The Whistle Stop
Last inspected: Mar 3, 2026
50
Score
Inspectors have visited The Whistle Stop 12 times, with records going back to 2022. The most recent report on file is from Mar 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around six violations each, up from closer to three violations before.
“Manager or person in charge lacking proof” accounts for the largest share of issues, appearing four times across the record.
The Whistle Stop's latest score of 50 falls below the Stuart average of 81. The pattern in the record is worth a careful look.
12
Inspections
2
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
50
Oct 13, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
61
Feb 5, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
43
Nov 26, 2024
Routine - Food
No violations found.
100
Sep 25, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell eggs, proceeded to touch ready to eat biscuits, sliced cheese without washing hands. Advised operator of proper handwashing. Employee washed hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Shell raw eggs stored over bacon in reach in cooler. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. At kitchen, wiping cloth solution chlorine 200+. Advised operator of proper chlorine ppm. Operator changed wiping cloth solution to chlorine 100 ppm. **Corrected On-Site** **Warning**
41-15-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline flip top cooler, cut lettuce (47F - Cooling); (47F@9:20 since 8:00am) 47F@9:45. At this rate, item will not reach 41 within 4 hours. Operator placed item into reach in cooler to fascilitate cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Christina Sanders-Person In Charge **Repeat Violation** **Admin Complaint**
53A-01-7
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. **Repeat Violation** **Admin Complaint**
53B-01-5
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. At reach in cooler, Unwashed peppers over cooked onions and cut mushrooms. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**
08B-17-4
Basic - Food stored on floor. At dry storage area, oil stored on the floor. Operator moved oil to shelf. **Corrected On-Site** **Warning**
08B-38-4
43
Apr 10, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer present at time of inspection. **Warning** - From follow-up inspection 2024-04-10: Same. **Time Extended**
16-37-1
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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-10: Same. **Admin Complaint**
53B-01-5
82
Mar 11, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over cooked onions and shredded lettuce at tall reach in cooler. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (71F - cold holding) Observed sitting on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator returned to cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: Cheese sauce (88F - hot holding) Per operator, out of temperature for approximately 1.5 hours. Operator returned to microwave to reheat to 165+F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Admin Complaint**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer present at time of inspection. **Warning**
16-37-1
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. **Repeat Violation** **Admin Complaint**
53B-01-5
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. Observed Meatballs in sauce stored in portion cups not date tracked at tall reach in freezer. Educated operator on proper date marking procedures. **Warning**
02C-04-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket chlorine sanitizer 0ppm. Corrected to 50ppm. **Corrected On-Site** **Warning**
21-07-4
41
Sep 25, 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 2023-07-27: 60 day call back issued, time extended. **Time Extended** - From follow-up inspection 2023-09-25: No proof of employee training at time of inspection. Employee training certificates will be checked during next unannounced routine inspection. **Admin Complaint**
53B-01-5
90
Jul 27, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Operator states he is certified, but no proof present at time of inspection. **Warning** - From follow-up inspection 2023-07-27: 60 day call back issued, time extended. **Time Extended**
53A-01-7
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 2023-07-27: 60 day call back issued, time extended. **Time Extended**
53B-01-5
82
Jul 26, 2023
Routine - Food
5 critical violations. 4 major violations.
View 9 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Hot line window: cheese sauce (78F - Reheating) at 9:00 since 8:00 - 81F at 9:40 ; butter (65F - Reheating) at 9:00 since 8:00 - 82F at 9:40 - At current rate of reheating products will not reach 165F within two hours. Products were placed under heat lamp to reheat with no heat from reheating surface. Operator placed on stove to bring to 165F. ; Hot box: cheese sauce (37F - Reheating) at 9:05 since 8:45 - 57F at 9:50 - At current rate of reheating product will not reach 165F within 2 hours. Product placed in hot holding unit to reheat, hot holding unit temperature set to 165F. Operator placed on stove to reheat to 165F. **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed - Tall reach in by dry storage: cheeses sauce (57F - Cold Holding) Per operator, not prepared or portioned today, held overnight in tightly covered plastic container. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed home fries (125F - Hot Holding) Operator states out of temperature for 15 minutes. Operator decided to use time control, operator placed time stamp for remaining 3 hours 45 minutes. Time control document sent to operator. **Corrective Action Taken** **Warning**
03B-01-6
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 - Tall reach in by dry storage: cheeses sauce (57F - Cold Holding) Per operator, not prepared or portioned today, held overnight in tightly covered plastic container. See stop sale. **Warning**
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of vacuum breaker at inside mop dump sink, hose connected to water outlet hanging over mop dump sink. Water outlet runs through wall to outside curbed mop dump sink area with hose attached and no vacuum breaker present as well. **Warning**
29-42-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory sent to operator. **Corrective Action Taken** **Warning**
02B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed- Reach in by toasters: Cole slaw (58F - Cooling) at 9:15 since 8:00 56F at 9:50 ; Flip top at clear glass window: chicken salad (47F - Cooling) at 9:30 since 8:00 - 47F at 10:10 ; tuna salad (47F - Cooling) at 9:30 since 8:00 - 47F at 10:10 At current rate of cooling products will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Operator states he is certified, but no proof present at time of inspection. **Warning**
53A-01-7
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
32
Jan 12, 2023
Routine - Food
No violations found.
100
Jul 26, 2022
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- cooked potatoes 130-133F- hot holding- Per operator product stored for approximately 2 hours- operator placed potatoes on stove to be reheated. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by dry storage- Raw shell eggs 46-50F- cold holding - as per operator food not prepared or portioned today. Food out of temperature for 3.5 hours- operator placed in reach in freezer 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. At tall reach in freezer by dry storage-Raw chicken not in its original packaging over cookie dough- operator moved chicken to lower shelf. **Corrected On-Site**
08A-02-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. **Corrective Action Taken**
11-07-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Paul McGovern 05/08/2022
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Sponge inside handwash sink- operator removed. **Corrected On-Site**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee at cookline- handling food- no hair restraint- operator provided. **Corrected On-Site**
13-03-4
45
Frequently Asked Questions
When was The Whistle Stop last inspected?
The most recent health inspection at The Whistle Stop on file is from Mar 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Whistle Stop?
Across the inspection record, “manager or person in charge lacking proof” has been cited four times, more than any other issue at The Whistle Stop.
How does The Whistle Stop compare to other restaurants in Stuart?
The Whistle Stop most recently scored 50 out of 100, which is lower than the Stuart average of 81.
Has The Whistle Stop's inspection record improved over time?
No. Recent inspections at The Whistle Stop have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at The Whistle Stop 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 The Whistle Stop inspected?
Based on the inspection history on file, The Whistle Stop is inspected around three times per year on average.
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