Mario's Restaurant
Last inspected: Mar 31, 2026
41
Score
Public records show 11 inspections at Mario's Restaurant stretching back to 2022. Inspectors last stopped by on Mar 31, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Across the inspection history, “clam/mussel/oyster tags not marked” is the issue that surfaces most often, recorded five times.
Mario's Restaurant's latest score of 41 falls below the Stuart average of 81. The pattern in the record is worth a careful look.
11
Inspections
4
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
41
Dec 19, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at outside ice machine **Warning** - From follow-up inspection 2025-12-19: **Time Extended**
22-20-5
95
Dec 18, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
37
Mar 27, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Fried eggplant stored and in direct contact with paper towel at reach in cooler. Advised operator to remove paper towel.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over marinara at clear glass reach in cooler, raw veal over marinara at cook line low boy cooler. Operator stored products properly. **Corrected On-Site**
08A-05-6
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 ground beef at stainless reach in freezer. Operator stored product properly. **Corrected On-Site**
08A-17-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. For fresh clams. Educated operator on shellfish tag procedures. **Repeat Violation**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried eggplant (96F - Cooling) at 1:59; cooling since 1:44 - 90F at 2:32 At current rate of cooling product will not reach 70F within 2 hours. Advised operator to move product to cooler.
03D-15-4
52
Mar 5, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-03-05: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees engaging in food prep with no hair restraints. **Warning** - From follow-up inspection 2025-03-05: Observe proper hair restraint from all food handling employees at time of inspection**Complied**
13-03-4
86
Jan 2, 2025
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Observed petroleum jelly stored over food prep table in kitchen. Operator stored properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Food manager certificate for Edward C expired 7/15/2024. **Warning**
53A-03-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in men's/womens dining room restrooms. Per operator, dining room bathrooms are used by employees. **Warning**
27-16-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees engaging in food prep with no hair restraints. **Warning**
13-03-4
43
Apr 12, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Clam shells reused for stuffing other foods with in walk-in cooler;
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards at cook line
22-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor- pizza sauce in walk-in cooler Advised to store properly **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
64
Nov 3, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sausage over spinach in two door reach in cooler - From follow-up inspection 2023-11-03: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (55F - Cold Holding); ; butter (50F - Cold Holding); chicken (50F - Cold Holding) make table next to fryer. Operator states in unit less the. 4 hours, will chill product **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-03: Chicken 49°F Butter 49°F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags - From follow-up inspection 2023-11-03: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. No employee - From follow-up inspection 2023-11-03: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. In kitchen **Corrected On-Site** - From follow-up inspection 2023-11-03: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of bowls on floor at soda dispenser a$ - From follow-up inspection 2023-11-03: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Knife at sink - From follow-up inspection 2023-11-03: **Time Extended**
24-14-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table on cookline - From follow-up inspection 2023-11-03: **Time Extended**
14-09-4
52
Oct 31, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sausage over spinach in two door reach in cooler
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (55F - Cold Holding); ; butter (50F - Cold Holding); chicken (50F - Cold Holding) make table next to fryer. Operator states in unit less the. 4 hours, will chill product **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags
01C-03-4
Basic - Single-service articles improperly stored. Case of bowls on floor at soda dispenser a$
25-05-4
Basic - Clean utensils stored between equipment and wall. Knife at sink
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table on cookline
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. No employee
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. In kitchen **Corrected On-Site**
10-20-4
52
Feb 21, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over tomatoes/walk in cooler.
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 62 degrees, cooked carrot mix, 63 degrees, butter(stored overnight)/prep cooler#1/cook line.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 62 degrees, cooked carrot mix, 63 degrees, butter/prep cooler#1/cook line
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams
01C-03-4
Basic - Food stored on floor. Flour/prep area/corrective action taken/operator stored foods back on shelf. **Corrective Action Taken**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink/kitchen
31B-04-4
52
Sep 1, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over ham/reach in cooler#2/kitchen/corrective action taken/operator stored raw veal on bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams
01C-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Food stored on floor. Mozzarella cheese/walk in cooler.
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cookline
22-16-4
Basic - Cloth used as a food-contact surface. Cloth used to cover pasta/ric#2/corrective action taken/operator removed cloth. **Corrected On-Site**
21-05-5
61
Frequently Asked Questions
When was Mario's Restaurant last inspected?
The most recent health inspection at Mario's Restaurant on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mario's Restaurant?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited five times, more than any other issue at Mario's Restaurant.
How does Mario's Restaurant compare to other restaurants in Stuart?
Mario's Restaurant most recently scored 41 out of 100, which is lower than the Stuart average of 81.
Has Mario's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Mario's Restaurant have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mario's Restaurant 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 Mario's Restaurant inspected?
Based on the inspection history on file, Mario's Restaurant is inspected around three times per year on average.
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