STUART CORINTHIAN YACHT CLUB
4725 SE CAPSTAN AVE, Stuart FL 34997 · 561.221.1978
Last inspected Sep 12, 2025 · 11 visits since January 2024
NOV 24
MAR 25
APR 25
JUL 25
SEP 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach under the window ledge in the dining room Operator started to clean areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025052029 | Jul 9, 2025 | Aug 25, 2025 | $400 |
Inspection history
11 visits, newest first
Sep 12, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2025Inspection 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 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 chicken over raw beef in reach in freezer, removed at time of inspection
Jul 11, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 9, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 14 violations recorded, 10 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
10 High priority3 Intermediate1 Basic
Show 14 findings ▾
Food with mold-like growth. See stop sale. Chowder soup and mushroom and spinach soup / bread/ shredded cheese in walk-in cooler See stop sale
Live, small flying insects found Observed approximately 4 live flies at cook line 1 live fly by prep sink in the kitchen
Presence of insects, rodents, or other pests. Observed Approximately 70 small dead insects in the dining room around the edges of the walls Numerous live spiders and spider webs in the dining room and dry storage where linens and plates are stored Operator started to clean areas
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk-in cooler See stop; foos stopped sale for temperature abuse
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chowder soup and mushroom and spinach soup dated 5/28 in 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. Chowder soup and mushroom and spinach soup dated 5/28 in walk-in cooler See stop sale
Roach activity present as evidenced by live roaches found. Observed 1 live roach under the window ledge in the dining room Operator started to clean areas
Rodent activity present as evidenced by rodent droppings found. 10 droppings in the dining room 6 droppings throughout the kitchen and cook line 2 droppings under three compartment sink at the bar 5 droppings in dry storage area used to store linens and plates 2 droppings under shelve rack used to store pans adjacent to kitchen Operator started to clean areas
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. ground lamb (56F - Cold Holding); ground beef (56F - Cold Holding); mashed potatoes (56F - Cold Holding); mixed vegetables (45F - Cold Holding); smoked salmon (57F - Cold Holding); heavy cream (56F - Cold Holding); brie cheese (56F - Cold Holding); provolone cheese (57F - Cold Holding); sliced cheese (57F - Cold Holding); Swiss cheese (57F - Cold Holding); shredded cheese (57F - Cold Holding); lobster base with lobster meat (57F - Cold Holding); blue cheese (58F - Cold Holding); goat cheese (58F - Cold Holding); butter pancakes (62F - Cold Holding); butter balls (57F - Cold Holding) raw shell eggs (68F - Cold Holding) in walk-in cooler; Food not prepared or portioned today; Food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground lamb (56F - Cold Holding); ground beef (56F - Cold Holding); mashed potatoes (56F - Cold Holding); mixed vegetables (45F - Cold Holding); smoked salmon (57F - Cold Holding); heavy cream (56F - Cold Holding); brie cheese (56F - Cold Holding); provolone cheese (57F - Cold Holding); sliced cheese (57F - Cold Holding); Swiss cheese (57F - Cold Holding); shredded cheese (57F - Cold Holding); lobster base with lobster meat (57F - Cold Holding); blue cheese (58F - Cold Holding); goat cheese (58F - Cold Holding); butter pancakes (62F - Cold Holding); butter balls (57F - Cold Holding) raw shell eggs (68F - Cold Holding) in walk-in cooler; Food not prepared or portioned today; Food out of temperature for more than four hours; See Stop Sale
Manager or person in charge lacking proof of food manager certification.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Observed approximately: 3 dead roaches on the sliding doors railings opening towards the patio in the dining room 5 dead roaches under 3 compartment sink and cook line 1 dead inside sugar cabinets at servers area/ coffee station 3 dead at the bar under the three compartment sink Operator started to clean areas
Apr 25, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Apr 23, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored in same container as ready-to-eat food. At cook line low boy, Raw chicken stored with cooked chicken. Advised operator of proper storage. Operator discarded products.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw chicken stored over cooked meatballs. Advised operator of proper storage. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw salmon stored over guacamole with tomatoes. Advised operator of proper storage. Operator removed items and discarded.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Meatloaf dated 4/11 Chicken stock 3/28 Marinara sauce 4/16 Butter dated 4/2 At reach in cooler, cooked Roast beef dated 3/27, each product exceeding 7 days from preparation. See stop sale.
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, vacuum sealed fish-15 Vacuum sealed octopus-2 packs See stop sale.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler and reach in coolers, several items prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots and pans stored, not inverted.
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, vacuum sealed fish-15 Vacuum sealed octopus-2 packs See stop sale.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler, cooked rice (78F - Cooling)@3:16 since 1:45, at the current rate, product did not reach 70F within 2 hours, see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler, cooked rice (78F - Cooling)@3:16 since 1:45, at the current rate, product did not reach 70F within 2 hours, see stop sale.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. At kitchen, bowls used to dispense rice, flour. Operator removed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not sanitizing. Chlorine 0ppm. Advised operator to set up 3 compartment sink to wash, rinse, sanitize all dishes. Operator set up 3 compartment sink.
Food stored on floor. At dry storage, oil stored on floor.
May 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can and touched cut pineapple without washing hands. Advised employee to wash hands, change gloves. Employee washed hands, changed gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw Cornish hen stored over cooked pasta in reach in freezer Raw burgers stored over green beans in freezer Raw Fish stored over cookies Raw breaded shrimp stored over cooked fish, not all products commercially packaged. Advised operator of proper storage. Operator stored products correctly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, back area, Mold buildup at ice machine.
Food stored on floor. At dry storage area, oil stored on the floor. Advised operator of proper storage. Operator moved oil to shelf.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed Fresh parsley in same container as raw chicken stainless reach in cooler. Operator stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw mahi over cookies not in commercial packaging white reach in freezer #1. 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 chops not in commercial packaging white reach in freezer #2. Operator stored properly.
No soap provided at handwash sink. No soap at hand wash sink by cook line. Advised Operator to provide soap.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine, chlorine sanitizer 0ppm.
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.