OSCEOLA STREET CAFE
26 W OSCEOLA ST, Stuart FL 34994 · 7866261688
Last inspected Aug 17, 2026 · 8 visits since August 2023
JAN 25
JUL 25
NOV 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, eggplant and tomato stew (49F - Cold Holding); chicken salad (47F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Observed Metal stem-type thermometer soiled during calibration Operator cleaned and sanitized
Observed Raw chicken stored over closed container of ready-to-eat pickles indorse walk in cooler Operator stored food properly
Handwash sink used for purposes other than handwashing. Observed employee dump orange drink inside hand wash sink Hand wash sink cleaned out at time of inspection
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Observed ice dumped inside hand wash sink Removed
Nov 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Administrative 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
Show 8 findings ▾
Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs, then proceed to put on gloves with out washing hands and handle clean food equipment. Operator reviewed proper hand washing with employee, player washed hands. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg wash stored over ready to eat sauces, lettuce inside walk in cooler Observed raw egg wash stored over ready to eat tuna salad, egg salad in reach in cooler at Cook line. Operator stored items properly Priority: High Priority
Observed: Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs received at approximately 9:00 inside walk in cooler at 60F. Operator moved items to back area of walk in cooler. Items 56F at 10:45 Priority: High Priority
Observed: 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 and the time removed from temperature control cannot be determined. See stop sale. Reference: 3-501.19(B)(2) and (4) and C(3) and (5) FC: (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (4) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. (C) If time without temperature control is used as the public health control up to a maximum of 6 hours: (3) The food shall be marked or otherwise identified to indicate: (a) The time when the food is removed from 41F or less cold holding temperature control, and (b) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (5) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. Priority: High Priority
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pre cooked diced chicken (50 - ambient Cooling at 9:45 since 8:45 50F at 10:45); At current rate of cooling, items with not reach 41F with in 4 hours, operator placed ice bag on items to quick chill Priority: Intermediate
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw cold smoked nova not identified/ no asterisk for raw or undercooked animal foods covered by the consumer advisory. Operator began process to place correct identification for raw products in menu items. Priority: Intermediate
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone, wallet stored next to single service items and over top ready to eat foods at reach in cooler at cook line. Operator removed. Priority: Basic
Observed: Soiled dry wiping cloth in use.observedsoiled dry cloth inside bottom of reach in cooler. Operator removed. **Corrected On- Site**Priority: Basic
Jan 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw steaks stored over ready to eat shrimp and cream cheese not all items commercially packaged. Manager stored items properly.
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. Observed egg quiche at front counter with no time stamp. Per manager, items were prepared at 8:00. Manager placed proper time marking on items for remaking time.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling in main kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles store pad over prep counter in back kitchen. Manager removed.
Aug 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw turkey burgers stored over bread. Advised operator of proper storage. Operator stored properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, cooked vegetables date marked exceeds 7 days. 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. At walk in cooler, eggplant and tomato stew (49F - Cold Holding); chicken salad (47F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, eggplant and tomato stew (49F - Cold Holding); chicken salad (47F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 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, oatmeal (125F - Hot Holding), held in unit for approximately 1 1/2 hours. Advised operator to re-heat to 165F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, No date marking on several items. Operator stated items held over 24 hours without proper date marking. Advised operator to properly date mark items held over 24 hours.
Food stored on floor. At walk in freezer, Food stored on floor. Operator moved to shelf.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter, employee touched face, rubbed nose then proceeded to grab single service items without washing hands. Advised operator to educate employee about proper handwashing. Employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, in crock pot, oatmeal (125F - Hot Holding). Operator stated oatmeal cooked this morning and placed into crock pot for hot holding. Approximately 2hours. Advised operator to re-heat product to 165F, operator turned crock pot to higher degree.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline flip top low boy, grilled chicken breast (51F - Cooling)@9:08, since 7:30am 51F @ 10:21; At current cooling rate, product will not reach 41F within 6 hours. Operator iced product.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, food items prepared 1-2days prior with no date marking. Advised operator to properly date mark food items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep table, employee cell phone above prep table. Operator removed cell phone.
Aug 31, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon over shredded cheese at walk in cooler. Operator stored properly.
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 and the time removed from temperature control cannot be determined. No time stamp for quiche. Operator has quiche on time control. Per operator, quiche was removed from cooler at 7:00am. Operator placed time stamp.
Toxic substance/chemical improperly stored. Observed Simple green cleaner stored over salt, pepper and sugar at shelf by back door. Operator stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed No Vacuum breaker for hose Bibb at mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by panini press: cream cheese (47F - Cooling) at 9:05 since 8:00 - 50F 9:45; sliced tomatoes (56F - Cooling) at 9:10 since 7:00 - 55F 9:45 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill.
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 certified food manager at beginning of inspection. Operator (Certified Food Manager) arrived approximately 20 minutes after beginning of inspection. Per operator, she was on a delivery.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with sticker still on at reach in cooler at cook line. Operator removed sticker and washed avocado.
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.