Guiseppes Italian Grill
Last inspected: Jan 28, 2026
74
Score
Going back to 2022, Guiseppes Italian Grill has 11 inspections in the public record. On Jan 28, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
That's lower than the typical Stuart restaurant, which scores around 81. The record is unremarkable in either direction.
11
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
74
Oct 29, 2025
Complaint Full
No violations found.
100
Oct 28, 2025
Complaint Full
4 critical violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
45
Feb 3, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline low boy, Raw shrimp stored over cooked potatoes. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-05-6
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 reach in cooler, ROP tuna and mahi thawed. See stop sale. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, salad area flip top cooler, house made pizza sauce (49F - Cold Holding); sliced ham (46F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler approximately 3 hours. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting board with grooves. Not easily cleanable. Operator removed. Can opener visibly soiled. Operator removed to clean. **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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 reach in cooler, ROP tuna and mahi thawed. See stop sale. **Repeat Violation**
06-09-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
47
Oct 4, 2024
Routine - Food
No violations found.
100
Oct 3, 2024
Routine - Food
7 critical violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, housemade marinara (112F - Hot Holding);Operator stated item held for approximately 40 minutes prior to. Operator placed product on stove to reheat to 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler, diced tomatoes (47F - Cooling)@1:10 since 10:00, 45F @2:09; cut romaine lettuce (47F - Cooling)@1:32, since 10:00, 46F @ 2:12. housemade Caesar dressing (51F - Cooling)@1;28, since 10:00;, 51F @2:11; At this rate, products will not reach 41F . See stop sale. **Warning**
03D-06-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored over pizza dough, Advised operator of proper storage, operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach in cooler low boy, Raw pooled eggs stored over raw fish. Advised operator of proper storage, operator stored properly. **Corrected On-Site** **Warning**
08A-20-5
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 reach in cooler, 2 ROP of raw tuna thawed. See stop sale.
01B-13-4
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 flip top cooler, cut ham (47F - Cold holding), not prepared or portioned today. Operator stated product held overnight. See stop sale. At reach in cooler, House made marinara( 47F- Cold holding); hot dogs (45F - Cold Holding). Operator stated items held overnight. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler, diced tomatoes (47F - Cooling)@1:10 since 10:00, 45F @2:09; cut romaine lettuce (47F - Cooling)@1:32, since 10:00, 46F @ 2:12. housemade Caesar dressing (51F - Cooling)@1;28, since 10:00;, 51F @2:11; At this rate, products will not reach 41F . See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, cut ham (47F - Cold holding), not prepared or portioned today. Operator stated product held overnight. See stop sale. At reach in cooler, House made marinara( 47F- Cold holding); hot dogs (45F - Cold Holding). Operator stated items held overnight. See stop sale. **Warning**
03A-02-5
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. At reach in cooler, 2 ROP of raw tuna thawed. See stop sale. **Warning**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance. **Warning**
22-20-5
32
Apr 16, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked Clams reach in cooler on cook line, raw veal over lettuce reach in cooler on cook line. Raw frog legs and raw shrimp over broccoli not in commercial packaging reach in freezer next to walk in cooler. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter added. Operator installed vacuum breaker. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-42-4
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. 1 food handling employee expired as of 05/2023
53B-14-5
Basic - Utensils in poor condition. Observed Broken scoop in flour bin, operator removed. **Corrected On-Site**
14-12-4
64
Oct 26, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw in shell clams in net bag over cooked duck walk in freezer. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed No Vacuum breaker splitter added at mop sink.
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for sanitizer bucket, Quat sanitizer at time of inspection.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature dish machine at time of inspection.
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked potatoes with no date mark at walk in cooler. Per operator, cooked on 10/24. Operator placed date stamp. **Corrected On-Site**
02C-02-5
55
May 3, 2023
Routine - Food
No violations found.
100
May 2, 2023
Routine - Food
7 critical violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta by soup steam table in kitchen at 78F(cold holding) Operator states item out of temperature for 2 hours. Operator states not prepared or portioned today. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Sent time as public health control to operator. **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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cook line: tomato sauce (117F - Hot Holding) at 3:00 since 10:30. See stop sale. **Corrective Action Taken**
01B-02-5
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 salmon at reach in freezer near lobster tank. Operator stored properly. **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed pooled raw shell eggs over raw scallops in reach in cooler on cook line by hand wash sink. Operator stored properly. **Corrected On-Site** **Repeat Violation**
08A-20-5
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. Observed employee cutting lemons for garnish with bare hands. Employee washed lemons, washed hands and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler: Diced tomato bruschetta topping (65F - Cooling) at 3:00 since 2:30 - 62F at 3:45. At current rate of cooling product will not reach 41F within remaining 2 hours 45 minutes. Operator placed on ice bath to quick chill. **Corrective Action Taken**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cook line: tomato sauce (117F - Hot Holding) at 3:00 since 10:30. See stop sale.
03B-01-6
35
Sep 9, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Guiseppes Italian Grill last inspected?
The most recent health inspection at Guiseppes Italian Grill on file is from Jan 28, 2026. The public record contains 11 inspections in total.
What is the most common violation at Guiseppes Italian Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Guiseppes Italian Grill.
How does Guiseppes Italian Grill compare to other restaurants in Stuart?
Guiseppes Italian Grill most recently scored 74 out of 100, which is lower than the Stuart average of 81.
Has Guiseppes Italian Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Guiseppes Italian Grill have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Guiseppes Italian Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Guiseppes Italian Grill inspected?
Based on the inspection history on file, Guiseppes Italian Grill is inspected around three times per year on average.
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