COLAB KITCHEN
100 SE MARTIN LUTHER KING BLVD · STUART · Martin County · FL 34994
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 8
08B-02-4High Priority – Displayed food not properly protected from contamination. Observed collard greens on display uncovered in market area.
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 small flying insects flying above and landing on food prep counter at cook line. Operator killed smaller flying insects and sanitized area thoroughly. **Corrected On-Site** **Warning**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Observed non food grade linen cloths in direct contact with bread at cook line. Operator removed. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over cut lettuce and garlic breads at oven reach in cooler, Observed Raw Scallops stored over ready to eat sauces at low boy reach in cooler at cook line. Operator stored all items properly. **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed: house made butter milk ranch date marked 1/16 Wahoo dip made on 1/15 pimento cheese made on 1/15 Smoked chicken salad made on 1/15 Kimchi made on 1/15 Kalamata.kraut-1/16 Pickled Eggplant made on 1/16
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed: house made butter milk ranch date marked 1/16 Wahoo dip made on 1/15 pimento cheese made on 1/15 Smoked chicken salad made on 1/15 Kalamata Kraut Kimchi made on 1/15 Pickled Eggplant made on 1/16
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked Pork at 52F. Per operator, items not prepared or portioned today, items removed from cooler and left out of temperature for approximately 1 hours. Operator placed items in walk in cooler to quick chill. **Corrective Action Taken**
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed Dusting spray over cooking oil at storage closet. Operator stored properly.
Intermediate 2
03G-46-2Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed canning of tomato products, pickling and fermentation of time/temperature controlled food items inside of establishment.
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed canning of tomato products, pickling and fermentation of time/temperature controlled food items inside of establishment.
Basic 1
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Observed Drink on prep table multiple food prep tables. Operator removed.
Inspector observations synchronized from DBPR on September 16, 2026 12:47 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.