WATERFRONT
131 SW FLAGLER AVE, Stuart FL 34994 · 6086091023
Last inspected Jul 22, 2026 · 11 visits since August 2023
DEC 24
MAR 25
DEC 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in, cooked rice (48F - Cold Holding) Per operator, product not prepared or portioned today. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)corrected to 100ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in Cooler milk opened on Sunday not date marked - operator date marked.
Handwash sink not accessible for employee use at all times. At cookline area - handwash sink blocked by cutting board- operator removed.
May 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna products on menu for identified as raw
Mar 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw clam shell bag then proceed to handle clean food equipment at other side of kitchen with out washing hands Educated operator for employees to wash hands properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line: Asian slaw (53F - Cold Holding); over fill line in container cooked lobster meat (51F - Cold Holding); over fill line in container goat cheese spread (51F - Cold Holding) Per operator food not prepared or portioned and left out and over the fill line Operator placed Asian slaw and lobster meat inside reach in cooler to drop temperature Operator Goat cheese spread on time as a public health control
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lobster bisque (126F - Hot Holding) inside steam table at cook line Per operator food reacted on stove top and placed on steam table to hot hold, food out of temperature for approximately 1 hour Operator reheated items to 165F on stove top
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna products on menu for identified as raw
Food storage container/container lid cracked or broken Observed cracked seasoning shaker at lid where food dispenses. Operator discarded
Raw fruits/vegetables not washed prior to preparation Observed cut and prepped avocado not washed with sticker still on it inside flip top reach in cooler Removed
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avacado over ready to eat sauces at bottom reach in cooler
Water draining onto floor surface.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator reran machine to 50 ppm at time of inspection
No handwashing sign provided at a hand sink used by food employees at cook line hand wash sinks Operator placed proper signs
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed with all clams, mussels and oysters..
Handwash sink not accessible for employee use at all times. Observed sanitation bucket in hand sink at cook line Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Observed at Flip top refrigerator
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 80 F. Operator place container on grill.
Working containers of food removed from original container not identified by common name. Observed spraying bottle with Lea on juice not labeled. Operator labeled.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine chlorine sanitizer at >10 ppm. Operator provided fresh sanitizer, retested machine to 100 ppm.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at down stairs bar. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of floor cleaner at upstairs stairs bar. Operator labels items properly.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean plastic food containers on floor of dish pit area. Operator stored properly.
Observed at cook line Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
May 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 glass door reach in, cooked rice (48F - Cold Holding) Per operator, product not prepared or portioned today. See stop
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in, cooked rice (48F - Cold Holding) Per operator, product not prepared or portioned today. See stop sale
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over French fries reach in freezer on cook line. Both products not in commercial packaging. Raw oysters over cooked crab salad walk in cooler. Operator stored all products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onion and bacon jam (80F - hot Holding) Observed in pan on counter on expo line. Per operator, out of temperature for 4+ hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onion and bacon jam (80F - hot Holding) Observed in pan on counter on expo line. Per operator, out of temperature for 4+ hours. See stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Fresh shellfish tags not in chronological order.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Glass Reach in cooler cook line: spinach dip (cheese) (46F - Cooling) at 3:00 since 2:40 - 46F at 3:25 At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in walk in freezer.
Spray bottle containing toxic substance not labeled. Observed Surface cleaner spray bottle no label at bar. Operator labeled properly.
Aug 15, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam well cook line: butter (128F - Reheating) at 11:00 since 10:30 - 126F at 11:20 Per operator, butter removed from cooler and placed directly into steam table for reheating. At current rate of reheating product will not reach 135F within 2 hours. Operator returned to stove reheat to 135F+.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time control for jalapeño butter with no written plan. Time stamp was in place. Sent time control procedure to operator. Operator filled out time control procedure.
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. Observed lack of oyster consumer advisory on menu or otherwise conspicuously posted in restaurant. Operator printed and posted oyster consumer advisory.
Spray bottle containing toxic substance not labeled. Observed Chemical in spray bottle with no label. Operator labeled correctly.
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.