MICHELINA'S RESTAURANT
1835 SE FEDERAL HWY, Stuart FL 34994 · 772.286.3455
Last inspected Apr 1, 2026 · 8 visits since November 2023
MAY 24
FEB 25
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauté cooler: cooked mushrooms, chicken broth, cream sauce, goat cheese, pico all temperature range 45F-60F cold holding.
★ 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--2026039425 | Mar 31, 2026 | Jun 25, 2026 | $200 |
Inspection history
8 visits, newest first
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Food storage container/container lid cracked or broken. Container of flour in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine soiled and adjacent wall.
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 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 area- employee touched their face than proceeded in engaging in food preparation- educated operator - employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler- Cream cheese 46F- cold holding, shredded cheese 54F- cold holding, goat cheese 45-47F- cold holding, - food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table by cook line- Marinara sauce 114F at 3:05( reheating since 1:00)- food did not reheat properly within 2 hours- operator placed to be cooled in reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line area- Marinara sauce 74F- hot holding- food sitting in top of steam table- food out of temperature for 30 minutes-operator places to quick chill in cooler.
Toxic substance/chemical improperly stored. At prep area WD-40 spray stored over clean utensils - operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At tall reach in cooler by cook line- cooked mashed potatoes 64F at 3:20 to 62F at4:00( cooling since 12:30), cooked peppers 76F at 3:15 to 74F at 4:00 ( cooling since 3:00),bruschetta tomatoes 72F at 3:15 to 71FF at 4:00 ( cooling since 3:00) - at current rate of cooling food will not reach to 41F within remaining time - operator placed in reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Container sin hand sink by prep area- operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over prep counter- operator removed.
Food storage container/container lid cracked or broken. Container of flour in disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 74F.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine soiled and adjacent wall.
Feb 4, 2026□ 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.
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef at 68F-78F inside prep sink Per operator items not prepared or portioned today and thawing out of temperature for approximately 30 minutes Moved to reach in cooler to bring down temperature to 41F Observed butter (78F- cold holding); sitting on prep counter in back kitchen, per operator items not prepared or portioned today and left out of temperature for approximately 2 hours, Operator began prepping to use butter
Wiping cloth sanitizer solution exceeds the maximum concentration allowed at 200+ ppm Advised operator to replace with new solution to 50-100ppm
Food manager certification expired for Stuart J expired 8/15/2023 A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable.
Reach-in cooler interior/shelves have accumulation of soil residues at cook line
Apr 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through the back door and upon return - handled clean did not wash their hands- educated operator employee washed hans properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer - raw lamb not commercially packaged stored over cut ham- operator removed and stored properly.
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. Sanitizer Bucket (Chlorine 200ppm)- corrected to 100ppm
Handwash sink used for purposes other than handwashing. Employee dumped water in hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler cheesecake prepared 3 days ago not date marked - operator date marked.
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over ready to eat mozzarella sticks at reach in freezer at server station.
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 reach in cooler at cook line: Observed 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. 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: Observed Chicken egg plant Parmesan at 115F- hot holding. Per employee, items left out of temperature for 45 minutes. Operator placed in oven to reheat.
No soap provided at handwash sink. Observed no soap at hand wash sink at cook line.
Carbon dioxide/helium tanks not adequately secured.
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 reach in cooler at cook line: Observed 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. See stop sale.
Food stored on floor. Observed onions stored on floor of dish pit area next to triple sink, observed container of vegetable oil on floor of kitchen. Employee stored properly.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sinks in front counter and cook line.
May 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 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 fish stored over mozzarella cheese sticks. Operator removed mozzarella sticks.
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. Sanitizer Bucket (Chlorine 200+ppm) Operator diluted sanitizing solution to 100ppm Chlorine
Carbon dioxide/helium tanks not adequately secured.
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 kitchen flip top lowboy, mahi mahi in ROP. Operator stated fish held for less than 1 hour prior. Advised operator to cut package open to properly thaw. Operator cut open fish to continue thawing process.
Food stored on floor. At kitchen, oil, tomato sauce stored on floor. Operator moved to higher shelf.
Reach-in cooler interior/shelves have accumulation of soil residues. At kitchen stainless steel double door cooler, interior soiled with food debris.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in metal pan thawing over packaged cheese in reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauté cooler: cooked mushrooms, chicken broth, cream sauce, goat cheese, pico all temperature range 45F-60F cold holding.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté cooler: cooked mushrooms, chicken broth, cream sauce, goat cheese, pico all temperature range 45F-60F cold holding. Overnight per operator. Operator discarded
Toxic substance/chemical improperly stored. Can of WD40 on shelf over prep table
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceaser dressing made with raw egg not identified
Bowl or other container with no handle used to dispense food. In container of Parmasean cheese
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles cracked in kitchen. Operator is aware
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep table Employee Drink on shelf next to spices
Equipment in poor repair. Gasket torn in make table cooler by ice machine and steam table -cracked slate in pizza oven
Floor area(s) covered with standing water. Standing water in missing by reach in cooler and make table by ice machine.
Floor tiles missing and/or in disrepair. Tiles missing by reach in cooler and make table by ice machine.
Food stored on floor. Boxed oil
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in container of water 89F. Operator discarded water
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves bi ice machine And reach in cooler shelves by sauté station
Working containers of food removed from original container not identified by common name. Spray bottle of oil not labeled.
Exit door locked. For reporting purposes only. Exit door by ice machine
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.