Sailor's Return
Last inspected: Apr 7, 2026
100
Score
Sailor's Return appears in inspection records 15 times, starting in 2022. The most recent visit was on Apr 7, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Restaurants in Stuart average 81, so Sailor's Return is doing better than most peers. The full picture is one of consistent compliance.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
No violations found.
100
Apr 6, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees handling soiled rag then process to remove gloves and place new gloves with out washing hands Advised employees of proper hand washing **Corrective Action Taken**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked mushrooms inside reach in cooler at cook line Operator removed **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects found Observed approximately 2 small flying insects flying above prep table at back prep station in kitchen Observed approximately 2 small flying insects flying above flip top reach in cooler and landing on soiled wiping cloth on prep table at cook line Chef attempted to kill **Corrective Action Taken**
35A-02-7
High Priority - Cooked poultry chicken breast not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast plated to serve to guest at 153F Chef put back on stove and heated to 165F **Corrected On-Site**
03C-44-5
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed partially cooked fish not labeled or segregated from other foods inside reach in cooler a cook line Operator stored foods properly **Corrected On-Site**
03C-94-4
Basic - Ceiling tiles missing.
36-36-4
47
Jan 14, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
74
Apr 1, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked roast beef at 47F- per operator, items not prepared or portioned today. Items placed from walk-in cooler into reach in cooler and left out of temperature for approximately . Operator left in reach in cooler to quick chill. Observed raw shrimp inside prep sink in running water at 69F. Per operator, items not prepared or portioned today. Items lefts out of temperature for approximately 1 hour. Operator placed in walk in cooler to quick chill **Corrective Action Taken**
03A-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reach in freezer at cook line
14-69-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling above dish machine in disrepair, missing tile, covered by blue tarp leaking.
36-32-5
78
Oct 3, 2024
Complaint Partial
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cooked eggplant in walk in cooler.
08A-05-6
Basic - Single-service articles improperly stored. Observed plastic cups on floor in storage area. Operator stored items properly. **Corrected On-Site**
25-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Expo station.
31B-04-4
Basic - Light shield damaged/in disrepair. In prep kitchen.
38-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula stored in 89°F water, employee discarded water. **Corrected On-Site**
10-07-4
Basic - Food storage container/container lid cracked or broken. Cook line with pickles.
14-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored next to clean plates. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
61
Jul 23, 2024
Complaint Full
No violations found.
100
Jul 22, 2024
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, fish dip (47F - Cold Holding); At tall reach in cooler near cookline, cut cabbage (50F - Cold Holding); chicken salad (50F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. At walk in cooler, clam chowder (45F - Cold Holding). Not prepared or portioned today. Operator stated item held overnight, See stop sale. **Repeat Violation** **Admin Complaint**
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 flip top cooler, fish dip (47F - Cold Holding); At tall reach in cooler near cookline, cut cabbage (50F - Cold Holding); chicken salad (50F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. At walk in cooler, clam chowder (45F - Cold Holding). Not prepared or portioned today. Operator stated item held overnight, See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, approximately 25 ROP tuna steaks thawed. Operator stated items held over 24 hours. See stop sale. **Warning**
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler, ahi tuna (53@11:36, since 10:30F - Cooling); 50F @12:42. At this current rate, product will not reach 41F within 4 hours. Advised operator to place product on ice to fascilitate cooling process. Operator placed product on ice. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, approximately 25 ROP tuna steaks thawed. Operator stated items held over 24 hours. See stop sale. **Warning**
06-09-1
Basic - Food stored on floor. At walk in cooler, 2 bins of cut and washed onions in bin stored on floor. Advised operator of proper storage. Operator stored properly. At outside walk in freezer, boxes of bread stored on floor. Advised operator of proper storage. **Corrected On-Site** **Warning**
08B-38-4
Basic - Single-service articles improperly stored. At rear of kitchen outside area, open box of SS items stored, not protected from contamination. Advised operator or proper storage. **Warning**
25-05-4
50
Jul 10, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
4 critical violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer over food prep table. Operator removed. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top #1, ahi tuna (49F - Cold Holding); fish dip (50F - Cold Holding); diced boiled eggs (50F - Cold Holding); not prepared or portioned today. Operator stated items held for 2 hours. Advised operator to place ice on items for quick chill. Operator placed ice to items. At cook line flip top #2, Cole slaw (52F - Cold Holding) ; chicken salad (48F - Cold Holding); crab meat (48F - Cold Holding); Not prepared or portioned today. Operator stated items held over 4 hours, 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 cook line flip top #2, Cole slaw (52F - Cold Holding) ; chicken salad (48F - Cold Holding); crab meat (48F - Cold Holding); Not prepared or portioned today. Operators stated items held over 4 hours, see stop sale. **Warning**
01B-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee had in use tongs in back pocket of pants, took them out to use to pick up cooked hamburger bun. Advised operator of proper sanitizing process. **Warning**
22-45-4
55
Jun 6, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
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, Chic cordon blue stored over potato skins on speed rack. Raw shrimp stored over cake. Operator stored properly. **Corrected On-Site**
08A-02-6
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. Employee used cell phone, then proceeded to handle clean equipment with washing hands. Advised employee to wash hands.
12A-13-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, ahi tuna in ROP package thawing. Advised operator of proper thawing. Operator cut packages of fish open to continue thawing . **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station, bottles of water over prep table.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen, clean bowls stored improperly, with standing water. Advised operator of proper storage of clean dishes. Operator stored properly. **Corrected On-Site** **Repeat Violation**
24-08-4
64
May 1, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, employee changed gloves after handling raw chicken, then touched fajitas without washing hands. Advised operator to educate employee on proper handwashing.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy Cole slaw (45F - Cold Holding) Not prepared or portioned today. Operator stated item placed in unit from walk-in approximately 30 minutes prior to inspection. Operator placed ice to it to bring item down to 41F buttermilk (58F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 1 can red peppers 1 can tomato sauce
01B-01-4
Basic - Ice scoop handle in contact with ice. At bar, ice scoop stored in ice with handle touching ice. Operator removed ice scoop from ice. **Corrected On-Site**
10-08-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish storage area, storage bins not inverted for proper drying, wet nesting. Advised operator about proper storage and drying. Operator placed bins to be rewashed and stored properly. **Corrective Action Taken**
24-08-4
58
Mar 28, 2024
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
52
Oct 30, 2023
Routine - Food
5 critical violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground beef patties over pork chops walk in cooler. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: house made fried onions (86F - Hot Holding) Per operator, left on counter overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless reach in cook line: crab dip (49F - Cold Holding); escargot (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator placed ice bags on product to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over French fries and mozzarella sticks reach in freezer cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: house made fried onions (86F - Hot Holding) Per operator, left on counter overnight. See stop sale. Steam table: cooked rice (126F - Hot Holding) Per operator, out of temperature for 2 hours. Operator returned to steamer to bring up to 165+F. **Corrective Action Taken**
03B-01-6
47
Feb 28, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers over potatoes/reach in freezer/corrective action taken/operator stored raw foods properly. **Corrective Action Taken**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lemons/prep area/corrective action taken/prep person washed hands and put on gloves. **Corrected On-Site**
09-01-4
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 over 24 hours before/walk in cooler
02C-03-5
Basic - Food stored on floor. Beef/walk in cooler/corrective action taken/operator stored foods properly . **Corrective Action Taken**
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Lobster tails/prep area/kitchen/corrective action taken/operator stored foods back in cooler. **Corrective Action Taken**
06-06-5
Basic - Stored food not covered. Ice cream/walk in freezer.
08B-12-5
Basic - Floor soiled/has accumulation of debris. Under equipment/prep areas/kitchen
36-73-4
55
Aug 24, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad/prepared over 3 days before/corrective action taken/operator date labeled food. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Potatoes, bread/walk in freezer.
08B-38-4
Basic - Food storage container/container lid cracked or broken. Salt container/cookline
14-38-4
Basic - Working containers of food removed from original container not identified by common name. Salt/cookline
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers/walk in cooler.
36-34-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline
38-07-4
70
Frequently Asked Questions
When was Sailor's Return last inspected?
The most recent health inspection at Sailor's Return on file is from Apr 7, 2026. The public record contains 15 inspections in total.
What is the most common violation at Sailor's Return?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Sailor's Return.
How does Sailor's Return compare to other restaurants in Stuart?
Sailor's Return most recently scored 100 out of 100, which is higher than the Stuart average of 81.
Has Sailor's Return's inspection record improved over time?
Results have been roughly steady. Inspections at Sailor's Return have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sailor's Return 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 Sailor's Return inspected?
Based on the inspection history on file, Sailor's Return is inspected around four times per year on average.
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