Sailfish Point Clubhouse
Last inspected: Mar 30, 2026
86
Score
The health department has logged 10 inspections at Sailfish Point Clubhouse, the earliest from 2022. The most recent report on file is from Mar 30, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Compared to the broader Stuart restaurant scene, where the average is 81, this is a stronger showing. Overall, the inspection record reads well.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 140F **Warning** - From follow-up inspection 2026-03-30: Dishwasher (Temperature 0) Test strip did not turn color at time of inspection. **Admin Complaint**
22-49-4
86
Mar 20, 2026
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
35
Oct 23, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
70
Feb 14, 2025
Routine - Food
No violations found.
100
Feb 13, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, beef stuffed raviloli (47F - Cold Holding) in overfilled pan, not prepared or portioned today. Operator stated item held in unit overnight. See stop sale At upstairs kitchen cookline, Pasta-(47F Cold Holding); risotto-(48F Cold Holding); oyster stuffing-(48F Cold Holding); vegetable burgers- (48F-Cold Holding); cooked sausage- (48F- Cold Holding); not prepared or portioned today, operator stated items held in unit overnight. 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. At cookline, beef stuffed raviloli (47F - Cold Holding) in overfilled pan, not prepared or portioned today. Operator stated item held in unit overnight. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upstairs kitchen cookline, Pasta-(47F Cold Holding); risotto-(48F Cold Holding); oyster stuffing-(48F Cold Holding); vegetable burgers- (48F-Cold Holding); cooked sausage- (48F- Cold Holding); not prepared or portioned today, operator stated items held in unit overnight. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At upstairs kitchen, cook line low boy, Raw shell eggs stored over washed tomatoes. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 1 #10 can of olives
01B-01-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. At downstairs dish machine, temperature hot water sanitizing is not at proper temperature. Less than 160F. Advised operator to not use dish machine until repaired. Operator is using high temperature machine located upstairs. **Corrective Action Taken** **Warning**
16-54-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line upstairs, wiping cloth solution quaternary sanitizer, 0ppm. Operator corrected it quaternary 200ppm **Corrected On-Site** **Warning**
21-08-4
47
Oct 23, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler, Herb butter dated 10/15.
01B-28-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, raw steaks stored over raw oysters. Advised operator of proper storage. Operator stored correctly.I **Corrected On-Site**
08A-20-5
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 kitchen low boy, cut lettuce (51F - Cooling)@2:34, since 12:00, 51F @3:03; at this current rate, product will not reach 41F within 4 hours. Operator placed product into walk in to fascilitate cooling. **Corrective Action Taken**
03D-06-5
64
May 14, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Livornese (cooked tomato sauce) dated 4/19 at walk in cooler. **Repeat Violation** **Admin Complaint**
01B-13-4
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. butter cream (68F - Cold Holding) Observed sitting on counter in pastry kitchen. Per operator, out of temperature for 6 hours. Per operator, not prepared or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter cream (68F - Cold Holding) Observed sitting on counter in pastry kitchen. Per operator, out of temperature for 6 hours. Per operator, not prepared or portioned today. 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. salmon (101F - Hot Holding) Observed in hot holding unit. Per operator, out of temperature for approximately 30 minutes. Operator returned salmon to oven to reheat 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Veal stock at walk in cooler with no date. Per operator, veal stock was made and placed in freezer next day after preparation. Per operator, veal stock was removed from freezer on 5/11. Operator labeled properly. **Corrected On-Site**
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach spray not labeled at dish machine area. Operator labeled properly. **Corrected On-Site** **Repeat Violation**
41-17-4
45
Dec 1, 2023
Routine - Food
6 critical violations. 2 major 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. Observed Raw fish not in commercial packaging over ready to eat sauce not in commercial packaging walk in freezer. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed peanut Dressing with cooked shallots added dated 11/21. See stop sale.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed peanut Dressing with cooked shallots added dated 11/21. See stop sale.
01B-13-4
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. black bean soup (46-50F - Cold Holding) Observed in large covered plastic containers at walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight in excess of 24 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black bean soup (46-50F - Cold Holding) Observed in large covered plastic containers at walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight in excess of 24 hours. 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. spinach quiche (129F - Hot Holding) Observed in hot holding box. Per operator, out of temperature for approximately 30 minutes. Operator returned to oven to bring up to 165+F. **Corrective Action Taken**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not kept in chronological order. Advised operator to organize tags chronologically.
01C-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed Chlorine sanitizer spray bottle with no label. Advised operator to label bottle.
41-17-4
33
Mar 30, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At small walk in cooler- raw shell eggs stored over heavy cream- operator moved to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler by office- raw comminuted (ground) beef stored over whole muscle beef- operator moved ground beef to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/ temperature control for safety Food cold held at greater than 41 degrees Fahrenheit. At buffet station on counter- Sour cream 64F- cold holding- operator states food not prepared or portioned today food left out on counter- out of temperature for 3 hours- operator discarded. **Corrected On-Site**
03A-02-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado stickers still attached to avocados at flip top cooler at upstairs cookline- operator removed. **Corrected On-Site**
08B-39-4
61
Sep 23, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in Water at 74-76F- operator removed. **Corrected On-Site**
10-05-5
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 shrimp not commercially packaged over pesto in walk in cooler- operator moved shrimp to lower shelf. **Corrected On-Site**
08A-02-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in downstairs kitchen- operator removed. **Corrected On-Site**
12B-07-4
70
Frequently Asked Questions
When was Sailfish Point Clubhouse last inspected?
The most recent health inspection at Sailfish Point Clubhouse on file is from Mar 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sailfish Point Clubhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Sailfish Point Clubhouse.
How does Sailfish Point Clubhouse compare to other restaurants in Stuart?
Sailfish Point Clubhouse most recently scored 86 out of 100, which is higher than the Stuart average of 81.
Has Sailfish Point Clubhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Sailfish Point Clubhouse have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sailfish Point Clubhouse 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 Sailfish Point Clubhouse inspected?
Based on the inspection history on file, Sailfish Point Clubhouse is inspected around three times per year on average.
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