Courtyard by Marriott Hotel
Last inspected: Feb 17, 2026
100
Score
Public records show seven inspections at Courtyard by Marriott Hotel stretching back to 2022. On Feb 17, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around 10 violations to closer to four violations per visit over the last few inspections.
The most common issue across all inspections has been “shell eggs not stored at an ambient air temperature”, showing up three times.
Restaurants in Stuart average 81, so Courtyard by Marriott Hotel is doing better than most peers. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
No violations found.
100
Dec 17, 2025
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At cook line reach in cooler, turkey slices dated 12/9. See stop sale **Warning**
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. At cook line reach in cooler, turkey slices dated 12/9. See stop sale **Warning**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over cartons of half n half. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**
08A-05-6
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
Basic - Cutting board has cut marks and is no longer cleanable. At front counter, cutting boards with grooves, no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, opened bottle of water on prep table. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage, employee purse stored on shelf with food items. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Single-service articles not stored inverted or protected from contamination. At kitchen cook line, single service items stored, not inverted. Operator corrected. **Corrected On-Site** **Warning**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over ready to eat rice. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Warning**
08B-17-4
43
Dec 26, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at hand wash sink. Operator provided napkins. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-12-26: Same **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Alexander Sparaco-Operations Manager **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen, vents visibly soiled with mold like substance. **Warning** - From follow-up inspection 2024-12-26: Same **Time Extended**
36-34-5
78
Oct 23, 2024
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
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. Operator moved sanitizer procedures to 3 compartment sink Quaternary 200ppm **Corrected On-Site** **Warning**
22-57-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (62F - Cold Holding); not prepared or portioned today. Operator stated eggs held in unit overnight. See stop sale. **Warning**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (62F - Cold Holding); not prepared or portioned today. Operator stated eggs held in unit overnight. See stop sale. **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen low boy, liquid egg (67F - Cold Holding); Operator stated product held out of temperature for approximately 20 minutes prior. Operator placed product onto ice for quick chill. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, oatmeal (128F - Hot Holding). Operator stated product held approximately 30 minutes prior to. Advised operator to reheat product to 165F. **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At front counter, cutting board with mold like debris. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Alexander Sparaco-Operations Manager **Warning**
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Admin Complaint**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at hand wash sink. Operator provided napkins. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. At kitchen, CO2 tank not secured. Advised operator of CO2 tank secure requirements. **Warning**
51-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen and front bar area, reach in refrigerator soiled with accumulation of food debris and soil residues. **Warning**
22-16-4
Basic - Old labels stuck to food containers after cleaning. At front counter, old label stating blueberry muffins used on container holding marinara sauce. **Warning**
16-46-4
Basic - Food stored on floor. At walk in freezer, several boxes of food stored on the floor. **Warning**
08B-38-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, refrigerator doors visibly soiled with food debris/soil residue. **Warning**
23-24-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance. **Warning**
22-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce (carrots) stored over muffins. Advised operator of proper storage. **Warning**
08B-17-4
Basic - Cutting board has cut marks and is no longer cleanable. At front counter flip top cooler, cutting board with deep grooves and mold like substance. No longer easily cleanable. **Warning**
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen, vents visibly soiled with mold like substance. **Warning**
36-34-5
20
Dec 12, 2023
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food Properly Stored/Protected
FL-48
47
Apr 17, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
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
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 71 degrees, raw chicken/thawing at room temperature/operator not able to tell how long it's been out of temperature.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 71 degrees, thawing at room temperature. Operator not able to say how long it's been out.
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Food stored on floor. Melons/walk in cooler/corrective action taken/operator stored foods back on shelf. **Corrective Action Taken**
08B-38-4
50
Sep 12, 2022
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler next to three compartment sink- sliced cheese 47-48F- cold holding- operator states food in cooler overnight- out of temperature for 12 hours-food not prepared or portioned today- see stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At reach in cooler next to three compartment sink- sliced cheese 47-48F- cold holding- operator states food in cooler overnight- out of temperature for 12 hours-food not prepared or portioned today- see stop sale.
01B-02-5
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. No time mark for milk at coffee station - food out for 3 hours- operator placed time mark for remaining hour. **Corrected On-Site**
03F-02-5
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 - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted at ice machine- operator inverted. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food over salad dressings in walk in cooler$p- operator removed to lower shelf. **Corrected On-Site**
40-06-5
Basic - Carbon dioxide tank not adequately secured. At dry storage.
51-11-4
41
Frequently Asked Questions
When was Courtyard by Marriott Hotel last inspected?
The most recent health inspection at Courtyard by Marriott Hotel on file is from Feb 17, 2026. The public record contains seven inspections in total.
What is the most common violation at Courtyard by Marriott Hotel?
Across the inspection record, “shell eggs not stored at an ambient air temperature” has been cited three times, more than any other issue at Courtyard by Marriott Hotel.
How does Courtyard by Marriott Hotel compare to other restaurants in Stuart?
Courtyard by Marriott Hotel most recently scored 100 out of 100, which is higher than the Stuart average of 81.
Has Courtyard by Marriott Hotel's inspection record improved over time?
Yes. Recent inspections at Courtyard by Marriott Hotel have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Courtyard by Marriott Hotel 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 Courtyard by Marriott Hotel inspected?
Based on the inspection history on file, Courtyard by Marriott Hotel is inspected around two times per year on average.
Nearby Restaurants