South Fork Restaurant & Bar
Last inspected: Mar 4, 2026
29
Score
Public records show 11 inspections at South Fork Restaurant & Bar stretching back to 2022. South Fork Restaurant & Bar was last inspected on Mar 4, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
The city-wide average sits at 81, which South Fork Restaurant & Bar's 29 doesn't quite reach. The pattern in the record is worth a careful look.
11
Inspections
5
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
29
Dec 8, 2025
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
86
Feb 26, 2025
Routine - Food
No violations found.
100
Feb 25, 2025
Routine - Food
7 critical violations. 1 major violation. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At South Fork walk in cooler, clam chowder (47F - Cold holding), not prepared or portioned today. Operator stated item held out of temperature for approximately 30 minutes. Operator place item into walk in cooler for quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At South Fork walk in cooler, Bolognese (50F - Cooling)2:45 since 6:00 prior day; cooked tomato sauce (52F - Cooling)@2:2045 since 6:00 prior day; clam chowder (47F - Cooling)@2:45 since 6:00 prior day. Items did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Live, small flying insects found At Burger Daddy, approximately 5 small flying insects landing on wall, garbage cans. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Burger Daddy walk in cooler, Raw hamburgers stored over cut onions. Advised operator of proper storage. At South Fork, raw shell eggs stored over cooked tomatoes. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 South Fork walk in cooler, ROP tuna thawed. See stop sale. **Repeat Violation** **Admin Complaint**
01B-13-4
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 41 degrees Fahrenheit within 6 hours. At South Fork walk in cooler, Bolognese (50F - Cooling)2:45 since 6:00 prior day; cooked tomato sauce (52F - Cooling)@2:2045 since 6:00 prior day; clam chowder (47F - Cooling)@2:45 since 6:00 prior day. Items did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At Burger Daddy mop sink, no vacuum breaker where there's a hose attached.
29-34-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At walk in cooler, cooked octopus held less than 48hours in vacuum packaging without an approved HAACP plan. Operator removed product from vacuum packaging **Corrected On-Site** **Warning**
03G-50-1
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 South Fork walk in cooler, ROP tuna thawed. See stop sale. **Repeat Violation**
06-09-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At Burger Daddy, ceiling tiles damaged and in disrepair.
36-32-5
29
Dec 30, 2024
Routine - Food
No violations found.
100
Nov 1, 2024
Routine - Food
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Oct 31, 2024
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. 1 #10 can of coconut milk **Warning**
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage area, 3 small flying insects not landing on any food, dishes or cooking equipment. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over sliced apples. Advised operator of proper storage. Operator removed eggs. **Corrected On-Site** **Warning**
08A-05-6
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 freezer, ROP salmon thawed. See stop sale. **Warning**
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. At front counter low boy, raw steak (47F - Cold Holding); cooked cauliflower (45F - Cold Holding), not prepared or portioned today. Operator stated products held over 24hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter low boy, raw steak (47F - Cold Holding); cooked cauliflower (45F - Cold Holding), not prepared or portioned today. Operator stated products held over 24hours. See stop sale. At cook line low boy, garlic butter (50F - Cold Holding). Not prepared or portioned today. Operator stated item held out of temperature for approximately 1 hour prior to. Operator placed item into freezer for quick chill. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
31A-09-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. The current plans does not match the restaurant. **Warning**
51-16-7
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Basic - Food stored on floor. At walk in freezer, food stored on the floor. **Warning**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance. **Warning**
22-20-5
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 freezer, ROP salmon thawed. See stop sale. **Warning**
06-09-1
26
Apr 16, 2024
Routine - Food
3 critical violations. 5 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. Raw pork and raw shrimp over bread not in commercial packaging at walk in freezer. Educated operator on proper storage guidelines. **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. Steam table: mashed potatoes (118F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Operator returned to stove to reheat to 165+F. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At Mop sink, splitter added.
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster and clams tags no date of last order sold.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with perforated pan in sink at server soda station. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in auxiliary prep kitchen. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink in main kitchen prep area. **Corrected On-Site**
31B-03-4
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
39
Dec 14, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw scallops over arugula and cooked pasta reach in cooler by cook range. Operator stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Clams and oysters tags not in chronological order. Educated operator on proper shellfish tag maintenance.
01C-05-4
78
Jun 9, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Sep 13, 2022
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp not commercially packaged over raw dough- operator stored raw shrimp to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cookline- octopus 48-50F cold holding, cheese 44-45F- cold holding- operator states food left out for 15 minutes- operator states food not prepared or portioned today- operator placed in walk in cooler to quick chill. At small reach in cooler at bar area- salmon 47-48F- cold holding - operator states food left out for 30 minutes- food not prepared or portioned today - operator placed in walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Large bucket covering handwash sink by dish machine- operator removed sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by cookline.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to operator. **Corrective Action Taken** **Repeat Violation**
02A-01-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee soda cup with lid over cut potatoes at shelf by dish machine- operator removed drink. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys over cut potatoes on shelf by dish machine- operator removed. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. At handwah sink by cookline.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing under standing water in bucket at handwash sink by dish machine- operator placed in walk in cooler top defrost properly. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Container of flour at dry storage area not labeled- operator labeled. **Corrected On-Site**
02D-01-5
33
Frequently Asked Questions
When was South Fork Restaurant & Bar last inspected?
The most recent health inspection at South Fork Restaurant & Bar on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at South Fork Restaurant & Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at South Fork Restaurant & Bar.
How does South Fork Restaurant & Bar compare to other restaurants in Stuart?
South Fork Restaurant & Bar most recently scored 29 out of 100, which is lower than the Stuart average of 81.
Has South Fork Restaurant & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at South Fork Restaurant & Bar have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at South Fork Restaurant & Bar 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 South Fork Restaurant & Bar inspected?
Based on the inspection history on file, South Fork Restaurant & Bar is inspected around three times per year on average.
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