towels or mechanical hand drying device provided at handwash sink by cookline- operator provided.
Buildup of food debris/soil residue on equipment door handles.
Ceiling tile missing- near back storage area.
Dead roaches on premises. At cookline area approximately- 3 dead roaches- on wall and floor. At coffee station/back storage area- approximately 18 dead roaches inside cabinet below coffee machine.
Floor not cleaned when the least amount of food is exposed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on cookline prep counter.
Feb 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter area - Cooked pasta 73F- cold holding, pooled eggs 73F- cold holding chicken stock 73F- cold holding, oil and garlic 73F- cold holding, - food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed in reach in freezer to quick chill.
Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled wiping cloth stored on prep counter - operator removed.
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work, touched their face and proceeded to handle clean utensils for order without washing their hands- educated operator - employee washed their hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler at end of cookline - raw ground beef stored over raw pork- operstor removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter area - Cooked pasta 73F- cold holding, pooled eggs 73F- cold holding chicken stock 73F- cold holding, oil and garlic 73F- cold holding, - food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed in reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove on cookline - Meatballs 87F- hot holding, marinara sauce 102F- hot holding- food out of temperature 2 hours- operator placed to be reheated.
At cookline handwash sink- Soap dispenser at handwash sink not working/unable to dispense soap- operator provided soap
No probe thermometer provided to measure temperature of food products.
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 reach in cooler - Commercially processed reduced oxygen packaged tilapia bearing a label indicating to remove from packaging not removed from packaging - see stop sale.
No handwashing sign provided at a hand sink used by food employees.
Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled wiping cloth stored on prep counter - operator removed.
Nov 6, 2025Administrative determination recommendedRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Dented can of tomato sauce. Operator discarded.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer, raw fish stored over raw dough, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, ground beef (46F - Cold Holding); oil and garlic (68F - Cold Holding) not prepared or portioned today. Operator stated items held out of temperature approximately 3 hours. Advised operator of proper cold holding parameters. Operator placed items into reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, chicken broth (84F - Hot Holding). Operator stated items held out of temperature approximately 2 hours. Advised operator to reheat product to 165F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
Dec 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw shrimp stored over cooked sausage. Advised operator of proper storage. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach low boy, raw shell eggs stored over ground beef in reach in cooler. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, chicken broth (62F - Cold Holding), cheese (72F - Cold Holding) not prepared or portioned today. Operator stated product held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator place ice into products for quick chill.
Toxic substance/chemical on premise that is not required for the operation of establishment. At cook line,bottle of vitamins stored over soup well. Operator removed vitamins.
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority7 Intermediate1 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell pooled eggs over mozzarella at reach in cooler at cook line. Operator stored all products properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over fish not in commercial packaging at reach in freezer in back prep kitchen. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic oil (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned to cooler. Discussed time control procedure with operator and emailed time control procedure to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (120F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked spaghetti (85F - Cooling) at 11:50 since 11:20 - 85F at 12:20 Observed in deep container sitting on counter in kitchen. At current rate of cooling product will not reach 41F within 6 hours. Operator added ice to product.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for chlorine sanitizer in spray bottles.
No paper towels or mechanical hand drying device provided at handwash sink. By hand wash sink at coffee station. Advised operator to provide paper towels.
No probe thermometer provided to measure temperature of food products. Improper probe thermometer, operator's thermometer has a range of 50F to 500F. Educated operator on proper thermometer needed for taking cold holding temperatures.
No soap provided at handwash sink. At hand wash sink by coffee service station. Advised operator to provide soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta fagioli, lasagna and cooked eggplant made 7/27 no label. Observed at reach in coolers in back prep area. Advised operator to label products with production date.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Chlorine sanitizer in spray bottle. Per operator, chlorine sanitizer used to sanitize food contact surfaces in kitchen. Operator corrected to 100ppm chlorine sanitizer.
Jan 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked meatballs reach in cooler on cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: garlic oil (86F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for approximately 3 hours. Operator returned to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (111F - Hot Holding) Observed resting on a pan on the stove. Per operator, out of temperature for approximately 15 minutes. Operator returned to heated pot of meatballs.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Florentino Estrada expired 9/4/23
Improper probe thermometer provided to measure temperature of food products. Probe thermometer minimum temperature capability is 50F. Advised operator to purchase probe thermometer with temperature range 0F-220F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For sanitizer bucket, chlorine sanitizer.
Jul 31, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitizing dish machine not reaching minimum 160F. Inspector used thermal test strips and observed no color change on test strip. Advised operator to do all sanitizing at 3 compartment sink, chlorine sanitizer.
Jul 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari over cooked pasta at reach in cooler by dish machine. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella (70F - Cold Holding) Observed shredded mozzarella sitting out on counter by fryer station. Operator states out of temperature for 30 minutes. Operator returned to reach in cooler.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitizing dish machine not reaching minimum 160F. Inspector used thermal test strips and observed no color change on test strip. Advised operator to do all sanitizing at 3 compartment sink, chlorine sanitizer.
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.