OCEAN REPUBLIC BREWING
1630 SE FEDERAL HWY, Stuart FL 34994 · 4185753797
Last inspected Aug 25, 2026 · 14 visits since October 2023
MAR 25
DEC 25
DEC 25
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 2 live roaches crawling on wall above triple sink in kitchen Chef killed live roaches and sanitized area at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026043028 | Jun 15, 2026 | Jul 7, 2026 | $800 |
| 2--2026006906 | Dec 1, 2025 | Mar 19, 2026 | $400 |
Inspection history
14 visits, newest first
Aug 25, 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. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Observed 3 oz sour kraut can dented at seam
Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee switched from working with raw beef then handled clean plates and plated ready ordered at cook line without washing hands. Observed employee wash hands after
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided
Reach-in cooler interior/shelves have accumulation of soil residues at flip top reach in cooler at cook line
Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator discarded
Standing water in bottom of reach-in-cooler at cook line
Jun 16, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on floor in back dry food storage closet next to dish pit Observed approximately 10 rodent droppings on floor at front bar next to boxed single service cups Operator began to remove rodent droppings
Jun 15, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler - corn beef 45-47F - Cooling at 2:00 since overnight covered in plastic wrap with condensation build up on top Per operator food cooling over night exact time unknown At current rate of cooling food did not reach form 135F to 41F within 6 hours See stop sale
Live, small flying insects found Observed approximately 20 small flying insects flying in air and landing on bagged food products and beer brewing equipment in brewing room.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on floor in back dry food storage closet next to dish pit Observed approximately 10 rodent droppings on floor at front bar next to boxed single service cups Operator began to remove rodent droppings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler - corn beef 45-47F - Cooling at 2:00 since overnight covered in plastic wrap with condensation build up on top Per operator food cooling over night exact time unknown At current rate of cooling, food did not reach from 135F to 41F within 6 hours See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings cooked chicken wings (45-48F Cold holding); in walk in cooler, Per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings cooked chicken wings (45-48F Cold holding); in walk in cooler, Per operator food not prepared or portioned today and left out of temperature for more 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 white rice (115-130F - Hot Holding) in steam table Per chef food left out of temperature for approximately one hour Chef began to reheat items in steam table
Reach-in cooler at cook line interior/shelves have accumulation of soil residues and water with soiled food at bottom
Single-service cups stored on floor next to bar
Standing water in bottom of reach-in-cooler.
Dec 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Mayo marked with a date that exceeds 7 days after opening/preparation. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mayo marked with a date that exceeds 7 days after opening/preparation. See stop sale
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Wall soiled with accumulated grease, food debris, and/or dust.
Dec 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator reran to 100 ppm at time of inspection
Live, small flying insects found Observed approximately 20 small flying insects flying in air and landing on empty beer kegs and brewing equipment in back brewing room of restaurant.
Roach activity present as evidenced by live roaches found. Observed approximately 2 live roaches crawling on wall above triple sink in kitchen Chef killed live roaches and sanitized area at time of inspection.
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 underneath stove top - raw fish (50F - Cold Holding); Swiss cheese (51F-cold holding); sauerkraut (46F - Cold Holding); raw ground beef (49F - Cold Holding) Per operator items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stop sale. Observed at flip top cooler at cook line-; tomato sauce (45F-cold holding); cooked onions (58F - Cold Holding);cut lettuce (51F-cold holding); Per operator items not prepared or portioned today and left over night, out of temperature for more 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 underneath stove top - raw fish (50F - Cold Holding); Swiss cheese (51F-cold holding); sauerkraut (46F - Cold Holding); raw ground beef (49F - Cold Holding) Per operator items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stop sale. Observed at flip top cooler at cook line-; tomato sauce (45F-cold holding); cooked onions (58F - Cold Holding);cut lettuce (51F-cold holding); Per operator items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stop sale. Observed at flip top cooler at cook line cut tomatoes (55F - Cold Holding); shredded cheese (60F - Cold Holding) raw chicken (60F - Cold Holding); chicken wings (60F - Cold Holding); per operator items not peppered or portioned today and moved from first cooler to second cooler, left out of temperature for approximately 2 hours. Operator placed foods in reach in cooler to quick chill
Reach-in cooler interior/shelves have accumulation of soil residues.
May 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over Cole slaw at flip top cooler on cook line. 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. Flip top cooler by entrance to kitchen: baked potatoes (48-50F - Cold Holding); cooler drawers cook line: beef patties (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler by entrance to kitchen: baked potatoes (48-50F - Cold Holding); cooler drawers cook line: beef patties (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (125F - Cold Holding) Observed in steam table. Per operator, out of temperature for approximately 1 hour. Operator placed back on stove to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
No soap provided at handwash sink. By triple sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Baked potatoes made 3/26 not date marked. Advised operator to date mark product.
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. Per operator, all food handlers are expired.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 small flying insects flying in air around beer keg storage at back brewing room behind bar. Operator exterminated all flying insects and sanitized area thoroughly.
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. Diced chicken at 46F- per operator, items not prepared or portioned today, out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Canadian cheese at 70F on prep counter- per operator, items not prepared or portioned today. Items out of temperature for approximately 1 hour. Operator put on time as a public health control. Diced chicken at 46F- per operator, items not prepared or portioned today, out of temperature for more than 4 hours. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Stored food not covered. Observed fish Filet uncovered in reach in freezer. Operator stored items properly.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Food with mold-like growth. See stop sale. Cheese in walk in cooler with mold like growth.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos on menu served with seared tuna not identified. Operator marked and identified item during the inspection.
Bowl or other container with no handle used to dispense crumbled bacon. Cook removed.
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. Tuna 42°F and Mahi 42°F not removed from packaging in walk in cooler. See stop sale
Oct 4, 2023□ 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 ▾
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.
Equipment in poor repair. Observed white reach in freezer with 2x4's installed to top of freezer not sealed.
Oct 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 7 high priority.
7 High priority4 Intermediate3 Basic
Show 14 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. Chlorine sanitizer 0ppm, operator corrected to 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Mahi fingers over French fries reach in cooler by fryer at cook line. Raw bacon over cooked chicken wings walk in cooler. Raw pork sausage over bread walk in cooler. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw Ground beef over raw pork shoulder walk in cooler. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed house made lime crema containing sour cream with date of 8/29 at walk in cooler. Operator discarded. 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. Reach in cooler across from 6 burner range: diced tomato salsa (55-57F - Cold Holding); cut lettuce (55-57F - Cold Holding); shredded Colby jack cheese (55-57F - Cold Holding); house made Cole slaw (55-57F - Cold Holding); feta (55-57F - Cold Holding); sliced tomatoes (55-57F - Cold Holding); shredded cabbage (55-57F - Cold Holding); American cheese (55-57F - Cold Holding); cooked macaroni and cheese (55-57F - Cold Holding); spinach and cheese dip (55-57F - Cold Holding); sour cream (55-57F - Cold Holding) Per operator, all products not prepared or portioned today. Per operator, all products held overnight in reach in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from 6 burner range: diced tomato salsa (55-57F - Cold Holding); cut lettuce (55-57F - Cold Holding); shredded Colby jack cheese (55-57F - Cold Holding); house made Cole slaw (55-57F - Cold Holding); feta (55-57F - Cold Holding); sliced tomatoes (55-57F - Cold Holding); shredded cabbage (55-57F - Cold Holding); American cheese (55-57F - Cold Holding); cooked macaroni and cheese (55-57F - Cold Holding); spinach and cheese dip (55-57F - Cold Holding); sour cream (55-57F - Cold Holding) Per operator, all products not prepared or portioned today. Per operator, all products held overnight in reach in cooler. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table across from cook line: cheese sauce (138F - Reheating); ground beef (145F - Reheating) Per operator, products reheating for 2 hours 10 minutes. Operator returned to stove to reheat to 165+F.
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. Sent bodily fluids procedure to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On speed rack by cook line: chicken wings (87F - Cooling) at 2:25 since 1:00 - 85F 2:45 At curate of cooling product will not reach 70F within 2 hours. Operator moved to walk in cooler to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Mac and cheese with no date mark in walk in cooler. Per operator, made on 9/28. Operator labeled properly.
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.
Dead roaches on premises. Observed 6 dead roaches in dry storage area. Operator removed, cleaned and sanitized.
Equipment in poor repair. Observed white reach in freezer with 2x4's installed to top of freezer not sealed.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed over prep table with steam table. Operator removed sticky tape.
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.