Big Apple Pizza
Last inspected: Oct 28, 2025
100
Score
The health department has logged 10 inspections at Big Apple Pizza, the earliest from 2022. Big Apple Pizza was last inspected on Oct 28, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Across the inspection history, “time/temperature control for safety food identified” is the issue that surfaces most often, recorded two times.
Compared to the broader Stuart restaurant scene, where the average is 81, this is a stronger showing. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 28, 2025
Complaint Full
No violations found.
100
Oct 20, 2025
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
30
Aug 20, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Observed Required employee training expired for some employees. Expired 5/11/2025 To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-08-20: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic containers of marinara sauce stored on floor of walk in cooler. - From follow-up inspection 2025-08-20: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled through out establishment with grease - From follow-up inspection 2025-08-20: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - From follow-up inspection 2025-08-20: **Time Extended**
36-73-4
78
Aug 19, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
20
Dec 5, 2024
Food-Licensing Inspection
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Lighting Adequate; Required Shields in Place
FL-36
70
Nov 15, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
45
Feb 5, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - 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. Observed Sliced cheese pizza with no time mark. Per operator, out of temperature for approximately 2 hours. Operator placed time mark. **Corrective Action Taken**
03F-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed Canned Black olives dented to seam.
01B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (ingredients added) (51F - Cold Holding) Observed sitting on counter by pizza station. Per operator, not prepared or portioned today. Per operator, out of temperature approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. ; Beverage cooler: chicken wings (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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. Bodily fluids procedure sent to operator.
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for sliced pizza, No written plan. Time control procedure sent to operator.
03F-10-5
45
Oct 16, 2023
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned wings 44-46°f. Portioned wings 46-47°f in walk-in cooler. Product moved to freezer for temperature recovery.
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -opened box of beef steaks above bread in reach-in freezer. Operator relocated products. **Corrected On-Site**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect in back area of restaurant. Operator removed.
35A-02-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dish machine chlorine approx 25 ppm. Operator will change bucket and call for repair if needed. **Corrective Action Taken**
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsing cleaning towels in hand wash sink on cookline.
31A-11-4
Basic - Accumulation of lime scale on the inside of the dishmachine. -on spray arms, interior.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in Parmesan mixture. Removed. **Corrected On-Site**
14-01-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -all doors propped open, 1 small flying insect in back room. Operator closed doors. **Corrected On-Site**
35B-05-4
Basic - Single-service articles improperly stored. -unwrapped pizza boxes on floor in back room. Operator lifted off floor. **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind dish machine soiled.
36-27-5
39
Oct 17, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
61
Jul 5, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - 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. Sanitizer at 0/ppm chlorine
22-41-4
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Garlic and oil/stored overnight on counter/frontline.
01B-17-5
High Priority - 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. Garlic and oil/stored overnight on counter/frontline.
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham=opened over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep table.
22-02-4
Basic - Food stored on floor. Onions/walk in cooler/corrective action taken/operator stored onions back on shelf. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Kitchen/ice machine/corrective action taken/operator stored ice scoop properly. **Corrected On-Site**
10-08-5
47
Frequently Asked Questions
When was Big Apple Pizza last inspected?
The most recent health inspection at Big Apple Pizza on file is from Oct 28, 2025. The public record contains 10 inspections in total.
What is the most common violation at Big Apple Pizza?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Big Apple Pizza.
How does Big Apple Pizza compare to other restaurants in Stuart?
Big Apple Pizza most recently scored 100 out of 100, which is higher than the Stuart average of 81.
Has Big Apple Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Big Apple Pizza have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Big Apple Pizza means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Big Apple Pizza inspected?
Based on the inspection history on file, Big Apple Pizza is inspected around three times per year on average.
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