Stringers Tavern and Oyster Bar
Last inspected: Feb 25, 2026
61
Score
Stringers Tavern and Oyster Bar has been inspected 13 times since 2022. Inspectors last stopped by on Feb 25, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around two violations each.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
By comparison, the average Stuart facility scores 81, putting Stringers Tavern and Oyster Bar on the weaker side. The full record sits in fairly typical territory for a working restaurant.
13
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
61
Dec 4, 2025
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
90
Sep 8, 2025
Routine - Food
No violations found.
100
Jun 19, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected solution to Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site** **Warning**
41-15-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and without washing hands employee handled bread, discussed with operator, employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected solution to Triple Sink (Quaternary 200ppm) **Warning**
22-43-4
High Priority - Toxic substance/chemical improperly stored. At bar spray bottle of sanitizer stored on top of ice bin, discussed with operator who removed bottle. **Corrected On-Site** **Warning**
41-10-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment has 2 new employees without a food handler certificate and no employee reporting agreement, discussed with operator and provided employee health reporting agreement to operator via email for employees to fill and sign. **Warning**
11-26-1
50
Nov 25, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Sep 24, 2024
Routine - Food
No violations found.
100
Sep 23, 2024
Routine - Food
6 critical violations.
View 6 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 to 30 droppings on top of boxes with cornstarch, artichokes quarter on dry storage room by 3 compartment sink by kitchen area. Approximately 20 to 30 droppings on the floor inside liquor room next to dry storage. **Warning**
35A-04-4
High Priority - Employee switched from working with raw food to ready to eat without washing hands. Employee touched raw fish, walked away, grabbed clean plate and proceeded to prepare ready to eat without washing hands and changing gloves. Advised operator of proper handwashing. Employee changed gloves and washed hands. **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw fish stored over cooked lobster. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Scampi butter, herb butter, whipped butter, cream sauce, all products exceed 7 days of storage. See stop sale **Warning**
01B-24-5
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, cooked chicken wings (46F - Cold Holding); cooked mixed veggies (56F - Cold Holding); pancake batter (56F - Cold Holding); pooled eggs (46F - Cold Holding); shredded cheese (49F - Cold Holding), not prepared or portioned today. Operator stated products held 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, cooked chicken wings (46F - Cold Holding); cooked mixed veggies (56F - Cold Holding); pancake batter (56F - Cold Holding); pooled eggs (46F - Cold Holding); shredded cheese (49F - Cold Holding);, not prepared or portioned today. Operator stated products held overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
41
May 8, 2024
Routine - Food
5 critical violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel lining metal pan and in direct contact with scallions and parsley in kitchen. Operator removed paper towel. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over cooked short rib at walk in cooler. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw pork belly at 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 cold held at greater than 41 degrees Fahrenheit. creamer (60F - Cold Holding) Observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for 4+ hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (60F - Cold Holding) Observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for 4+ hours. See stop sale.
03A-02-5
47
Jul 25, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw oysters over bread at stand up reach in cooler by dish area. Operator stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-25: Observed raw oysters over bread at tall reach in cooler by dish room. Operator stored properly. **Admin Complaint** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : 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. Per operator, they do sous vide octopus in house. Call Jose Quinones at 561-325-0244; email Jose.quinones@myfloridalicense.com for information on how to create haccp plan. **Warning** - From follow-up inspection 2023-07-25: Operator was provided contact information for Jose quinones to assist with information for special processes. **Time Extended**
03G-50-1
78
Jul 24, 2023
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw mahi over bread, raw shrimp over cheese, raw tuna over bread walk in freezer. All items not in commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw oysters over bread at stand up reach in cooler by dish area. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at walk in cooler: cooked onion Brine solution dated 6/21 , créme brûlée base 7/15, cheese spread with port wine added 7/14. Operator discarded. **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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic oil (90F - Hot Holding) Operator states out of temperature for over 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. shrimp bisque (119F - Reheating); mushroom sauce (138F - Reheating); black beans (138F - Reheating) - rechecked all items 180F (reheating) Operator stated all items were finished reheating, operator returned to steamer to finish reheating process. All items 180F (reheating) **Corrected On-Site** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (115F - Hot Holding) Operator states out of temperature for 1 hour, operator returned to stove top to finish reheating 165F+ ; garlic oil (90F - Hot Holding) Operator states out of temperature for over 4 hours. See stop sale. **Warning**
03B-01-6
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. Per operator, they do sous vide octopus in house. Call Jose Quinones at 561-325-0244; email Jose.quinones@myfloridalicense.com for information on how to create haccp plan. **Warning**
03G-50-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Expo cooler: house made pico de gallo (53F - Cooling) at 4:40 since 4:00 - 56F at 5:00 - At current rate of cooling product will not reach 41F within 4 hours ; Oyster shucking cooler: cooked shrimp (48F - Cooling) at 4:45 since 3:00 - 48F at 5:05 - At current rate of cooling product will not reach 41F within 6 hours ; Speed rack : roasted beets (96F - Cooling) at 4:50 since 4:00 - 95F at 5:05 - At current rate of cooling product will not reach 70F within 2 hours. Operator moved all products to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Outer openings not protected with self-closing doors. Back door. **Warning**
35B-03-4
Basic - Food-contact surface not smooth and easily cleanable. Observed shucked oyster shells in reach in cooler, operator states reused to present cooked oysters. Operator discarded. **Warning**
14-13-4
30
Mar 27, 2023
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over chorizo/Walk in freezer.
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 48 degrees, shucked oysters, 54 degrees, butter milk(stored overnight)/pre cooler#3/cook line, 75 degrees, butter/kitchen
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48 degrees, shucked oysters, 54 degrees, butter milk(stored overnight)/prep cooler#3/cook line, 75 degrees, butter/kitchen
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters, mussels.
01C-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep cooler#1/cook line.
14-09-4
Basic - Stored food not covered. Bread/walk in freezer/corrective action taken/operator covered foods. **Corrective Action Taken**
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Prep cooler#2, #3/cook line.
29-49-6
50
Nov 21, 2022
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Cornichon/pickles/storage area.
01B-01-4
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. Raw chicken over raw beef/walk in freezer/corrective action taken/operator separated both raw products. **Corrected On-Site**
08A-17-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.Oysters, Mussels
01C-03-4
Basic - Food stored on floor. Calamari/walk in freezer/corrective action taken/operator stored foods back on shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar stools/dusty/between cushions/bar area.
23-03-4
61
Aug 30, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Stringers Tavern and Oyster Bar last inspected?
The most recent health inspection at Stringers Tavern and Oyster Bar on file is from Feb 25, 2026. The public record contains 13 inspections in total.
What is the most common violation at Stringers Tavern and Oyster Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Stringers Tavern and Oyster Bar.
How does Stringers Tavern and Oyster Bar compare to other restaurants in Stuart?
Stringers Tavern and Oyster Bar most recently scored 61 out of 100, which is lower than the Stuart average of 81.
Has Stringers Tavern and Oyster Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Stringers Tavern and Oyster Bar have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Stringers Tavern and Oyster Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Stringers Tavern and Oyster Bar inspected?
Based on the inspection history on file, Stringers Tavern and Oyster Bar is inspected around four times per year on average.
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