HERITAGE FESTIVAL MARTIN COUNTY
14100 SW CITRIS BLVD, Indiantown FL 34956
Last inspected Jul 23, 2026 · 14 visits since January 2024
NOV 24
MAY 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tuna salad date marked 9-1 in walk in cooler. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025074367 | Sep 9, 2025 | Oct 27, 2025 | $1,040 |
| 2--2025008156 | Nov 25, 2024 | Feb 24, 2025 | $400 |
| 2--2024028224 | Apr 19, 2024 | May 29, 2024 | $200 |
Inspection history
14 visits, newest first
Jul 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
0 High priority0 Intermediate0 Basic
Jul 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
8 High priority2 Intermediate3 Basic
Show 13 findings ▾
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 wash end their hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee handled dirty touched their face then engaged in food preparation without washing their hands- educated operators - employee washed their hands properly.
Nonfood-grade bags used in direct contact with food. At cookline area- bag of biscuits and English muffins stored in non food grade shopping/ to-go bags - operator removed.
Raw animal food stored over canned/bottled drinks. At walk in cooler raw gyros meat stored over beer cans - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline - Ham 47F- cold holding - food not prepared or portioned today- food out of temperature for 45 minutes food stored above fill line-operator placed inside reach in cooler to quick chill.
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 cut ham, diced tomatoes and Cooked peppers- operator time marked for remaining 2.5 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline area- shaved gyro meat 114F-hot holding- food out temperature for 30 minutes- operator placed under time as a public health control.
Toxic substance/chemical improperly stored. At kitchen area- chemical spray bottle store over bag of oregano- operator removed and stored properly.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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 near cookline - cooked chicken prepared two days ago not date marked- operator date marked.
Food stored on floor. At cookline plastic container of raw chicken stored on floor - operator moved off the floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between pre sink and handwash sink- operator removed.
In-use wet wiping cloth/towel used under cutting board- operator removed.
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
0 High priority0 Intermediate0 Basic
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At kitchen expo line, Employee put on gloves to cut toast after handling soiled dishes without washing hands. Advised operator of proper hand washing. 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. At kitchen expo line, Employee handled soiled dishes then proceeded to touch clean plates without washing hands. Advised operator of proper handwashing. Employee washed hands.
Toxic substance/chemical improperly stored. At kitchen expo line, bottle of surface cleaner stored on shelf with condiments.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Walk in Freezer door gaskets torn.
Stored food not covered. At walk in freezer, several food items held in unit over 24 hours stored uncovered. Advised operator of proper storage.
Wiping cloth sanitizing solution stored on the floor. At bar area, bucket of sanitizer stored on floor.
Nov 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
0 High priority0 Intermediate0 Basic
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tuna salad date marked 9-1 in walk in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (51F); cooked sausage (55F), being held on ice on cook line for approximately 3 hours. Operator removed to walk in freezer to quick chill. Items not prepared or portioned today. expo flip top in front of cook line: tszaiki sauce (56F) being held in unit for approximately 2.5 hours. Operator moved to reach in freezer to quick chill
Toxic substance/chemical improperly stored. Can of wd40 stored on shelf with dry storage items on cook line. Operator removed and properly stored
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken cooling for 15 minutes at 10:20 (115F - Cooling); cooked chicken at 11:40 (89F - Cooling). Based on current cooling rate item will not reach 70F within 2 hours. Operator moved chicken to walk in freezer
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in spray bottles. Operator unable to provide sink and surface sanitizer for spray bottles at time of inspection
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.
Food stored on floor. Food items stored on floor in walk in freezer. Operator moved to shelf
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip tops, gaskets
Standing water in bottom of reach-in-cooler. Observed at expo line flip top cooler
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
0 High priority0 Intermediate0 Basic
May 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs with gloves and immediately touched pan handle and stove knobs. Gloves not changed hands not washed in between
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of broccoli and Parmesan cheese in flip top across from steam table on cook line Removed
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. hicken (50F - Cold Holding); gyro (50F - Cold Holding); cooked potatoes (58F - Cold Holding); tzatziki (58F - Cold Holding); corn beef (53F - Cold Holding); cooked rice (49F - Cold Holding); steak (49F cold holding ) soup (60F - Cold Holding); cut lettuce (59F - 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. hicken (50F - Cold Holding); gyro (50F - Cold Holding); cooked potatoes (58F - Cold Holding); tzatziki (58F - Cold Holding); corn beef (53F - Cold Holding); cooked rice (49F - Cold Holding); steak (49F cold holding ) soup (60F - Cold Holding); cut lettuce (59F - 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 Raw shell Eggs on cook line
Toxic substance/chemical improperly stored. WD 40 with sliced above steam table
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (53 - Cooling) at 10:02 am to 53F at 10:30 am since 9:30 am; in flip top across from cook line. Food item over stacked and not submerged In Unit. At this rate food will not cool to 41F within four hours. Placed under cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sink and surface for spray bottles
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Arrived on site during inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rim of ice machine contains mold and rust
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf above bane Marie on cook line
Food stored on floor. Onions on floor near ice machine Removed
Nov 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
0 High priority0 Intermediate0 Basic
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee touching face and then proceeding to touch ready to eat foods without washing hands, changing gloves. Advised operator of proper hand washing. Employee washed hands changed gloves.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, tzatziki sauces dated 11/17-11/18. Exceeding 7 days from preparation. 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. At walk in cooler, raw shrimp (45F-Cold Holding); Cooked rice (50F - Cold Holding); cooked pasta (50F - Cold Holding); cooked peppers (49F - Cold Holding); boiled eggs (49F); tzatziki sauce (47F - Cold Holding); sauerkraut (49F - Cold Holding); spinach and feta pastry (49F - Cold Holding); raw chicken kabobs (49F - Cold Holding); raw fish (47F - Cold Holding); raw pork (49F - Cold Holding); raw shrimp (49F - Cold Holding); au jus (48F); tomato soup (48F - Cold Holding); cook lamb shanks (53F - Cold Holding); chicken (49F - Cold Holding); shepherds pie (53F - Cold Holding); cheese (48F); sour cream (47F - Cold Holding); sausage gravy (46F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, raw shrimp (45F-Cold Holding); Cooked rice (50F - Cold Holding); cooked pasta (50F - Cold Holding); cooked peppers (49F - Cold Holding); boiled eggs (49F); tzatziki sauce (47F - Cold Holding); sauerkraut (49F - Cold Holding); spinach and feta pastry (49F - Cold Holding); raw chicken kabobs (49F - Cold Holding); raw fish (47F - Cold Holding); raw pork (49F - Cold Holding); raw shrimp (49F - Cold Holding); au jus (48F); tomato soup (48F - Cold Holding); oozed lamb shanks (53F - Cold Holding); chicken (49F - Cold Holding); shepherds pie (53F - Cold Holding); cheese (48F); sour cream (47F - Cold Holding); sausage gravy (46F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, cooked chicken (55F - Cooling)@9:50 since 9:20;, 52F @11:00; tzatziki sauce (51F - Cooling)@10:14 since 9:00, 49F @11:03;, at the current rate items will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator moved product to freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting boards visibly soiled with mold like substance.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for raw shell eggs, butter chips, held out of temperature for 4 hours.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drinks stored over prep tables.
Food stored on floor. At walk in cooler and walk in freezer, food stored on floor. Advised operator of proper storage.
Reach-in cooler shelves with rust that has pitted the surface. At walk in cooler, shelves rust pitted.
Jul 10, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. At salad preparation reach in cooler.
Jul 8, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
4 High priority1 Intermediate1 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 not in commercial packaging over zucchini fries and cooked mussels at reach in freezer on cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: gyro meat (47F - Cold Holding); cooked rice (46F - Cold Holding); cooked green beans (46F - Cold Holding); spinach pie (44F - Cold Holding); cooked potatoes (44F - Cold Holding) Observed food delivery in process of being put into walk in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed ice bags on tcs products to quick chill.
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. No time stamp for gyro meat at cook line. Per operator, out of temperature for approximately 20 minutes. Operator placed time stamp for remaining 3 hours and 40 minutes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (123F - Hot Holding); sausage gravy (132F - Hot Holding) Observed in steam table on cook line. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F.
Spray bottle containing toxic substance not labeled. Observed Windex spray bottle at host stand with no label. Operator labeled properly.
Reach-in cooler shelves with rust that has pitted the surface. At salad preparation reach in cooler.
Apr 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
2 High priority3 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 chicken tenders over French fries at reach in freezer on cook line. Both products not in commercial packaging. Operator stored properly.
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. Observed sliced Gyro meat on cook line, no time stamp. Per operator, out of temperature for approximately 1 hour. Operator added time stamp for remaining 3 hours.
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/ John Laskaris expired 10/18/23
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Test strips for quat sanitizer sanitizer bucket.
Spray bottle containing toxic substance not labeled. Observed Windex spray bottle not labeled at front register area. Operator labeled properly.
Jan 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
Recorded at 2951 SW HIGH MEADOWS AVE, Palm City — this licence has since moved.
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 shrimp over cooked eggplant reach in freezer on cook line, both products not in commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell egg batter over blueberries reach in cooler on cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (52F - Cold Holding) Observed double panned, resting on top of sliced onions on top portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator returned to bottom portion of flip top cooler.; liquid eggs (60F - Cold Holding) Observed sitting on counter at cook line. Per operator, not prepared or portioned today. Per operator out of temperature approximately 1 hour. Operator placed back inside reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink with splitter attached.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (48F - Cooling) at 9:25 since 9:05 - 49F at 9:55 Observed at pull out reach in on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat sanitizer at triple sink at bar. Not available at time of inspection.
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.