Florentinos Italian Cuisine
Last inspected: Feb 25, 2026
82
Score
Public records show 10 inspections at Florentinos Italian Cuisine stretching back to 2022. The most recent report on file is from Feb 25, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
Florentinos Italian Cuisine scores about where you'd expect for a Stuart restaurant. The file should reassure diners considering a visit.
10
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter area - Cooked pasta 73F- cold holding, pooled eggs 73F- cold holding chicken stock 73F- cold holding, oil and garlic 73F- cold holding, - food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed in reach in freezer to quick chill. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-25: At cookline counter - Pooled eggs 55F- cold holding, shredded cheese 50F- cold holding - food out of temperature for 2 hours- operator placed under time as a public health control for remaining time,**Admin Complaint** **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled wiping cloth stored on prep counter - operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-25: **Time Extended**
21-12-4
82
Feb 24, 2026
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
39
Nov 6, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
50
Dec 5, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
58
Jul 29, 2024
Routine - Food
3 critical violations. 5 major violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
26
Jan 24, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked meatballs reach in cooler on cook line. Operator stored properly. **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. On counter: garlic oil (86F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for approximately 3 hours. Operator returned to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (111F - Hot Holding) Observed resting on a pan on the stove. Per operator, out of temperature for approximately 15 minutes. Operator returned to heated pot of meatballs. **Corrective Action Taken**
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Florentino Estrada expired 9/4/23
53A-03-7
Intermediate - Improper probe thermometer provided to measure temperature of food products. Probe thermometer minimum temperature capability is 50F. Advised operator to purchase probe thermometer with temperature range 0F-220F.
05-08-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For sanitizer bucket, chlorine sanitizer.
16-37-1
47
Jul 31, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitizing dish machine not reaching minimum 160F. Inspector used thermal test strips and observed no color change on test strip. Advised operator to do all sanitizing at 3 compartment sink, chlorine sanitizer. - From follow-up inspection 2023-07-31: High temperature dish machine not reaching minimum 160F rinse temperature. Inspector used DBPR provided heat sensing strips. Operator will use 3 compartment sink for sanitizing. **Admin Complaint**
22-56-4
90
Jul 24, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella (70F - Cold Holding) Observed shredded mozzarella sitting out on counter by fryer station. Operator states out of temperature for 30 minutes. Operator returned to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari over cooked pasta at reach in cooler by dish machine. Operator stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitizing dish machine not reaching minimum 160F. Inspector used thermal test strips and observed no color change on test strip. Advised operator to do all sanitizing at 3 compartment sink, chlorine sanitizer.
22-56-4
67
Feb 16, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Moisturizers over packets of sweetener- operator removed. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by cookline- operator provided. **Corrected On-Site**
31B-02-4
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
70
Aug 2, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over chicken stock/ric#1/cookline/corrective action taken/operator stored raw chicken on bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. **Corrected On-Site**
02B-02-5
Basic - Food stored on floor. Oil/shortening container/cookline/corrective action taken/operator stored oil/shortening container properly. **Corrected On-Site**
08B-38-4
74
Frequently Asked Questions
When was Florentinos Italian Cuisine last inspected?
The most recent health inspection at Florentinos Italian Cuisine on file is from Feb 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Florentinos Italian Cuisine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Florentinos Italian Cuisine.
How does Florentinos Italian Cuisine compare to other restaurants in Stuart?
Florentinos Italian Cuisine most recently scored 82 out of 100, which is about the same as the Stuart average of 81.
Has Florentinos Italian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Florentinos Italian Cuisine have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Florentinos Italian Cuisine 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 Florentinos Italian Cuisine inspected?
Based on the inspection history on file, Florentinos Italian Cuisine is inspected around three times per year on average.
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