STIR
100 S OCEAN BLVD, Manalapan FL 33462 · 561-540-4828
Last inspected Mar 9, 2026 · 9 visits since November 2023
APR 24
AUG 24
APR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken cacciatore sauce 11/02 Chicken salad 11/03
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031610 | Mar 9, 2026 | Jun 10, 2026 | $200 |
Inspection history
9 visits, newest first
Mar 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 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. Walk in cooler: cooked potatoes (65F - Cooling) at 12:20; cooling since 5:00am Observed in deep covered container. At current rate of cooling product did not reach 41F within 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked potatoes (65F - Cooling) at 12:20; cooling since 5:00am Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Smoked salmon over fresh produce at cook line drawer cooler, raw salmon and tuna over plant based liquid eggs at cook line reach in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. omelette station: smoked salmon (45F - Cold Holding) Observed filled above rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and placed in lower portion of cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
Handwash sink not accessible for employee use at all times. Hand sink blocked by rolling cart.
Dec 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw shell eggs stored over/not properly separated from ready-to-eat strawberries at bar. Operator removed eggs.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Lowboy reach in - raw salmon over fresh asparagus- operator moved asparagus to top shelf.
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked broth in walk in freezer. Not commercially packaged.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over sliced tomatoes omelet station end of cook line. Removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. meatballs (50F) at 10:07 am to 50 F at 10:30 am since 9:00 am in walk in cooler. In large covered container. Removed and placed in blast chiller. Food will not reach 41F within 6 hours.
Handwash sink used for purposes other than handwashing. Knife stored in hand sink on cook line Stainless steel container filling up in hand sink on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water on stove 111F
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
Nov 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. End of cook line
Nov 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 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 0). Set up Triple Sink (Quaternary 200ppm)
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. Dish washer observed cleaning dish machine equipment with wet rag and immediately began putting away clean equipment. No hand washing in between. Educated on site.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken cacciatore sauce 11/02 Chicken salad 11/03
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 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. Chicken cacciatore sauce 11/02 Chicken salad 11/03
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (50F - Cold Holding). Chef states eggs out less than four hours. Not prepped or portioned. Ice bath not maintaining temperature. Eggs over stocked. Discussed TPHC document and procedure. Placed on time. Document sent to operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (70F - Cold Holding); on cook line. Not prepped or portioned. Removed from unit less than four hours. Discussed TPHC document and procedure. Placed on time. Document sent to operator.
Handwash sink used for purposes other than handwashing. Chef rinsing plastic container in hand sink on cook line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide
Bowl or other container with no handle used to dispense food. Cups as scoops in sugar and bread crumbs
Cutting board has cut marks and is no longer cleanable. End of cook line
Working containers of food removed from original container not identified by common name. Sugar flour
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.