TWO GEORGES DOCKSIDE GRILL
4290 SE SALERNO ROAD, Stuart FL 34997
Last inspected Jan 15, 2026 · 9 visits since October 2023
JUL 24
SEP 24
MAY 25
DEC 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 44 points off where it started.
Observed: on Callback 01/15/25- No live roaches at time of inspection Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017619 | Jan 14, 2026 | Apr 20, 2026 | $200 |
| 2--2022035491 | Jul 5, 2022 | Mar 16, 2023 | $400 |
| 2--2020024609 | May 8, 2020 | Aug 18, 2020 | $200 |
Inspection history
9 visits, newest first
Jan 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
6 High priority3 Intermediate2 Basic
What the inspector wrote — 11 findingsThe state's own report →
Observed: on Callback 01/15/25 All raw animal food stored properly Priority: High Priority
Observed: on Callback 01/15/25 All raw animal food stored properly
Observed: on Callback 01/15/25 Food grade paper used at time of inspection Priority: High Priority
Observed: on Callback 01/15/25- No live roaches at time of inspection Priority: High Priority
Show the remaining 7 findings ▾
Observed: on Callback 01/15/25- No live stop sale issued Priority: High Priority
Observed: on Callback 01/15/25- cooked pasta 42F- cold holding Priority: High Priority
Observed: on Callback 01/15/25 Priority: Intermediate
Observed: on Callback 01/15/25 Priority: Intermediate
Observed: on Callback 01/15/25 menu for fish with no identifying mark stating food is served raw/ under cooked ** Time extended** Priority: Intermediate
Observed: on Callback 01/15/25 Priority: Basic
Observed: on Callback 01/15/25 Priority: Basic
Jan 14, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towels used to stored chopped carrots- operator removed.
Raw animal food stored in same container as ready-to-eat food. At cook line reach in cooler - cooked crab in small,container stored in large container of raw fish- operator removed and stored properly,
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over cooked food - operator removed and stored properly. At walk in cooler raw fish eggs store over cut cucumbers and cream cheese - operator removed and stored properly.
Roach activity present as evidenced by live roaches found. At kitchen prep area by handwashsink- approximately one live roach crawling out of drain inside the sink.
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 cook line reach in cooler drawer - raw swordfish and grouper in Commercially processed reduced oxygen packaging bearing a label indicating to remove fish from bag before thawing - not removed - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler drawer- cooked pasta 54F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in freeze to quick chill.
Handwash sink used for purposes other than handwashing. Metal scrub is die handwash sink by prep kitchen - operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory On sushi menu- multiple raw fish items on menu not identified as raw/ undercooked.
No soap provided at handwash sink by dishwashing area- operator provided.
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 cook line reach in cooler drawer - raw swordfish and grouper in Commercially processed reduced oxygen packaging bearing a label indicating to remove fish from bag before thawing - not removed - see stop sale.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cook line- in use avocados with sticker still attached- educate operator employee removed.
Dec 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen, cook line, cutting boards grooved and no longer easily cleanable.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Dec 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority2 Intermediate7 Basic
Show 15 findings ▾
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. Employee used bare hands to apply salsa to ready to eat tacos without an approved AOP. Advised operator of proper procedure for bare hand contact. Operator discarded product.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach in freezer, raw shrimp stored over onion rings not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
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, Cilantro sauce dated 11/25. 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 kitchen salad prep area, boiled eggs (49F - Cold Holding), raw tuna (48F - Cold Holding); oysters rocker fellow (51F - Cold Holding); shrimp (53F - Cold Holding) not prepared or portioned today. Operator stated item held in unit overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen salad prep area, boiled eggs (49F - Cold Holding), raw tuna (48F - Cold Holding); oysters rocker fellow (51F - Cold Holding); shrimp (53F - Cold Holding) not prepared or portioned today. Operator stated item held in unit overnight exceeding 6 hours. See stop sale. At cook line low boy, raw hamburgers (49F - Cold Holding); ala vodka sauce (51F - Cold Holding); butter (49F - Cold Holding); cooked pasta (55F - Cold Holding), of prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside dock, no vacuum breaker at hose Bibb with hose attached.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
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, several food items-marinara sauce, chicken stock, clam chowder prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking for food items held over 24 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice buckets not inverted.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen, cook line, cutting boards grooved and no longer easily cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line prep table, opened employee beverage stored on prep table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dish area, employee purse hanging on shelf with clean dishes. Operator removed.
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line, reach in cooler interior and shelves soiled with food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
May 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked shrimp tempera in sushi station cooler Removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (50F - Cold Holding); grouper (50F - Cold Holding); raw burgers (49F - Cold Holding) in reach in drawers under cook line. Not prepped or portioned. In unit less than four hours. Placed back in walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Coleslaw and sour cream Time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked vegetables (128F - Hot Holding); in steam table. Out less than four hours. Advised chef to reheat to 165F
Toxic substance/chemical improperly stored. Chemical Spray bottle stored with clean pans next to hand sink in kitchen/to go lids and cups at bar
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (64F - Cooling) at 2 pm to 64F at 2:21 pm since 11 am. Food will not cool to 41F within four hours. Bagged in reach in drawer on cook line. Removed and placed in another cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Cutting board has cut marks and is no longer cleanable. On cook line flip top coolers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on knife holder at salad station
Equipment in poor repair. Cracked lid to rice bin at salad station Gaskets torn reach in drawer on cook line storing cooked pasta
Floor area(s) covered with standing water. Walk in cooler Salad station
Standing water in bottom of reach-in-cooler. Bottom of flip top cooler end of cook line
Time/temperature control for safety food thawed in an improper manner. Shrimp at room temperature Placed under running water
Working containers of food removed from original container not identified by common name. Salt container at salad station
Sep 5, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Grocery bags storing crab and corn one door freezer unit
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over avocados bottom sushi reach in cooler Raw fish over seaweed salad bottom sushi reach in cooler Removed
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. coleslaw (48F - Cold Holding); pico de gallo (46F - Cold Holding) in one door glass reach in cooler at expo line. Not prepped or portioned today. In unit over four hours. Stored on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (48F - Cold Holding); pico de gallo (46F - Cold Holding) in one door glass reach in cooler at expo line. Not prepped or portioned today. In unit over four hours. Stored on bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (111F - Hot Holding) in steam table at cook line. Out less than Four hours. Reheated to 200F
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at outdoor bar
Handwash sink used for purposes other than handwashing. Tongs in hand sink at dishmachine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to dishmachine
Clams/mussels/oysters removed from original container for long-term storage. Oyster tag placed with batch in walk in cooler
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. Tuna in Two door reach in cooler at sushi station
Cutting board has cut marks and is no longer cleanable. Cutting board at flip top on cook line
Floor area(s) covered with standing water. Throughout kitchen and dish machine area
Raw fruits/vegetables not washed prior to preparation. In use avocados in flip top cooler contain stickers
Reach-in cooler shelves with rust that has pitted the surface. Flip top cooler on cook line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. Remade Sanitizer Bucket (Quaternary 200ppm)
Wiping cloth sanitizing solution stored on the floor. Cook line removed
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over pepperoni, raw beef over baked ziti in walk in cooler, raw chicken not in commercial packaging over French fries walk in freezer, raw salmon over cooked shrimp at sushi bar reach in cooler. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pull out cooler under range top: shrimp (49F - Cold Holding); mahi (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved to walk in freezer to quick chill.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam, mussel and oyster tags not in chronological order.
Handwash sink used for purposes other than handwashing. Hand wash sink with vegetable peelings in basin by dish area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed at least three current employees with training expired 02/2024
Bowl or other container with no handle used to dispense food. No handle Portion cup used as scoop in rice bin.
Reach-in cooler shelves with rust that has pitted the surface. Flip top coolers on cook line.
Dec 22, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over mozzarella sticks and sweet potato fries reach in freezer cook line. Both products not in commercial packaging. Observed Raw shrimp not in commercial packaging over mozzarella sticks walk in freezer. Operator stored all products properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish eggs over cooked octopus reach in cooler sushi bar. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell egg wash (49F - Cold Holding) Observed at cook line in ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Shellfish tags not in chronological order. Educated operator on proper shellfish tag maintenance.
Oct 16, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority4 Intermediate0 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 shrimp over sweet potato fries tall stainless reach in freezer at cook line. Both products not in commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked clams at walk in cooler by back door. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 cans of black beans dented in dry storage. 1 can dented in center of can with raised edges and the other can dented to the seam on top and bottom of can. Operator removed from circulation. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pepper jack cheese (59F - Cold Holding); diced tomato salsa (48F - Cold Holding) Observed sitting on counter in kitchen on an ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for 1.5 hours. Operator returned to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice and peas (92F - Hot Holding) Observed in covered metal pan underneath cook line. Per operator, out of temperature for 1 hour. Operator returned to steamer to bring to 165+F
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. Not observed at time of inspection. Bodily fluids clean up procedure sent to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler by floor mixer: diced tomatoes (49F - Cooling) at 1:45 since 1:15 - 50F 2:00 Observed in covered metal pan filled to top of container at reach in cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator removed cover and placed in walk in cooler.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager at time of inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, Observed at least 3 current employees with expired Food safety training certificates.
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.