GALAXY DINER
6590 S KANNER HWY, Stuart FL 34997 · 772 223 46 22
Last inspected Mar 10, 2026 · 10 visits since September 2023
DEC 24
MAY 25
JUL 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 procedure to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025016124 | Dec 30, 2024 | Apr 8, 2025 | — |
| 2--2024065461 | Sep 10, 2024 | Dec 4, 2024 | $1,800 |
| 2--2024018893 | Mar 12, 2024 | Apr 11, 2024 | $400 |
| 2--2023018150 | Mar 8, 2023 | Apr 27, 2023 | $200 |
Inspection history
10 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed their hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front counter server handled dirty dishes and then proceeded handling clean cups without washing their hands- educated operator - employee washed their hands.
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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for butter- operator time marked for remaining 3 hours.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler vegetable lasagna prepared Friday 03/06 not date marked- operator date marked.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping clothes stored on cook line prep counter - operator removed.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked turkey breast (47F - Cooling). Operator stated item placed into cooler previous day, exceeding 6 hours. Item did not reach 41F within 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, cooked potatoes (97F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto grill to reheat.
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. At front counter, chlorine wiping cloth solution 200+, exceeding the maximum concentration allowed. Operator corrected chlorine solution to 100ppm.
Spray bottle containing toxic substance not labeled. At dish area, unlabeled spray bottle containing chemical unlabeled. Operator discarded bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen at salad bar flip top cooler and at cook line flip top cooler, employee belongings-cell phones stored over prep table. Advised operator of proper storage. Operator removed.
Screen in door torn/in poor repair. At rear of kitchen, screen in door torn.
Stored food not covered. At walk in cooler, several cooked food items-soup, sauces, beef stroganoff, stored uncovered. Advised operator of proper storage. Operator covered all items.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in back hallway near customer restrooms unlocked and unprotected in non secure area. Operator locked all cooler doors.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-strawberries stored over cooked sauces. Advised operator of proper storage. Operator stored correctly.
Jul 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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. Dishwasher (Chlorine 0ppm); unable to fix Three compartment sink set up
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee numerous times cracking raw shell eggs, taking gloves off and putting new ones without washing hands; manager educated; employee washed hands
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. Observed employee loading dirty dishes inside dishwasher and unloading cleaned dishes without washing hands first; educated Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (46F - Cold Holding); raw chicken (46F - Cold Holding)in small cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hours; food moved in different cooler;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at dishwasher
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- removed
No handwashing sign provided at a hand sink at expo line and prep table used by food employees.
May 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed Employee handle dirty dishes and dirty rag, then Hand wash hands less than 5 seconds and proceed to handle clean food equipment at cook line.
Handwash sink used for purposes other than handwashing. Observed employee sump cup of ice water side hand wash sink at prep counter kitchen
Ceiling tile missing.
No handwashing sign provided at a hand sink used by food employees at prep table at kitchen
Stored food not covered. Observed country fried steak, Philly beef uncovered inside stainless reach in freezer at cook line. Operator covered items.
Dec 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority0 Intermediate1 Basic
Show 8 findings ▾
Container of medicine improperly stored. At kitchen flip top cooler, medicine stored over prep table. Operator removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, cooked pasta (47F -Cooling). Item was held in unit over 6 hours, did not reach 41F. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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. At reach in cooler, cooked pasta (47F -Cooling). Item was held in unit over 6 hours, did not reach 41F. See stop sale
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching face, nose then proceeding to touch clean dishes without washing hands. Advised operator of proper handwashing.
Non-food grade cloth towel used as liner for food container. At walk in cooler, rag used to cover sliced turkey. Advised operator of proper food grade materials. Operator removed rag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At triple door reach in freezer, Raw calamari stored over French fries, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over cut onions and peeled potatoes. Advised operator of proper storage. Operator stored correctly.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed peppers stored over cooked meat. Advised operator of proper storage. Operator stored correctly.
Sep 11, 2024Call 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line make table, raw chicken stored over raw beef. Operator stored properly. At walk in cooler, Raw hamburgers over raw bacon in walk in. Operator stored correctly.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer located outside of bathrooms. Not protected, not locked. Advised operator to lock freezer.
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority1 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, potato salad (46F-Cooling), turkey soup (46F - Cooling); marinara sauce (46F - Cooling) marinara sauce (52F-Cooling); brown gravy (49F - Cooling); Turkey gravy (52F - Cooling); mousaka (46F -Cooling) rice pudding (46F - Cooling) See stop sale
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 0ppm. Operator corrected to Chlorine 100ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Observed employee crack raw shell eggs, then proceeded to grab clean utensils without washing hands. Advised operator of proper handwashing. 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 shrimp over cooked onion rings Raw steak over cooked chicken. Not all products not commercially packaged. Advised operator of proper storage. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line make table, raw chicken stored over raw beef. Operator stored properly. At walk in cooler, Raw hamburgers over raw bacon in walk in. Operator stored correctly.
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 cook line flip top cooler, Feta (46F cold holding). Yogurt sauce (46F cold holding); potato salad (46F-Cooling), meatloaf (46F - Cold Holding) operator stated items held overnight. See stop sale. At walk in cooler, potato salad (46F-Cooling), turkey soup (46F - Cooling); marinara sauce (46F - Cooling) marinara sauce (52F-Cooling); brown gravy (49F - Cooling); Turkey gravy (52F - Cooling); mousaka (46F -Cooling) rice pudding (46F - Cooling) See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler, waffle batter with butter (46F - Cold Holding), operator stated product held out of temperature approximately 25 minutes prior to. Advised operator to place product on ice for quick chill. Operator place item on ice. At cook line flip top cooler, cream cheese (47F - Cold Holding), pan overfilled. Operator stated item held approximately 1 hour prior. Operator placed cream cheese into walk in for quick chill. At dessert cooler, velvet cheesecake (46F - Cold holding) All items mentioned in this violation per operator, not prepared or portioned today. At cook line flip top cooler, Feta (46F cold holding). Yogurt sauce (46F cold holding); meatloaf (46F - Cold Holding) operator stated items held overnight. See stop sale.
Toxic substance/chemical improperly stored. At clean dish area, sanitizer stored over clean dishes. Operator stored correctly. At cook line, chemical inhaler stored over prep table.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line flip top cooler, sliced tomatoes at 9:55am (60F - Cooling)55F, @10:41; since 9 am; cut tomatoes (56F@9:15, since 7:30 - Cooling, 50F@10:39 Operator stated items out of temperature approximately 2 1/2 hours. At this current rate, product will not reach 41F within 4 hours. Operator placed items into walk in cooler for quick chill. mashed potatoes; (134@9:06, since 9:00)Cooling, 109F@10:23 At this current rate, product will not reach 70F within 2 hours.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer located outside of bathrooms. Not protected, not locked. Advised operator to lock freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce stored over ready to eat Turkey. Operator stored correctly.
May 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs, wiped hands on apron, went outside, removed gloves and then handled spatula to flip omelette with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over ice cream, raw beef over onion rings at tall reach in freezer in kitchen. All products not in commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (63F - Cold Holding) Observed at flip top cooler on cook line, stored on top of a container of cooked mushrooms on top portion of cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed back inside lower portion of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: tomato sauce (ingredients added) (99F - Hot Holding) Observed in tall metal container filled to top of container. Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F.
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 procedure to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter (milk) (55F - Cooling) at 9:20 since 9:00 - 56F 9:42 Observed on top of chest freezer in kitchen. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. 4 separate egg Benedict preparations on menu with no indication of containing undercooked eggs. Advised operator to update menu with asterisks next to Benedict menu items and legend to identify items as containing undercooked eggs.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer dish machine and sanitizer buckets.
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
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 beef (country fried steak) over onion rings and cooked potatoes reach in freezer. All products not in commercial packaging. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed canned cranberry sauce and corned beef hash with deep dents to the seam of the can. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (139F - Reheating) at 9:25 since 8:00 - 138F 10:00; vegetable soup (153F - Reheating) at 9:45 since 8:00 - 148F 10:00 At current rate of reheating product will not reach 165F within 2 hours. Per operator, both products removed from cooler and put directly into steam well for reheating. Operator returned both products to stove top and both products reached 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, splitter added with No vacuum breaker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (62F - Cooling) at 9:20 since 8:00 - 61F at 9:50 - Observed overstocked pans of sliced tomatoes at reach in cooler at cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator split into smaller batches and placed in walk in cooler. home fries (113F - cooling ) at 9:25 since 8:45 - 102F 9:50 - Observed pan of cooked home fries under grill at cook line. Per operator, potatoes had recently been cooked and were returned to reach in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator split into smaller batches and placed in walk in cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for butter, no written plan present at time of inspection. Time control procedure sent to operator.
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.