Philly Down South
Last inspected: Feb 28, 2026
90
Score
Inspectors have visited Philly Down South nine times, with records going back to 2022. The newest entry in the record is dated Feb 28, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly three violations earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
Philly Down South's latest score of 90 sits above the Stuart average of 81. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 28, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Alexis Shine 12/28/22-12/28/25 **Warning** - From follow-up inspection 2026-02-28: **Time Extended**
53B-14-5
90
Feb 27, 2026
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- cooked mushrooms 63F- hot holding, cooked onions 73F, cooked peppers 73F- hot holding, queso 93F- hot holding, beef sauce 91F- hot holding- food not prepared or portioned today- food out of temperature for 3,5 hours- operator placed on stove to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left establishment and upon return engaged in food preparation without washing their hands- educated operator - employee washed their hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line- employee handled raw shrimp then changed gloves and proceeded to handle clean equipment and prepare food without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area- employee dropped scraper/ utensil on ground- retrieved item from ground than changed their gloves without washing their hands- educated operator - employee washed their hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Establishment operating with no potable running water. No running water on food truck at time of inspection- operator tuned on water and and wash sink and three compartment sink provided running water. **Corrected On-Site** **Warning**
27-12-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At dinning room area- server handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator - employee washed their hands. **Corrective Action Taken** **Warning**
12A-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- operator provided. **Corrected On-Site** **Warning**
31B-02-4
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. Alexis Shine 12/28/22-12/28/25 **Warning**
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping cloth stored on prep counter- opens removed. **Corrected On-Site** **Warning**
21-12-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. **Warning**
29-20-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment- operator removed and stored properly. **Corrected On-Site** **Warning**
10-17-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating at cook line - operator removed. **Warning**
12B-02-4
26
Nov 13, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
50-04-4
95
Feb 12, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Sewage and Wastewater Properly Disposed
FL-27
70
Nov 21, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
82
Apr 24, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale. Reach in cooler: cooked peppers (94F - Cooling) at 2:27 since 11:15
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (51F - Cold Holding) Observed in top portion of flip top cooler on top of ramekins. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator placed product in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale. Reach in cooler: cooked peppers (94F - Cooling) at 2:27 since 11:15
01B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure sent to operator. **Repeat Violation**
03F-10-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Corrected to 50ppm chlorine sanitizer **Corrected On-Site**
21-07-4
55
Jan 5, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed Butane fuel stored over open container of chips. Operator stored properly. **Corrected On-Site**
41-10-4
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. Observed Cooked peppers, cooked onions and cooked mushrooms no time stamp. Per operator, out of temperature for approximately 1.5 hours. Operator placed time stamp for remaining 2.5 hours. **Corrective Action Taken**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak and raw ground beef over cooked onions and sliced cheeses at reach in cooler. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2023.
50-17-3
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure sent to operator.
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offers beef burgers on menu cooked to desired temperature of customer and no consumer advisory visible. Operator posted consumer advisory. **Corrected On-Site**
02B-02-5
45
Apr 21, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (55F - Cold Holding); next to steam table ; as per operator food out of temperature for approximately 30 minutes; food not prepared today; food moved back to reach in cooler; **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing- used to store metal baskets and toothpicks Operator removed **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink- operator turned water back on **Corrected On-Site**
27-16-4
70
Dec 29, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw salmon in reach in cooler at cook line; Operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted during inspection **Corrected On-Site**
02B-02-5
Basic - Food stored on floor. Oil cases stored on the floor by three compartment sink Operator stored properly **Corrected On-Site**
08B-38-4
64
Frequently Asked Questions
When was Philly Down South last inspected?
The most recent health inspection at Philly Down South on file is from Feb 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Philly Down South?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Philly Down South.
How does Philly Down South compare to other restaurants in Stuart?
Philly Down South most recently scored 90 out of 100, which is higher than the Stuart average of 81.
Has Philly Down South's inspection record improved over time?
No. Recent inspections at Philly Down South have averaged around five violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Philly Down South 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 Philly Down South inspected?
Based on the inspection history on file, Philly Down South is inspected around three times per year on average.
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