Carsons Tavern
Last inspected: Feb 25, 2026
45
Score
The health department has logged nine inspections at Carsons Tavern, the earliest from 2022. The most recent visit was on Feb 25, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Across the inspection history, “no written procedures available for use” is the issue that surfaces most often, recorded two times.
Carsons Tavern's latest score of 45 falls below the Stuart average of 81. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
45
Nov 25, 2025
Routine - Food
No violations found.
100
Nov 13, 2025
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
74
Jan 8, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Food stored on floor. At walk in freezer, Raw chicken stored on floor . Advised operator of proper storage. Operator moved to shelf. **Corrected On-Site**
08B-38-4
95
Sep 20, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach in cooler, Shell eggs stored over mussels. Advised operator of proper storage. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top, butter chips (46F - Cold Holding)not prepared or portioned today. Pan overfilled. Operator stated item held approximately 1 hour prior to. Operator removed half of product and placed into reach in for quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
74
Mar 29, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
58
Nov 1, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 1 large can of jalapeños with deep dent to seam of can. Operator removed from circulation.
01B-01-4
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 cut leaf lettuce and cut field greens in metal pans on top counter of cooler. Per operator, out of temperature control for 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours. **Corrective Action Taken**
03F-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags not kept in chronological order. Educated operator on proper shellfish tag procedures.
01C-05-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed pan of mussels at reach in cooler at cook line with no tag. Inspector verified tag from original container at walk in cooler. Educated operator on proper shellfish tag procedures.
01C-10-4
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 tomatoes, cut field greens and cut leaf lettuce. No written procedure at time of inspection. Time control procedure sent to operator. **Repeat Violation**
03F-10-5
55
Feb 17, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
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 handled dirty cup and then proceeded to handle clean plates- educated operator - employee washed hands. **Corrective Action Taken**
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sink- dump tray, ice and lemons in sink- educated operator- employee removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. At bar handwash sink.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sliced tomatoes on time as a Public Health control by cookline- emailed to operator. **Corrected On-Site**
03F-10-5
Basic - Employee with no hair restraint while engaging in food preparation. At expos station - employees handling food no hair restraint.
13-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler at cookline- avocado with stickers still attached- educated operator - operator removed. **Corrected On-Site**
08B-39-4
Basic - Stored food not covered. At tall reach in cooler by cookline- cooked corn uncovered- operator covered. **Corrected On-Site**
08B-12-5
50
Aug 2, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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. Dishmachine sanitizing at 0/ppm chlorine.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/corrective action taken/operator cleaned and sanitized can opener. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline/corrective action taken/operator stored utensils properly. **Corrected On-Site**
10-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine/corrective action taken/operator stored ice scoop properly. **Corrected On-Site**
10-12-5
67
Frequently Asked Questions
When was Carsons Tavern last inspected?
The most recent health inspection at Carsons Tavern on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Carsons Tavern?
Across the inspection record, “no written procedures available for use” has been cited two times, more than any other issue at Carsons Tavern.
How does Carsons Tavern compare to other restaurants in Stuart?
Carsons Tavern most recently scored 45 out of 100, which is lower than the Stuart average of 81.
Has Carsons Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Carsons Tavern have averaged around two violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Carsons Tavern means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Carsons Tavern inspected?
Based on the inspection history on file, Carsons Tavern is inspected around three times per year on average.
Nearby Restaurants