UNCLE GIUSEPPE'S AT LIL-BIT-A-BROOKLYN
751 NW FEDERAL HWY, Stuart FL 34994 · 772.692.8584
Last inspected Aug 20, 2026 · 9 visits since November 2023
NOV 24
MAR 25
OCT 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 employee handling cooked pasta and plating with bar hands in direct contact with cooked pasta.
★ 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--2026032750 | Mar 10, 2026 | Jun 2, 2026 | $400 |
Inspection history
9 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed multiple employees enter kitchen door to begin shift and handle clean food equipment and plates without washing hands first Reviewed proper hand washing with employees To wash hands properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs in walk in cooler Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash 60F - Cold Holding) Sitting in metal container on top of fill line at reach in cooler cook line Per operator food not prepared or portioned today and left out of temperature for appropriately 1 hour Operator voluntarily discarded
Bowl or other container with no handle used to dispense flour Operator removed
Mar 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 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. Observed employee prep ready to eat salads with bare hands at salad prep station in kitchen Educated operator on proper food handling and wearing gloves with ready to eats foods
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meat balls inside crockpot cooker 116-127F - Hot Holding per operator, food out of temperature for approximately 1 hour Operator reheated meat balls to 135F
Clam tags not maintained in chronological order according to the last date they were served in the establishment. Advised operator to keep tags in chronological order
Required employee training expired for some (3)employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observed pot of tomato sauce stored on floor of kitchen
Plastic Bowl with no handle used to dispense flour Operator removed.
Time/temperature control for safety food thawed in an improper manner. Observed raw salmon at 28F sitting on prep table Advised operator to move items into cooling unit or run under water at 70F or less
Oct 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager began plating and prepping food at cook line before washing hands from entering back door into kitchen.
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 employee handling cooked pasta and plating with bar hands in direct contact with cooked pasta.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs in steam table at cook line at 114F hot holding, per operator, items placed in steam table from stop top and dropped out of temperature on steam table for approximately 30 minutes Operator stirred and reheated meatballs to 170F
Establishment not maintaining clam/mussel/oyster tags for 90 days Per operator, establishment is discarding Mussel tags after approximately 2 weeks. Reviewed procedures and regulations of keeping shell stock tags for consumer safety.
Observed 2 Mussel tags not marked with last date served
Bowl or other container with no handle used to dispense food.
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta fagiloi (56F - Cooling) at 12:53; cooling since 12/30. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw salmon at tall reach in cooler in kitchen. Educated operator on proper storage procedures.
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 41 degrees Fahrenheit within 6 hours. pasta fagiloi (56F - Cooling) at 12:53; cooling since 12/30. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza lowboy cooler: diced chicken (45F - Cold Holding); diced tomatoes (46F - Cold Holding); on counter at cook line: Marsala sauce (with beef broth) (62F - Cold Holding) Walk in cooler: raw chicken (45F - Cold Holding); chicken soup (45F - Cold Holding) - rechecked, no temperature change. Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 30 minutes. Advised operator to ice down products and or move products to another operable cooler of freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by fryer: meatballs and marinara (125F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back on stove to reheat to 165+F.
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 10 high priority.
10 High priority2 Intermediate3 Basic
Show 15 findings ▾
Container of medicine improperly stored. At cook line spice rack, bottle of Advil stored. Operator removed.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Pooled eggs stored over cooked lasagna. Advised operator of proper storage. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, Pooled eggs stored over raw veal. 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 glass door reach in cooler, créme brûlée dated 10/26. 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 cook line low boy, fish thawed in ROP. 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 walk-in cooler, cream sauce (48F - Cold Holding); chicken (48F - Cold Holding) housemade marinara with fresh garlic (52F - Cold Holding); vodka sauce (53F - Cold Holding); Not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, shredded mozzarella (54F-Cold holding), operator stated item held for approximately 1 hour. Operator placed into walk in cooler to quick chill. At walk-in cooler, cream sauce (48F - Cold Holding); housemade marinara with fresh garlic (52F - Cold Holding); vodka sauce (53F - Cold Holding); chicken (48F - Cold Holding) Not prepared or portioned today. Operator stated items held over 24 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 steam table, meatballs in marinara (133F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F.
Toxic substance/chemical improperly stored. At cook line spice rack, spray bottle of multipurpose cleaner stored. Operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed the written procedure to operator.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator, salmon is cooked to customers liking, no consumer advisory in establishment.
Bowl or other container with no handle used to dispense food. Bowls and cups used to dispense sugar.
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 low boy, fish thawed in ROP. See stop sale.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed.
Nov 7, 2023Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pasta in single door cooler
Handwash sink used for purposes other than handwashing. Evidenced by ice in sink behind bar
Bowl or other container with no handle used to dispense food. In sugar bin
Clean utensils stored between equipment and wall. Two knives between make tables
Food stored on floor. Case of water on floor behind bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78°F
No handwashing sign provided at a hand sink used by food employees. At pizza station, behind bar
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.