The Chefs Table
Last inspected: Feb 4, 2026
74
Score
Going back to 2022, The Chefs Table has 13 inspections in the public record. The newest entry in the record is dated Feb 4, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged seven times.
The city-wide average sits at 81, which The Chefs Table's 74 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
13
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
74
Dec 10, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
78
Aug 6, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
82
May 29, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed build up of rust pitted on shelves in walk in cooler. - From follow-up inspection 2025-05-29: **Time Extended**
14-17-4
95
May 28, 2025
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef patties (54F - Cold Holding); steak filets (55F - Cold Holding) 43F) cooked green beans (45F-cold holding); cooked spinach (46F- cold holding) at flip top cooler in kitchen. Per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler: cooked corn made on 5/15, items are more than 7 days past day of prep/ opening. See stop sale. **Repeat Violation** **Admin Complaint**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler: cooked corn made on 5/15, items are more than 7 days past day of prep/ opening. See stop sale.
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. Observed beef patties (54F - Cold Holding); steak filets (55F - Cold Holding) 43F) cooked green beans (45F-cold holding); cooked spinach (46F- cold holding) at flip top cooler in kitchen. Per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale.
01B-02-5
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- observed butter on front counter with no time marking, per operator items placed on counter at 3:15. Operator placed proper time stamp for remaining time. emailed operator time as a public health control form. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen near cook line. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for raw animal food consumption. Per operator, establishment serves raw animal products on menu. Emailed operator consumer advisory form . Operator placed inside establishment. **Corrected On-Site**
02B-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed build up of rust pitted on shelves in walk in cooler.
14-17-4
33
Feb 7, 2025
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside then came inside and washed lettuce to store without washing hands. Advised operator of proper handwashing.
12A-16-4
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. At cookline, employee using bare hand to prepare ready to eat sandwiches without an approved AOP. Advised operator of proper procedure for bare hand contact.
09-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline, Use of non food grade paper towels for ready to eat hamburger.
14-86-1
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At cookline, caramelized onions dated 1/19. Exceeding 7 days from preparation. Operator discarded.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cooler, cut romaine (50F - Cold Holding); eggs (47F - Cold Holding), not prepared or portioned today. Operator stated items held overnight. Operator discarded. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Can of WD40 stored on shelf with spices, oils.
41-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table.
12B-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce-peppers, tomatoes stored over ready to eat sandwiches. Advised operator of proper storage. Operator moved item.
08B-17-4
37
Sep 11, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen flip top cooler, fresh mozzarella (46F - Cold Holding), not prepared or portioned today. Operator stated product held for approximately 2 hours prior to. Operator placed item into walk in for quick chill. At cook line flip top #2, cooked rice (44F - Cold Holding); raw beef (50F - Cold Holding); raw hamburgers (50F - Cold Holding), not prepared or portioned today. Operator stated items held over 4 hours. see stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-11: Cook line flip top Mozzarella-43F Flip top #2 Cooked rice-42F Raw fish 47F -Cold holding. Operator stated fish stored approximately 1 hour prior to. Operator moved raw fish to walk in feeezer for quick chill. **Admin Complaint**
03A-02-5
86
Sep 10, 2024
Routine - Food
4 critical violations. 1 minor violation.
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 reach in freezer, Raw shrimp stored over pasta. At walk in freezer, Raw lamb stored over cooked waffles. Advised operator of proper storage. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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. At cook line flip top #2, cooked rice (44F - Cold Holding); raw beef (50F - Cold Holding); raw hamburgers (50F - Cold Holding), not prepared or portioned today. Operator stated items held over 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. At kitchen flip top cooler, fresh mozzarella (46F - Cold Holding), not prepared or portioned today. Operator stated product held for approximately 2 hours prior to. Operator placed item into walk in for quick chill. At cook line flip top #2, cooked rice (44F - Cold Holding); raw beef (50F - Cold Holding); raw hamburgers (50F - Cold Holding), not prepared or portioned today. Operator stated items held over 4 hours. see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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 cook line flip top cooler, chicken salad (46F-Cooling; @2:05, since1:00, 45F @2:32; At this current rate, product will not reach 41F within 4 hours, advised operator to place into walk in for quick chill. Operator placed item into walk in. **Corrective Action Taken** **Warning**
03D-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, Raw Turkey thawing in standing water. Advised operator of proper thawing method. **Warning**
06-01-5
52
May 6, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer: Observed Raw fish over cooked polenta, raw lamb over peas. All products removed from commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mayonnaise(pasteurized eggs) (47F - cold holding) Observed in squirt bottle on top portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed in lower portion of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Walk in cooler: Observed Bolognese sauce made in house not marked with date when pulled from freezer. Per operator, pulled from freezer 5/6. Operator labeled properly. **Corrected On-Site**
02C-04-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent has accumulation of dust over prep table in kitchen.
36-34-5
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. Dishwasher (Chlorine 0ppm)
16-55-4
Basic - Food stored on floor. Canned soda, cooking oil, bottled water and juices on floor at dry storage trailer.
08B-38-4
58
Nov 13, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon and raw beef over cooked duck walk in cooler. Operator stored properly. **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. Observed Cooked beets at walk in cooler dated 11/4. Operator discarded. See stop sale.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese (44F - Cold Holding); mozzarella (45F - Cold Holding) Observed in plastic quart containers, inside metal pans, in top portion of flip top cooler at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed in bottom portion of cooler to quick chill. Advised operator to store all perishable products in metal pans. **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 lamb over cooked fish cakes not in commercial packaging at walk in freezer. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam tag not dated , per operator last clam sold 11/11/23. Operator dated clam tag. Advised operator to keep all fresh shellfish tags 90 days from last piece sold date. **Corrected On-Site**
01C-03-4
50
Jul 24, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-07-24: Still no proof of required state approved employee training. **Admin Complaint**
53B-01-5
90
May 16, 2023
Routine - Food
3 critical violations. 2 major 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 Raw beef patty over raw pork chop 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. Reach in by char grill: mustard cream (48F - Cold Holding); sautéed mushrooms (47F - Cold Holding); short ribs (47F - Cold Holding) ; redfish (48F - Cold Holding); cooked parsnip purée (46F - Cold Holding); cooked potatoes (46F - Cold Holding) Operator states all products not prepared or portioned today, all products stored since yesterday. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by char grill: mustard cream (48F - Cold Holding); sautéed mushrooms (47F - Cold Holding); short ribs (47F - Cold Holding) ; redfish (48F - Cold Holding); cooked parsnip purée (46F - Cold Holding); cooked potatoes (46F - Cold Holding) Operator states all products not prepared or portioned today, all products stored since yesterday. See stop sale.
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by char grill: salmon (48F - Cooling) at 3:15 since 12:30 - 48F at 3:45 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in freezer to quick chill. Walk in cooler: polenta (89F - Cooling) at 3:00 since 2:00 - 82F at 3:30 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to walk in freezer to quick chill. tomato sauce (63F - Cooling) at 3:35 since 12:30 - 62F at 4:00. At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in freezer to quick chill. ** **Corrective Action Taken** **Corrective Action Taken**
03D-15-4
52
Sep 15, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 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. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice date marked 9/07/22- at walk in cooler- see Stop sale.
01B-28-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice date marked 9/07/22- at walk in cooler- see Stop sale.
02C-01-5
Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Brief case blocking handwash sink by dish machine - operator removed. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on cutting board at flip top cooler at cookline- operator removed. **Corrected On-Site**
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 on cookline- operator removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food - no hair restraint- operator provided. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Poultry stored on floor in walk in cooler- operator moved off floor. **Corrected On-Site**
08B-38-4
45
Frequently Asked Questions
When was The Chefs Table last inspected?
The most recent health inspection at The Chefs Table on file is from Feb 4, 2026. The public record contains 13 inspections in total.
What is the most common violation at The Chefs Table?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at The Chefs Table.
How does The Chefs Table compare to other restaurants in Stuart?
The Chefs Table most recently scored 74 out of 100, which is lower than the Stuart average of 81.
Has The Chefs Table's inspection record improved over time?
Yes. Recent inspections at The Chefs Table have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Chefs Table 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 The Chefs Table inspected?
Based on the inspection history on file, The Chefs Table is inspected around four times per year on average.
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