Inspection Report

Florida DBPR Inspection Report
Enforcement

THE TALK:HOUSE

514 NW DIXIE HWY · STUART · Martin County · FL 34994

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Inspection Summary

Inspection dateSeptember 24, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionAdministrative complaint recommended
Resultfollow_up_required
Inspection number3717432
Visit number1
Inspection Visit ID13755925
DBPR license5301236

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority1 Intermediate0 Basic0 Critical0 Non-Critical5 Total
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All DBPR Inspector Observations

5 full violation description(s) documented by the inspector during this visit.

High Priority 4

#1High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked chicken and sausage inside short reach in cooler at prep area. Operator stored foods properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Corrected On-SiteRepeat ViolationAdmin Complaint
#2High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw fish inside reach in cooler at cook line next to walk in cooler. Operator stored foods properly. **Corrected On-Site**

Corrected On-Site
#3High Priority01B-02-5

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 at short reach in cooler in prep area: dairy cream sauce (51F – Cold Holding); cooked shrimp (52F – Cold Holding) Per operator food not prepared or portioned today and left out of temperature overnight more than 4 hours. See stop sale

Stop Sale
#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at short reach in cooler in prep area: dairy cream sauce (51F – Cold Holding); cooked shrimp (52F – Cold Holding) Per operator food not prepared or portioned today and left out of temperature overnight more than 4 hours. See stop sale

Stop Sale

Intermediate 1

#5Intermediate03C-89-4

Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed blanched fish per operator not cooked to 145F inside tall reach in cooler at cook line Advised operator of proper non continuous cooking procedures and emailed operator proper documentation Operator labeled foods properly

Inspector observations synchronized from DBPR on September 25, 2026 11:49 AM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 8 · Food protection and cross-contamination
2 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.