POINTE AT OCEAN BOULEVARD
2750 SE OCEAN BLVD, Stuart FL 34996 · 772-286-9384
Last inspected Mar 3, 2026 · 10 visits since October 2023
MAY 24
OCT 24
JAN 25
NOV 25
MAR 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found At kitchen three compartment sink area approximately 10 small flying insects landing on floor mat. Operator removed mat, and cleaned area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030215 | Mar 2, 2026 | Jun 8, 2026 | $600 |
| 2--2025001436 | Oct 7, 2024 | Feb 5, 2025 | $1,200 |
| 2--2024030760 | May 6, 2024 | Jun 20, 2024 | $600 |
| 2--2023062736 | Oct 31, 2023 | Nov 20, 2023 | $400 |
| 2--2022051849 | Oct 24, 2022 | Dec 29, 2022 | $400 |
Inspection history
10 visits, newest first
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler shredded cheese dates 02/19 not used within 7 days - see stop sale.
Live, small flying insects found At dry storage area- approximately 2 small flying insects landing on boxes of food and shelving. At cook line approximately 6 small flying insects landing on cookline shelf above flip top coolers and prep counter.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line- Raw shell eggs 50F- cold holding- food not prepared or portioned today- food out of temperature for 15 minutes- operator moved to walk in cooler to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler drawers - raw ground beef 49-50F- cold holding, raw shrimp 49-50F- cold holding, raw chicken 49-50F- cold holding, shredded cheese 49-52F- cold holding, sliced cheese 49-53F-cold holding, cooked peas 55F- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator placed u dear At server station- Milk 60F- cold holding- food sitting above ice - food not prepared properly portioned today- food out of temperature for 2 hours- operator placed in walk in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table on cook line - cooked sausage 114F- hot holding - food out of temperature for 20 minutes - operator placed to be reheated.
Handwash sink used for purposes other than handwashing. Employee filled bucket with water from hand sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for French toast batter held on 4 hour time as a public health procedure.
Nov 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Live, small flying insects found At kitchen three compartment sink area approximately 10 small flying insects landing on floor mat. Operator removed mat, and cleaned area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen cook line three shelf storage table and prep table, soiled with dust and food debris
Reach-in cooler interior/shelves have accumulation of soil residues. At kitchen prep table, interior of low boy reach in cooler near three compartment sink, soiled with food debris.
Nov 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Live, small flying insects found At kitchen three compartment sink area approximately 10 small flying insects landing on floor mat. Operator removed mat, and cleaned area.
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 cook line low boy, sliced turkey (47F - Cold Holding); sliced ham (44F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler since 11/3. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, sliced turkey (47F - Cold Holding); sliced ham (44F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler since 11/3. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. At cookline prep table, can opener soiled with food debris. Operator removed to clean and sanitize.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at designated hand sink. Operator provided paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen glass door reach in cooler, Tuna salad dated 10/27, exceeding 7 days from preparation. Operator discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen cook line three shelf storage table and prep table, soiled with dust and food debris
Reach-in cooler interior/shelves have accumulation of soil residues. At kitchen prep table, interior of low boy reach in cooler near three compartment sink, soiled with food debris.
Jan 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Cooked rice 50F-Cooling; Cooked shrimp 44F-Cooling; Salisbury steak 47F-Cooling;Mushroom gravy 47F-Cooling; Cooked potatoes 47F-Cooling; Marinara sauce 47F-Cooling; Cooked peppers 47F-Cooling; Mashed potatoes 47F-Cooling; Cooked sausage 47F-Cooling, per operator all these items were held over 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At walk in cooler, Cooked rice 50F-Cooling; Cooked shrimp 44F-Cooling; Salisbury steak 47F-Cooling;Mushroom gravy 47F-Cooling; Cooked potatoes 47F-Cooling; Marinara sauce 47F-Cooling; Cooked peppers 47F-Cooling; Mashed potatoes 47F-Cooling; Cooked sausage 47F-Cooling, per operator all these items were held over 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. At dry storage, 1 #10 can of carnation milk 1 #10 can of kidney beans
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked raw shell eggs then proceeded to touch clean utensils without washing hands and changing gloves. Advised operator of proper handwashing. Employee washed hands and changed gloves.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, employee beverages over prep table. Operator removed.
Oct 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach in freezer, Raw shrimp stored over French fries. Advised operator of proper storage, operator stored correctly.
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 cook line low boy, raw fish (44F - Cold Holding); raw chicken (45F-Cold holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw fish (44F - Cold Holding); raw chicken (45F-Cold holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line low boy, pancake batter with eggs (66F - Cooling)@11:30 since 8:00, 55F @12:03. At this current rate, product will not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line low boy, pancake batter with eggs (66F - Cooling)@11:30 since 8:00, 55F @12:03. At this current rate, product will not reach 41F within 4 hours. See stop sale.
Toxic substance/chemical improperly stored. At walk in cooler, multi-purpose cleaner stored on shelf with ready to eat foods. Operator removed cleaner.
Food stored on floor. At walk in freezer, food stored on floor. Operator moved food to higher shelf.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution Chlorine 0ppm. Operator corrected to Chlorine 100ppm
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw Chicken tenders over potato chips and French fries at reach in freezer on cook line. Both products removed from commercial packaging. Operator stored 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 ground beef over raw pork at walk in freezer. Both products removed from commercial packaging. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Observed Mashed potatoes cooked 4/26.
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. cream (47F - Cold Holding); butter (46F - Cold Holding) at reach in cooler by reach in freezer on cook line. 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. cream (47F - Cold Holding); butter (46F - Cold Holding) at reach in cooler by reach in freezer on cook line. 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. cooked cous cous (118F - Hot Holding) Observed double panned, filled above fill line at steam table. Per operator, out of temperature for approximately 2 hours. Operator elected to discard product.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line
Insect control device installed over food preparation area. Over prep table with food and clean silverware In server beverage station.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Corrected to 100ppm chlorine sanitizer
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine not sanitizing properly 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. Reach in by mop sink: tomato sauce (puttanesca) (48F - Cold Holding); cooked ground beef (49F - Cold Holding); white gravy (half&half added) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in reach cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by mop sink: tomato sauce (puttanesca) (48F - Cold Holding); cooked ground beef (49F - Cold Holding); white gravy (half&half added) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in reach cooler overnight. See stop sale. Reach in cooler cook line: raw shell pooled eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator moved to walk in cooler to quick chill.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed cooked chicken wings under raw sausage at walk in freezer. Per operator, non continuous cooking method is used. Per operator, chicken wings cooked to 141F, cooled and then reheated to 165+F for service. Please contact Jose Quinones for assistance with monitoring and procedure guidelines for non continuous cooking. 954-956-3671 (Office) 561-325-0255 (Cell)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler drawer cook line: cooked spaghetti (94F - Cooling) 10:40 since 10:30 - 92F 11:00 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to walk in cooler to quick chill.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at time of inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offers salmon and ground beef burgers undercooked per customer request, no consumer advisory available at time of inspection. Consumer advisory sent to operator.
Spray bottle containing toxic substance not labeled. Observed Sanitizer in Spray bottle not labeled by triple sink area. Operator labeled properly.
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.