SAILOR'S RETURN
625 SW ANCHORAGE WAY, Stuart FL 34994 · 772-872-7250
Last inspected Apr 7, 2026 · 13 visits since October 2023
JUL 24
OCT 24
APR 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed approximately 2 small flying insects flying above prep table at back prep station in kitchen Observed approximately 2 small flying insects flying above flip top reach in cooler and landing on soiled wiping cloth on prep table at cook line Chef attempted to kill
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024048113 | Jul 22, 2024 | Sep 6, 2024 | $600 |
| 2--2024030510 | May 1, 2024 | Jul 29, 2024 | $400 |
| 2--2024022389 | Mar 28, 2024 | May 2, 2024 | $200 |
Inspection history
13 visits, newest first
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 6, 2026Warning 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 ▾
Cooked poultry chicken breast not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast plated to serve to guest at 153F Chef put back on stove and heated to 165F
Live, small flying insects found Observed approximately 2 small flying insects flying above prep table at back prep station in kitchen Observed approximately 2 small flying insects flying above flip top reach in cooler and landing on soiled wiping cloth on prep table at cook line Chef attempted to kill
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked mushrooms inside reach in cooler at cook line Operator removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees handling soiled rag then process to remove gloves and place new gloves with out washing hands Advised employees of proper hand washing
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed partially cooked fish not labeled or segregated from other foods inside reach in cooler a cook line Operator stored foods properly
Ceiling tiles missing.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed partially cooked salmon inside reach in cooler At cook line Per operator fish not cooked all the way, cooled down then cooked later to full temperature to order. Establishment has no written procedures Emailed operator copy of not continuous cooking procedures
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken wings piled in large deep metal pan stacked (70F-100F - Cooling at 11:15 since 10:30 67-95F at 11:30) at current t rate of cooling food will not full reach from 135F to 70F within 2 hours Advised operator to portion wings in smaller pans
Boxes of Food stored on floor of walk in freezer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked roast beef at 47F- per operator, items not prepared or portioned today. Items placed from walk-in cooler into reach in cooler and left out of temperature for approximately. Operator left in reach in cooler to quick chill. Observed raw shrimp inside prep sink in running water at 69F. Per operator, items not prepared or portioned today. Items lefts out of temperature for approximately 1 hour. Operator placed in walk in cooler to quick chill
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling above dish machine in disrepair, missing tile, covered by blue tarp leaking.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reach in freezer at cook line
Oct 3, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cooked eggplant in walk in cooler.
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. Observed employee drinks stored next to clean plates. Operator removed.
Food storage container/container lid cracked or broken. Cook line with pickles.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula stored in 89°F water, employee discarded water.
Light shield damaged/in disrepair. In prep kitchen.
No handwashing sign provided at a hand sink used by food employees. Expo station.
Single-service articles improperly stored. Observed plastic cups on floor in storage area. Operator stored items properly.
Jul 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
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 walk in cooler, approximately 25 ROP tuna steaks thawed. Operator stated items held over 24 hours. 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 flip top cooler, fish dip (47F - Cold Holding); At tall reach in cooler near cookline, cut cabbage (50F - Cold Holding); chicken salad (50F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. At walk in cooler, clam chowder (45F - Cold Holding). Not prepared or portioned today. Operator stated item held overnight, See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, fish dip (47F - Cold Holding); At tall reach in cooler near cookline, cut cabbage (50F - Cold Holding); chicken salad (50F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. At walk in cooler, clam chowder (45F - Cold Holding). Not prepared or portioned today. Operator stated item held overnight, See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler, ahi tuna (53@11:36, since 10:30F - Cooling); 50F @12:42. At this current rate, product will not reach 41F within 4 hours. Advised operator to place product on ice to fascilitate cooling process. Operator placed product on ice.
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 walk in cooler, approximately 25 ROP tuna steaks thawed. Operator stated items held over 24 hours. See stop sale.
Food stored on floor. At walk in cooler, 2 bins of cut and washed onions in bin stored on floor. Advised operator of proper storage. Operator stored properly. At outside walk in freezer, boxes of bread stored on floor. Advised operator of proper storage.
Single-service articles improperly stored. At rear of kitchen outside area, open box of SS items stored, not protected from contamination. Advised operator or proper storage.
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee had in use tongs in back pocket of pants, took them out to use to pick up cooked hamburger bun. Advised operator of proper sanitizing process.
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 flip top #2, Cole slaw (52F - Cold Holding); chicken salad (48F - Cold Holding); crab meat (48F - Cold Holding); Not prepared or portioned today. Operators stated items held over 4 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top #1, ahi tuna (49F - Cold Holding); fish dip (50F - Cold Holding); diced boiled eggs (50F - Cold Holding); not prepared or portioned today. Operator stated items held for 2 hours. Advised operator to place ice on items for quick chill. Operator placed ice to items. At cook line flip top #2, Cole slaw (52F - Cold Holding); chicken salad (48F - Cold Holding); crab meat (48F - Cold Holding); Not prepared or portioned today. Operator stated items held over 4 hours, see stop sale.
Toxic substance/chemical improperly stored. Spray bottle of sanitizer over food prep table. Operator removed.
Jun 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone, then proceeded to handle clean equipment with washing hands. Advised employee to wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Chic cordon blue stored over potato skins on speed rack. Raw shrimp stored over cake. Operator stored properly.
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 walk in cooler, ahi tuna in ROP package thawing. Advised operator of proper thawing. Operator cut packages of fish open to continue thawing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station, bottles of water over prep table.
Equipment and utensils not properly air-dried - wet nesting. At kitchen, clean bowls stored improperly, with standing water. Advised operator of proper storage of clean dishes. Operator stored properly.
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 1 can red peppers 1 can tomato sauce
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, employee changed gloves after handling raw chicken, then touched fajitas without washing hands. Advised operator to educate employee on proper handwashing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy Cole slaw (45F - Cold Holding) Not prepared or portioned today. Operator stated item placed in unit from walk-in approximately 30 minutes prior to inspection. Operator placed ice to it to bring item down to 41F buttermilk (58F - Cold Holding)
Equipment and utensils not properly air-dried - wet nesting. At dish storage area, storage bins not inverted for proper drying, wet nesting. Advised operator about proper storage and drying. Operator placed bins to be rewashed and stored properly.
Ice scoop handle in contact with ice. At bar, ice scoop stored in ice with handle touching ice. Operator removed ice scoop from ice.
Mar 28, 2024Administrative complaint recommendedComplaint Investigation
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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw beef skirt steak over raw beef tenderloin at walk in cooler. Operator unable to produce proof if skirt steak is mechanically tenderized. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Pickled onions dated 3/20. Per operator, hot brine used for pickled onions. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chili crema (sour cream) (68F - Cold Holding); roasted garlic Mayo (50F - Cold Holding) Observed sitting out on counter. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed products on ice bath.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cook line: Cole slaw (52F - Cooling) at 10:35 since 10:30 - 52F At current rate of cooling product will not reach 41F within 4 hours. Operator moved to another cooler.
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over French fries and mozzarella sticks reach in freezer cook line. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground beef patties over pork chops walk in cooler. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: house made fried onions (86F - Hot Holding) Per operator, left on counter overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless reach in cook line: crab dip (49F - Cold Holding); escargot (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator placed ice bags on product to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: house made fried onions (86F - Hot Holding) Per operator, left on counter overnight. See stop sale. Steam table: cooked rice (126F - Hot Holding) Per operator, out of temperature for 2 hours. Operator returned to steamer to bring up to 165+F.
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.