Pointe at Ocean Boulevard
Last inspected: Mar 3, 2026
100
Score
Public records show 13 inspections at Pointe at Ocean Boulevard stretching back to 2022. On Mar 3, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly five violations earlier in the record.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Among Stuart restaurants, the typical score is 81; Pointe at Ocean Boulevard is comfortably above that bar. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
No violations found.
100
Mar 2, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
39
Nov 7, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found At kitchen three compartment sink area approximately 10 small flying insects landing on floor mat. Operator removed mat, and cleaned area. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-11-07: Approximately 2-3 flying insects observed by triple sink area, approximately 2 by cook line, 1 by 2 compartment sink. **Admin Complaint**
35A-02-7
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At kitchen prep table, interior of low boy reach in cooler near three compartment sink, soiled with food debris. **Warning** - From follow-up inspection 2025-11-07: Same. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen cook line three shelf storage table and prep table, soiled with dust and food debris **Warning** - From follow-up inspection 2025-11-07: Same. **Time Extended**
23-03-4
78
Nov 6, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
Jan 29, 2025
Routine - Food
No violations found.
100
Jan 27, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Cooked rice 50F-Cooling; Cooked shrimp 44F-Cooling; Salisbury steak 47F-Cooling ;Mushroom gravy 47F-Cooling; Cooked potatoes 47F-Cooling; Marinara sauce 47F-Cooling; Cooked peppers 47F-Cooling; Mashed potatoes 47F-Cooling; Cooked sausage 47F-Cooling, per operator all these items were held over 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At walk in cooler, Cooked rice 50F-Cooling; Cooked shrimp 44F-Cooling; Salisbury steak 47F-Cooling ;Mushroom gravy 47F-Cooling; Cooked potatoes 47F-Cooling; Marinara sauce 47F-Cooling; Cooked peppers 47F-Cooling; Mashed potatoes 47F-Cooling; Cooked sausage 47F-Cooling, per operator all these items were held over 6 hours. See stop sale. **Warning**
01B-36-5
High Priority - Dented/rusted cans present. See stop sale. At dry storage, 1 #10 can of carnation milk 1 #10 can of kidney beans **Warning**
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked raw shell eggs then proceeded to touch clean utensils without washing hands and changing gloves. Advised operator of proper handwashing. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, employee beverages over prep table. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
45
Oct 7, 2024
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. 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 cook line low boy, pancake batter with eggs (66F - Cooling)@11:30 since 8:00, 55F @12:03. At this current rate, product will not reach 41F within 4 hours. See stop sale.
01B-38-5
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 cook line low boy, pancake batter with eggs (66F - Cooling)@11:30 since 8:00, 55F @12:03. At this current rate, product will not reach 41F within 4 hours. See stop sale.
03D-06-5
High Priority - Toxic substance/chemical improperly stored. At walk in cooler, multi-purpose cleaner stored on shelf with ready to eat foods. Operator removed cleaner. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach in freezer, Raw shrimp stored over French fries. Advised operator of proper storage, operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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 cook line low boy, raw fish (44F - Cold Holding); raw chicken (45F-Cold holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw fish (44F - Cold Holding); raw chicken (45F-Cold holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Food stored on floor. At walk in freezer, food stored on floor. Operator moved food to higher shelf. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution Chlorine 0ppm. Operator corrected to Chlorine 100ppm **Corrected On-Site** **Repeat Violation**
21-07-4
37
May 6, 2024
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Observed Mashed potatoes cooked 4/26.
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw Chicken tenders over potato chips and French fries at reach in freezer on cook line. Both products removed from commercial packaging. Operator stored properly. **Corrected On-Site**
08A-02-6
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 ground beef over raw pork at walk in freezer. Both products removed from commercial packaging. Operator stored properly. **Corrected On-Site**
08A-17-6
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. cream (47F - Cold Holding); butter (46F - Cold Holding) at reach in cooler by reach in freezer on cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (47F - Cold Holding); butter (46F - Cold Holding) at reach in cooler by reach in freezer on cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cous cous (118F - Hot Holding) Observed double panned, filled above fill line at steam table. Per operator, out of temperature for approximately 2 hours. Operator elected to discard product. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line **Corrected On-Site**
31B-02-4
Basic - Insect control device installed over food preparation area. Over prep table with food and clean silverware In server beverage station. **Corrected On-Site**
35B-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Corrected to 100ppm chlorine sanitizer **Corrected On-Site**
21-07-4
33
Nov 2, 2023
Routine - Food
No violations found.
100
Oct 31, 2023
Routine - Food
3 critical violations. 5 major violations.
View 8 violations
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. Reach in by mop sink: tomato sauce (puttanesca) (48F - Cold Holding); cooked ground beef (49F - Cold Holding); white gravy (half&half added) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in reach cooler overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by mop sink: tomato sauce (puttanesca) (48F - Cold Holding); cooked ground beef (49F - Cold Holding); white gravy (half&half added) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in reach cooler overnight. See stop sale. Reach in cooler cook line: raw shell pooled eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine not sanitizing properly at time of inspection. **Warning**
22-49-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed cooked chicken wings under raw sausage at walk in freezer. Per operator, non continuous cooking method is used. Per operator, chicken wings cooked to 141F, cooled and then reheated to 165+F for service. Please contact Jose Quinones for assistance with monitoring and procedure guidelines for non continuous cooking. 954-956-3671 (Office) 561-325-0255 (Cell) **Warning**
03C-89-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler drawer cook line: cooked spaghetti (94F - Cooling) 10:40 since 10:30 - 92F 11:00 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at time of inspection. **Repeat Violation** **Warning**
16-62-1
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 salmon and ground beef burgers undercooked per customer request, no consumer advisory available at time of inspection. Consumer advisory sent to operator. **Warning**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Sanitizer in Spray bottle not labeled by triple sink area. Operator labeled properly. **Corrected On-Site** **Warning**
41-17-4
39
Apr 21, 2023
Routine - Food
No violations found.
100
Apr 7, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sautéed onions (47F - Cold Holding); (48 - Cold Holding) in glass door cooler at cook line by frying station; as per operator food out of temperature for approximately 2 hours; food moved to walk-in cooler to quick chill. **Repeat Violation** **Admin Complaint** Priority: High Priority
03A-02-5
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Warning** Priority: Intermediate
22-02-4
Intermediate - Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator **Warning** Priority: Intermediate
16-62-1
Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Priority: Intermediate
53B-01-5
Basic - Observed: No conspicuously located ambient air temperature thermometer in holding units- all units in the kitchen **Warning** Priority: Basic
05-09-4
Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Pork ribs thawing in standing water in prep sink by dessert area; Operator placed food under cold running water. **Corrected On-Site** **Warning** Priority: Basic
06-01-5
Basic - Observed: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tuna salads for self service at reach in cooler at front counter in the lobby seating area; lacks address and name of the establishment Educated operator **Warning** Priority: Basic
02D-03-4
55
Oct 24, 2022
Routine - Food
7 critical violations. 1 major violation. 1 minor violation.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
21
Frequently Asked Questions
When was Pointe at Ocean Boulevard last inspected?
The most recent health inspection at Pointe at Ocean Boulevard on file is from Mar 3, 2026. The public record contains 13 inspections in total.
What is the most common violation at Pointe at Ocean Boulevard?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Pointe at Ocean Boulevard.
How does Pointe at Ocean Boulevard compare to other restaurants in Stuart?
Pointe at Ocean Boulevard most recently scored 100 out of 100, which is higher than the Stuart average of 81.
Has Pointe at Ocean Boulevard's inspection record improved over time?
Yes. Recent inspections at Pointe at Ocean Boulevard have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Pointe at Ocean Boulevard 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 Pointe at Ocean Boulevard inspected?
Based on the inspection history on file, Pointe at Ocean Boulevard is inspected around four times per year on average.
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