Stuart Boathouse
Last inspected: Mar 11, 2026
50
Score
Stuart Boathouse appears in inspection records 13 times, starting in 2022. The newest entry in the record is dated Mar 11, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around four violations lately compared to roughly one violation before.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 81, which Stuart Boathouse's 50 doesn't quite reach. The pattern in the record is worth a careful look.
13
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
50
Nov 24, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink set up with quaternary ammonium to 400 pm at time of inspection **Corrective Action Taken** **Warning** - From follow-up inspection 2025-11-24: Observed chlorine dish machine at 0 ppm at time of inspection. **Admin Complaint**
22-41-4
86
Nov 14, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
30
Jun 10, 2025
Complaint Full
No violations found.
100
Jun 9, 2025
Complaint Full
4 critical violations.
View 4 violations
High Priority - Live, small flying insects found Observed 6 flying insects by dessert station buzzing around and landing on shelf over flip top cooler, 1 buzzing around sushi station, 3 buzzing around at upstairs bar. Advised operator to kill and remove flying insects and sanitize areas where flying insects were observed. **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon wrapped raw shrimp over fully cooked chicken wings at walk in cooler. Raw fish over cut zucchini noodles at sushi station. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Brussels made 6/1, cooked rice made 5/31 at walk in cooler. See stop sale **Warning**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under heat lamp at service window: banana beurre blanc (91F - Hot Holding); citrus beurre blanc (99F - Hot Holding) Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time stamp for remaining hour. Time control procedure emailed to operator. ; over cook range: mashed potatoes (126F - Hot Holding); steam well: marinara (127F - Hot Holding); chicken stock (133F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Advised operator to reheat products to 165+F **Warning**
03B-01-6
55
Jan 9, 2025
Food-Licensing Inspection
No violations found.
100
Jan 8, 2025
Food-Licensing Inspection
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken wings at 85F at 11:00. Per operator, items began cooling at 10:00. Items 79F at 12:00. At current rate of cooling, items did not reach proper temperature from 135F to 70F with in 2 hours. Operator place items in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces at low boy reach in cooler at prep station. Manager stored properly. **Corrected On-Site** **Warning**
08A-05-6
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. Observed Cole slaw (48F); cooked rice (49F); cheese blend sauce (49F) , calamari (49F) - cold holding. Per operator, items not prepared or portioned today, items out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cole slaw (48F); cooked rice (49F); cheese blend sauce (49F) , calamari (49F) - cold holding. Per operator, items not prepared or portioned today, items out of temperature for more than 4 hours. See stop sale. **Warning**
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink in back prep station. **Warning**
31B-04-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed sanitizing solution for wiping cloths not free of food debris and visible soil at prep area near walk in cooler. Manager replaced with fresh solution **Corrected On-Site** **Warning**
21-11-4
50
Jul 31, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Hot and Cold Holding Temperatures
FL-21
67
May 8, 2024
Routine - Food
No violations found.
100
Apr 29, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. At cook line low boy cooler, bread stored in Thank you bags. Operator placed bags in different container. **Corrected On-Site** **Warning**
14-31-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine 0ppm. Advised operator to use 3 compartment sink until Dishmachine repaired. 3compartment sink Chlorine 100ppm **Corrective Action Taken** **Warning**
16-55-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils sitting in standing water. Temperature 71F .Advised operator to store in use utensils correctly. Operator removed utensils. **Corrected On-Site** **Warning**
10-07-4
78
Oct 18, 2023
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken and black bean soup cooling overnight per operator 42 on edge, 46-47 in center. Product covered and stacked.
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. -chicken and black bean soup in walk-in cooler 42-47° overnight per operator. No additional prep done today. Operator discarded. **Corrective Action Taken**
01B-36-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -risotto prepared 10/9. Operator discarded. **Corrective Action Taken**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wings 55, guacamole with cut tomato 45 in cook line lift top cooler less than 4 hours. Cooler cleaned earlier. Product moved to reach-in freezer for temperature recovery. **Corrective Action Taken**
03A-02-5
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. -operator will add to on-line menu.
02A-01-4
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in salt. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -wall and ceiling near back door soiled with accumulation of dust.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. -on oven on cook line. **Corrected On-Site**
10-20-4
41
Mar 24, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rice no time marked; as per operator 11:00-3:00pm Observed rice being still used at 3:30 pm See stop sale.
01B-19-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rice no time marked; as per operator 11:00-3:00pm Observed rice being still used at 3:30 pm See stop sale.
03F-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator fixed chlorine to 50 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over flat breads at reach in cooler at cook line ; operator stored properly **Corrected On-Site**
08A-05-6
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 approximately 48 hours not date at dessert cooler ; operator date **Corrected On-Site**
02C-03-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line **Repeat Violation**
22-16-4
43
Oct 27, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0/ppm chlorine. Corrective action taken/operator calibrated sanitizer properly to 100/ppm chlorine. **Corrected On-Site**
22-41-4
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 beef over raw tuna/reach in freezer/corrective action taken/operator stored raw beef on bottom shelf. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Salt/pepper container/prep area/corrective action taken/operator discarded soufflé cup. **Corrected On-Site**
14-01-5
64
Frequently Asked Questions
When was Stuart Boathouse last inspected?
The most recent health inspection at Stuart Boathouse on file is from Mar 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Stuart Boathouse?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Stuart Boathouse.
How does Stuart Boathouse compare to other restaurants in Stuart?
Stuart Boathouse most recently scored 50 out of 100, which is lower than the Stuart average of 81.
Has Stuart Boathouse's inspection record improved over time?
No. Recent inspections at Stuart Boathouse have averaged around four violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Stuart Boathouse 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 Stuart Boathouse inspected?
Based on the inspection history on file, Stuart Boathouse is inspected around four times per year on average.
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