Hudson's on the River
Last inspected: Mar 12, 2026
100
Score
Hudson's on the River appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Mar 12, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The pattern that stands out is “raw animal food stored over or with ready-to-eat food”, which has been cited two times.
Restaurants in Stuart average 81, so Hudson's on the River is doing better than most peers. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
No violations found.
100
Mar 11, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
37
Sep 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
95
Jan 3, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish and raw lobster tail stored over ready to eat peppers. Operator stored items properly. **Corrected On-Site**
08A-02-6
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. Observed chlorine dishwasher machine at 0 ppm. Operator changed fresh solution and brought to 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food utensils inside hand wash sink at bar. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic food storage containers not inverted at dish pit. Operator stored items properly. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean food storage containers at dish pit. **Corrected On-Site**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed working utensils in standing work at 67F. Operator discarded. **Corrective Action Taken**
10-07-4
52
Aug 7, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
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 steak stored over desserts. Advised operator of proper storage. Operator stored properly. **Corrected On-Site**
08A-02-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice bin with mold like substance. Operator removed doors to wash, rinse, and sanitize. **Corrected On-Site**
22-20-5
82
Apr 30, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Bowl or other container with no handle used to dispense food. At kitchen, bowl used for dispensing bread crumbs. Operator removed bowl. **Corrected On-Site**
14-01-5
95
Oct 30, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 53F 1hr in insufficient ice bath. Operator put on sufficient ice bath **Corrective Action Taken**
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment is par cooking duck. Explained to operator the proper procedure to follow and provided form **Corrective Action Taken**
03C-96-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached egg and 6minute egg is served under cooked per operator. Operator marked the items on all menus . **Corrected On-Site**
02B-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between make table coolers **Corrected On-Site**
10-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Most cutting boards in kitchen. Operator is aware and is in the process of replacing them
14-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in holder that is soiled. Operator immediately removed and washed rinsed and sanitized holder **Corrected On-Site**
10-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On dish storage shelf in warewashing area
24-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site**
10-20-4
45
Mar 30, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 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. Raw duck over raw pork/walk in freezer/corrective action taken/operator stored raw products properly. **Corrective Action Taken**
08A-17-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk/opened over 24 hours before/reach in cooler #1/kitchen/corrective action taken/operator date labeled food. **Corrective Action Taken**
02C-03-5
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.
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice/cook line.
03F-10-5
64
Nov 30, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Hudson's on the River last inspected?
The most recent health inspection at Hudson's on the River on file is from Mar 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Hudson's on the River?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited two times, more than any other issue at Hudson's on the River.
How does Hudson's on the River compare to other restaurants in Stuart?
Hudson's on the River most recently scored 100 out of 100, which is higher than the Stuart average of 81.
Has Hudson's on the River's inspection record improved over time?
Results have been roughly steady. Inspections at Hudson's on the River have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hudson's on the River 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 Hudson's on the River inspected?
Based on the inspection history on file, Hudson's on the River is inspected around three times per year on average.
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