MARIO'S RESTAURANT
1924 S FEDERAL HWY, Stuart FL 34994 · 561.283.6660
Last inspected Mar 31, 2026 · 9 visits since October 2023
APR 24
JAN 25
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ 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--2026011920 | Dec 18, 2025 | Apr 2, 2026 | $200 |
Inspection history
9 visits, newest first
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
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 area- employee handled dirty dishes then engaged in food preparation without washing their hands- educated operator - employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on small kart- Cooked pasta 55F- cold holding,- food not prepared or portioned toddy- food left out on counter for 1 hour- operator placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter- Chicken broth 94F- hot holding- food sitting out on counter- food out of temperature for 1 hour- operator placed to cool in reach in cooler.
Toxic substance/chemical improperly stored. At bathroom storage- bottle or hydrogen peroxide stored over container of salt- operator removed.
Show the remaining 4 findings ▾
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/
No paper towels or mechanical hand drying device provided at handwash sink- operator provided.
Food stored in a prohibited area. At employee bathroom- salt, flour and other food items stored in bathroom.
Time/temperature control for safety food thawed in an improper manner. Shrimp defrosting out on counter- operator placed in cooker to defrost properly.
Dec 19, 2025□ 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at outside ice machine
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 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. Observed employee handle soiled rag then proceed to handle clean food equipment with out washing hands first
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steaks over cooked tomato sauce inside walk in cooler Advised operator to removed and store 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. -Observed at reach in cooler next to fryer at cook line- #1cooked pasta (55-60F - Cold Holding); tomato sauce (57F - Cold Holding); cooked sausage (60F cold holding); fried chicken (57F cold holding); Observed at fire top cooler next to steam table cook line #2 shredded cheese 46; shredded cheese (46F - Cold Holding); tomato sauce (47F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature over night, longer than 4 hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at reach in cooler next to fryer at cook line- #1cooked pasta (55-60F - Cold Holding); tomato sauce (57F - Cold Holding); cooked sausage (60F cold holding); fried chicken (57F cold holding); Observed at fire top cooler next to steam table cook line #2 shredded cheese 46; shredded cheese (46F - Cold Holding); tomato sauce (47F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature over night, longer than 4 hours See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table marinara sauce (124F - Hot Holding); meat balls (130F - Hot Holding) Per operator items left out of temperature for approximately 2 hours Advised operator to turn up heat on steam table
Handwash sink not accessible for employee use at all times Observed hand wash sink blocked by storage filing cabinets and boxes at main kitchen Operator removed
No paper towels or mechanical hand drying device provided at handwash sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at outside ice machine
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Fried eggplant stored and in direct contact with paper towel at reach in cooler. Advised operator to remove paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over marinara at clear glass reach in cooler, raw veal over marinara at cook line low boy cooler. Operator stored products properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over ground beef at stainless reach in freezer. Operator stored product properly.
Clam/mussel/oyster tags not marked with last date served. For fresh clams. Educated operator on shellfish tag procedures.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried eggplant (96F - Cooling) at 1:59; cooling since 1:44 - 90F at 2:32 At current rate of cooling product will not reach 70F within 2 hours. Advised operator to move product to cooler.
Mar 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No probe thermometer provided to measure temperature of food products.
Employee with no hair restraint while engaging in food preparation. Observed multiple employees engaging in food prep with no hair restraints.
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Toxic substance/chemical improperly stored. Observed petroleum jelly stored over food prep table in kitchen. Operator stored properly.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Food manager certificate for Edward C expired 7/15/2024.
No probe thermometer provided to measure temperature of food products.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in men's/womens dining room restrooms. Per operator, dining room bathrooms are used by employees.
Employee with no hair restraint while engaging in food preparation. Observed multiple employees engaging in food prep with no hair restraints.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Clam shells reused for stuffing other foods with in walk-in cooler;
Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards at cook line
Current Hotel and Restaurant license not displayed.
Food stored on floor- pizza sauce in walk-in cooler Advised to store properly
Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line
Walk-in cooler shelves with rust that has pitted the surface.
Nov 3, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sausage over spinach in two door reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (55F - Cold Holding);; butter (50F - Cold Holding); chicken (50F - Cold Holding) make table next to fryer. Operator states in unit less the. 4 hours, will chill product
Clam/mussel/oyster tags not marked with last date served. Clam tags
Clean utensils stored between equipment and wall. Knife at sink
Cutting board has cut marks and is no longer cleanable. Make table on cookline
Employee with no hair restraint while engaging in food preparation. No employee
In-use tongs stored on equipment door handle between uses. In kitchen
Single-service articles improperly stored. Case of bowls on floor at soda dispenser a$
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sausage over spinach in two door reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (55F - Cold Holding);; butter (50F - Cold Holding); chicken (50F - Cold Holding) make table next to fryer. Operator states in unit less the. 4 hours, will chill product
Clam/mussel/oyster tags not marked with last date served. Clam tags
Clean utensils stored between equipment and wall. Knife at sink
Cutting board has cut marks and is no longer cleanable. Make table on cookline
Employee with no hair restraint while engaging in food preparation. No employee
In-use tongs stored on equipment door handle between uses. In kitchen
Single-service articles improperly stored. Case of bowls on floor at soda dispenser a$
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.