SAILFISH POINT CLUBHOUSE
2201 SE SAILFISH POINT BLVD, Stuart FL 34996 · 561.225.1000
Last inspected Mar 30, 2026 · 8 visits since December 2023
MAY 24
OCT 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed peanut Dressing with cooked shallots added dated 11/21. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024031662 | May 14, 2024 | Jun 24, 2024 | $800 |
| 2--2023069925 | Dec 1, 2023 | Jan 16, 2024 | $400 |
| 2--2022002909 | Dec 10, 2021 | Feb 7, 2022 | $200 |
Inspection history
8 visits, newest first
Mar 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 140F
Mar 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 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. Dishwasher (Temperature 140F
Non-food grade paper/paper towel used as liner for food container. At pizza station - non food grade paper towels used in direct contact with bean sprouts - operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in freezer raw salmon not commercially packaged stored over cooked mushrooms - operator removed.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. At reach in cooler- raw ground beef over stored raw beef- operator removed and stored properly.
Toxic substance/chemical improperly stored. At dish machine area employee chemical moisturizer stored over clean dish machine and clean dishes.
Clam/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. At cookline employees wrung towel in handwash sink- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu sashimi, seared tuna and oysters with no indication products are served raw/ undercooked.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee switched from working with raw fish to handle clean equipment and clean cutting board failed to removed gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Ceiling vents soiled with accumulated grease, dust and mold-like substance. Vents In upstairs kitchen.
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. Chef removed Mahi from bag during inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers on shelf next to dishwashing machine.
Old labels stuck to food containers after cleaning. Next to dishwashing machine. Employee removed and cleaned containers during inspection.
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 1 #10 can of olives
Raw animal food stored over/not properly separated from ready-to-eat food. At upstairs kitchen, cook line low boy, Raw shell eggs stored over washed tomatoes. 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 cookline, beef stuffed raviloli (47F - Cold Holding) in overfilled pan, not prepared or portioned today. Operator stated item held in unit overnight. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upstairs kitchen cookline, Pasta-(47F Cold Holding); risotto-(48F Cold Holding); oyster stuffing-(48F Cold Holding); vegetable burgers- (48F-Cold Holding); cooked sausage- (48F- 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 cookline, beef stuffed raviloli (47F - Cold Holding) in overfilled pan, not prepared or portioned today. Operator stated item held in unit overnight. See stop sale At upstairs kitchen cookline, Pasta-(47F Cold Holding); risotto-(48F Cold Holding); oyster stuffing-(48F Cold Holding); vegetable burgers- (48F-Cold Holding); cooked sausage- (48F- Cold Holding); not prepared or portioned today, operator stated items held in unit overnight. See stop sale.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. At downstairs dish machine, temperature hot water sanitizing is not at proper temperature. Less than 160F. Advised operator to not use dish machine until repaired. Operator is using high temperature machine located upstairs.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line upstairs, wiping cloth solution quaternary sanitizer, 0ppm. Operator corrected it quaternary 200ppm
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 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, Herb butter dated 10/15.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, raw steaks stored over raw oysters. Advised operator of proper storage. Operator stored correctly.I
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 kitchen low boy, cut lettuce (51F - Cooling)@2:34, since 12:00, 51F @3:03; at this current rate, product will not reach 41F within 4 hours. Operator placed product into walk in to fascilitate cooling.
May 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Livornese (cooked tomato sauce) dated 4/19 at walk in cooler.
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. butter cream (68F - Cold Holding) Observed sitting on counter in pastry kitchen. Per operator, out of temperature for 6 hours. Per operator, not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter cream (68F - Cold Holding) Observed sitting on counter in pastry kitchen. Per operator, out of temperature for 6 hours. Per operator, not prepared or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salmon (101F - Hot Holding) Observed in hot holding unit. Per operator, out of temperature for approximately 30 minutes. Operator returned salmon to oven to reheat 165+F.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Veal stock at walk in cooler with no date. Per operator, veal stock was made and placed in freezer next day after preparation. Per operator, veal stock was removed from freezer on 5/11. Operator labeled properly.
Spray bottle containing toxic substance not labeled. Observed Bleach spray not labeled at dish machine area. Operator labeled properly.
Dec 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 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 fish not in commercial packaging over ready to eat sauce not in commercial packaging walk in freezer. Operator stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed peanut Dressing with cooked shallots added dated 11/21. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed peanut Dressing with cooked shallots added dated 11/21. 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. black bean soup (46-50F - Cold Holding) Observed in large covered plastic containers at walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight in excess of 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black bean soup (46-50F - Cold Holding) Observed in large covered plastic containers at walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight in excess of 24 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spinach quiche (129F - Hot Holding) Observed in hot holding box. Per operator, out of temperature for approximately 30 minutes. Operator returned to oven to bring up to 165+F.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not kept in chronological order. Advised operator to organize tags chronologically.
Spray bottle containing toxic substance not labeled. Observed Chlorine sanitizer spray bottle with no label. Advised operator to label bottle.
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.