Fysh Bar & Grill - Port Salerno
Last inspected: Jan 15, 2026
27
Score
Across the available record, Fysh Bar & Grill - Port Salerno has 15 inspections on file, the first dated 2022. Fysh Bar & Grill - Port Salerno was last inspected on Jan 15, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around 15 violations to closer to seven violations per visit over the last few inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
That's lower than the typical Stuart restaurant, which scores around 81. Diners may want to weigh the inspection history when deciding to visit.
15
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 15, 2026
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
27
Jan 14, 2026
Complaint Full
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. At cook line reach in cooler - cooked crab in small,container stored in large container of raw fish- operator removed and stored properly, **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over cooked food - operator removed and stored properly. At walk in cooler raw fish eggs store over cut cucumbers and cream cheese - operator removed and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. At kitchen prep area by handwashsink- approximately one live roach crawling out of drain inside the sink. **Admin Complaint**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line reach in cooler drawer - raw swordfish and grouper in Commercially processed reduced oxygen packaging bearing a label indicating to remove fish from bag before thawing - not removed - see stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler drawer- cooked pasta 54F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in freeze to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towels used to stored chopped carrots- operator removed. **Corrected On-Site**
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub is die handwash sink by prep kitchen - operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory On sushi menu- multiple raw fish items on menu not identified as raw/ undercooked.
02B-01-5
Intermediate - No soap provided at handwash sink by dishwashing area- operator provided. **Corrected On-Site**
31B-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line reach in cooler drawer - raw swordfish and grouper in Commercially processed reduced oxygen packaging bearing a label indicating to remove fish from bag before thawing - not removed - see stop sale.
06-09-1
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cook line- in use avocados with sticker still attached- educate operator employee removed. **Corrected On-Site**
08B-39-4
27
Dec 8, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. - From follow-up inspection 2025-12-08: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen, cook line, cutting boards grooved and no longer easily cleanable. **Repeat Violation** - From follow-up inspection 2025-12-08: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. - From follow-up inspection 2025-12-08: **Time Extended**
14-17-4
82
Dec 5, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
23
May 29, 2025
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked shrimp tempera in sushi station cooler Removed **Corrected On-Site** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (50F - Cold Holding); grouper (50F - Cold Holding); raw burgers (49F - Cold Holding) in reach in drawers under cook line. Not prepped or portioned. In unit less than four hours. Placed back in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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. See stop sale. Coleslaw and sour cream Time marked **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked vegetables (128F - Hot Holding); in steam table. Out less than four hours. Advised chef to reheat to 165F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemical Spray bottle stored with clean pans next to hand sink in kitchen/to go lids and cups at bar
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (64F - Cooling) at 2 pm to 64F at 2:21 pm since 11 am. Food will not cool to 41F within four hours. Bagged in reach in drawer on cook line. Removed and placed in another cooler **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line flip top coolers
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on knife holder at salad station
40-06-5
Basic - Equipment in poor repair. Cracked lid to rice bin at salad station Gaskets torn reach in drawer on cook line storing cooked pasta
14-11-5
Basic - Floor area(s) covered with standing water. Walk in cooler Salad station
36-22-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of flip top cooler end of cook line
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp at room temperature Placed under running water **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Salt container at salad station **Corrected On-Site**
02D-01-5
21
Sep 5, 2024
Complaint Full
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bags storing crab and corn one door freezer unit
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over avocados bottom sushi reach in cooler Raw fish over seaweed salad bottom sushi reach in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. coleslaw (48F - Cold Holding); pico de gallo (46F - Cold Holding) in one door glass reach in cooler at expo line. Not prepped or portioned today. In unit over four hours. Stored on bottom shelf.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (48F - Cold Holding); pico de gallo (46F - Cold Holding) in one door glass reach in cooler at expo line. Not prepped or portioned today. In unit over four hours. Stored on bottom shelf. **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 onions (111F - Hot Holding) in steam table at cook line. Out less than Four hours. Reheated to 200F **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at outdoor bar
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Tongs in hand sink at dishmachine
31A-11-4
Basic - Floor area(s) covered with standing water. Throughout kitchen and dish machine area
36-22-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to dishmachine
22-20-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Oyster tag placed with batch in walk in cooler **Corrected On-Site**
01C-06-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in Two door reach in cooler at sushi station
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at flip top on cook line
14-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados in flip top cooler contain stickers
08B-39-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Flip top cooler on cook line
14-33-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. Remade Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line removed **Corrected On-Site**
21-38-4
25
Jul 15, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
50
Dec 22, 2023
Food-Licensing Inspection
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
58
Oct 16, 2023
Complaint Full
5 critical violations. 4 major violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over sweet potato fries tall stainless reach in freezer at cook line. Both products not in commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked clams at walk in cooler by back door. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 cans of black beans dented in dry storage. 1 can dented in center of can with raised edges and the other can dented to the seam on top and bottom of can. Operator removed from circulation. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pepper jack cheese (59F - Cold Holding); diced tomato salsa (48F - Cold Holding) Observed sitting on counter in kitchen on an ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for 1.5 hours. Operator returned to 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 rice and peas (92F - Hot Holding) Observed in covered metal pan underneath cook line. Per operator, out of temperature for 1 hour. Operator returned to steamer to bring to 165+F
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not observed at time of inspection. Bodily fluids clean up procedure sent to operator.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler by floor mixer: diced tomatoes (49F - Cooling) at 1:45 since 1:15 - 50F 2:00 Observed in covered metal pan filled to top of container at reach in cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator removed cover and placed in walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager at time of inspection.
53A-05-6
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. Per operator, Observed at least 3 current employees with expired Food safety training certificates.
53B-14-5
32
Jun 27, 2023
Complaint Full
3 critical violations. 2 major violations.
View 5 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
Food Contact Surfaces Clean and Sanitized
FL-22
45
Jun 20, 2023
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
55
Mar 24, 2023
Complaint Full
3 critical violations. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (48F - Cold Holding); corn beef (48F - Cold Holding); cooked pasta (48F); black beans (48F - Cold Holding) chowder soup (48F - Cold Holding)in walk-in cooler ; as per operator foods not prepared or portioned today; as per operator cooler door left opened for long periods of time; foods out of temperature for approximately 1 hour; operator moved foods in dairy and produce walking cooler; butter (43-48F - Cold Holding); in reach in cooler at cook line; food overstocked; shredded cheese (41-50F - Cold Holding); in ice bath at cook line ; ice bath not covering food line; foods not prepared or portioned today; foods out of temperature for approximately 30 minutes; Ice added and butter divided in smaller portions; **Corrective Action Taken** - From follow-up inspection 2023-03-24: Chicken wings 47 Cold Holding Chicken Buffalo Dip 47 Cold Holding Cooked pasta 46 Cold Holding - in walk-in cooler food not prepared today ; as per operator door was not closing properly and fixed this morning ; door was led5 open for approximately 1 hour to repair; Shrimp 42F scallops 42 fish 43 in walk-in cooler in ice Butter 43-50- Food overstocked ; food not portioned today ; food out of temperature for approximately 1 hour; food moved below ; **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm); operator to witch to three compartment sink **Corrective Action Taken** - From follow-up inspection 2023-03-24: Dishwasher Chlorine 0PPM; **Admin Complaint**
22-41-4
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-03-24: License not renewed **Admin Complaint**
50-17-3
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water- at cook line and warewashing areas; - From follow-up inspection 2023-03-24: Standing water on the floor at warewashing area **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in cooler at cook line - From follow-up inspection 2023-03-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler at cook line shelves with rust that has pitted the surface. - From follow-up inspection 2023-03-24: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at cook line - From follow-up inspection 2023-03-24: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation and warewashing areas - From follow-up inspection 2023-03-24: Large unsealed concrete floor in food prep and warewashing areas **Admin Complaint**
36-02-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-03-24: **Time Extended**
50-09-4
47
Dec 1, 2022
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp stuffing/prepared over 2 days before/walk in cooler#1/corrective action taken/operator date labeled food. **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar area.
27-16-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Sauté pans/ by hand wash sink/kitchen
24-27-4
Basic - Floor area(s) covered with standing water. Walk in cooler/beer cooler
36-22-4
Basic - Food stored on floor. Chicken/walk in cooler, conch/walk in freezer.
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar bin/prep area/kitchen
02D-01-5
58
Jul 26, 2022
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls at sushi station not inverted - operator inverted. **Corrected On-Site** - From follow-up inspection 2022-07-26: **Time Extended**
24-05-4
95
Jul 6, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Spaces in between hood filters due to broken filter - From follow-up inspection 2022-07-06: **Time Extended**
14-11-5
95
Frequently Asked Questions
When was Fysh Bar & Grill - Port Salerno last inspected?
The most recent health inspection at Fysh Bar & Grill - Port Salerno on file is from Jan 15, 2026. The public record contains 15 inspections in total.
What is the most common violation at Fysh Bar & Grill - Port Salerno?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Fysh Bar & Grill - Port Salerno.
How does Fysh Bar & Grill - Port Salerno compare to other restaurants in Stuart?
Fysh Bar & Grill - Port Salerno most recently scored 27 out of 100, which is lower than the Stuart average of 81.
Has Fysh Bar & Grill - Port Salerno's inspection record improved over time?
Yes. Recent inspections at Fysh Bar & Grill - Port Salerno have averaged around seven violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Fysh Bar & Grill - Port Salerno 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 Fysh Bar & Grill - Port Salerno inspected?
Based on the inspection history on file, Fysh Bar & Grill - Port Salerno is inspected around four times per year on average.
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