MARIA'S CAFE
10 SW OSCEOLA ST, Stuart FL 34994 · 772.201.1750
Last inspected Aug 26, 2026 · 11 visits since November 2023
JUL 24
JAN 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A 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. Provided operator with forms
★ 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--2024050383 | Jul 30, 2024 | Sep 19, 2024 | $200 |
Inspection history
11 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Chef cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef washed hand properly after reviewing hand washing
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 Server handle soiled dishes then picked up plated food without washing hands. Server washed hand properly after reviewing hand washing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler # sliced cheese (50F - Cold Holding); shredded cheese (50F - Cold Holding) per operator food not prepped or portioned and out of temperature for 2 hours Operator closed lid
Bowl or other container with no handle used to dispense food.
Jan 28, 2026Inspection 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 ▾
Nonfood-grade bags used in direct contact with food. Observed raw in direct contact with non food grade black to go bags inside walk in cooler
Food containers stored on floor of walk in cooler Chef removed
Sep 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
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 sanitizer at 0ppm. Operator set up triple sink with Charline sanitizer 50 ppm until dish machine is properly functioning
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth sanitizer at 200+ ppm. Operator mixed fresh solution to 50 ppm. At time of inspection
Records/documents for required employee training do not contain all of the required information. Observed training dates from 4.1.2022 to 4.1.2026, national restaurant and lodging association certification states certification is good for 3 years from date of receiving.
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. Observed all certificates expired 4.1.2025
Bowl or other container with no handle used to dispense food. Observed bowl with no scoop inside container of flour, operator removed
Flip top Reach-in cooler interior/shelves have accumulation of soil residues at cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
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.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used as scoop inside container of fish fry mix at food storage area. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vent and wall above exterior door in kitchen.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags stored on top of single service ketch up packets in back storage closet. Operator removed.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed 2 containers of Potatoes on floor of storage closet.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. At walk in cooler, Raw fish stored over unwashed produce. Advised operator of proper storage. Operator stored properly.
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, pancake batter with eggs (73F - Cold Holding). Not prepared or portioned today. Operator stated product out of temperature approximately 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, pancake batter with eggs (73F - Cold Holding). Not prepared or portioned today. Operator stated product out of temperature approximately 4 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 steam table, sausage gravy (130F - Hot Holding). Operator stated product held for approximately 2 hours. Operator placed back on stove to reheat to 165F.
Toxic substance/chemical improperly stored. At cook line, WD40 on shelf over prep table. Advised operator of proper storage. Operator removed WD40.
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 cook line and front bar area, Sanitizer Bucket (Chlorine 200+ppm). Advised operator to dilute to proper ppm. Operator diluted sanitizer to Chlorine 100ppm.
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Bacon on sheet tray wrapped with garbage bags. Advised operator to remove garbage bags and use food safe plastic wrap.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over okra and plantain reach in freezer on cook line, raw beef over tater tots white chest freezer by cook line. All products not in commercial packaging. Operator stored properly.
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. Dry storage walk in: chili (47F - Cold Holding); cheese 49F cold holding; hot dogs 50F cold holding; sausage gravy (47F - Cold Holding); pasteurized egg whites (51F - Cold Holding); hard boiled eggs (48F - Cold Holding); split pea soup (47F - Cold Holding); Alley walk in: turkey (46F - Cold Holding); cooked collard greens (46F - Cold Holding); raw shell eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held in cooler overnight. Operator storing all tcs products prepared today in reach in coolers or freezer and or packed with ice in walk in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dry storage walk in: chili (47F - Cold Holding); cheese 49F cold holding; hot dogs 50F cold holding; sausage gravy (47F - Cold Holding); pasteurized egg whites (51F - Cold Holding); hard boiled eggs (48F - Cold Holding); split pea soup (47F - Cold Holding); Alley walk in: turkey (46F - Cold Holding); cooked collard greens (46F - Cold Holding); raw shell eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held in cooler overnight. Operator storing all tcs products prepared today in reach in coolers or freezer and or packed with ice in walk in cooler. See stop sale.
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 mark for cooked potatoes on counter in kitchen. Per operator, out of temperature for approximately 1.5 hours. Operator placed time mark for remaining 2.5 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On ice bath: pancake batter (eggs) (71F - Cooling) at 9:43 since 8:00 - 73F at 10:08 - At current rate of cooling product will not reach 41F within 4 hours. Operator decided to add to time control. Operator placed time stamp 8:00-12:00; tomato sauce (121F - Cooling) at 9:45 since 9:15 - 117F at 10:08 - Observed sitting on kitchen counter. At current rate of cooling product will not reach 70F within 2 hours. Operator placed on ice bath.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use tongs stored on equipment door handle between uses. Oven door
Walk-in cooler/freezer shelves with rust that has pitted the surface. Outside walk in cooler
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Several soups, and raw beef (44F - Cold Holding) in outside walk in cooler overnight per operator. Advised operator to put in ice for immediate temperature recovery. Operator put items on ice and adjusted cooler temperature
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 forms
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Current Hotel and Restaurant license not displayed. License is currently active
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse on shelf with clean dishes
Equipment in poor repair. Outside walk in cooler door, metal is peeling off
In-use tongs stored on equipment door handle between uses. Oven door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in salad prep cooler Dust on fan in dry storage area Outside Walk in cooler fan covers
Single-service articles not stored inverted or protected from contamination. Coffee filters
Walk-in cooler/freezer shelves with rust that has pitted the surface. Outside walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Left side of kitchen by steam table and door to outside 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.