GRANDE MARTIER @POST OFFICE ARCADE
23 SW OSCEOLA ST, Stuart FL 34994 · 772.600.5025
Last inspected Aug 13, 2026 · 14 visits since October 2023
MAR 25
NOV 25
JAN 26
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. At dish area, 2 live roaches on floor under table.
★ 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--2024030537 | May 2, 2024 | Jun 20, 2024 | $200 |
Inspection history
14 visits, newest first
Aug 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Aug 12, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed spinach dip date marked 8/5 Beef sauce 7/31 See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed spinach dip date marked 8/5 Beef sauce 7/31 See stop sale
Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on floor underneath stainless steel freezer in kitchen storage closet Observed approximately 5 rodent droppings on floor of back dining area. Observed approximately 5 rodent dropping at speak easy bar Observed approximately 3 rodent droppings at front bar Operator began to remove, clean and sanitize areas
Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink at kitchen
Food stored on floor of walk in cooler
Ice bucket not stored inverted or in a protected manner.
Observed Dead rodent present on sticky trap underneath stainless steel freezer inside kitchen storage closet. Operator removed dead rodent and sanitized area
Jan 29, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (44-46F - Cold Holding); short ribs (44F - Cold Holding); shredded beef (44F - Cold Holding) inside walk in cooler Per operator walk in door left open, food not prepped or portioned today and left out of temperature for approximately 2 hours Operator voluntarily discarded shredded beef Operator placed lettuce and short ribs on ice to quick chill
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth sanitizer solution at 200+ ppm Operator made fresh solution to 100 ppm
Handwash sink not accessible for employee use at all times. Observed fans blocking hand wash sink at dish pit
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed reach in cooler vent soiled with dust and liquid ( not on foods)
No handwashing sign provided at a hand sink used by food employees.
Jan 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Observed Raw tuna stored ready to eat breads in walk in cooler Chef removed
Handwash sink not accessible for employee use at all times. Observed fan stored inside hand wash sink at back dish pit area making it inaccessible to employees Operator removed
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink at bar at 71F
Observed ice buckets not stored inverted or in a protected manner on floor of kitchen
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Observed: Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken cooked and plated to serve at 135F- 159F at server window. Chef fully cooked chicken to 165F before plate being served. Reference: 3-401.11(A)(3) FC: (A) Except as specified under Paragraph (B) and in Paragraphs (C) and (D) of this section, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (3) 165 degrees Fahrenheit or above for < 1 second (instantaneous) for poultry, baluts, wild game animals as specified under Subparagraphs 3-201.17(A)(3) and (4), stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. Priority: High Priority
Observed: Handwash sink used for purposes other than handwashing. Observed sanitation bucket stored inside hand wash sink at cook line. Operator removed Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink in back kitchen. Operator provided. Priority: Intermediate
Observed: Observed ice bucket stored on floor not stored inverted or in a protected manner. Priority: Basic
Observed: Observed multiple Food storage container/container lids cracked or broken at steam table Priority: Basic
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sauce broth overnight (69F - Cooling). See stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sauce broth overnight (69F - Cooling)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sauce broth overnight (69F - Cooling) due to being in deep covered plastic container during cooling process.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Operator washed and sanitized.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in way at 86F. Operator removed
Working containers of food removed from original container not identified by common name. Observed oil in squeeze bottle, not labeled. Operator label.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs stored over cases of beer in walk in produce cooler Observes raw tuna stored over pita bread in reach in cooler at cook line. Operator stored all items properly.
Toxic substance/chemical improperly stored. Observed stainless steel cleaner stored above food prep table at kitchen. Operator stored items properly.
Handwash sink used for purposes other than handwashing. Observed cooling fan stored inside Hand wash sink at dish pit. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Ice buckets not inverted at ice machine. Operater stored items properly.
May 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. At dish area, 2 live roaches on floor under table.
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 low boy, ahi tuna (48F - Cold Holding), operator stated food held overnight. Food 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 low boy, ahi tuna (48F - Cold Holding), operator stated food held overnight. Food not prepared or portioned today. 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 steam well, grits (125F - Hot Holding); cooked potatoes (120F - Hot Holding) Operator stated food held for approximately 1 hour prior. Advised operator to re-heat items to 165F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Bottles of water on prep tables in kitchen. Operator removed water from prep table.
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 23, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter at room temperature
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility receives whole intact beef steaks, her cuts streaks and reduced oxygen packaged to get in walk in cooler at 41f or below. Chef uses products up to 7 days before opening and cooking steaks
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler
Oct 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded.
0 High priority8 Intermediate7 Basic
Show 15 findings ▾
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
Handwash sink not accessible for employee use at all times. Hand sink in ware wash area has a large fan on basin of hand sink
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at expo line area Hand sink at cook line Hand sink at bar area in dining room
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 form and employees signed
No soap provided at handwash sink. Hand sink at cook line area Hand sink at ware wash area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter at room temperature
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility receives whole intact beef steaks, her cuts streaks and reduced oxygen packaged to get in walk in cooler at 41f or below. Chef uses products up to 7 days before opening and cooking steaks
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand sink at cook line due to handle removed for hot water, notable to turn on water
Cloth used as a food-contact surface. Linen napkin lined container for chopped parsley at expo line
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer at bar area in dining room
In-use wet wiping cloth/towel used under cutting board. Cooler by hand sink at cook line
No handwashing sign provided at a hand sink used by food employees. Hand at bar in dining area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers main walk in cooler Vents on AC unit at cook line has dust debris build up
Standing water in bottom of reach-in-cooler. Reach in cooler by hand sink at cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler
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.