Colab Kitchen
Last inspected: Jan 7, 2026
41
Score
Inspectors have visited Colab Kitchen 13 times, with records going back to 2022. The newest entry in the record is dated Jan 7, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up four times.
By comparison, the average Stuart facility scores 81, putting Colab Kitchen on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
41
Jul 26, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust observed at back storage area - From follow-up inspection 2025-07-26: **Time Extended**
36-34-5
95
Jul 25, 2025
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Apr 2, 2025
Complaint Full
No violations found.
100
Jan 30, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed canning of tomato products, pickling and fermentation of time/temperature controlled food items inside of establishment. - From follow-up inspection 2025-01-30: **Time Extended**
03G-50-1
90
Jan 29, 2025
Complaint Full
8 critical violations. 2 major violations. 1 minor violation.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade linen cloths in direct contact with bread at cook line. Operator removed. **Corrected On-Site**
14-86-1
High Priority - Toxic substance/chemical improperly stored. Observed Dusting spray over cooking oil at storage closet. Operator stored properly.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked Pork at 52F. Per operator, items not prepared or portioned today, items removed from cooler and left out of temperature for approximately 1 hours. Operator placed items in walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 small flying insects flying above and landing on food prep counter at cook line. Operator killed smaller flying insects and sanitized area thoroughly. **Corrected On-Site** **Warning**
35A-02-6
High Priority - Displayed food not properly protected from contamination. Observed collard greens on display uncovered in market area.
08B-02-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed: house made butter milk ranch date marked 1/16 Wahoo dip made on 1/15 pimento cheese made on 1/15 Smoked chicken salad made on 1/15 Kalamata Kraut Kimchi made on 1/15 Pickled Eggplant made on 1/16
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed: house made butter milk ranch date marked 1/16 Wahoo dip made on 1/15 pimento cheese made on 1/15 Smoked chicken salad made on 1/15 Kimchi made on 1/15 Kalamata.kraut-1/16 Pickled Eggplant made on 1/16
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over cut lettuce and garlic breads at oven reach in cooler, Observed Raw Scallops stored over ready to eat sauces at low boy reach in cooler at cook line. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed canning of tomato products, pickling and fermentation of time/temperature controlled food items inside of establishment.
03G-46-2
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed canning of tomato products, pickling and fermentation of time/temperature controlled food items inside of establishment.
03G-50-1
Basic - Employee eating in a food preparation or other restricted area. Observed Drink on prep table multiple food prep tables. Operator removed.
12B-02-4
23
Nov 14, 2024
Routine - Food
No violations found.
100
Nov 13, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
47
Apr 24, 2024
Complaint Full
No violations found.
100
Feb 21, 2024
Complaint Full
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler- kimchi prepared 02/09/24 not used within 7 days - see stop sale. **Corrected On-Site** **Warning**
01B-28-5
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. At dishmachine area- employee handled dirty dish then proceeded to handle clean dishes- educated operator- employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near cookline- raw shell eggs stored over butter- operator moved raw shell eggs to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline- prep area- butter 61F- cold holding - food not prepared or portioned today- food left out on counter- food out of temperature for 30 minutes- operator placed under time as a public health control for remaining time. At reach In cooler by cookline- chopped greens 48F- cold holding- food not prepared or portioned today- food overstocked- out of temperature for 30 minutes- operator placed food in walk in cooler To quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by cookline- blocked by bins of soiled utensils on ground - operator removed. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch and brunch menu- smoked salmon offered with no indication that the food is served raw/ undercooked. On Dinner menu - tuna tacos offered with no indication that the food is served raw/ undercooked. **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink- by salad station- operator provided. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is fermenting cabbage to make sauerkraut and kimchi with no approved HACCP plan. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer not labeled by outside server station- operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep counter at prep area. **Warning**
40-06-5
30
Nov 1, 2023
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 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. Dish machine at bar, First test chlorine 00ppm. Sanitizer tube was in wrong bucket. Second test 50ppm **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line started to put gloves on before food prep. I stopped him and advised him to wash his hands. Employee washed hands **Corrected On-Site**
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in bar area above dish machine One fly in warewashing area by mop sink
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter in make table reach in cooler **Corrected On-Site**
08A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers lamb burger undercooked optional. Consumer advisory not on menu. Provided operator with consumer advisory sign **Corrective Action Taken** **Repeat Violation**
02B-02-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well at bar Turned off. **Corrected On-Site**
10-03-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Several containers of seasoning
02D-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. At bar. **Corrected On-Site**
21-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table **Corrected On-Site**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. In make table cooler at far right of cook line and in make table cooler near end of second cook line
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dry storage
23-03-4
32
Mar 13, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cut scallions /prep cooler#3/corrective action taken/operator stored raw eggs on bottom shelf. **Corrective Action Taken**
08A-05-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-57-6
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Chicken, pork, beef/walk in cooler
03G-09-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Kimchi, cultured cream.
03G-46-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep area.
13-04-4
Basic - Food stored on floor. Chicken/walk in cooler/corrective action taken/operator stored foods properly. **Corrective Action Taken**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Prep cooler#4/cook line
29-49-6
52
Sep 1, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Clarified butter.cookline, cut tomatoes, cut melons(bar area).
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef brisket prepared over 24 hours before/walk in cooler. Corrective action taken/operator date labeled food. **Corrected On-Site**
02C-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area/corrective action taken/operator changed sanitizer bucket to 200/ppm quaternary. **Corrective Action Taken**
21-08-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers/storeroom/corrective action taken/operator stored single serving items properly. **Corrected On-Site**
25-06-4
Basic - Food stored on floor. Oil container/cookline/corrective action taken/operator stored oil container back on shelf. **Corrected On-Site**
08B-38-4
70
Frequently Asked Questions
When was Colab Kitchen last inspected?
The most recent health inspection at Colab Kitchen on file is from Jan 7, 2026. The public record contains 13 inspections in total.
What is the most common violation at Colab Kitchen?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Colab Kitchen.
How does Colab Kitchen compare to other restaurants in Stuart?
Colab Kitchen most recently scored 41 out of 100, which is lower than the Stuart average of 81.
Has Colab Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Colab Kitchen have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Colab Kitchen 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 Colab Kitchen inspected?
Based on the inspection history on file, Colab Kitchen is inspected around four times per year on average.
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