CITY DINER OF STUART

Name: CITY DINER OF STUART
Address: 2660 SE FEDERAL HWY #1, STUART, FL, 34994, US
Rating: 74.1

2660 SE FEDERAL HWY #1, STUART, FL 34994

License #5301854

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

74.1 Grade C / 100

Mixed Health Record

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Quick take

CITY DINER OF STUART in STUART currently holds an InspectFL Health Score of 74.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 24, 2026. Across those visits, inspectors documented 26 total violations — 14 critical, 4 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 20, 2026

The latest inspection on April 24, 2026 shows 7 observation rows: 4 critical, 0 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03B-01-6] Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot box tomato sauce (115F - Hot Holding); chicken peas mix (120F - Hot Holding) per operator food placed inside+hot box at 9:30 and left out of temperature for approximately 1 hour Operator placed hotbox on higher heat element to rebate items back to 165F
[21-07-4] Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at cook line Operator replaced sanitizer to 50ppm
[22-16-4] Observed: Reach-in cooler interior/shelves have accumulation of soil residues.
[12A-07-5] Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw shell eggs and raw fish with gloves, then proceed to removed gloves and place new gloves without washing hands in between and began handling clean plates and food equipment at cook line Advised operator of proper hand washing for employee to wash hands correctly
[08A-05-6] Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cold smoked salmon stored over lettuce In reach in cooler at cook line Operator removed Corrected On-Site Repeat Violation Admin Complaint Reference: 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
[12B-07-4] Observed: Employee beverage container on a food preparation tables and dry storage shelves Operator removed
[12A-27-4] Observed: Observed Employee crack raw shell egg and then handle clean equipment and utensils without washing hands. Advised operator of proper hand washing for employee to wash hands correctly Corrected On-Site Reference: 2-301.14(G) FC: Food employees shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (G) When switching between working with raw food and working with ready-to-eat food;

Disposition: Warning Issued
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe soiled apron then proceed to handle clean food equipment and prep foods at cook line. Observed employee wash hands and change gloves
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired certificates for 3 food handler employees 4/25
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in multiple reach in cooler India at cook line.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed vegetable soup at 91F 9:15 on prepping counter at kitchen, per operator, items placed on counter at 8:15. Observed items at 86F at 10:15. At current rate of cooling, items did not reach 70F within 2 hours. Operator began reheating process for items to 165F within 2 hours.
[06-09-1] 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. Observed 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. See stop sale.
[01B-13-4] 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. Observed 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. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef cheese lasagna (50 F - Cold Holding) in reach in cooler at cook line placed approximately 1 hour ago- items out of temperature for approximately 1 hour Per operator Items not prepared or portioned today - operator placed items in walk in cooler- items 39F at 10:00
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed vegetable soup at 91F 9:15 on prepping counter at kitchen in high tall plastic pans. per operator, items placed on counter at 8:15. Observed items at 86F at 10:15. At current rate of cooling, items did not reach 70F within 2 hours. Operator began reheating process for items to 165F within 2 hours.

Community reaction

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Community pulse