FRESH CATCH SEAFOOD & GRILL
1411 SE INDIAN ST, Stuart FL 34997 · 772.286.6711
Last inspected Aug 18, 2026 · 11 visits since August 2023
SEP 24
JAN 25
NOV 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef plated burger bun with barehands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024031757 | May 14, 2024 | Nov 25, 2024 | $800 |
| 2--2024001526 | Dec 14, 2023 | Jun 5, 2024 | $800 |
| 2--2023023991 | Apr 3, 2023 | May 9, 2023 | $400 |
Inspection history
11 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm) corrected to 100ppm
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee grabbed dirty glove off of the floor - then handled clean dishes without washing their hands - educated operator- employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At bar area- container of limes/lemons in direct contact with non food grade paper napkin- operator removed.
Toxic substance/chemical improperly stored. At dishwashing area- soap and other chemical stored over clean dishes - operator removed and stored properly.
Show the remaining 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At small reach in cooler conch salad prepared Sunday not date marked - operator date marked.
In-use wet wiping cloth/towel used under cutting board.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dented/rusted cans present. See stop sale. At dry stirage area- approximately 2 dented cans of sweet condensed milk- see stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw mahi (48F - Cold Holding);, not prepared or portioned today. Operator stated item held out of temperature approximately 1 1/2 hours. Advised operator of cold holding parameters. Operator placed items into walk in cooler to quick chill. At cook line flip top low boy, crab salad (47F - Cold Holding), not prepared or portioned today. Operator stated item held in unit over night exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line grill, butter (91F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator of hot holding parameters. Operator placed ice onto item onto flat top to reheat.
Clams/mussels/oysters removed from original container for long-term storage. Clams and mussels moved from original container and stored in low boy without tags.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At front counter, shelves with excessive dust.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb with hose attached. Advised operator that a vacuum breaker is required where there's a hose attached.
Sep 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef plated burger bun with barehands
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. burgers (50F - Cold Holding); crab cakes (50F - Cold Holding); calamari (50F - Cold Holding); scallops (50F - Cold Holding); raw salmon (50F - Cold Holding); wahoo (50F - Cold Holding); snapper (50F - Cold Holding); raw chicken (50F - Cold Holding); sirloins (50F - Cold Holding); clams (48F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (64F - Cold Holding) in flip top cooler not prepped or portioned today in unit less than four hours. Overstocked. Placed half in bottom cooler burgers (50F - Cold Holding); crab cakes (50F - Cold Holding); calamari (50F - Cold Holding); scallops (50F - Cold Holding); raw salmon (50F - Cold Holding); wahoo (50F - Cold Holding); snapper (50F - Cold Holding); raw chicken (50F - Cold Holding); sirloins (50F - Cold Holding); clams (48F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four 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 Melted butter on cook line
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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 walk in cooler #2 hamburger patties (47F - Cold Holding); raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated items been held in unit over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler #2 hamburger patties (47F - Cold Holding); raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated items been held in unit over 24 hours. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizing bucket, Chlorine 200+ppm. Advised operator of proper parameters for sanitizing solution. Operator diluted solution to Chlorine 100ppm.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachibe not sanitizing properly. Advised operator to use 3 compartment sink until dishmachine is operable. Operator set up 3 compartment sink with Chlorine sanitizer 100ppm.
Dec 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish not in commercial packaging over cocktail mixers at walk in freezer. Operator stored 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 not in commercial packaging over raw shrimp at walk in freezer. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. conch fritter batter (48F - Cold Holding) Observed double panned in top portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed in bottom portion of cooler.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Canned tomato sauce (83F - Reheating) at 12:05 since 10:30 - 106F 12:35 At current rate of reheating product did not reach 135F within 2 hours. Operator placed in steamer to bring up to 135+F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Conch fritter mix not date marked at walk in cooler. Per operator, made 12/13 in excess of 24 hours. Operator labeled properly.
Aug 21, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.