SPRITZ CITY BISTRO
61 SW OSCEOLA ST · STUART · Martin County · FL 34994
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine sanitizer at 0 ppm. Operator repaired dish machine at time of inspection and brought fresh solution to 100 ppm. **Corrected On-Site**
12A-28-4High Priority – 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 hands on dirty apron and then proceed to prepare food and handle clean equipment at cook line. Operator reviewed proper hand washing procedures with employees- employee washed hands properly. **Corrective Action Taken**
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium sanitizer at three compartment sink at 0 ppm. Operator fixed hose and mixed fresh solution to 200 ppm during time of inspection. **Corrected On-Site**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up dirty pan from floor to put in dirty dish container then proceed to prepare food and handle clean equipment without changing gloves at cook line. Employee removed soiled gloves. **Corrective Action Taken**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Crab meat (48F-cold holding) inside low boy stainless reach in cooler next to dish pit. per operator, items not prepared or portioned today. Per operator, items left out at room temp and placed back in reach in cooler, items out of temperature for approximately 1 hour. Items left inside cooler to bring back to temperature.**Admin Complaint** **Corrective Action Taken** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Roasted tomatoes- 80F hold holding on prep counter in kitchen. Per operator, items left out of temperature for approximately 30 minutes at 1:00-Operator placed in reach in cooler to quick chill. Roasted tomatoes at 72F at 1:45. **Corrective Action Taken**
Intermediate 1
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed ice dumped inside hand wash sink at cook line. Operator removed. **Corrected On-Site**
Basic 2
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Observed employees drinking on cook line at kitchen where food preparation is taking place.
36-73-4Basic – Floor soiled/has accumulation of debris. Observed cook line floor soiled with food debris.
Inspector observations synchronized from DBPR on September 13, 2026 1:09 PM.
Violation category totals
2 observation(s)
3 observation(s)
2 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.