TALK:HOUSE
514 NW DIXIE HWY, Stuart FL 34994 · 772-692-3662
Last inspected Mar 27, 2026 · 7 visits since November 2023
APR 24
FEB 25
APR 25
JAN 26
MAR 26
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Procedure sent to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw salmon not commercially packaged stored over cooked meatballs- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over cooked broccoli- operator removed and stored properly.
In-use wet wiping cloth/towel used under cutting board. - operator removed.
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice with no date marking made on Saturday 1/3 Operator provided date mark
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles at reach in cooler in kitchen next to hand sink
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Observed plastic Bowl with no handle used as scoop inside sugar container. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal food stored over sauces and vegetables in walk in cooler. Operator stored properly.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp in standing water at prep counter next to triple sink. Operator stored items properly to thaw.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over ready to eat ice cream in tall white reach in cooler in kitchen. Employee stored items properly.
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 tall stainless reach in cooler at cookline: Observed Commercially processed reduced oxygen packaged fish (mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 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. Lettuce and tomato topping at 49F- cold holding, per operator, items no prepared or portioned today. Items left 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. Lettuce and tomato topping at 49F- cold holding, per operator, items no prepared or portioned today. Items left out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: observed Cooked Mushrooms (80F- hot holding); cooked onions (80F-hot holding )per operator, items left out of temperature for 30 minutes since 3:00. Operator reheated cooked onions to 168F at 4:00, cooked mushrooms at 179F at 4:00.
Ceiling tile missing. Observed Ceiling tile missing above dish machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots and pans not stored inverted at clean drying rack in 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. At tall stainless reach in cooler at cookline: Observed Commercially processed reduced oxygen packaged fish (mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Ice scoop handle in contact with ice. Observed ice scoop in direct contact with ice at front bar. Operator removed.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked pasta and sauce tall stainless reach in cooler cook line, raw shrimp over sauce not in commercial packaging walk in freezer. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad dressing (garlic and oil) (57F - Cold Holding) Observed in ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.75 hours. Time control procedure sent to operator.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb back dock.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Procedure sent to operator.
No paper towels or mechanical hand drying device provided at handwash sink. Bar without kitchen: No paper towels at hand wash sink at bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork shank made 3/30 not date marked.
No conspicuously located ambient air temperature thermometer in holding unit. Low boy reach in cooler and tall reach in cooler in kitchen.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon Tartar on daily special menu, operator reprinted all menus
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents in kitchen have Ruston them
Covered waste receptacle not provided in women's bathroom. In employee unisex restroom
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table at wait station
In-use wet wiping cloth/towel used under cutting board.
Reach-in cooler shelves with rust that has pitted the surface. Salad reach in cooler
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.