LATITUDE 26 (POOL BAR)
955 NW FLAGLER AVE, Stuart FL 34994 · 772-692-4000
Last inspected Mar 23, 2026 · 7 visits since October 2023
APR 24
NOV 24
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. 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. Provided operator with form
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 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 sanitizer at 0 ppm no bottle attached to hose to sanitize Operator raw placed and reran to 100 ppm at time of inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat lettuce and sauces inside reach in cooler at front bar Operator removed
Opened employee beverage Gatorade bottle container in a cold holding unit with food to be served to customers.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed spinach dip made on 11/29 Tomatoe sauce made on 11/30 Inside reach in cooler at front bar Dates exceed 7 days after opening 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 made on 11/29 Tomatoe sauce made on 11/30 Inside reach in cooler at front bar Dates exceed 7 days after opening See stop sale
Standing water in bottom of flip top reach-in-cooler at bar
Mar 25, 2025Inspection 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 ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to hand wash sink.
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. Observe with Maui Maui. Operator removed
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw steak stored over cooked chicken, not all commercially packaged. Advised operator of proper storage. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At flip top cooler, ROP fish thawed-Mahi-Mahi and Tuna. 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 reach in cooler, cooked chicken wings (45F - Cold Holding); cheese (51F - Cold Holding), not prepared or portioned today. Operator stated items held over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked chicken wings (45F - Cold Holding); cheese (51F - Cold Holding), not prepared or portioned today. Operator stated items held over night. See stop sale.
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. At flip top cooler, ROP fish thawed-Mahi-Mahi and Tuna. See stop sale.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. On make table in kitchen
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Quinoa dated 9/7.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 50F, turkey 45F-50F. Raw chicken 44F-45F All in make table cooler Overnight per operator.
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 operator with form
Food-contact surface soiled with food debris, mold-like substance or slime. Inside reach in cooler that is next to make table cooler
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.
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 operator with forms
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sour cream and avocado dressing marked 10/24. Operator put date
Bowl or other container with no handle used to dispense food. Used to scoop quinoa
Cutting board has cut marks and is no longer cleanable. On make table in kitchen
In-use tongs stored on equipment door handle between uses. On fryer handle
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas stored on soiled surface under flat top grill
No handwashing sign provided at a hand sink used by food employees. At hand sink at entry to kitchen
Time/temperature control for safety food thawed in an improper manner. Commercial packaged reduced oxygen packed tuna not removed from packaging. Advised operator to remove from packaging
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.