CITY DINER OF STUART

Name: CITY DINER OF STUART
Address: 2660 SE FEDERAL HWY #1, STUART, FL, 34994, US
Rating: 73.2

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

73.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CITY DINER OF STUART in STUART currently holds an InspectFL Health Score of 73.2 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 22 total violations — 12 critical, 3 major, 7 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 included 3 critical violations, 0 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

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
[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
[21-07-4] Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at cook line Operator replaced sanitizer to 50ppm
[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.

Warning Issued
[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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.
[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
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in multiple reach in cooler India at cook line.
[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
[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.
[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.

Community reaction

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Community pulse