MARINER SANDS CC BAR AND GRILL
6490 MARINER SANDS DR, Stuart FL 34997 · 772 221 7320
Last inspected Mar 11, 2026 · 7 visits since July 2023
DEC 23
JUL 24
JAN 25
DEC 25
MAR 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. milk (44F - Cold Holding) Observed in beverage cooler at server wait station. Per operator, not prepared or portioned today. Per operator, unable to determine how long milk was in cooler. See stop sale.
★ 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--2025015656 | Jan 14, 2025 | Mar 25, 2025 | $200 |
Inspection history
7 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sever station reach in cooler- Milk 45F- cold holding, creamer 48F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placd in walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. At bar area- handwash sink with bucket inside operator removed.
Wiping cloth sanitizing solution stored on the floor- operator moved off the floor.
Dec 4, 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At front bar, dust on shelves where clean glasses are stored.
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bakery area reach in cooler, créme brûlée (58F - Cold Holding), not prepared or portioned today. Operator stated item held in unit over 4 hours. Operator discarded.
Toxic substance/chemical improperly stored. Spray bottles of sanitizer stored on shelf with food products. Advised operator of proper chemical storage. Operator removed bottles.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 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 beef over cooked chicken wings at walk in cooler, raw shrimp not in commercial packaging over pearl onions at walk in freezer. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Cheese sauce made 6/30, made in house (dairy added) See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cook line:cilantro sour cream (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned to walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink in storage kitchen.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salad flip top cooler: roast beef (45F - Cooling) at 2:33 since 11:00 - 45F at 2:55 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler.
Feb 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority5 Intermediate0 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. clam chowder (96F - Cooling) at 3:35 since 2:35 - 89F 3:55 Observed in large plastic container in ice bath. At current rate of cooling product will not reach 70F within 2 hours. Operator split into two containers and returned to ice bath.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over ready to eat sauces walk in cooler. Operator stored properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Flip top cooler: Cooked butternut squash purée 12/7, Walk in cooler: house made tomato sauce (Vera Cruz) 12/2, achiote paste (cooked vegetables) 12/5, pineapple teriyaki (cooked ginger added) 12/5, horseradish cream sauce 12/2, bbq sauce (cooked vegetables)12/3, tomato basil soup 12/11
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. milk (44F - Cold Holding) Observed in beverage cooler at server wait station. Per operator, not prepared or portioned today. Per operator, unable to determine how long milk was in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (44F - Cold Holding) Observed in beverage cooler at server wait station. Per operator, not prepared or portioned today. Per operator, unable to determine how long milk was in cooler. See stop sale.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed Cooked chicken wings in reduced oxygen packaging. Per operator, reduced oxygen packaging conducted on site. Per operator, cooked chicken wings held over 48 hours. Establishment has no HAACP Plan or variance approved by the state. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pantry cooler cut melons (mixed fruit) (45F - Cooling) at 3:20 since 3:00 - 45F 4:10; Hot line reach in: guacamole (diced tomatoes added) (50F - Cooling) at 3:25 since 1:00 - 48F 4:10 At current rate of cooling product will not reach 41F within 4 hours. Operator removed lid from cut melons and placed in freezer to quick chill. Operator elected to discard guacamole.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Eggs Benedict, smoked salmon on menu.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hand wash sink at outdoor bar. Advised operator to put paper towels at hand wash sink.
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.
Jul 25, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Ground pork next to pepperoni, in same plastic container at walk in freezer. All products not in commercial packaging. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed house made Beef Demi glacé at walk in cooler dated 7/1, operator discarded. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Produce walk in: cooked rice (48F - Cooling) at 3:15 since 2:00 - 47F at 3:50 Observed closed container of cooked rice at walk in produce cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator removed lid to allow for proper cooling.
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. Observed cooked Ribs (walk in cooler) and soups (walk in freezer) in reduced oxygen packaging. Please contact Jose Quinones at 561-325-0244 or Jose.quinones@myfloridalicense.com regarding special processes.
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.