Fresh Catch Seafood & Grill
Last inspected: Jan 28, 2026
78
Score
Across the available record, Fresh Catch Seafood & Grill has 13 inspections on file, the first dated 2022. Inspectors last stopped by on Jan 28, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around two violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
By comparison, the average Stuart facility scores 81, putting Fresh Catch Seafood & Grill on the weaker side. Overall, the inspection record reads well.
13
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
78
Nov 18, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
67
Mar 12, 2025
Routine - Food
No violations found.
100
Jan 8, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb with hose attached. Advised operator that a vacuum breaker is required where there's a hose attached. **Warning**
29-34-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. **Warning**
50-17-3
74
Sep 6, 2024
Routine - Food
No violations found.
100
Sep 5, 2024
Routine - Food
4 critical violations.
View 4 violations
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 Melted butter on cook line **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (64F - Cold Holding) in flip top cooler not prepped or portioned today in unit less than four hours. Overstocked. Placed half in bottom cooler burgers (50F - Cold Holding); crab cakes (50F - Cold Holding); calamari (50F - Cold Holding); scallops (50F - Cold Holding); raw salmon (50F - Cold Holding); wahoo (50F - Cold Holding); snapper (50F - Cold Holding); raw chicken (50F - Cold Holding); sirloins (50F - Cold Holding); clams (48F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (50F - Cold Holding); crab cakes (50F - Cold Holding); calamari (50F - Cold Holding); scallops (50F - Cold Holding); raw salmon (50F - Cold Holding); wahoo (50F - Cold Holding); snapper (50F - Cold Holding); raw chicken (50F - Cold Holding); sirloins (50F - Cold Holding); clams (48F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef plated burger bun with barehands **Warning**
09-01-4
55
May 21, 2024
Routine - Food
No violations found.
100
May 14, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler #2 hamburger patties (47F - Cold Holding); raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated items been held in unit over 24 hours. See stop sale. **Warning**
01B-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizing bucket, Chlorine 200+ppm. Advised operator of proper parameters for sanitizing solution. Operator diluted solution to Chlorine 100ppm. **Corrected On-Site** **Warning**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler #2 hamburger patties (47F - Cold Holding); raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated items been held in unit over 24 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachibe not sanitizing properly. Advised operator to use 3 compartment sink until dishmachine is operable. Operator set up 3 compartment sink with Chlorine sanitizer 100ppm. **Corrective Action Taken** **Warning**
16-55-4
61
Dec 14, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Canned tomato sauce (83F - Reheating) at 12:05 since 10:30 - 106F 12:35 At current rate of reheating product did not reach 135F within 2 hours. Operator placed in steamer to bring up to 135+F. **Corrective Action Taken**
03E-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish not in commercial packaging over cocktail mixers at walk in freezer. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw shrimp at walk in freezer. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. conch fritter batter (48F - Cold Holding) Observed double panned in top portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed in bottom portion of cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Conch fritter mix not date marked at walk in cooler. Per operator, made 12/13 in excess of 24 hours. Operator labeled properly. **Corrected On-Site** **Repeat Violation**
02C-02-5
50
Aug 21, 2023
Complaint Full
No violations found.
100
Jun 20, 2023
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw beef at walk in freezer, all products not in commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (98F - Hot Holding) Operator states out of temperature for four hours. Operator discarded melted butter. See stop sale.
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (98F - Hot Holding) Operator states out of temperature for four hours. Operator discarded melted butter. See stop sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Shrimp corn chowder with no date at walk in produce cooler. Operator states produced on 6/18/23, operator placed date on product. **Corrected On-Site**
02C-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee with expired training certificate, no other certifications present.
53B-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed lack of Hand was sink only sign at cook line hand wash sink.
31B-04-4
Basic - Stored food not covered. Observed Box of dried cranberries opened on dry storage shelf at back kitchen. Operator covered product.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Salmon thawing on counter in prep kitchen. Educated employee of proper thawing procedure. Employee put in oven to cook. **Corrected On-Site** **Repeat Violation**
06-01-5
45
Apr 3, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, not commercially packaged raw chicken over raw salmon. Operator moved chicken to lower shelf. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked penne (45-47F) - cold holding at reach in cooler on cook line. Food not prepared or portioned today. Out of temperature overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked penne (45-47F) - cold holding at reach in cooler on cook line. Food not prepared or portioned today. Out of temperature overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in order.
01C-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in prep area left out on counter, penne (78-80F) at 3:25 (cooling since 3:00) 78-82° at 4:10. At current Tate of cooling Food will not reach 70° within 50 minutes. Operator placed in cooler to quick chill.
03D-15-4
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
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen salmon thawing on top of oven at room temperature. Operator moved to sink with running water.
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened soda on prep table. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ac vent near dry storage.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Unapproved scoop in container of flour. Operator removed. **Repeat Violation**
14-01-5
33
Aug 25, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- #1 butter 56-69F- operator states food not prepared or portioned today- operator states out of temperature 30 minutes- operator placed in reach in freezer to quick chill. **Corrective Action Taken**
03A-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
Basic - Working containers of food removed from original container not identified by common name. Container of flour at prep area table by dry storage not labeled- operator labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, keys and purse on prep table in back kitchen across from dish machine- operator removed. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on flip top cooler at front counter- operator removed. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Covered waste receptacle not provided in women's bathroom- at womens bathroom. **Corrected On-Site**
32-12-5
Basic - Bowl or other container with no handle used to dispense food. Plastic container with no handle used as scoop for bread crumbs at dry storage area- operator removed. **Corrected On-Site**
14-01-5
58
Frequently Asked Questions
When was Fresh Catch Seafood & Grill last inspected?
The most recent health inspection at Fresh Catch Seafood & Grill on file is from Jan 28, 2026. The public record contains 13 inspections in total.
What is the most common violation at Fresh Catch Seafood & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Fresh Catch Seafood & Grill.
How does Fresh Catch Seafood & Grill compare to other restaurants in Stuart?
Fresh Catch Seafood & Grill most recently scored 78 out of 100, which is lower than the Stuart average of 81.
Has Fresh Catch Seafood & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Fresh Catch Seafood & Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fresh Catch Seafood & Grill 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 Fresh Catch Seafood & Grill inspected?
Based on the inspection history on file, Fresh Catch Seafood & Grill is inspected around four times per year on average.
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