STUART BOATHOUSE
49 SW SEMINOLE ST, Stuart FL 34994
Last inspected Aug 18, 2026 · 25 visits since October 2023
MAY 26
JUL 26
JUL 26
AUG 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. At upstairs bar area, approximately five small flying insects landing on storage shelving and bar counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031210 | Apr 30, 2026 | Jun 2, 2026 | $400 |
| 2--2023023701 | Mar 24, 2023 | May 18, 2023 | $200 |
| 2--2019014838 | Mar 12, 2019 | Apr 26, 2019 | $360 |
Inspection history
25 visits, newest first
Aug 18, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee picked up towel from floor then changed gloves and proceeded handling clean equipment and engaging in food preparation without washing their hands- educated operator- employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tell reach in cooler by cookline - Shredded cheese 47-48F-cold holding, crab sticks 48F- cold holding, stuffed shrimp 48-49F-cold holding, cooked onions 45F- cold holding- food not prepared or portioned today- as per operator reach in cooler doors left open - operator p,aced food in walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. At cookline handwash sink- wiping cloths inside sink- operator removed.
In-use wet wiping cloth/towel used under cutting board- operator removed.
Aug 6, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. At hand washing sink by cook line- employee returned from back door tvsn proceeded to wash their hands for 5 seconds- then engaged in handling clean equipment- educated operator - employee washed their properly hands.
Live, small flying insects found. At upstairs bar area, approximately five small flying insects landing on storage shelving and bar counter.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooker raw ground beef stored over raw bacon - operator stored properly.
Toxic substance/chemical improperly stored. At prep tables -hand sanitizer bottle stored over prep table- operator removed..
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-Cooked chicken 70F at 2:50 to 71F at 3:10( cooling since 1:00)-food tightly wrapped and covered-at current rate of cooling food will not reach to 41F within remaining time-operator, uncovered food and placed in reaching the freezer to quick chill.
Dead roaches on premises. At dish washing area- approximately 1 dead roach on the floor under dish machine operator removed. At dish washing area - approximately 1 dead roach on the floor in the dry storage closet near soda boxes
In-use knife/knives stored in cracks between pieces of equipment. Knife inverses reach in cooler and prep counter at cookline- operator removed.
Jul 24, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - cut tomatoes 55F- cold holding, cooked couscous 55F-cold holding, cooked pasta 55F- cold holding, cooked rice 55F-cold holding, cooked chicken 55F-cold holding, butter 55F- cold holding, cheese sauce 55F- cold holding, raw fish 53F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed on ice to quick chill.
Jul 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 9 high priority.
9 High priority2 Intermediate4 Basic
Show 15 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area- employee touched their fence then engaged in handling containers of food without washing their hands- educated operator - employee washed their hands properly.
Live, small flying insects found At kitchn prep area near walk in cooler - approximately 5 small flying insects landing on walls and shelving above prep table. At upstairs bar - approximately 4 small flying insects landing on bar counter and empty ice well. Upstairs Bar is closed off and not operating, no customers in bar or upstairs dinning area. No food preparation taking place upstairs.
Non-food grade paper/paper towel used as liner for food container. At cookline flip top cooler - non food grade paper towels used in direct contact to store guacamole - operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tell reach in freezer - raw beef not commercially packaged stored over ice cream- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler raw chicken stored over bread - operator removed and stored properly.
Rodent activity present as evidenced by rodent droppings found. At upstairs dry storage room - approximately 6 rodent droppings on floor and on shelving containing cans and bottles of alcohol
Shell eggs in use or stored with cracks or broken shells. See stop sale. At walk in cooler two shell eggs cracked - 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 reach in cooler by cookline - cut tomatoes 55F- cold holding, cooked couscous 55F-cold holding, cooked pasta 55F- cold holding, cooked rice 55F-cold holding, cooked chicken 55F-cold holding, butter 55F- cold holding, cheese sauce 55F- cold holding,cooked Brussel sprouts 55F- cold holding, mashed potatoes 55F-cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline - cut tomatoes 55F- cold holding, cooked couscous 55F-cold holding, cooked pasta 55F- cold holding, cooked rice 55F-cold holding, cooked chicken 55F-cold holding, butter 55F- cold holding, cheese sauce 55F- cold holding,cooked Brussel sprouts 55F- cold holding, mashed potatoes 55F-cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Non continuous cooking for cooked chicken with no written procedures.
Oyster tags not marked with last date served.
Dead roaches on premises. At upstairs storage area a¿¿ approximately two dead roaches on floor.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At cookline area- employee drank coffee from open container.
In-use wet wiping cloth/towel used under cutting board.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler in use avocados with stickers still attached- educated operator - employee removed and washed properly.
May 29, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink hot water shut off temporarily when dish machine is running
May 28, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 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. Observed dish washer handle soiled dishes then proceed to put away clean dishes at dish pit without washing hands Observed dish washer wash hands after properly
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee attempt to wash hands at same time as another employee, in the process employee proceeded to rub hands for approximately 5 seconds. Advised employee of proper hand washing for employee to wash hands properly
Live, small flying insects found Observed approximately 5 small flying insects flying and landing on walls above prep area in kitchen Employees attempted to kill and remove small flying insects, began to clean and sanitize areas at time of inspection
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Cole slaw sauce made on 5/20 Dairy sauce made on 4/18 Inside walk in cooler 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. Observed Cole slaw sauce made on 5/20 Dairy sauce made on 4/18 Inside walk in cooler See stop sale
Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings on floor of upstairs bar Upstairs Bar is closed off and not operating, no customers in bar or dining area upstairs. No food preparation taking place upstairs. Operator swept removed and sanitized areas at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink at bar Operator provided paper towels
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink hot water shut off temporarily when dish machine is running
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 10 dead small winged insects inside electrical trap device stored floor of prep area in kitchen Observed voluntarily discarded trap outside of restaurant
Old labels stuck to multiple clean food containers after cleaning on storage rack
May 1, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on floor of upstairs dry storage closet
Apr 30, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server use handle to scoop and directly touch ice with hands while pouring ice into Cup
Live, small flying insects found Observed approximately 5 small flying insects flying above bar and over top glasses, clean equipment Observed approximately Observed approximately 5 small flying insects flying around dish pit and landing on clean food equipment and dish pit surface area. Observed approximately 3 small flying insects flying into and terminated by electronic trap device. Observed approximately 10 small flying insects flying above food prep area next to walk in cooler landing on kitchen walls, prep tables and sealed bag of potatoes.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat sauces at flip top reach in cooler at cook line Operator removed.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on floor of upstairs dry storage closet
oyster tags not marked with last date served.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 20 dead small winged insects trapped inside electric trap at prep area in kitchen
Food stored in a prohibited area. Observed closed bag of potatoes stored directly under electronic insect trap with dead insects present. Operator removed
Food stored on floor.
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast being plated to serve at 150F at cook line window Chef cooked chicken breast fully to 165F
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee at sushi station handle raw fish then proceed to handle clean plates at prep station in back kitchen Reviewed hand washing with management for employees to wash hands properly
Server handled soiled dishes and then picked up plated food without washing hands at kitchen Hand washing procedures reviewed and employees washed hands
Clam/oyster tags not marked with last date served Operator provided date on last oyster tag
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed operator remove
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 85F Operator reheated water to 135F in stove top
Tall stainless Reach-in cooler at prep station interior/shelves have accumulation of soil residues and old food debris
Nov 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink set up with quaternary ammonium to 400 pm at time of inspection
Nov 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink set up with quaternary ammonium to 400 pm at time of inspection
Observed Server handled soiled dishes and then picked up plated food at cook line window without washing hands. Advised operator to review proper hand washing procedures with employee to wash hands.
Ready-to-eat, time/temperature control for safety food Observed ready to eat cooked corn made on 11/6 marked with a date that exceeds 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 Observed ready to eat cooked corn made on 11/6 marked with a date that exceeds 7 days after opening/preparation. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding); cooked pasta (50F - Cold Holding) inside opened flip top reach in cooler. Per operator, items not prepared or portioned today and left out of temperature for approximately 3 hours. Operator placed food in walk in cooler to chill
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed partially cooked chicken at bottom of ranch in cooler, per operator, chicken is cooked to 135F then cooled until served. Per operator not on regular menu and only used as a special item. Establishment does not have approved written procedures for non continuous cooking. Emailed operator documents of proper approval for written procedures.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mashed potatoes inside bottom of reach in cooler (64F - Cooling at 1:00 since 10:30-67F at 1:30) At current rate of cooling items will not each 41F within 6 hours. Operator placed in walk in cooler to bring down temperature.
No handwashing sign provided at a hand sink used by food employees at pantry prep station
Jun 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Live, small flying insects found Observed 6 flying insects by dessert station buzzing around and landing on shelf over flip top cooler, 1 buzzing around sushi station, 3 buzzing around at upstairs bar. Advised operator to kill and remove flying insects and sanitize areas where flying insects were observed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon wrapped raw shrimp over fully cooked chicken wings at walk in cooler. Raw fish over cut zucchini noodles at sushi station. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Brussels made 6/1, cooked rice made 5/31 at walk in cooler. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under heat lamp at service window: banana beurre blanc (91F - Hot Holding); citrus beurre blanc (99F - Hot Holding) Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time stamp for remaining hour. Time control procedure emailed to operator.; over cook range: mashed potatoes (126F - Hot Holding); steam well: marinara (127F - Hot Holding); chicken stock (133F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Advised operator to reheat products to 165+F
Jan 9, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken wings at 85F at 11:00. Per operator, items began cooling at 10:00. Items 79F at 12:00. At current rate of cooling, items did not reach proper temperature from 135F to 70F with in 2 hours. Operator place items in freezer to quick chill.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces at low boy reach in cooler at prep station. Manager stored properly.
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. Observed Cole slaw (48F); cooked rice (49F); cheese blend sauce (49F), calamari (49F) - cold holding. Per operator, items not prepared or portioned today, items out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cole slaw (48F); cooked rice (49F); cheese blend sauce (49F), calamari (49F) - cold holding. Per operator, items not prepared or portioned today, items out of temperature for more than 4 hours. See stop sale.
No handwashing sign provided at a hand sink used by food employees at hand wash sink in back prep station.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed sanitizing solution for wiping cloths not free of food debris and visible soil at prep area near walk in cooler. Manager replaced with fresh solution
Aug 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 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. At kitchen reach in freezer, Fish stored over French fries. Advised operator of proper storage. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, Flip top cooler cook line, black beans (45F - Cold Holding); cooked rice (45F - Cold Holding); cut cabbage (45F - Cold Holding); raw chicken (45F - Cold Holding). Not prepared or portioned today. Operator stated items held for 2 hours prior. Operator placed into walk in to fascilitate quick chill.
Standing water in floor drain/floor drain draining very slowly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket Quatenary 0 ppm. Operator changed sanitizer to Quatenary 200ppm
May 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. At cook line low boy cooler, bread stored in Thank you bags. Operator placed bags in different container.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine 0ppm. Advised operator to use 3 compartment sink until Dishmachine repaired. 3compartment sink Chlorine 100ppm
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils sitting in standing water. Temperature 71F.Advised operator to store in use utensils correctly. Operator removed utensils.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken and black bean soup cooling overnight per operator 42 on edge, 46-47 in center. Product covered and stacked.
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. -chicken and black bean soup in walk-in cooler 42-47° overnight per operator. No additional prep done today. Operator discarded.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -risotto prepared 10/9. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wings 55, guacamole with cut tomato 45 in cook line lift top cooler less than 4 hours. Cooler cleaned earlier. Product moved to reach-in freezer for temperature recovery.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -operator will add to on-line menu.
Bowl or other container with no handle used to dispense food. -soufflé cup in salt.
Ceiling/ceiling tile shows damage or is in disrepair. -wall and ceiling near back door soiled with accumulation of dust.
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses. -on oven on cook line.
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.