Mariner Sands Cc Bar and Grill
Last inspected: Mar 11, 2026
74
Score
Mariner Sands Cc Bar and Grill has been inspected nine times since 2022. The most recent report on file is from Mar 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to two violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
By comparison, the average Stuart facility scores 81, putting Mariner Sands Cc Bar and Grill on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
74
Dec 4, 2025
Routine - Food
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Jan 14, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bakery area reach in cooler, créme brûlée (58F - Cold Holding), not prepared or portioned today. Operator stated item held in unit over 4 hours. Operator discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles of sanitizer stored on shelf with food products. Advised operator of proper chemical storage. Operator removed bottles. **Corrected On-Site**
41-10-4
74
Jul 23, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
50
Feb 16, 2024
Routine - Food
No violations found.
100
Dec 18, 2023
Routine - Food
5 critical violations. 5 major violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. clam chowder (96F - Cooling) at 3:35 since 2:35 - 89F 3:55 Observed in large plastic container in ice bath. At current rate of cooling product will not reach 70F within 2 hours. Operator split into two containers and returned to ice bath. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (44F - Cold Holding) Observed in beverage cooler at server wait station. Per operator, not prepared or portioned today. Per operator, unable to determine how long milk was in cooler. See stop sale. **Warning**
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. milk (44F - Cold Holding) Observed in beverage cooler at server wait station. Per operator, not prepared or portioned today. Per operator, unable to determine how long milk was in cooler. See stop sale. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Flip top cooler: Cooked butternut squash purée 12/7 , Walk in cooler: house made tomato sauce (Vera Cruz) 12/2, achiote paste (cooked vegetables) 12/5 , pineapple teriyaki (cooked ginger added) 12/5 , horseradish cream sauce 12/2 , bbq sauce (cooked vegetables)12/3, tomato basil soup 12/11 **Warning**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over ready to eat sauces walk in cooler. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Repeat Violation** **Admin Complaint**
03G-50-1
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed Cooked chicken wings in reduced oxygen packaging. Per operator, reduced oxygen packaging conducted on site. Per operator, cooked chicken wings held over 48 hours. Establishment has no HAACP Plan or variance approved by the state. See stop sale. **Warning**
03G-43-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pantry cooler cut melons (mixed fruit) (45F - Cooling) at 3:20 since 3:00 - 45F 4:10 ; Hot line reach in: guacamole (diced tomatoes added) (50F - Cooling) at 3:25 since 1:00 - 48F 4:10 At current rate of cooling product will not reach 41F within 4 hours. Operator removed lid from cut melons and placed in freezer to quick chill. Operator elected to discard guacamole. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Eggs Benedict, smoked salmon on menu . **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hand wash sink at outdoor bar. Advised operator to put paper towels at hand wash sink. **Warning**
31B-02-4
29
Jul 25, 2023
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Ground pork next to pepperoni, in same plastic container at walk in freezer. All products not in commercial packaging. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed house made Beef Demi glacé at walk in cooler dated 7/1, operator discarded. See stop sale.
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Produce walk in: cooked rice (48F - Cooling) at 3:15 since 2:00 - 47F at 3:50 Observed closed container of cooked rice at walk in produce cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator removed lid to allow for proper cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked Ribs (walk in cooler) and soups (walk in freezer) in reduced oxygen packaging. Please contact Jose Quinones at 561-325-0244 or Jose.quinones@myfloridalicense.com regarding special processes.
03G-50-1
61
Apr 17, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
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. Dish machine at bar area is sanitizing at 0/ppm chlorine.
22-41-4
High Priority - Reduced oxygen packaged food label lacking use by date. Pork spare ribs./wic#2.
03G-07-5
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta/prepared over 24 hours before/wic#1/corrective action taken/operator date labeled food. **Corrective Action Taken**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar/frontline/corrective action taken/operator labeled food. **Corrective Action Taken**
02D-01-5
Basic - Stored food not covered. Raviolis/walk in freezer#2/corrective action taken/operator covered foods.
08B-12-5
55
Aug 18, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils at cookline stored in water at 133-134F- operator turned up heat to 140F. **Corrected On-Site**
10-05-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw comminuted pork over raw salmon - operator stored comminuted pork to lower shelf. **Corrected On-Site**
08A-20-5
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 on Tuesday not date marked- operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle at dish area not labeled- operator labeled. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt by spice rack at dry storage shelf by walk in cooler not labeled- operator labeled. **Corrected On-Site**
02D-01-5
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with stickers still attached at flip top cooler at cookline- operator removed stickers. **Corrected On-Site**
08B-39-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink at cookline - operator provided. **Corrected On-Site**
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on shelf sbove clean dishes at dish area- operator removed. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Bowl or other container with no handle used to dispense food. Container of sugar with cup inside at dry storage area- operator removed cup. **Corrected On-Site**
14-01-5
45
Frequently Asked Questions
When was Mariner Sands Cc Bar and Grill last inspected?
The most recent health inspection at Mariner Sands Cc Bar and Grill on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Mariner Sands Cc Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Mariner Sands Cc Bar and Grill.
How does Mariner Sands Cc Bar and Grill compare to other restaurants in Stuart?
Mariner Sands Cc Bar and Grill most recently scored 74 out of 100, which is lower than the Stuart average of 81.
Has Mariner Sands Cc Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Mariner Sands Cc Bar and Grill have averaged around two violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mariner Sands Cc Bar and 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 Mariner Sands Cc Bar and Grill inspected?
Based on the inspection history on file, Mariner Sands Cc Bar and Grill is inspected around three times per year on average.
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