Bollytwist
Last inspected: Apr 7, 2026
100
Score
Inspectors have visited Bollytwist 14 times, with records going back to 2022. Bollytwist was last inspected on Apr 7, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly five violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Bollytwist's latest score of 100 sits above the Stuart average of 81. The full picture is one of consistent compliance.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
No violations found.
100
Mar 30, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
78
Feb 9, 2026
Quality Assurance
2 minor violations.
View 2 violations
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline utensils in water of 109F - operator turned on burner to heat water to 135F. **Corrective Action Taken** **Repeat Violation**
10-07-4
90
Dec 9, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked spinach (47F - Cooling). Per operator, item was placed in unit previous day to cool exceeding 6 hours. Item did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink hose Bibb, no vacuum breaker where hose is attached. **Warning**
29-34-4
High Priority - 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. At walk in cooler, cooked spinach (47F - Cooling). Per operator, item was placed in unit previous day to cool exceeding 6 hours. Item did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored over cooked spinach in freezer, not all commercially packaged. Advised operator of proper storage. **Warning**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. **Warning**
50-17-3
Intermediate - 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, per operator, foods-Cooked chicken, cooked beef prepared onsite and held over 24 hours, not properly date marked. Advised operator of proper date marking of foods stored over 24 hours. **Warning**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At dish area, clean pans stored not inverted. **Warning**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phones stored over prep table. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 81F. Operator removed. **Corrected On-Site** **Warning**
10-07-4
37
Aug 27, 2025
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
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
58
Jun 4, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (48-49F - Cooling)at 11:44 to 49 F 12:05 since 10:45 in cooler #1 at cook line Food placed in a plastic container not deep enough to be exposed to cold air; operator changed pans ; at this rate food will not reach 41 F or below within 4 hours; **Corrective Action Taken**
03D-15-4
82
Feb 26, 2025
Routine - Food
No violations found.
100
Dec 27, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At Kitchen, Employee eating then proceeded to handle clean plates without washing hands. Advised operator of proper handwashing. Employee washed hands. **Corrected On-Site**
12A-05-4
High Priority - Toxic substance/chemical improperly stored. At kitchen, bottle of multi-purpose cleaner stored on shelf over clean utensils. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advise operator to renew license. **Warning**
50-17-3
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cooked chicken in walk in. Advised operator of proper storage.
08B-17-4
58
Aug 7, 2024
Routine - Food
7 critical violations. 1 minor violation.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked cabbage 89F at 1:45 to 78F at 3:05( cooling since 12:30) food stored in large quantity and covered, at current rate of cooling, food did not reach to 70F within 2 hours- see stop sale.
03D-01-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Skewers not sanitized while washed.
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed fresh ginger in non food grade to-go/ shopping bag- operator removed. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken and raw shell eggs over cooked sauce in walk in cooler
08A-05-6
High Priority - 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 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked cabbage 89F at 1:45 to 78F at 3:05( cooling since 12:30) food stored in large quantity and covered, at current rate of cooling, food did not reach to 70F within 2 hours- see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall glass reach in cooler- rice pudding 49F- cold holding- food not prepared or portioned today. As per operator, food left on counter for 30 minutes. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed Hydrogen peroxide over mint fresher- operator stored chemical properly.
41-10-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)
21-07-4
33
May 23, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line - From follow-up inspection 2024-05-23: Cutting board has not been replaced. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water drink container next to steam table ; removed **Corrected On-Site** - From follow-up inspection 2024-05-23: Observed employee drink during this visit. **Time Extended**
12B-07-4
86
May 22, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetables curry (113F - Hot Holding) on the prep table by flat top; as per operator food out of temperature for approximately 30 minutes; operator placed food on the stove to reheat to 165 F **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. curry sauce (50-66F - Reheating)at 1:06 to 145 F at 1:34 since 1:00 on the stove; 2nd second temperature taken operator had turned off the heat and stated that reheating completed; time left in reheating process; operator turned heat back on; **Corrective Action Taken**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46-50F - Cold Holding); diced tomatoes (48F - Cold Holding); tofu (48F - Cold Holding); cooked rice (50F - Cold Holding) cooler # 1 at cook line closer to handwash sink; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; advised onto move to different cooler or place ice bags on top of food to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
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. Dishwasher (Chlorine 10ppm); **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
Intermediate - 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/
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink next to soda machine; as per operator turned off due to leaking pipes
27-16-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food- unwashed peppers over cooked chicken in walk-in cooler; advised operator to store properly
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust Wall has accumulation of mold like substance by dishwasher area and under three compartment sinks
36-27-5
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit- thermometer in the back of the cooler by the fan; advised to move by doors- in cooler #1 at cook line
05-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water drink container next to steam table ; removed **Corrected On-Site**
12B-07-4
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water by dishwasher area;
29-19-4
29
Sep 12, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
39
Jan 18, 2023
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
29
Aug 16, 2022
Routine - Food
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table by cookline- Chicken - 72-73F- cold holding- operator states food out of temperature for 30 minutes- operator placed in reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Lowes bucket used to store tamarind sauce at dry storage.
14-15-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at dish machine handled dirty dishes then proceeded to handle clean dishes without washing hands- educated operator- employee washed hands. **Corrective Action Taken**
12A-13-4
High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Containers used originally as detergent containers used to store sugar and salt at dry storage area- see Stop sale.
01B-32-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cookline - operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. **Corrective Action Taken**
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- cooked lentils - 45-46F at 2:00 to 45-46F at 2:30 (cooling since 10:30)- food placed in ziplock bag- at current rate of cooling food will not reach 41F with reusing 2 hours- operator placed in reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cookline.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at quad three-compartment sink/ chlorine warewashing machine.
16-37-1
Intermediate - No soap provided at handwash sink- by cookline- operator provided. **Corrected On-Site**
31B-03-4
Basic - Single-service articles improperly stored. To- Go container at cookline not inverted- operator inverted. **Corrected On-Site**
25-05-4
Basic - Food stored on floor. Container of flour stored on floor by cookline- operator moved off floor. **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. For employees working at cookline- operator provided. **Corrected On-Site**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water at prep table by cookline- operator removed. Employee open bottle of water at prep table by three compartment sink- operator removed. **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour at cookline not labeled- operator labeled. Containers of sugar and salt at dry storage not labeled- operator labeled.**Corrected On-Site** **Corrected On-Site**
02D-01-5
Basic - Stored food not covered. Container of spices at shelves next to cookline not covered- operator covered. **Corrected On-Site**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar and salt containers at dry storage- operator removed. **Corrected On-Site**
14-01-5
21
Frequently Asked Questions
When was Bollytwist last inspected?
The most recent health inspection at Bollytwist on file is from Apr 7, 2026. The public record contains 14 inspections in total.
What is the most common violation at Bollytwist?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Bollytwist.
How does Bollytwist compare to other restaurants in Stuart?
Bollytwist most recently scored 100 out of 100, which is higher than the Stuart average of 81.
Has Bollytwist's inspection record improved over time?
Yes. Recent inspections at Bollytwist have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Bollytwist 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 Bollytwist inspected?
Based on the inspection history on file, Bollytwist is inspected around four times per year on average.
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