HUDSON'S ON THE RIVER
351 SW FLAGLER AVE, Stuart FL 34994 · 772-266-8061
Last inspected Jul 22, 2026 · 9 visits since October 2023
AUG 24
JAN 25
SEP 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 53F 1hr in insufficient ice bath. Operator put on sufficient ice bath
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Handwash sink not accessible for employee use at all times. At sushi station/cookline -handwash sink- sink blocked by sushi rice kart- operas removed.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline - in use avocados with stickers still attached - educated operator - employee removed.
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 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 salad prep station- employee touched their face then engaged in food preparation without washing their hands- educated operator- employee washed their hands.
Raw animal food stored over canned/bottled drinks. At walk in cooler - raw chicken stored over beer kegs- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station- raw salmon stored over cooked shrimp- operator removed and stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw duck stored over raw beef - operator removed and stored properly. At cookline reach in cooler- raw ground beef stored over raw fish- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fryer station reach in cooler - cooked potatoes 45F- cold holding, sweet plantains 45F- cold holding, raw fish 45F-cold holding, raw shrimp 45F- cold holding-food not prepared proportion today a¿¿ food out of temperature for 2 hours- operator discarded.
Handwash sink not accessible for employee use at all times. At sushi station/cookline -handwash sink- sink blocked by sushi rice kart- operas removed.
No paper towels or mechanical hand drying device provided at handwash sink- by drink station- operator provided.
Spray bottle containing toxic substance not labeled. At dishwashing cleaning kart- sanitizer spray bottle not labeled - operator labeled.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline - in use avocados with stickers still attached - educated operator - employee removed.
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 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 touched their face than proceeded in engaging in food preparation without changing their gloves or washing their hand- educated operator - employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At reach in cooler non food grade paper napkins in direct contact with chives - operator removed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at end of cookline-Cooked onions 47F- cold holding, cream 51F- cold holding, spring mix 45F- cold holding, cooked egg whites 47F- cold holding, devil egg filling 47F- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator placed in walk in freezer to quick chill.
Handwash sink not accessible for employee use at all times. At cook line area- handwash sink blocked by kart- operator removed.
Handwash sink used for purposes other than handwashing. Handwash sink used to clean soiled cloth.
Oysters tags not marked with last date served.
Employee eating in a food preparation or other restricted area. Employee drinking in prep area of kitchen
Raw fruits/vegetables not washed prior to preparation. At cookline- In use avocados with stickers attached - operator removed.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 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. Observed chlorine dishwasher machine at 0 ppm. Operator changed fresh solution and brought to 100 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish and raw lobster tail stored over ready to eat peppers. Operator stored items properly.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink used for purposes other than handwashing. Observed food utensils inside hand wash sink at bar. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic food storage containers not inverted at dish pit. Operator stored items properly.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean food storage containers at dish pit.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed working utensils in standing work at 67F. Operator discarded.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw steak stored over desserts. Advised operator of proper storage. Operator stored properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice bin with mold like substance. Operator removed doors to wash, rinse, and sanitize.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. At kitchen, bowl used for dispensing bread crumbs. Operator removed bowl.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 53F 1hr in insufficient ice bath. Operator put on sufficient ice bath
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment is par cooking duck. Explained to operator the proper procedure to follow and provided form
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached egg and 6minute egg is served under cooked per operator. Operator marked the items on all menus.
Cutting board has cut marks and is no longer cleanable. Most cutting boards in kitchen. Operator is aware and is in the process of replacing them
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table
Equipment and utensils not properly air-dried - wet nesting. On dish storage shelf in warewashing area
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in holder that is soiled. Operator immediately removed and washed rinsed and sanitized holder
In-use knife/knives stored in cracks between pieces of equipment. Knife in between make table coolers
In-use tongs stored on equipment door handle between uses. On oven door
Old labels stuck to food containers after cleaning.
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.